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

Zubaer Hosen; Sabiha Afrose

doi:doi:10.11648/j.jfns.20190704.11

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

Zubaer Hosen, Sabiha Afrose

Published in Journal of Food and Nutrition Sciences (Volume 7, Issue 4)

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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[5]	WHO, 2002. Foodborne diseases, emerging. Fact Sheet No. 124.
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[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.
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[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.
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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

Zubaer Hosen

Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
Sabiha Afrose

Department of Pharmacy, Islamic University, Kushtia, Bangladesh

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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

Copy | Download

@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}
}

Copy | Download

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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