Bacteriological Analysis of Ready- to- serve Foods from a South Indian City: A Potential Source for Drug Resistant Pathogens

Yıl 2019, Cilt: 09 Sayı: 02, 83 - 89, 15.06.2019

Aruna Siddabathuni

https://doi.org/10.5799/jmid.574601

Cited By: 1

Öz

ABSTRACT

Objective: Street foods are well - known source for
bacteriological contamination with pathogens, responsible for health hazards
like food poisoning and diarrheal diseases. The present study was undertaken to
analyze the bacteriological quality of ready - to - serve foods vended in the
streets of Rajahmundry, Andhra Pradesh, India.

Method: This
cross-sectional study over a 6-month period tested 142 diverse locally sold
street foods collected from different locations in Rajahmundry city. Isolates
obtained were identified to the species level and antibiotic susceptibility
patterns determined. Additional information regarding food preparation, storage
and handling practices observed by vendors was noted to correlate with the
extent of bacterial contamination.

Results:
Majority (71.12%) of the ready to eat foods were
contaminated with bacteria. Samosa (24%) and panipuri (22%) showed higher
bacterial contamination rates. Of the total 177 strains recovered from all
street foods, Escherichia coli (44%) and Staphylococcus aureus
(29%) were the major isolates. Staphylococcus aureus (23%) was
predominantly isolated from panipuri samples; Proteus species (29%) from masala chat; E. coli (31%) from
Samosa; Klebsiella pneumoniae (40%) from Samosa; Pseudomonas
aeruginosa (40%) from panipuri. Higher degrees of bacterial contamination
were associated with poor personnel hygiene of vendors and unsafe food handling
practices. Among the isolates, 33% of E. coli were extended spectrum
beta lactamase (ESBL) producers while 15% were Methicillin resistant Staphylococcus
aureus.

Conclusions: Corrective measures
like provision of health education to vendors and strict regulations for
implementation of good hygienic practices would improve street foods quality.  J
Microbiol Infect Dis 2019; 9(2):83-89.

Anahtar Kelimeler

Bacterial contamination, Street foods, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa

Kaynakça

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