A Study on Bacteriological Detection of Food-Borne Pathogens

• Main Authors: Laraib Nadeem, Hira Batool
• Format: Article
• Language: English
• Published: Jinnah University for Women 2017-12-01
• Series: RADS Journal of Biological Research & Applied Science
• Subjects: Food safety; Pathogens; fast food items; food borne illnesses
• Online Access: http://jbas.juw.edu.pk/index.php/JBAS/article/view/92

This study was conducted to estimate the bacteriological quality of different fast food items. Standard microbiological methods were used for isolation, enumeration and identification of bacteria. A total of 9 samples were collected from different sources like: Fries, Roll paratha, Zinger burger and some bakery products like bread, Rusk, simple cake, and some fresh fruits sample were also used like orange, banana and apple. Bacteria were isolated by serial dilution technique. Then isolation and identification of bacteria perform by cultural characteristics on Blood agar and MacConkey agar. Gram staining, colony morphology and biochemical characteristics also performed for further confirmation. Four strains of pathogenic organisms were identified as E.coli 29%, Staphylococcus epidermidis 25%, Pseudomonas 25%, Staphylococcus aureus 42.85% and Bacillus subtilis 29%. Recent study concluded that fast food can lead to food poisoning and food borne illnesses. Heftiness is related with an expansion in respiratory issue. Obesity increases the likelihood of heart diseases, kidney disease, joint pains, high blood pressure and diabetes. Your kidney stone, kidney disease and stomach cancer risk may also increase due to the excess amount of sodium, and may also increase your risk of developing osteoporosis (thin, fragile bones).  The top risk factor for heart disease and stroke may cause due to the high cholesterol and high blood pressure. Chocolate and greasy foods were possessing high amount of carbohydrates increase blood sugar levels, they may also trigger acne. Fast food was identified as potential health hazards it can be proposed that satisfactory cleanliness rehearses are required in the wake of cooking the nourishments and furthermore before serving.