The present study was conducted to isolate and identify the organisms in butter and cheese manufactured by different plants namely Milk Vita and Quality sold in retail stores at Dinajpur, Bangladesh were collected and transported aseptically to the laboratory for bacteriological analyses. The samples were analyzed to determine the hygienic status of butter and cheeses and also for the total viable count (TVC), presence of gram-positive and gram-negative bacteria.  TVC was performed according to the American Public Health Association, using plate count agar medium for TVC  and Eosine methylene blue (EMB) agar for total E. coli count and Staphylococcus agar  no. 110 for total Staphylococcus count. The average TVC for Milk Vita butter 3.28 x 105 CFU/gm (log 5.5) was lower than local butter 5.45 x 106 CFU/gm (log 6.7) and average TVC for Quality cheese 4.5 x 105 CFU/gm (log 5.7)  was lower than local cheese 5.14 x 106CFU/gm (log 6.7). The bacterial loads of butter and cheese samples were within the acceptable limit of public health safety, since the count was well below the acceptable limit. The highest extent of bacterial contamination and proliferation of viable bacteria occurred in local butter and local cheese. The numbers of E. coli in local butter and cheese were little bit higher indicating poor hygienic practices during manufacture, post process contamination and unsatisfactory transportation. Statistically the E. coli were more closely related to TVC than the staphylococcal counts in the samples of Milk Vita butter 2.68 x 103 CFU/gm (log 3.4), Local butter 3.15x 104 CFU/gm (log 4.5), Quality  cheese 4.46 x 103 CFU/gm (log 3.6) and Local cheese 1.19 x 104 CFU/gm (log 4.0) respectively. The results demonstrated that Milk Vita butter and Quality cheese are of superior quality product in respect of sanitary condition. Asian Australas. J. Biosci. Biotechnol. 2016, 1 (3), 504-513

The attachment of salivary bacteria initiates the formation of dental plaque to the acquired pellicle covering the tooth surface. This Research aimed to investigate the prevalence and antibiogram study of isolated bacteria from Tasmia dental care Saidpur, Bangladesh. In this study, we selected 200 patients (aged 20-60 years) to isolate desired isolates. 16S rRNA gene sequencing techniques were applied for molecular confirmation of isolated bacteria. 55.83% of patients exhibited molar caries, 27.5% between molar and premolar, 12.5% at the incisor, and 4.17% at the cervical border. Dental caries was (P < 0.001) prevalent in age groups 31-40 (82.86%), 41-50 (72.22%), and above 50 (34.29%), respectively. In contrast to patients from high-and middle-income households, those from low-income families had a considerably higher prevalence of dental caries (79.78%) (P < 0.001). Dental caries was observed to be substantially (P < 0.001) more prevalent among the illiterate (84.0%) than among the educated (25.0%) or the very worried (8.33%). Staphylococcus spp. (33.33%), E. coli (25.0%), Streptococcus spp. (20.0%), Acromobacter xylosoxidans (16.67%) and Pseudomonas spp. (5.0%) were the most often isolated bacteria. Acromobacter_ xylosoxidans_strain_LMG_1863 was identified with 144bp in this Research. A. xylosoxidans, and E. coli were resistant to over six antibiotics. At the same time, all Pseudomonas spp.were resistant except for Ciprofloxacin and colistin. Staphylococcus spp. and Streptococcus spp. were also resistant to more than five antibiotic discs. Triclosan and fluoride-containing antibiotic-free toothpaste can be the best preventive methods for cavities.

Ready-to-eat (RTE) foods are widely used at home, restaurants, and during festivals in Bangladesh. Foodborne illness is very common and mainly caused by the consumption of contaminated street foods. It is very important to investigate possible microbial contamination in RTE foods. The present study was conducted to isolate and characterize bacterial pathogens from RTE foods and to know the antimicrobial susceptibility patterns of the isolated bacteria. A total of 60 RTE food samples for instance, burger, fuchka, fried rice, and chicken grill (fifteen samples each) were collected aseptically from street food vendors of different locations at Dinajpur. Bacteria were isolated and identified based on cultural, staining, and biochemical properties following standard microbiological methods. Among four types of tested RTE foods, 100% comprised of bacterial contamination. The total viable count (TVC) in burger ranged from 4.2×103 to 1.6×104; in fuchka ranged from 4.5×103 to 2.5×104; in fried rice ranged from 4.7×103 to 1.5×104; and in chicken grill ranged from 4.9×103 to 1.6×104. Among the tested RTE food samples, Escherichia coli 6 (10%), Salmonella spp. 7 (11.66%), and Klebsiella spp. 2 (3.33%) were isolated. Antibiogram studies revealed that Streptomycin, Gentamicin, Tetracycline, and Neomycin were found sensitive for both of the isolated E. coli and Klebsiella spp. On the other hand, Streptomycin, Azithromycin, Gentamicin, Tetracycline, and Neomycin were found sensitive for Salmonella spp. Vancomycin, Penicillin, Erythromycin, Amoxicillin, and Ampicillin were found resistant for E. coli and Salmonella spp. isolates, whereas Vancomycin, Azithromycin, Penicillin, Erythromycin, Amoxicillin, and Ampicillin were found resistant for Klebsiella spp. The results of this study suggested that RTE foods should be manufactured under good hygienic practices. Asian Australas. J. Food Saf. Secur. 2023, 7 (1), 1-9