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Microbial Quality of Common Restaurant Foods: Food Safety Issue in Bangladesh

Received: 23 September 2019     Accepted: 24 September 2019     Published: 10 October 2019
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Abstract

Street and restaurant foods play an important role in people’s daily food options as well as their regular nutritional requirements are dependent on these foods, as their ever-growing busy schedule take away the opportunity to eat homemade food. Due to expedient availability, these street and restaurant foods are one of the primary food options for city people. Over the years, many food-borne diseases have been reported due to contaminated non-homemade food consumption. This study was conducted to analyze the microbiological quality of foods which are sold in street side food premises, general restaurants and higher class restaurants. This research study observed, and analyzed the microbiological quality of thirteen most commonly consumed food items of street side food premises, general restaurants and higher class restaurants from Kushtia and Jhenidah town in south-west region of Bangladesh. Higher percentages of microbial contamination were observe in street side food premises (76.92% for gram-positive bacteria, 69.23% for gram-negative bacteria and 61.54% for fungi). It has been found out that, instant cooked food items showed less microbial load than raw or preserved food. Higher class restaurants foods showed less microbial load than street side food premises and general restaurants. This study specifically highlights the level of microbial presence found in various available non-homemade foods. Finally, this study recommends some preventive measures which the government and food-maker together should follow, and also maintain the standard hygienic procedure to prepare, cook and handle foods. Implementation of such measures, rules and regulations on street food vendors and restaurant foods are extremely crucial to maintain the hygienic condition as well as to avoid such spreading of harmful organisms through consumption of contaminated foods.

Published in Journal of Food and Nutrition Sciences (Volume 7, Issue 4)
DOI 10.11648/j.jfns.20190704.11
Page(s) 56-59
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Food Borne Disease, Bacteria, Fungi, Food Safety, Hygiene, Sanitation Management

References
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[2] Afoakwa, E. O. (2005). Enhancing the quality of school feeding programme in Ghana. “The Global Child Nutrition Forum 2005. Baltimore, Maryland, USA.
[3] Oranusi, S., Umoh, V. J., & Kwaja, J. K. P. (2007). Energy intake and anthropometry: a case study of families in Zaria, Nigeria. AJB, 6 (4), 459e464.
[4] Santana, N. G., Almeida, R. C. C., Ferreira, S. J., & Almeida, F. P. (2009). Microbiological quality and safety of meals served to children and adopted good manufacturing practices in public school catering in Brazil. Food Control, 20 (2009), 255e261.
[5] WHO, 2002. Foodborne diseases, emerging. Fact Sheet No. 124.
[6] Dablool, A. S., Fouad, M. A., & Mihdhir, A. A. (2014). The effect of method of cooking and holding conditions on enterotoxin production by Staphylococcus aureus in two types of Saudi rice. European Academic Research, II (2).
[7] Panisello, P. J., Rooney, R., Quantick, P. C., & Stanwell-Smith, R. (2000). Application of foodborne disease outbreak data in the development and maintenance of HACCP systems. International Journal of Food Microbiology, 59, 221e234.
[8] Sumner, S., Brown, L. G., Frick, R., Stone, C., Carpenter, L. R., Bushnell, L., et al. (2011). Factors associated with food workers working while experiencing vomiting or diarrhoea. Journal of Food Protection, 74 (2), 215e220.
[9] S Biswas, M A K Parvez, M Shafiquzzaman, S Nahar, M N Rahman, Isolation And Characterization Of Escherichia Coli In Ready-To-Eat Foods Vended In Islamic University, Kushtia, 2010, J. bio-sci. 18: 99-103.
[10] Oladipo IC1, Adeleke DT, Adebiyi AO (2010). The effect of pH and chemical preservatives on the growth of bacterial isolates from some Nigerian packaged fruit juices. Pak J Biol Sci. 13 (1): 16-21.
[11] Rane S. Street vended food in developing world: hazard analyses. Indian J Microbiol. 2011 Jan; 51 (1): 100-6.
[12] Mensah P, Yeboah-Manu D, Owusu-Darko K and Ablordey A (2002). Street foods in Accra, Ghana: how safe are they?. Bull World Health Organ. 80 (7): 546-54.
[13] Nazni P and Jaganathan A, Study On Microbial Analysis Of Street-Vended Food Samples Sold In Salem District, 2014, International Journal of Research in Biological Sciences.
[14] Meldrum, R. J., Little, C. L., Sagoo, S., Mithani, V., McLauchlin J. and De Pinna, E. 2009. Assessment of the microbiological safety of salad vegetables and sauces from kebab take-away restaurants in the United Kingdom. Food Microbiol, 26: 573-577.
[15] Shiklomanov, I. A. (2000). "Appraisal and Assessment of World Water Resources" (PDF). Water International. International Water Resources Association. pp. 11–32.
[16] Glass, R. I. and Black, R. E. 1992. The epidemiology of cholera. In: Barua D, Greenough WB III, editors. Cholera. New York: Plenum, pp. 129-54.
[17] Rosmini, M. R., Signori, M. L., Schneider, R., and Bonazza, J. C. 2004. Evaluation of two alternative techniques for counting mesophilic aerobic bacteria in raw milk. Food Control, 15 (1): 39-44.
[18] Nichols, G. L., C. L. Little, V. D. E. Mithani and J. Louvois, 1999. The microbiological quality of cooked rice from restaurants and take-away premises in the United Kingdom. Journal of Food Protection. 62: 877-882.
[19] King, L. K., B. Awumbila, E. A. Canacoo and S. Ofosu Amaah, 2000. An assessment of the safety of street foods in the Ga district of Ghana: Implications for the spread of zoonoses. Acta Tropica, 76: 39-43.
[20] Kubheka, L. C., F. M. Mosupye and A. Von Holy, 2001. Microbiological survey of street-vended salad and gravy in Johannesburg city, South Africa. Journal of Food Control. 12: 127-131.
Cite This Article
  • APA Style

