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Research Article | Open Access

Microbial profile of some ready-to-cook frozen food items sold in Dhaka city, Bangladesh

Md. Shamimuzzamana,1, Rajib Kanti Royb,1, Toma Rani Majumderc, Nirmal Chandra Barmand, Nazia Nawshad Linab, Md. Tarek Hasanb, Biplab Kumar Dashc( )
Department of Microbiology, Jashore University of Science and Technology, Jashore 7408, Bangladesh
Department of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore 7408, Bangladesh
Department of Genetic Engineering and Biotechnology, Jashore University of Science and Technology, Jashore 7408, Bangladesh
Department of Biotechnology and Genetic Engineering, Islamic University, Kushtia 7003, Bangladesh

1 Authors contributed equally to this article.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

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Abstract

This study aimed to assess the microbiological quality of 159 animal- and plant-based ready-to-cook (RTC) frozen food items currently popular in Dhaka. Microbiological analyses were carried out to enumerate total aerobic counts of mesophilic bacteria, yeast and mold and to detect some common foodborne pathogens according to standard microbiological criteria. Higher microbial loads in all animal-based food types, other than chicken strips were found. In contrast, plant-based items were relatively safe except paratha, dal-puri, rooti chapati, and aloo-puri. Several common pathogenic bacterial species were screened by analyzing their morphological, cultural, and biochemical characteristics. Escherichia coli was prevalent in most samples, while Salmonella species were least reported. A considerable number of samples exhibited enough microbial loads at infection or intoxication levels.

Keywords

Frozen foodFoodborne pathogensDhaka cityMicrobiological qualityAerobic plate count

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Food Science and Human Wellness
Volume 11 Issue 2,
March 2022
Pages 289-296
DOI: 10.1016/j.fshw.2021.11.021
Cite this article:
Shamimuzzaman M, Roy RK, Majumder TR, et al. Microbial profile of some ready-to-cook frozen food items sold in Dhaka city, Bangladesh. Food Science and Human Wellness, 2022, 11(2): 289-296. https://doi.org/10.1016/j.fshw.2021.11.021

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Received: 25 November 2019
Revised: 05 July 2020
Accepted: 27 October 2020
Published: 25 November 2021
© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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