Microbiological quality of some common dairy beverages available in Dhaka University campus of Bangladesh

Biva, Nushrat Alam; Ismail, Ila; Azad, Faria; Rifat, Mahfuza; Alim, Sharmin Rumi

doi:10.1080/23311932.2019.1707054

Cited by 3 publications

(4 citation statements)

References 25 publications

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“…In our study, isolates of Proteus , E. coli , Enterobacter , Staphylococcus , and Bacillus were found to be completely resistant to ampicillin and colistin. A study on dairy beverages available in the Dhaka University campus represented similar findings, where E. coli , Pseudomonas , Klebsiella , Proteus , Shigella , Aeromonas , Micrococcus , Bacillus , and Clostridium were found resistant against both ampicillin and colistin (Biva et al., 2019 ).…”

Section: Discussionmentioning

confidence: 70%

“…Several studies in Bangladesh examined the microbiological quality of various food items sold at different university campuses (Biva et al., 2019 ; Khan et al., 2015 ; Younus et al., 2020 ). However, most of the studies focused on bacterial load and characterization, whereas research on antibiotic resistance and the presence of virulence genes was scarce.…”

Section: Introductionmentioning

confidence: 99%

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Identification of antibiotic‐resistant pathogens and virulence genes in Escherichia coli isolates from food samples in the Dhaka University campus of Bangladesh

Bakshi,

Bhowmik,

Ahsan

et al. 2023

Food Science & Nutrition

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The presence of antibiotic‐resistant pathogens in food is a serious public health concern nowadays. This study focuses on the isolation and characterization of potentially pathogenic Escherichia coli and antimicrobial‐resistant pathogens in chicken curry and potato smash samples collected from the canteens and cafeteria of Dhaka University in Bangladesh. Isolates were identified by their cultural, morphological, and biochemical tests (motility indole urease test, Kliger's iron agar test, catalase test, oxidase test, methyl red and Voges‐Proskauer tests). The antibiotic susceptibility test was done by the disk diffusion method. The range of total bacterial count in the potato smash and chicken curry samples was from 1.4 × 104 to 1.6 × 108 CFU/g and from 2.4 × 103 to 2.6 × 106 CFU/g, respectively. Escherichia coli, Salmonella, Vibrio, Klebsiella, Citrobacter, Enterobacter, Proteus, Clostridium, Staphylococcus, Streptococcus, Micrococcus, Bacillus, and Sarcina strains were isolated in both samples. Isolates were highly resistant to ampicillin (90.90%) followed by colistin (52.27%), azithromycin (27.27%), and tetracycline 25%. Proteus species had the highest rate of multiple antibiotic resistance (MAR; 62.5%), followed by Citrobacter species (50%). The isolated E. coli strains were further analyzed through PCR assay to detect virulent genes (EPEC: eaeA 229 bp, bfpA 450 bp, ETEC elt 322 bp, EHEC hylA 534 bp, and EIEC ial 320 bp). One E. coli isolate had the eaeA target gene under EPEC pathotypes. Escherichia coli, as a fecal indicator, may indicate fecal contamination or poor and unhygienic food handling. The findings recommend further investigations to identify potential mechanisms of contamination and preventive measures to improve the food safety level in the canteens and restaurants.

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Section: Discussionmentioning

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Identification of antibiotic‐resistant pathogens and virulence genes in Escherichia coli isolates from food samples in the Dhaka University campus of Bangladesh

Bakshi,

Bhowmik,

Ahsan

et al. 2023

Food Science & Nutrition

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“…In our study we found, the highest population of yeast and moulds were in mattha (7.3×10 2 cfu/ml) and the lowest in lassi (7.2×10 1 cfu/ml). A study was performed by Nushrat et al 40 , on microbial quality of dairy beverages commonly found in Dhaka. They had found (3.6×10 7 cfu/ml) and (1.7×10 3 cfu/ml) TVC in laban and strawberry milk shakes.…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial Drug Resistance of Escherichia coli and Staphylococcus aureus Isolated from Milk and Milk Based Beverages of Dhaka City, Bangladesh

