Microbiological Conditions of Frozen Shrimp in Different Food Market of Dhaka City

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概要

• 論文の詳細を見る

• This study was carried out to evaluate the microbiological condition of the frozen shrimps found in the local markets and departmental chain shops of Dhaka city. Pathogenic bacterial load were found greater in the samples of departmental shops rather than that of local markets. The highest Aerobic Plate Count (APC) found in the samples of departmental shops and local markets were 8.74log10CFU/g (sample No. 14) and 8.30log10CFU/g (sample No. 8), respectively. However, the lowest APC found in the samples of departmental shops and local markets were 5.73log10CFU/g (sample No. 5) and 6.44log10CFU/g (sample No. 12), respectively. Presence of Vibrio spp. was confirmed in 8 samples (5 from departmental shops and 3 from local markets). It was confirmed that 8 samples contained Shigella spp and 11 samples had Salmonella spp. Antibiotic sensitivity pattern of the indicator and pathogenic isolates was determined and nearly all of them were resistant to penicillin and bacitracin. Most of the isolates were sensitive against tetracycline, kanamycin and chloramphenicol. It was observed from the study that the samples collected from local markets and departmental shops were heavily contaminated and are of special concern for human consumption.

• 社団法人　日本食品科学工学会の論文
• 2007-11-01

著者

• Rahman M.

  Department of Precision Science & Thclmalogy and Applied Physics, Osaka University

• Bari Md.

  Food Hygiene Laboratory National Food Research Institute

• PINU F.

  Department of Microbiology, Stamford University Bangladesh

• YEASMIN Sabina

  Department of Genetic Engineering and Biotechnology Dhaka University

• Rahman M.

  Department Of Bioresource Science Ibaraki University College Of Agriculture

• Pinu F.

  Department Of Microbiology Stamford University Bangladesh

• Rahman M.

  Department Of Microbiology Stamford University Bangladesh

• Rahman M.

  Department Of Applied Chemistry And Biochemistry Kumamoto University

• BARI Md.

  Food Analysis and Research Laboratory Center for Advanced Research in Sciences, University of Dhaka

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