Assessment of microbial load of fasting foods available in street side, Midlevel restaurants and high-level restaurants during Navratri

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Street foods and restaurant foods play a significant role in people‟s day-to-day food options as well as their consistent nutritional requirements are dependent on these foods. As their ever-growing demanding schedule take away the chance to eat homemade food. Due to convenient availability, these eateries foods are one of the primary food choices especially for city people. Over the years, many food-borne diseases have been appeared due to contaminated non-homemade food intake.

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Nội dung Text: Assessment of microbial load of fasting foods available in street side, Midlevel restaurants and high-level restaurants during Navratri

Int.J.Curr.Microbiol.App.Sci (2017) 6(2): 1484-1495 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 2 (2017) pp. 1484-1495 Journal homepage: http://www.ijcmas.com Original Research Article http://dx.doi.org/10.20546/ijcmas.2017.602.166 Assessment of Microbial Load of Fasting Foods available in Street Side, Mid- Level Restaurants and High-Level Restaurants during Navratri Sandip T. Gaikwad*, Vikas Saxena, Dinkar B. Kamble and Ashutosh Upadhyay National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India *Corresponding author ABSTRACT Street foods and restaurant foods play a significant role in people‟s day-to-day food options as well as their consistent nutritional requirements are dependent on these foods. As their ever-growing demanding schedule take away the chance to eat homemade food. Due to convenient availability, these eateries foods are one of the primary food choices especially for city people. Over the years, many food-borne diseases have been appeared Keywords due to contaminated non-homemade food intake. Navaratri is one of the major fasting time Fasting food, Eateries, in India. Lots of individuals observe fast during this holy period. Many restaurants and NCTD, Shardiya street side stalls offer different kind of fasting food during this season. This study was Navratri, Fasting, Street conducted to analyze the microbiological quality of selected fasting foods which are sold food, Microbiological in street side stalls, mid-level restaurants and high-level restaurants during Shardiya quality, Food hygiene, Navaratri. This study examined the microbiological quality of four most generally Food safety. consumed fasting food items of road side carts, mid-level restaurants and high-level restaurants of each district in National Capital Territory of Delhi, India. Total Plate count Article Info (TPC), yeast and mold and presence of E coli were determined and observed in this study. The results show that fasting food samples collected from high-level restaurant have less Accepted: microbial load than the samples collected from street side cart and mid-level restaurant 24 January 2017 foods. This study specifically highlights the level of microbial loads found in various Available Online: 10 February 2017 available non-homemade foods during festive season of Navratri. Finally, this study endorses that some precautionary measures which the administration and food-maker together should follow and maintain the standard sanitary procedure to prepare, cook and handle foods. Implementation of such measures, rules and guidelines on street food vendors and restaurant foods are enormously crucial to maintain the sanitary condition as well as to prevent dispersion of harmful organisms through consumption of contaminated foods. Introduction Food is chemically complicated matrix, which depends on the total number of contains many components which are microorganisms present in the food product. required for the growth of microorganisms. Normally, presence of large amount of Growth of microorganism in food is serious microorganism in food products is considered issue as food is directly consumed and to have a low quality and hazardous effects on microorganism can enter the body very easily the health of consumer (ICMSF, 2006). For (Makukutu and Guthrie, 1986). Microbial quality the health of consumer and quality of the 1484
