Incidence of antibiotic resistant pathogenic bacteria in vegetable items sold by local and super shops in Dhaka city

Abstract

The present study was carried out to investigate the microbiological quality and antibiotic resistance patterns of pathogenic bacteria isolated from vegetable samples. A total of 14 vegetable samples, 7 from local and 7 from super shops, were randomly collected from different locations of Dhaka city. Concentrations of total heterotrophic bacteria, total coliform, faecal coliform, Pseudomonas spp., Listeria spp. and Staphylococcus aureus were enumerated from each sample by serial dilution and spread plate technique. Presence of Salmonella spp., Shigella spp. and Vibrio spp. were determined by enrichment and selective plating methods. Antibiotic sensitivity patterns of the isolated bacteria were determined using Imipenem (10 ?g), Ceftriaxone (30 ?g), Sulphamethoxazole (25 ?g), Ampicillin (10 ?g), Gentamicin (10 ?g), Aztreonam (30 ?g), Cefuroxime (30 ?g) and Oxacillin (5 ?g) antibiotic discs. The local market vegetables showed higher proportions of E. coli (4/7, 57.14%) but the super shop vegetables showed higher proportions of Pseudomonas spp. (5/7, 71.42%) and Listeria spp. (5/7, 71.42%). Pathogenic bacteria isolated form the super shops showed increased resistance against (5/8, 62.5%) antibiotics tested against the pathogenic bacteria. Contamination of vegetables by a range of pathogenic bacteria in local and super market vegetables is a serious threat to public health if they are consumed raw or unprocessed. Higher antibiotic resistance in pathogens isolated form supermarket vegetables needs to be investigated in order to monitor and control spread of infections with drug resistant bacteria. DOI: http://dx.doi.org/10.3329/sjm.v4i1.22755 Stamford Journal of Microbiology, Vol.4(1) 2014: 13-18

A study on the prevalence of heavy metals, pesticides, and microbial contaminants and antibiotics resistance pathogens in raw salad vegetables sold in Dhaka, Bangladesh

“…Again, foodborne illness due to contaminated vegetables increased many folds worldwide and many research studies reported that the presence of pathogenic bacteria like E. coli O157:H7, Salmonella spp., Listeria spp., Staphylococcus spp., Yersinia enterocolitica etc. in various fresh vegetable samples of Dhaka city markets (Islam et al., 2015; Jeddi et al., 2014; Kabir et al., 2014). In addition, when these pathogens were found resistant to multiple antibiotics, could pose significant public health risk and resistance of pathogenic bacteria could leads to the anti-infective therapy of both humans and animals (Lai et al., 2016).…”

Occurrence and Antibiotic Susceptibility of Listeria Species Isolated from Ready-to-eat Mixed Vegetable Salad Sold in Fast Food Eateries in Port Harcourt

“…Ready-to-eat (RTE) mixed vegetable salad which is now a major part of our daily meal in Nigeria and sold in fast food eateries is a mixture of fresh vegetables (carrot, cabbage, cucumber, green pepper, and lettuce), pre-packed baked beans and cream milk. The consumption of vegetable salad in Nigeria and other parts of the world has greatly increased based on the requirements of nutrients, vitamin A, iron, calcium, proteins, fats, minerals and the medical benefits of its constituents [1,2,3,4,5,6].…”

“…Although the consumption of fresh and minimally processed vegetables is considered healthy, outbreaks related to the contamination of these products are frequently reported since they are not subjected to treatments that considerably reduce microbiological hazards [7]. Vegetables can be contaminated from different environmental sources, such as soil, water, insects, air, birds, animal or equipment during cultivation, harvesting, processing, transport and marketing [6,8,9]. A large number of pathogenic microorganisms including Listeria monocytogenes, Salmonella, Escherichia coli O157:H7, Bacillus anthracis, Mycobacterium spp., Brucella spp., Yersinia enterolytica, Clostridium perfringens, Klebsiella spp.…”

“…A large number of pathogenic microorganisms including Listeria monocytogenes, Salmonella, Escherichia coli O157:H7, Bacillus anthracis, Mycobacterium spp., Brucella spp., Yersinia enterolytica, Clostridium perfringens, Klebsiella spp. and Mycobacterium para-tuberculosis have been reported to be associated with contamination of vegetables [6]. Generally vegetables have 10 3 to 10 5 microorganisms/cm 3 or 10 4 to 10 7 microorganisms/g [6].…”

“…and Mycobacterium para-tuberculosis have been reported to be associated with contamination of vegetables [6]. Generally vegetables have 10 3 to 10 5 microorganisms/cm 3 or 10 4 to 10 7 microorganisms/g [6].…”