    Zubaer Hosen, Sabiha Afrose. (2019). Microbial Quality of Common Restaurant Foods: Food Safety Issue in Bangladesh. Journal of Food and Nutrition Sciences, 7(4), 56-59. https://doi.org/10.11648/j.jfns.20190704.11

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    ACS Style

    Zubaer Hosen; Sabiha Afrose. Microbial Quality of Common Restaurant Foods: Food Safety Issue in Bangladesh. J. Food Nutr. Sci. 2019, 7(4), 56-59. doi: 10.11648/j.jfns.20190704.11

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    AMA Style

    Zubaer Hosen, Sabiha Afrose. Microbial Quality of Common Restaurant Foods: Food Safety Issue in Bangladesh. J Food Nutr Sci. 2019;7(4):56-59. doi: 10.11648/j.jfns.20190704.11

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  • @article{10.11648/j.jfns.20190704.11,
      author = {Zubaer Hosen and Sabiha Afrose},
      title = {Microbial Quality of Common Restaurant Foods: Food Safety Issue in Bangladesh},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {7},
      number = {4},
      pages = {56-59},
      doi = {10.11648/j.jfns.20190704.11},
      url = {https://doi.org/10.11648/j.jfns.20190704.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20190704.11},
      abstract = {Street and restaurant foods play an important role in people’s daily food options as well as their regular nutritional requirements are dependent on these foods, as their ever-growing busy schedule take away the opportunity to eat homemade food. Due to expedient availability, these street and restaurant foods are one of the primary food options for city people. Over the years, many food-borne diseases have been reported due to contaminated non-homemade food consumption. This study was conducted to analyze the microbiological quality of foods which are sold in street side food premises, general restaurants and higher class restaurants. This research study observed, and analyzed the microbiological quality of thirteen most commonly consumed food items of street side food premises, general restaurants and higher class restaurants from Kushtia and Jhenidah town in south-west region of Bangladesh. Higher percentages of microbial contamination were observe in street side food premises (76.92% for gram-positive bacteria, 69.23% for gram-negative bacteria and 61.54% for fungi). It has been found out that, instant cooked food items showed less microbial load than raw or preserved food. Higher class restaurants foods showed less microbial load than street side food premises and general restaurants. This study specifically highlights the level of microbial presence found in various available non-homemade foods. Finally, this study recommends some preventive measures which the government and food-maker together should follow, and also maintain the standard hygienic procedure to prepare, cook and handle foods. Implementation of such measures, rules and regulations on street food vendors and restaurant foods are extremely crucial to maintain the hygienic condition as well as to avoid such spreading of harmful organisms through consumption of contaminated foods.},
     year = {2019}
    }
    

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  • TY  - JOUR
    T1  - Microbial Quality of Common Restaurant Foods: Food Safety Issue in Bangladesh
    AU  - Zubaer Hosen
    AU  - Sabiha Afrose
    Y1  - 2019/10/10
    PY  - 2019
    N1  - https://doi.org/10.11648/j.jfns.20190704.11
    DO  - 10.11648/j.jfns.20190704.11
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 56
    EP  - 59
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20190704.11
    AB  - Street and restaurant foods play an important role in people’s daily food options as well as their regular nutritional requirements are dependent on these foods, as their ever-growing busy schedule take away the opportunity to eat homemade food. Due to expedient availability, these street and restaurant foods are one of the primary food options for city people. Over the years, many food-borne diseases have been reported due to contaminated non-homemade food consumption. This study was conducted to analyze the microbiological quality of foods which are sold in street side food premises, general restaurants and higher class restaurants. This research study observed, and analyzed the microbiological quality of thirteen most commonly consumed food items of street side food premises, general restaurants and higher class restaurants from Kushtia and Jhenidah town in south-west region of Bangladesh. Higher percentages of microbial contamination were observe in street side food premises (76.92% for gram-positive bacteria, 69.23% for gram-negative bacteria and 61.54% for fungi). It has been found out that, instant cooked food items showed less microbial load than raw or preserved food. Higher class restaurants foods showed less microbial load than street side food premises and general restaurants. This study specifically highlights the level of microbial presence found in various available non-homemade foods. Finally, this study recommends some preventive measures which the government and food-maker together should follow, and also maintain the standard hygienic procedure to prepare, cook and handle foods. Implementation of such measures, rules and regulations on street food vendors and restaurant foods are extremely crucial to maintain the hygienic condition as well as to avoid such spreading of harmful organisms through consumption of contaminated foods.
    VL  - 7
    IS  - 4
    ER  - 

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Author Information
  • Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh

  • Department of Pharmacy, Islamic University, Kushtia, Bangladesh

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