Factors Affecting Microbial Load and Profile of Potential Pathogens and Food Spoilage Bacteria from Household Kitchen Tables

Biranjia-Hurdoyal, Susheela; Latouche, Melissa Cathleen

doi:10.1155/2016/3574149

Cited by 28 publications

(11 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Observation from the study indicated that samples obtained from producers were relatively high in the three isolates especially Staphylococcus aureus due to compromise in food safety standards. This result is similar to reports on prevalence of microbes associated with production, environment and persons involved with production of food (Adu-Gyam et al 2012;Biranjia-Hurdoyal and Latouche 2016).…”

Section: Distribution Of Bacteria Based On the Product Chainsupporting

confidence: 90%

Microbial Profile of Dawadawa Vended in Tamale Central Market

Dm¹,

Ab²,

Naangmenyele³

et al. 2021

Preprint

View full text Add to dashboard Cite

Background: Dawadawa is a common spice used in most rural homes across West Africa to spike the protein source in meals. This study assessed the handling practices of vendors and the microbial load of dawadawa vended in the Tamale Central Market. Methods: A total of 15 samples were collected from 5 sections of the market using the random stratified sampling technique. Results: Out of the 15 samples collected, 8 samples (53.33%) had Salmonella spp, 1 sample (6.67%) had E. coli and all 15 samples (100%) had Staphylococcus aureus. Conclusions: Samples covered recorded no count of Salmonella spp and E. coli but high counts for Staphylococcus aureus. Factors accounting for the high prevalence of Staphylococcus aureus might be cross-contamination associated with improper handling practices as the human skin is known to be a reservoir of Staphylococcus aureus. Hence, the need for vendors to package dawadawa in neat disposal packs to reduce direct contact.

show abstract

Section: Distribution Of Bacteria Based On the Product Chainsupporting

confidence: 90%

Microbial Profile of Dawadawa Vended in Tamale Central Market

Dm¹,

Ab²,

Naangmenyele³

et al. 2021

Preprint

View full text Add to dashboard Cite

show abstract

“…Several reports have been indicated that food-borne diseases are a global problem [4, 5]. Contaminated food causes 1.5 billion cases of diarrhea in children annually, leading to more than 3 million deaths all over the world [3, 6, 7]. Considering the key role of the kitchen in transmitting pathogens to food and the role of food in transmitting the diseases to humans, we can realize its importance.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of bacterial and fungal contamination of kitchens of Birjand University of Medical Sciences

et al. 2019

View full text Add to dashboard Cite

ObjectiveThis study aims to evaluate the total bacterial and fungal count of tools, devices and surfaces of kitchens of the centers affiliated to Birjand University of Medical Sciences. In this study, 200 samples from four kitchens of Birjand University of Medical Sciences were obtained. After the preparation of serial dilutions, samples were cultured in plate count agar (PCA) plates and Sabouraud dextrose agar (SDA). After incubation at 37 and 25 °C for 24–48 and 72–96 h respectively, the microbial and fungal colonies were counted.ResultsThe mean bacterial and fungal count of kitchens was 7.7 * 107 and 7.6 * 104, respectively. The highest and lowest levels of bacterial contamination were related to tools/devices and cover of tools/work clothes and the highest and lowest levels of fungal count were related to forks and spoons and the tools and devices of the storage site. The rate of contamination in the kitchens of Birjand University of Medical Sciences was relatively high. Thus, serious, continuous and accurate monitoring of the units, training of people working in all stages of cooking and disinfection the tools and devices are essential for control and prevention of disease transmission.

show abstract

“…Over the past 40 years, many studies have aimed to assess the degree of microbial contamination of different kitchen surfaces and objects and if the identified pathogens can be the cause of food-borne diseases, as well as to find a correlation between respecting or not some properly inhome hygiene practices and the onset of these morbid entities [6,36,17,41]. Moreover, Romania reported that in 1999-2000, 94% of food-borne illnesses occurred in the domestic environment [42].…”

Section: Resultsmentioning

confidence: 99%

Absorbent Food PADS from Meat Packages-Potential Source of Contamination

Gaspar¹,

Cocora²,

Brudiu³

et al. 2019

Rev. Chim.

View full text Add to dashboard Cite

The purpose of this study was to quantify the microbial load and to detect potentially pathogenic germs on the surface of absorbent food pads in the packaging of fresh chicken and minced meat marketed in the retail units in Romania. The load in E. coli, as an indicator of faecal contamination, was significantly lower than that of Enterobacteriacea and coliform germs. Congo red-binding E. coli strains have been identified. The affinity for the Congo red dye is considered a phenotypic marker for the presence of curli fibers. These surface formations give the bacterial strains the ability to form biofilm on various surfaces. Their presence also correlates with the property of these bacterial strains to trigger severe infections in humans. These strains showed 100% resistance to fourth-generation cephalosporins, 87.5% to third-generation cephalosporins and 75% to quinolones. A single strain was resistant to meropenem. All the tested strains were susceptible to gentamicin. Coagulase-positive staphylococci were identified in 40% of the analyzed samples. Of the 30 strains of Staphylococcus spp. tested (coagulase-positive and negative), 63.3% proved to be methicillin-resistant and 43.3% had resistance to sulfamethoxazole-trimethoprim. In one sample, it was detected Salmonella infantis. Thus, it can be appreciated that these absorbent food pads may be a source of direct contamination with potentially pathogenic and / or antibiotic-resistant germs for the persons who manipulates them in their domestic environment, as well as a source of cross-contamination of food and other surfaces in the kitchen.

show abstract

Factors Affecting Microbial Load and Profile of Potential Pathogens and Food Spoilage Bacteria from Household Kitchen Tables

Cited by 28 publications

References 20 publications

Microbial Profile of Dawadawa Vended in Tamale Central Market

Microbial Profile of Dawadawa Vended in Tamale Central Market

Evaluation of bacterial and fungal contamination of kitchens of Birjand University of Medical Sciences

Absorbent Food PADS from Meat Packages-Potential Source of Contamination

Contact Info

Product

Resources

About