Int.J.Curr.Microbiol.App.Sci (2017) 6(2): 1484-1495 product, it is required to have good deity (Butcher, 2004). The term 'Navratri' manufacturing and good handling practices denotes the nine auspicious nights through during processing and distribution of food to which Goddess Durga is worshiped and most ensure prevention of contamination along of the individuals from Hindu religion with spoilage (World Health Organization, observe fast. Various kinds of products are 2007). Product manufactured with clean and consumed and preferred by individuals during contamination free ingredients with microbe this fast. Consumption of grains along with free utensils generally have less microbial few other products is not allowed during load. These practices may independently and Navratri. Meat and all meat product collectively help ominously to the overall consumption are totally prohibited. Set of few quality and safety of the product. Now a day, special ingredients are allowed to the fasting Microbial food safety is a growing public individuals, known as „Navratri falahar’ health concern all over the world (ICMSF, (Bosu, 1999). Hygiene is considered to be 2006). very important criteria for the selection of fasting food products during Navratri Microbiologically polluted foodstuff and (Gaikwad et al., 2017). water are considered as significant means of transportation of food borne diseases all over The National Capital Territory of Delhi, the globe (WHO, 1999). It was found in generally referred as Delhi is a metropolitan numerous studies that food borne illness has city and Indian union territory (The been reason for the higher morbidity in all Constitution Act, 1991). It is having area of kind of locations urban as well as rural (Haq about 1,484 square kilometers (573 sq mi). and Rahman, 1991; Islam et al., 2008; Ram et Delhi have 11 districts named as North Delhi, al., 2007; Sheikh et al., 2002). Among many West Delhi, Shahdara, South West Delhi, causes of food borne illnesses major New Delhi, South East Delhi, South Delhi, contributors are poor aseptic practices during East Delhi, Central Delhi, North West Delhi, food manufacturing and the absence of and North East Delhi (Figure 1). Population consciousness regarding food safety (WHO, of Delhi is about 25 million. Delhi is 2nd most 1999). populated city in India. It is most crowded metropolitan agglomeration in India and 3rd Fasting in medical terms is “voluntary major urban area in the world (UN abstinence from consuming food for varying Demographic Urban Areas). lengths of time” (Trepanowski and Bloomer, 2010). It is a rejection of the corporeal The people from all over the India come to requirements of the physique and the Delhi for job and business due to which it is emotional desires of the mind. Fasting is the become a city where individuals from every process of reducing overload of body by not part of the country are residing. During consuming food for specific time (Dadeya et Shardiya Navaratri fasts are observed all over al., 2002). Navratri is a sanctified nine-day the India. During Navaratri special fasting festival of Hindu religion where individuals food products are consumed by the all over India worship different nine avatars individuals observing fast. Ingredients like of Goddess Durga. In Hindu, Mythology it is buckwheat flour (kittu ka atta),water chestnut believed that Goddess Durga had nine flour (singhare ka atta), Sweet potato, fresh incarnations and all those incarnations was fruits and vegetables, some milk products and having distinct powers. Durga is worshiped Euryale ferox (makhanas) are favored as they every day during Navratri for each female are light on the abdominal and can be 1485
Int.J.Curr.Microbiol.App.Sci (2017) 6(2): 1484-1495 digested effortlessly. As Delhi is among time to serve the customer. Low income largest urban area, many individuals don‟t populace of developing nations meets their have time to prepare food for them so they nutritive necessities by taking affordable road prefer eating fasting food in eateries. Eateries side foods which have unique and convincing also provide special cuisine during Navaratri. flavor (Ackah et al., 2011; Cross et al., 2007; Muzaffar et al., 2009). The street foods are People are greatly fascinated to food from commonly sold by vendors or hawkers at eateries like, street foods and restaurant foods. street side on cart or in a street side small Non-homemade foodstuff is prepared and stall. Street vendors are usually economically offered in such a manner that attracts the poor and uneducated. They generally don‟t general public. It is not just regarding the have knowledge of food hygiene, treatments, attraction but it is also about the time required cleanliness, environment, handling, food to prepare food for consumption (Mosupye service, hand washing. In most of the cases and Von, 2000). As a result of such things they are not aware about source of raw people from all age groups and professions materials and water which they use for food have to rely on foods from eateries. It is preparation (Bhowmik, 2010). Microbial food observed in many cases such are not hygienic borne illness is most important health and can lead to health hazards. To keep the problem connected with street foods (Biswas attention of consumer and make more money et al., 2010). with a lesser amount of efforts vendors compromise with the quality of food. It was Food borne illness is common phenomenon in found that people suffer a lot due to India even more or less every country‟s