Microbial profile of street food from different locations at Tumkur, India
Abstract
Introduction: The street food provided in ready –to-eat form are prepared and sold by vendors and hawkers in the street and other public places are a major source of foodborne diseases.
Aim: The present study was undertaken to detect the causative agents in street foods and to determine their antibiotic susceptibility pattern. Settings and Design: Cross-sectional study.
Materials and Methods: Food samples and Ice-creams collected from street vendors, fast food joints were homoginized, serially diluted up to 10-5 and 1ml was seeded on to Blood agar, MacConkey agar and other bacteriological media.
Results: Eighty Percentages of samples had pathogens. Salads were highly contaminated in 19 food outlets, followed by cut fruits, fast food -1(pani-puri, bhel-puri, masala puri ), fast food -2( noodles, fried rice, lemon rice).. The antibiotic sensitivity pattern revealed Staphylococcus aureus (27.08%) were resistant to ampicillin gentamicin (23.95%), ciprofloxacin (18.75%). Escherichia coli were resistant to ampicillin, ciporofloxacin. Salmonella sps isolated were resistant to ampicilin, gentamicin (20.88%), ciprofloxacin, amikacin and co-trimoxazole(13.54%). The resistance exhibited by Shigella sps were only (2.08%). Vibrio sps showed resistance to ampicillin, gentamicin, ciprofloxacin, amikacin and co-trimoxazole
Discussion: Salads had the highest number of pathogens (19.79%) followed by cut fruits, fast food-1 and 2. Staphylococcus aureus (7.26%), E.coli and Salmonella sps (5.20%) respectively were isolated. High counts of Staphylococcus aureus could be due to poor personal hygiene of the food handlers and lack of heat processing steps during preparation.
Conclusion: Education of the public and eating establishments is crucial to the control of food borne illness.
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References
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