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    Wyświetlanie 1-2 z 2
    Tytuł:
    Antibiotic Susceptibility Test of Bacteria Isolated From Fruit Juices Sold in Cafes and Restaurants of Debre-Markos Town, North Western Ethiopia
    Autorzy:
    Geta, Kindu
    Kebede, Ameha
    Chemedissa, Meseret
    Powiązania:
    https://bibliotekanauki.pl/articles/1076786.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Antibiotics
    Antimicrobial resistance
    B. cereus
    Debre Markos
    E. coli
    Enterobacter
    Fruit juices
    Klebsiella
    Pathogens
    Ps. aeruginosa
    Salmonella
    Shigella
    Staphylococcus aureus
    Opis:
    The prevalence of antimicrobial resistance among food pathogens has increased during recent decades. In this work, pathogenic bacteria such as Staphylococcus aureus, Salmonella spp., Shigella spp., and E. coli were isolated following standard methods. The bacterial isolates were then tested for their sensitivity to common antibiotics using the disc diffusion method on Mueller-Hinton Agar. All of the pathogenic bacteria were found to be resistant to erythromycin and almost all were sensitive to penicillin.
    Źródło:
    World News of Natural Sciences; 2019, 24; 365-371
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Microbiological safety of fruit juices consumed in cafes and restaurants of Debre Markos town, north western Ethiopia
    Autorzy:
    Geta, Kindu
    Kebede, Ameha
    Chemedissa, Meseret
    Powiązania:
    https://bibliotekanauki.pl/articles/1076778.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Aspergillus niger
    Bacillus cereus
    Debre Markos
    Enterobacter
    Enterococcous
    Escherichia coli
    Fruit juice
    Hygiene
    Klebsiella
    Microbial safety
    Penicillium
    Salmonella
    Serratia
    Shigella
    Staphylococcus aureus
    Streptococcus
    Opis:
    Improperly prepared fresh fruit and vegetable juices are recognized as an emerging cause of food borne illnesses. Therefore, this study was aimed at evaluating the microbiological safety of fresh fruit juices marketed in Debre Markos town and their hygienic conditions of preparations. Thirty-six fruit juices samples were collected from 6 cafés and restaurants of Debre Markos town and analyzed for total aerobic viable bacterial count (TAVBC), total staphylococcal count (TSC), aerobic spore forming bacterial count (ASFBC), total coliform count (TCC), fecal coliform count (FCC), yeast and mould count (YMC). The spread plate method was used for the isolation of microorganisms on appropriate selective media. All isolates were characterized following standard methods. Bacterial and fungal species were isolated following standard methods, while questionnaires were distributed to 30 juice makers to obtain preliminary information on their hygienic and safety practices. Results show that the mean TAVBC, ASFBC, TSC, yeast and mould, TCC and FCC of mango were 2.2±0.48×106, 0.13±0.04×105, 0.004×105, 1.1±0.2×106, 0.15±0.05×105, 5.7±3.73×104 and 0.06±0.04×104, cfu/ml, respectively. Moreover, the mean of TAVBC, ASFBC, TSC, YMC, TCC, and FCC of avocado juice were 3.6±0.6×106, 0.08±0.02×105, 0.27±0.07×105, 1.2±0.4×106, 0.02±0.01×105, 6.46±3.7×104, and 0.2±0.1×104 cfu/ml, respectively. The bacterial isolates were identified as S. aureus, E. coli, Klebsiella spp. B. cereus, Enterobacter spp., Enterococcous spp., Streptococcus spp., and Serratia spp., while the identities of the fungal isolates were Fusarium spp., Mucor spp. and S. cerevisiae. The results also showed that the microbial loads of most of the fruit juices were higher than the specifications set for fruit juices sold in the Gulf region and other parts of the world. Most venders obtained fruit from the open market and all juice makers lacked special training in food hygiene and safety. Therefore, regular training and health education on food hygiene and safety is recommended for juice handlers to improve the quality of fresh fruit juices in the study area.
    Źródło:
    World News of Natural Sciences; 2019, 24; 287-298
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-2 z 2

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