Volume 7, Issue 4, July 2019, Page: 56-59
Microbial Quality of Common Restaurant Foods: Food Safety Issue in Bangladesh
Zubaer Hosen, Department of Applied Nutrition and Food Technology, Islamic University, Kushtia, Bangladesh
Sabiha Afrose, Department of Pharmacy, Islamic University, Kushtia, Bangladesh
Received: Sep. 23, 2019;       Accepted: Sep. 24, 2019;       Published: Oct. 10, 2019
DOI: 10.11648/j.jfns.20190704.11      View  43      Downloads  19
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.
Keywords
Food Borne Disease, Bacteria, Fungi, Food Safety, Hygiene, Sanitation Management
To cite this article
Zubaer Hosen, Sabiha Afrose, Microbial Quality of Common Restaurant Foods: Food Safety Issue in Bangladesh, Journal of Food and Nutrition Sciences. Vol. 7, No. 4, 2019, pp. 56-59. doi: 10.11648/j.jfns.20190704.11
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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