Vol.3 No.2 July 2014 (Shawwal 1435 H)
Vol.3 No.2 July 2014 (Shawwal 1435 H) 12 Journal of Jazan University - Applied Sciences Branch Vol.3 No.2 July 2014 (Shawwal 1435 H) Microbiological Survey of Street-Vended Food………. Microbiological Survey of Street-Vended Food in Jazan, Saudi Arabia M.A.Shoulkamy(*), M.Nasr(**), Z.I.Al-Fifi, and M. A.Al-Obboud Department of Biology, Faculty of Science, Jazan University, K.S.A. Abstract This study was carried out to assess the quality of some Ready-to-Eat foods. Jizan city, Abou-Areesh and Sabia; three locations, in Jazan province, Saudi Arabia, were selected for sample collection. Total bacterial counts and total coliform group counts were used to measure the microbial load and the presence of pathogens in fourteen types of food. Results showed high bacterial content ranged from 31.0 x 102 to 26.5 x 105 CFU. g-1 in all samples. The highest bacterial count was recorded in Marsa- and Dokhn-wheat and Kwar, while the least count was for the Baked Dokhn in Sabia site. The coliform bacterial group was found in the same above mentioned foods (Marsa- and Dokhnwheat and Kwar) at counts of 1.2, 1.6 and 1.6 x 102 CFU g-1, respectively, while no coliform bacteria were observed in the rest of food types. It was revealed that improper handling and poor hygiene practice were the main factors which will be resulted in food contamination. On the other hand, caring of personal hygiene and food preparation, in addition to exposure of ready-to-eat foods to sufficient temperature will reduce the microbial contamination. Keywords: Ready-to-Eat foods, food contamination, Microbial load, coliform. 1.INTRODUCTION According to the definition of the United States Department of Agriculture, Ready-To-Eat (RTE) foods refers to “food that is in a form that is edible without washing, cooking or heating by the consumer and that is reasonably expected to be consumed in that form”. The category readyto-eat can be considered as high risk foods because they do not require any heating or process prior to consumption (Bryan et al., 1997). In addition, food workers may transmit pathogens to food from a contaminated surface, from another food, or from hands contaminated with organisms from their gastrointestinal tract (Bryan et al., 1997; Ifediora, et al., 2006 and Mensah et al., 2002). Therefore, hand contact with ready-to-eat foods represents a potentially important mechanism by which pathogens may enter the food supply. The microbial load and the presence of the bacterial pathogens in foods are a good