Open Access
Research (Published online: 03-05-2020)
8. Microbial risk assessment of ready-to-eat fast foods from different street-vended restaurants
Abdullah Al Momen Sabuj, Zobayda Farzana Haque, Md. Iftekhar Younus, Amrita Pondit, Nanda Barua, Md. Golzar Hossain, Md. Alimul Islam and Sukumar Saha
International Journal of One Health, 6(1): 41-48

Abdullah Al Momen Sabuj: Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
Zobayda Farzana Haque: Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
Md. Iftekhar Younus: Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
Amrita Pondit: Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
Nanda Barua: Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
Md. Golzar Hossain: Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
Md. Alimul Islam: Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
Sukumar Saha: Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

doi: www.doi.org/10.14202/IJOH.2020.41-48

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Article history: Received: 05-12-2019, Accepted: 09-03-2020, Published online: 03-05-2020

Corresponding author: Sukumar Saha

E-mail: sukumar.saha@bau.edu.bd

Citation: Sabuj AAM, Haque ZF, Younus MI, Pondit A, Barua N, Hossain MG, Islam MA, Saha S (2020) Microbial risk assessment of ready-to-eat fast foods from different street-vended restaurants, Int. J. One Health, 6(1): 41-48.
Abstract

Aim: Microbiological risk analysis of ready-to-eat fast foods for sale on the campus of Bangladesh Agricultural University was undertaken to understand the contribution of such foods to foodborne disease.

Materials and Methods: From each of 10 randomly selected fast food outlets, a total of 120 samples of six food items were collected to assess common microbial load. In parallel, vendors were asked about their food production and selling practices, while consumers (n=200) were asked about their consumption of fast foods and whether they had experienced symptoms of foodborne disease.

Results: Aerobic plate count (APC) varied from 6.92 to 7.24 log colony-forming unit (cfu)/g, Staphylococcus spp. 4.67 to 5.15 log cfu/g, Salmonella spp. 3.67 to 4.22 log cfu/g, and Escherichia coli 4.10 to 4.58 log cfu/g. Microbial risk assessment of Staphylococcus spp., Salmonella spp., and E. coli for daily, weekly, or monthly consumption was estimated by Monte Carlo simulation (10,000 iterations). The consumer survey showed 57% chance of being infected by ready-to-eat fast food samples. The calculated mean annual risks of Staphylococcus spp., Salmonella spp., and E. coli infection were about 100% in all cases.

Conclusion: Thus, the study revealed high risk of infection associated with the consumption of ready-to-eat fast foods.

Keywords: fast foods, microbial quality, microbial risk, Monte Carlo simulation.