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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‫)‪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(‬