indication of the food quality and the potential health risk they pose to consumers (Rosmini et al., 2004 and Ifediora, et al., 2006). A number of observational studies have shown that these foods are sometimes held at improper temperatures, excessively handled by food vendors and sold at very dirty surroundings (WHO, 2001and 2003; Muinde and Kuria, 2005 and Ghosh et al., 2007). In addition, the vendors practice poor personal hygiene and reports of food vendors being carriers and therefore, could serve as a potential source of transmission of enteric fevers are many. Safe foods are frequently contaminated with naturally occurring pathogenic microorganisms. Such pathogens cannot be detected organoleptically (seen, smelled or tasted), but can cause disease of varying severity, include- (*)Permanent address: Botany and Microbiology Department, Faculty of Science, Minia University, Egypt (**)Permanent address: National Center for Radiation Research and Technology, Microbiology Department, Atomic Energy Authority 3, Ahmed El-zomur St., 8th sector, Madinat Nasr, P.O. Box 29 Madinat Nasr, Cairo, Egypt ISSN 1658-6050 E-mail: Shoulkamy3@yahoo.co.uk Journal of Jazan University - Applied Sciences Branch Vol.3 No.2 July 2014 (Shawwal 1435 H) 13 M.A.Shoulkamy, M.Nasr, et al., ing death specially if the way they are conserved during exposition for sales provides conditions for those microorganisms to grow and reach considerable levels of contamination (Bukar et al., 2010). Thus, food safety issues are of major importance to public health (WHO, 2000). This study was designed to determine the microbial load and the total coliform, in ready-to eat food sold in the popular markets in three areas (Jizan city, AbouAreesh and Sabia) across Jazan province, Saudi Arabia. Microbiological Analysis All samples were subjected to microbiological determinations; total microbial counts and total coliform counts. Pour plate technique was employed to assess the total viable counts of food samples using nutrient agar medium (Oxoid, England). The plates were then incubated at 37°C/ 24h and the counts were reported as colony forming unit per gram of food sample (CFU. g-1). The overall hygienic conditions were determined by total count of coliform group using MacConkey agar plate. 2.MATERIALS AND METHODS Sampling Three sites; Jizan city, Abou-Areesh and Sabia located in Jazan province were chosen for samples collection. Fourteen different types of the most popular and common ready-to eat food in these sites were sampled randomly (Table 1). Samples were collected aseptically, transferred directly to the laboratory and then, kept at 4°C for further investigations. 