Microbiological Quality and Antibiogram of E. coli, Salmonella and Vibrio of Salad and Water from Restaurants of Chittagong

Abstract

The study aimed at examining the microbial quality of restaurant salad and the water used for salad preparation and their role as a source of antibiotic resistant bacteria. Samples were collected from 15 different restaurants located in Chittagong city. The range of Total Viable Count was 1.86×10 4 to7.28×10 5 CFU/g and 1.60×10 4 CFU/ml to 4.38×10 5 CFU/ml for salad and water respectively. Total colifrm and fecal coliform count > 1100 CFU/100 ml were found in 73.33% of salad and 33.33% water samples. Salmonella spp was present in 46.67% of restaurants salad and water. Vibrio spp. was present in 66.67% of salad and 53.33% of water. A total of 102 isolates belonging to genus Vibrio, Salmonella and E. coli were subjected to antibiotic sensitivity test by disc diffusion method by using nine different types of antibiotic discs. Salmonella spp. from salad and water showed resistance against Amoxicillin (75%), Cephradine and Cephalexin (68.75%). 85.71% Vibrio spp. isolated from salad and water were resistant to Amoxicillin respectively. Multiple drug resistance was seen in 39 and 51 isolates of Salmonella and Vibrio isolates, respectively. The results suggest the necessity to follow the hygienic practices in salad preparation and salad might have an important role as a source of multiple antibiotic resistant bacteria.

Prevalent Bacteria and Their Sensitivity and Resistance Pattern to Antibiotics: A Study in Dhaka Medical College Hospital

“…Again, most of the studies done in Bangladesh, concentrate on a single disease, pathogen, or specimen. [37][38][39][40][41][42][43][44][45][46][47][48][49][50][51] But, a single organism can cause different types of infection, at different sites and can cause different diseases. For example, E. coli can cause gastroenteritis, sepsis, UTI, even meningitis.…”

The frequency of shiga-like toxin (stx1 and stx2) and EHEC-hlyA in food by multiplex PCR

“…It is reported that the number of coliform bacteria in salads may reach 10 5 /g. Particularly, E.coli is one of the most isolated bacteria in salads (1)(2)(3)(4). E.coli shows many different serotypes and of these serotypes, E.coli O157:H7 is a significant morbidity and mortality cause for human health.…”

Vegetable Microbiology: Concern for Human Health

“…However, they are usually accompanied with many food borne diseases, thus poses safety threats [3]. Ready to Eat (RTE) vegetables, generally grown near the metropolitan cities are cultivated in unhygienic environments [4], irrigated with poor quality water [5], and fertilized using organic and inorganic amendments [6,7]. This all leads to microbial contamination and spread of infectious diseases like diarrhoea, Salmonellosis and Shigellosis etc.…”

“…Country wise list of RTE vegetables containing bacterial pathogens along with remedial measures have been listed by [12]. Comprehensive information on "Vegetable Microbiology" right from the sources of contamination to its consequences on human health is available in above mentioned literature [3][4][5][6][7][8][9][10][11][12].…”

“…Further, there are reports of microbial contamination of fresh vegetables above recommended thresholds in comparison to International standards, in different parts of the world [3][4][5][6][7][8][9][10][11]. Country wise list of RTE vegetables containing bacterial pathogens along with remedial measures have been listed by [12].…”