Microbial profile of some ready-to-cook frozen food items sold in Dhaka city, Bangladesh
This study aimed to assess the microbiological quality of 159 animal- and plant-based ready-to-cook (RTC) frozen food items currently popular in Dhaka. Microbiological analyses were carried out to enumerate total aerobic counts of mesophilic bacteria, yeast and mold and to detect some common foodbor...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2022-03-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001178 |
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| author | Md. Shamimuzzaman Rajib Kanti Roy Toma Rani Majumder Nirmal Chandra Barman Nazia Nawshad Lina Md. Tarek Hasan Biplab Kumar Dash |
| author_facet | Md. Shamimuzzaman Rajib Kanti Roy Toma Rani Majumder Nirmal Chandra Barman Nazia Nawshad Lina Md. Tarek Hasan Biplab Kumar Dash |
| author_sort | Md. Shamimuzzaman |
| collection | DOAJ |
| description | This study aimed to assess the microbiological quality of 159 animal- and plant-based ready-to-cook (RTC) frozen food items currently popular in Dhaka. Microbiological analyses were carried out to enumerate total aerobic counts of mesophilic bacteria, yeast and mold and to detect some common foodborne pathogens according to standard microbiological criteria. Higher microbial loads in all animal-based food types, other than chicken strips were found. In contrast, plant-based items were relatively safe except paratha, dal-puri, rooti chapati, and aloo-puri. Several common pathogenic bacterial species were screened by analyzing their morphological, cultural, and biochemical characteristics. Escherichia coli was prevalent in most samples, while Salmonella species were least reported. A considerable number of samples exhibited enough microbial loads at infection or intoxication levels. |
| format | Article |
| id | doaj-art-aff89e2e5bae4d6880e232cfa896c9dc |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-aff89e2e5bae4d6880e232cfa896c9dc2025-02-03T10:31:08ZengTsinghua University PressFood Science and Human Wellness2213-45302022-03-01112289296Microbial profile of some ready-to-cook frozen food items sold in Dhaka city, BangladeshMd. Shamimuzzaman0Rajib Kanti Roy1Toma Rani Majumder2Nirmal Chandra Barman3Nazia Nawshad Lina4Md. Tarek Hasan5Biplab Kumar Dash6Department of Microbiology, Jashore University of Science and Technology, Jashore 7408, BangladeshDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, BangladeshDepartment of Genetic Engineering and Biotechnology, Jashore University of Science and Technology, Jashore 7408, BangladeshDepartment of Biotechnology and Genetic Engineering, Islamic University, Kushtia 7003, BangladeshDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, BangladeshDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, BangladeshDepartment of Genetic Engineering and Biotechnology, Jashore University of Science and Technology, Jashore 7408, Bangladesh; Corresponding author at: Department of Genetic Engineering and Biotechnology, Jashore University of Science and Technology, Jashore 7408, BangladeshThis study aimed to assess the microbiological quality of 159 animal- and plant-based ready-to-cook (RTC) frozen food items currently popular in Dhaka. Microbiological analyses were carried out to enumerate total aerobic counts of mesophilic bacteria, yeast and mold and to detect some common foodborne pathogens according to standard microbiological criteria. Higher microbial loads in all animal-based food types, other than chicken strips were found. In contrast, plant-based items were relatively safe except paratha, dal-puri, rooti chapati, and aloo-puri. Several common pathogenic bacterial species were screened by analyzing their morphological, cultural, and biochemical characteristics. Escherichia coli was prevalent in most samples, while Salmonella species were least reported. A considerable number of samples exhibited enough microbial loads at infection or intoxication levels.http://www.sciencedirect.com/science/article/pii/S2213453021001178 |
| spellingShingle | Md. Shamimuzzaman Rajib Kanti Roy Toma Rani Majumder Nirmal Chandra Barman Nazia Nawshad Lina Md. Tarek Hasan Biplab Kumar Dash Microbial profile of some ready-to-cook frozen food items sold in Dhaka city, Bangladesh Food Science and Human Wellness |
| title | Microbial profile of some ready-to-cook frozen food items sold in Dhaka city, Bangladesh |
| title_full | Microbial profile of some ready-to-cook frozen food items sold in Dhaka city, Bangladesh |
| title_fullStr | Microbial profile of some ready-to-cook frozen food items sold in Dhaka city, Bangladesh |
| title_full_unstemmed | Microbial profile of some ready-to-cook frozen food items sold in Dhaka city, Bangladesh |
| title_short | Microbial profile of some ready-to-cook frozen food items sold in Dhaka city, Bangladesh |
| title_sort | microbial profile of some ready to cook frozen food items sold in dhaka city bangladesh |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021001178 |
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