consumption of unhygienic foods common phenomenon where general hygienic (Rheinlander, 2008). precautions are not followed. This study aimed to assess level of microorganisms In this study restaurants are classified present in the fasting food offered in different according to food pricing and menu styling. eateries i.e. street side, mid-level restaurants High-end or high level restaurant‟s food price and high-level restaurants in different districts is high and quality of serving of products is of National Capital Territory of Delhi. different from mid-level or mid-end restaurants. In high-level restaurants variety Materials and Method of food items are available than mid-level restaurants. In mid-level restaurants fixed and Geographical scope for the study was limited items are cooked whether in high- National Capital territory of Delhi. During level restaurants different meal packages are Shardiya Navaratri same four fasting food offered including buffet system where item‟s microbial loads were analyzed for minimum 40 food items are included in the three different level of food vending locations menu. street side stalls, mid-level restaurants and high-level restaurants. Three different Hygiene level is more strictly maintained in eateries, one from each section of street side high level restaurants than mid-level stalls, mid-level restaurants and high-level restaurants. In developing countries low to restaurant was selected from each district of mid income earner are higher than high NCTD for microbial analysis. NCTD have income earner, so basically customer load is total 11 districts. Eateries for the study were higher in mid-level restaurants as good selected randomly. Total 132 (44 × 3) quality foods are cheaper than high end samples were collected and studied. restaurants. Foods are freshly prepared time to 1486
Int.J.Curr.Microbiol.App.Sci (2017) 6(2): 1484-1495 Collection of samples Mold) using pour-plate technique. The plates were incubated under aerobic condition for 24 Collection of samples was carried out during - 48 hours at 37°C, with the exclusion of Shardiya Navratri (1st October 2016 to 10th Potato dextrose agar plates which were October 2016). Samples of Sago Kheer incubated at 25°C for 5 days. Quebec colony (Sabudana Kheer), Pumpkin Raita (Kaddu ka counter (Reichert, USA) was used for Raita), Sweet Potato Halwa (Shakarkandi ka counting number of colonies. It is stated as Halwa) andBuckwheat flatbread (Kuttu ki colony forming unit per ml of sample poori) were collected from street side carts, homogenate (cfu/ml) (Clarence et al., 2009). mid-level restaurants and high-level restaurant. These four fasting food product Results and Discussion was selected on the basis of availability in most of the eateries and their popularity. During Navaratri all eateries offer different Minimum 100gm sample per product was kind of products which are consumed by most collected for analysis. Samples were collected of the fasting individuals though out NCTD. aseptically in presterile poly-bags and sterile These eateries provide a solution for the bottles, kept in ice-boxes, and were labelled. problem of availability of fasting food. Samples were then transferred to the Individuals living away from home or people laboratory and stored at 40C until analysis. who don‟t have time to prepare special food Samples were taken out from freezer and for fasting, they can take fasting food in such were analyzed when the temperature of the eateries. These eateries are appreciated due to samples were at room temperature. their taste, availability at the required time. This study was based on analysis of microbial Coding and labelling loads of different food items of street side, mid-level restaurants and high-level All samples collected were labelled with restaurants. The sample collection was done specific codes. The districts were coded with in 11 districts of NCTD. number from 1 to 11 and street fasting foods was coded with „A‟, Mid-range restaurants Based on observations and interviews with was coded with „B‟ and High ranged the fasting individuals and sellers of fasting restaurants was coded with „C‟. food the mostly consumed food items are selected. There availability in all eateries was Microbiological analysis also considered while selection. The selected fasting food items, their key ingredients, 10g of sample was taken respectively from method of cooking and possible sources of each sample with a sterile knife. Sterile contamination were documented on the basis blender was used for the blending after taking of observations and interactions with sample for homogenization. Homogenization individuals associated with fasting food. is done in 100ml of sterile peptone water. Documented data is summarized in table 1. Serial dilution was carried out with 1 g of each sample to 100, 10-1 and 10-2 dilutions in Sago kheer is a semisolid food product saline water (0.85% NaCl w/v) for microbial preferred by many individuals for fasting. analysis. Each food sample with one milliliter With higher water content in to the product of 10-2 dilution was inoculated on Nutrient there are chances of microbial growth but agar (Total Plate Count), MacConkey agar (E. ingredients like sugar which acts as a coli) and Potato dextrose agar (Yeast and preservative along with taste and prevent 1487
