Microbiological quality of some common dairy beverages available in Dhaka University campus of Bangladesh
| Autor: | Sharmin Rumi Alim, Nushrat Alam Biva, Ila Ismail, M. A. Rifat, Faria Azad |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
antibiotic resistance
dairy beverage lcsh:Agriculture Human health 0404 agricultural biotechnology Antibiotic resistance contamination dhaka university Environmental health bacteria Consumption (economics) lcsh:TP368-456 fungi lcsh:S 04 agricultural and veterinary sciences Microbiological quality Contamination 040401 food science Agricultural and Biological Sciences (miscellaneous) body regions University campus lcsh:Food processing and manufacture 040103 agronomy & agriculture 0401 agriculture forestry and fisheries sense organs Business Food Science |
| Zdroj: | Cogent Food & Agriculture, Vol 5, Iss 1 (2019) |
| ISSN: | 2331-1932 |
| Popis: | Dairy beverages are nutritious and also highly susceptible to bacterial contamination posing a threat to human health. In recent years, production and consumption of dairy beverages are rapidly increasing in Bangladesh; however, the presence of bacteria including human pathogens in commonly consumed dairy beverages has not been evaluated before. Here, we focused on microbiological quality of some dairy beverages available in Dhaka University campus. We examined 25 samples from five different items locally named as Lassi, Labang, Borhani, Pistachio nut sherbet, and Strawberry milkshake. Non-selective medium PCA and different selective agar media such as MacConkey, SS, EMB, and TCBS, and Cooked Meat were used for isolation. Antibiotic resistance was assessed by disk diffusion method against Ampicillin, Colistin, Ciprofloxacin, Levofloxacin, Ceftriaxon, and Gentamycin. In PCA medium, Labang and Strawberry milkshake, respectively, showed the highest (3.6 × 107 CFU/mL) and the lowest (1.76 × 103 CFU/mL) bacterial count. In MacConkey and EMB media, the highest bacterial growths were, respectively, shown by Pistachio nut sherbet (1.22 × 104 CFU/mL) and Lassi (2.96 × 103 CFU/mL) whereas no growth was observed for Borhani. Strawberry milkshake was found with the highest bacterial prevalence such as E. coli, Klebsiella, Proteus, Pseudomonas Bacillus, Micrococcus, and Streptococcus whereas Borhani and Labang contained the lowest variety of bacteria. Isolates such as Shigella, Aeromonas, Micrococcus, Bacillus, Streptococcus, and Proteus were multi-drug resistant to Ampicillin and Colistin. Findings indicated that examined samples contained health risk factor. Findings may help relevant stakeholders to consider food safety issues of dairy beverages during processing, marketing, and consumption. |
| Databáze: | OpenAIRE |
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