3.RESULTS AND DISCUSSION In all samples, total bacterial counts ranged from 31.0 x 102 to 34.1 x 105 CFU. g-1 (Table 2). As shown in Fig. 1a, b and c, the highest viable count was recorded for Marsa- and Dokhn-wheat and Kwar of 24.5, 26.5 and 29.3x 105 CFU.g-1 in Jizan city, Abou-Areesh and Sabia, respectiveely. On the other hand, results revealed that the above mentioned food types were the only which contained the coliform group. Counts of these bacteria were found to be 1.2 and 1.6 x 102 CFU. g-1 in Marsa-wheat at Jizan and Sabia, respectively, while samples of Dokhn-wheat and Kwar were contained 1.6 and 2.2 x 102 CFU. g-1 at Jizan and Abou-Areesh, respectively. Concerning the above mentioned foods, and taking in consideration the significant high count of viable bacteria, and the presence of coliform group, reflects the poor personal hygiene. In addition, it might indicate the possibility of food borne illness. This result was found to be in agreed with the observation of Musa and Akand (2002), who stated that presence of coliform group in the food, indicates poor manufacturing practices of food vendor. Also, improper handling and hygiene might lead to the contamination of food and this might eventually affects the consumer health (Photo 1). Table (1): Numbers and types of the different food samples collected from some sites in Jazan province. Samples Sample types no. Jizan Abou-Areesh Sabia MarsaMarsa1 -* wheat wheat DokhnDokhn2 wheat wheat 3 Coconut 4 Meshabek 5 Semsemia 6 Toffee 7 Molokhia Molokhia Fenugreek 8 suspension Zalabia 9 dough 10 Fried zalabia 11 Lahoh Lahoh 12 Kwar Baked 13 Dokhn 14 Khameer * means that, sample did not chosen from the corresponding area 14 Journal of Jazan University - Applied Sciences Branch Vol.3 No.2 July 2014 (Shawwal 1435 H) Microbiological Survey of Street-Vended Food………. Table (2): Total bacterial and coliform counts (CFU.g-1) in the tested hand-made ready to eat food samples. Total bacterial and cloiform count at; Samples Jizan Abou-Areesh Total bacte- Total coli- Total bacte- Total coli- Total bacte- Total colirial counts form counts rial counts form counts rial counts form counts (CFU.g-1) (CFU.g-1) (CFU.g-1) (CFU.g-1) (CFU.g-1) (CFU.g-1) Marsa-wheat 24.5 x 10٥ Dokhn-wheat 4 16.0 x 10 3 34.0 x 10 4 20.2 x 10 4 66.6 x 10 4 Coconut Meshabek Semsemia Toffee 24.5 x 10 17 .0 x 10 - 26.5 x 105 - - 34.1 x 10 5 ≤10 - - - - ≤10 - - - - ≤10 - - - - ≤10 - - - 12.0 x 10 - Molokhia - - 15.2 x 10 Fenugreek suspension - - Zalabia dough - Fried zalabia Lahoh Kwar Baked Dokhn khameer 3- Sabia - 4 16.3 x 10 ≤10 2 ≤10 31.0 x 10 5.3 x 103 ≤10 - - - 35.7 x 103 ≤10 - - - 14.8 x 10 3 ≤10 - 16.0 x 10 3 ≤10 11.6 x 10 5 22.0 x 10 - - 29.3x 10 - - ≤10 4 ≤10 - 43.6 x 10 2 ≤10 33.0 x 10 4 ≤10 Figure (1): Prevalence of total bacterial and coliform in the tested hand-made ready to eat food samples in the three investigated areas A: Handling sweets items unhygienically with bare hands. Journal of Jazan University - Applied Sciences Branch Vol.3 No.2 July 2014 (Shawwal 1435 H) 15 M.A.Shoulkamy, M.Nasr, et al., B: Unhygienic cut sweets with un-cleaned knife. F: Lahoh and Molokhia that have been prepared early and thus exposed for too long be Photo 1: Conditions of storage, handling and serving of ready to eat food vended on popular markets of Jazan governorate, KSA. C: Zalabia dough that have been prepared and thus exposed for too long before fried. D: Unhygienic using bare hands to fried Zalabia. E: Fried Zalabia that have been prepared early and thus exposed for too long before consumption. In the areas of Abou-Areesh and Sabia, slightly high content of total viable bacteria accompanied with no presence of coliform group, was observed in sample 8, 9, 10 and 11, while the least count was recorded in sample 13 (Fig. 1a, b and c). This may attributed to the manufacturing processes. Adding of hot water to sample 8 and 9, and the exposure of sample 10 and 11 to the dry heat during the manufacturing process has an important role to reduce all bacterial counts. Also, using of different concentrations of salt (sodium chloride) in these types of foods has another impact on the reduction of total bacterial count. Referring to Fig. 1a, b and c, it was found that the lowest bacterial count was observed in sample 13. This finding confirms the above observation concerning the impact of temperature and salt concentration on the total bacterial and coliform counts. In addition, Black et al. (1984) and Esrey and Feachem (1989) stated that cooking of food reduces the number of microorganisms and improves keeping quality by inhibiting molds, yeast and bacteria that promote decay and infection. 