Hasan¹,

Tarannum²,

Parveen³

2021

J. Pure Appl. Microbiol.

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The increase of pathogens in milk is threatening for the human beings. This is an investigation on overall microbiological analysis of raw and pasteurized milk as well as the milk-based beverages and also determining the antibiotic resistance pattern of isolated Escherichia coli and Staphylococcus aureus. A total of 100 samples (raw milk, pasteurized milk, mattha, lassi and laban) were taken from various locations of the capital city of Bangladesh, Dhaka. Total Viable Count, Total Coliform Count and Yeast and Moulds Count were performed as the microbiological inspection of selected samples. E.coli and Staphylococcus aureus were identified by conducting morphological analysis, gram-staining and biochemical tests. Antibiotic resistance pattern of isolated Escherichia Coli and Staphylococcus aureus were also detected with 11 commonly used antibiotics by conducting disc-diffusion method, following the CLSI guideline. The TVC range was the highest in raw milk samples (3.8×104 – 4.1×108 cfu/ml), and the lowest in pasteurized milk samples (1.2×102 – 5.4×103 cfu/ml), while 70% raw milk and 10% pasteurized milk samples strains were above the acceptable limit of Food and Drug Administration (FDA). Thirty-six Escherichia coli and thirty-two Staphylococcus aureus were isolated from all the 100 milk and milk-based beverage samples. The isolated Escherichia coli strains were most resistant to Penicillin G (81.58%), Erythromycin (78.94%) and Ampicillin (73.68%), and isolated Staphylococcus aureus strains were most resistant to Penicillin G (90.62%), Ampicillin (81.25%) and Methicillin (71.87%). respectively. Public awareness is needed to reduce the redundant use of antibiotics.

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“…Samples of the product underwent microbiological testing in accordance with Biva et al [ 20 ] with some modification. In order to count the aerobic bacteria along with the coliform, PCA (Plate Count Agar) and MA (MacConkey agar) were plated onto fivefold serial dilutions (10 −5 ) for every sample in peptone water (0.1%).…”

Section: Methodsmentioning

confidence: 99%

The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation

Paul,

Kaushik,

Upadhyay

et al. 2024

Foods

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This study aims to focus on developing a food supplement for the geriatric population using disposal mushrooms, oats, and lactose-free milk powder. Lactose intolerance is most common in older adults, raising the demand for lactose-free foods. One of the major global challenges currently faced by humankind is food waste (FW). Most of the food that is produced for human consumption has not been utilized completely (1/3rd–1/2 unutilized), resulting in agricultural food waste. Mushrooms are highly valuable in terms of their nutritional value and medicinal properties; however, a significant percentage of mushroom leftovers are produced during mushroom production that do not meet retailers’ standards (deformation of caps/stalks) and are left unattended. Oats are rich in dietary fibre beta-glucan (55% water soluble; 45% water insoluble). Lactose-free milk powder, oats, and dried mushroom leftover powder were blended in different ratios. It was observed that increasing the amount of mushroom leftover powder increases the protein content while diluting calories. The product with 15% mushroom powder and 30% oat powder showed the highest sensory scores and the lowest microbial count. The GCMS and FTIR analyses confirmed the presence of ergosterol and other functional groups. The results of the XRD analysis showed that the product with 15% mushroom powder and 30% oat powder had a less crystalline structure than the product with 5% mushroom powder and 40% oat powder and the product with 10% mushroom powder and 35% oat powder, resulting in more solubility. The ICP-OES analysis showed significant concentrations of calcium, potassium, magnesium, sodium, and zinc. The coliform count was nil for the products, and the bacterial count was below the limited range (3 × 102 cfu/g). The product with 15% mushroom powder and 30% oat powder showed the best results, so this developed product is recommended for older adults.

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Microbiological quality of some common dairy beverages available in Dhaka University campus of Bangladesh

Cited by 3 publications

References 25 publications

Identification of antibiotic‐resistant pathogens and virulence genes in Escherichia coli isolates from food samples in the Dhaka University campus of Bangladesh

Identification of antibiotic‐resistant pathogens and virulence genes in Escherichia coli isolates from food samples in the Dhaka University campus of Bangladesh

Antimicrobial Drug Resistance of Escherichia coli and Staphylococcus aureus Isolated from Milk and Milk Based Beverages of Dhaka City, Bangladesh

The Utilisation of Mushroom Leftovers, Oats, and Lactose-Free Milk Powder for the Development of Geriatric Formulation

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