16 Journal of Jazan University - Applied Sciences Branch Vol.3 No.2 July 2014 (Shawwal 1435 H) Microbiological Survey of Street-Vended Food………. Results concluded that microbiological problems of ready to eat foods depends on low initial quality of raw materials, insufficient cooking process and improper sanitary practices for personnel and for cooking/processing utensils. Food handling personnel has an important role in ensuring food safety throughout the chain of food production and storage. Mishandling and disregard of hygiene measures on the part of the food vendors may enable pathogenic bacteria to come into contact with and in some cases multiply in sufficient numbers to cause illness in the consumer (Photo 1) (Obayelu et al., 2009). There should be awareness on the health implicateon of pathogens introduced during cross contamination. Acknowledgment This material is based upon project suppor ted by the Deanship of Scientific research, Jazan University under Grant No. 005/ 1431H. We would like to thank the Deanship of Scientific Research for the great help and the financial support. 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Participants Manual, Geneva. )Vol.3 No.2 July 2014 (Shawwal 1435 H 18 Journal of Jazan University - Applied Sciences Branch Microbiological Survey of Street-Vended Food………. ﺍﳌﺴﺢ ﺍﳌﻴﻜﺮﻭﰊ ﻟﻸﻃﻌﻤﺔ ﺍﳌﻜﺸﻮﻓﺔ ﻭﺳﺮﻳﻌﺔ ﺍﻟﺘﺤﻀﲑ ﰲ ﻣﻨﻄﻘﺔ ﺟﺎﺯﺍﻥ ﺑﺎﳌﻤﻠﻜﺔ ﺍﻟﻌﺮﺑﻴﺔ ﺍﻟﺴﻌﻮﺩﻳﺔ ﳏﻤﻮﺩ ﻋﻠﻲ ﺷﻠﻘﺎﻣﻲ)*( ،ﳏﻤﺪ ﻧﺼﺮ)**( ،ﺯﺭﺍﻕ ﺑﻦ ﻋﻴﺴﻰ ﺍﻟﻔﻴﻔﻲ، ﳏﻤﺪ ﻋﺒﺪ ﺍﷲ ﺍﻟﻌﺒﻮﺩ ﻗﺴﻢ ﺍﻷﺣﻴﺎﺀ -ﻛﻠﻴﺔ ﺍﻟﻌﻠﻮﻡ -ﺟﺎﻣﻌﺔ ﺟﺎﺯﺍﻥ -ﺍﳌﻤﻠﻜﺔ ﺍﻟﻌﺮﺑﻴﺔ ﺍﻟﺴﻌﻮﺩﻳﺔ. Q ﺃﺟﺮﻳﺖ ﻫﺬﻩ ﺍﻟﺪﺭﺍﺳﺔ ﻟﺘﻘﻴﻴﻢ ﺟﻮﺩﺓ ﺑﻌﺾ ﺍﻷﻏﺬﻳﺔ ﺍﳉﺎﻫﺰﺓ ﻟﻸﻛﻞ .ﺍﺧﺘﲑﺕ ﻣﻨﺎﻃﻖ ﺟﺎﺯﺍﻥ، ﺃﺑﻮﻋﺮﻳﺶ ،ﺻﺒﻴﺎ ﰲ ﳏﺎﻓﻈﺔ ﺟﺎﺯﺍﻥ ﺑﺎﳌﻤﻠﻜﺔ ﺍﻟﻌﺮﺑﻴﺔ ﺍﻟﺴﻌﻮﺩﻳﺔ ﻟﺘﺠﻤﻴﻊ ﺍﻟﻌﻴﻨﺎﺕ .ﺃﺳﺘﺨﺪﻡ ﻛﻼ ﻣﻦ ﺍﻷﻋﺪﺍﺩ ﺍﻟﺒﻜﺘﲑﻳﺔ ﺍﻟﻜﻠﻴﺔ ﻭﺍﻷﻋﺪﺍﺩ ﺍﻟﻜﻠﻴﺔ ﻤﻮﻋﺔ ﺑﻜﺘﲑﻳﺎ ﺍﻟﻘﻮﻟﻮﻥ ﻛﻤﻘﻴﺎﺱ ﻟﻠﺤﻤﻞ ﺍﳌﻴﻜﺮﻭﰊ ﻭﻣﺪﻯ ﻭﺟﻮﺩ ﺍﻟﺒﻜﺘﲑﻳﺎ ﺍﳌﻤﺮﺿﺔ ﰲ ﺃﺭﺑﻌﺔ ﻋﺸﺮﺓ ﻧﻮﻉ ﻣﻦ ﺍﻷﻏﺬﻳﺔ.ﺃﻭﺿﺤﺖ ﺍﻟﻨﺘﺎﺋﺞ ﻭﺟﻮﺩ ﳏﺘﻮﻯ ﻋﺎﱄ ﻣﻦ ﺍﻷﻋﺪﺍﺩ ﺍﻟﺒﻜﺘﲑﻳﺔ ﰲ ﻛﻞ ﺍﻟﻌﻴﻨﺎﺕ ﻭﺍﻟﺬﻱ ﺗﺮﺍﻭﺡ ﻓﻴﻤﺎ ﺑﲔ ٢١٠×٣١ﺇﱃ ٥١٠× ٢٦,٥ﻣﺴﺘﻌﻤﺮﺓ ﻣﻴﻜﺮﻭﺑﻴﺔ/ﺟﻢ .ﺳﺠﻞ ﺍﶈﺘﻮﻱ ﺍﻟﺒﻜﺘﲑﻱ ﺃﻋﻠﻰ ﺃﻋﺪﺍﺩﻩ ﰲ ﻋﻴﻨﺎﺕ ﺩﻗﻴﻖ ﺍﳌﺮﺳﻰ ﻭﺩﻗﻴﻖ ﺍﻟﺪﺧﻦ ﻭﺍﻟﻘﻮﺍﺭ ،ﺑﻴﻨﻤﺎ ﻛﺎﻥ ﺃﻗﻞ ﺃﻋﺪﺍﺩ ﳍﺎ ﰲ ﻋﻴﻨﺔ ﺍﻟﺪﺧﻦ ﲟﻨﻄﻘﺔ ﺻﺒﻴﺎ .ﺍﺣﺘﻮﺕ ﻋﻴﻨﺎﺕ ﺍﳌﺮﺳﻰ ﻭﺩﻗﻴﻖ ﺍﻟﺪﺧﻦ ﻭﺍﻟﻘﻮﺍﺭ ﺃﻳﻀﺎ ﻋﻠﻰ ﺑﻜﺘﲑﻳﺎ ﺍﻟﻘﻮﻟﻮﻥ ﺑﺄﻋﺪﺍﺩ ١٠× ١٥,٣ ،١٦ ،١٢ﻣﺴﺘﻌﻤﺮﺓ ﻣﻴﻜﺮﻭﺑﻴﺔ/ﺟﻢ ﻋﻠﻰ ﺍﻟﺘﻮﺍﱄ ،ﰲ ﺣﲔ ﱂ ﲢﺘﻮﻱ ﺃﻱ ﻣﻦ ﺍﻟﻌﻴﻨﺎﺕ ﺍﻷﺧﺮﻯ ﻋﻠﻰ ﺑﻜﺘﲑﻳﺎ ﺍﻟﻘﻮﻟﻮﻥ.ﺃﻭﺿﺤﺖ ﺍﻟﻨﺘﺎﺋﺞ ﺃﻥ ﺍﻟﺘﺪﺍﻭﻝ ﺍﳋﺎﻃﺊ ﻭﺳﺆ ﺍﻟﻨﻈﺎﻓﺔ ﳘﺎ ﻣﻦ ﺍﻟﻌﻮﺍﻣﻞ ﺍﻷﺳﺎﺳﻴﺔ ﺍﻟﱵ ﺗﺆﺩﻱ ﺇﱃ ﺗﻠﻮﺙ ﺍﻷﻏﺬﻳﺔ .ﻋﻠﻰ ﺍﻟﻌﻜﺲ ﻓﺈﻥ ﺍﻻﻫﺘﻤﺎﻡ ﺑﺘﺼﻨﻴﻊ ﺍﻷﻏﺬﻳﺔ ﺍﳉﺎﻫﺰﺓ ﻟﻸﻛﻞ ،ﻭﺍﻟﻨﻈﺎﻓﺔ ﺍﻟﺸﺨﺼﻴﺔ ﺑﺎﻹﺿﺎﻓﺔ ﺇﱃ ﺗﻌﺮﺽ ﻫﺬﻩ ﺍﻷﻏﺬﻳﺔ ﺇﱃ ﺩﺭﺟﺔ ﺣﺮﺍﺭﺓ ﻛﺎﻓﻴﺔ ﻣﻦ ﺷﺄﻧﻪ ﺃﻥ ﻳﻘﻠﻞ ﺍﻟﺘﻠﻮﺙ ﺍﳌﻴﻜﺮﻭﰊ. ﺍﻟﻜﻠﻤﺎﺕ ﺍﳌﻔﺘﺎﺣﻴﺔ:ﺍﻟﺘﻠﻮﺙ ﺍﳌﻴﻜﺮﻭﰊ -ﺑﻜﺘﺮﻳﺎ ﺍﻟﻘﻮﻟﻮﻥ -ﺍﻷﻏﺬﻳﺔ ﺍﳉﺎﻫﺰﺓ )*(ﺍﻟﻌﻨﻮﺍﻥ ﺍﻟﺪﺍﺋﻢ :ﻫﻴﺌﺔ ﺍﻟﻄﺎﻗﺔ ﺍﻟﺬﺭﺭﻳﺔ -ﺍﳌﺮﻛﺰ ﺍﻟﻘﻮﻣﻲ ﻟﺒﺤﻮﺙ ﻭﺗﻜﻨﻮﻟﻮﺟﻴﺎ ﺍﻻﺷﻌﺎﻉ -ﻗﺴﻢ ﺍﳌﻴﻜﺮﻭﺑﻴﻮﻟﻮﺟﻴﺎ ﺍﻻﺷﻌﺎﻋﻴﺔ )**(ﺍﻟﻌﻨﻮﺍﻥ ﺍﻟﺪﺍﺋﻢ :ﻗﺴﻢ ﺍﻟﻨﺒﺎﺕ ﻭﺍﳌﻴﻜﺮﻭﺑﻴﻮﻟﻮﺟﻲ -ﻛﻠﻴﺔ ﺍﻟﻌﻠﻮﻡ -ﺟﺎﻣﻌﺔ ﺍﳌﻨﻴﺎ -ﻣﺼﺮ E-mail: Shoulkamy3@yahoo.co.uk ISSN 1658-6050 اﻟﻤﺠﻠﺪ ٣اﻟﻌﺪد ٢ﺷﻮال١٤٣٥ھـ )ﯾﻮﻟﯿﻮ ٢٠١٤م(
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