Int.J.Curr.Microbiol.App.Sci (2017) 6(2): 1484-1495 growth of many microorganisms. Microbial Navaratri. It is prepared with curd and load of sago kheer prepared at street side, chopped pumpkin with other ingredients. The mid-level restaurants and high-level microbiological analysis of Pumpkin Raita restaurants is given in table 2. collected from different street food venders, mid-range restaurant and high range Total plate count of the fasting food products restaurants of 11 different districts of NCTD collected from all street food venders varies is given in table 3. from 6.4×102cfu/ml to 3.8×102cfu/ml, While Total Plate count of sago kheer purchased Total plate count of Pumpkin raita collected from Mid-level restaurants were in the range from street food vendor, mid-range of 5.7×102cfu/ml to 4.8×102cfu/ml. The restaurants and high level restaurants was microbial load of sago kheer collected from found to be in range of 2.9×106cfu/ml high level of restaurants was found to be least, to8.0×104cfu/ml, 4.8×104cfu/ml to which varies from 5.1×102cfu/ml to 4.8×103cfu/ml and 2.7×103cfu/ml to 3.7×102cfu/ml. Mean of TPC of sago kheer 6.0×102cfu/ml, respectively. Mean of TPC of samples collected from street, Mid ranged pumpkin raita manufactured at high level restaurants and high level restaurants was restaurants was found to be least found to be 6.0×102cfu/ml, 5.3×102cfu/ml and (1.66×103cfu/ml) followed by high range 4.1×102cfu/ml respectively. restaurants (2.09×104cfu/ml) and street food venders (10.08×105cfu/ml). Yeast and mold Sago kheer samples collected from street was count of pumpkin raita collected from street having highest yeast and mold count which food venders was found to be in range of ranges from 2.8×102cfu/ml to 1.7×102cfu/ml. 2.2×106 cfu/ml to 7.4×104cfu/ml. While mid- It is followed by mid ranged restaurants range restaurants pumpkin raita was in range ranging from 1.9×102cfu/ml to 1.3×102cfu/ml. of3.9×104cfu/ml to 3.9×103cfu/ml. It was It was found that high level restaurants serve observed that raita from high level restaurant sago kheer with least yeast and mold count was in range of 3.7×103cfu/ml to 5.8×102. which ranges from 1.8×102cfu/ml to Mean of yeast and mold count of pumpkin 1.0×102cfu/ml. The mean of yeast and mold raita manufactured at high-range restaurants count of sago kheer collected from street, mid was found to be least 1.42 ×103 Followed by ranged restaurants and high level restaurants mid-range restaurants (1.79×104cfu/ml) and was found to be 2.1×102cfu/ml, street food venders (7.98×105cfu/ml). E. coli 2 1.6×10 cfu/ml and 1.3×102cfu/ml, is detected in all samples of pumpkin raita respectively. E. coli was found in about all collected from street while presence of E. coli sago kheer samples collected from street was there in four samples from mid-range which ranges from 0.25×102cfu/ml to restaurants. 0.39×102cfu/ml. E. coli was absent in only sago kheer sample collected from street food Sweet potato halwa is sweet dish consumed stall. Two samples (0.30 ×102cfu/ml and by individuals observing fast during 0.31×102cfu/ml) of sago kheer from mid- Navaratri. Sweet Potato is loaded with Iron, ranged restaurants have presence of E. coli. E. fiber, and minerals. They are high in vitamins coli was not detected in any sago kheer B6 and C. Peanuts are also a rich source of sample from high level restaurants. nutrients and minerals. They contain higher protein ratio when compared to any other tree Pumpkin raita is creamy product but equally nut varieties available. Microbial load of light and refreshing consumed by many street, mid-level and high-level restaurant‟s individuals observing fast during Shardiya sweet potato halwa is different. The variation 1488
Int.J.Curr.Microbiol.App.Sci (2017) 6(2): 1484-1495 of microbial loads is represented in table 4. Total plate count of buckwheat flatbread collected from street vendor, mid-range Total plate count of sweet potato halwa restaurants and high level restaurants was collected from street vendor, mid-range found to be in range of 9.6×102cfu/ml to restaurants and high level restaurants was 6.9×102cfu/ml, 6.4×102cfu/ml to found to be in range of 9.2×102 cfu/ml to 2 3.8×10 cfu/ml and 4.8×102cfu/ml to 5.4×102cfu/ml, 6.2×102cfu/ml to 3.2×102 1.4×102cfu/ml, respectively. Mean of cfu/ml and 3.4×102 cfu/ml to 1.6×102 cfu/ml, microbial load of buckwheat flatbread respectively. Mean of TPC of Sweet Potato manufactured at high-range restaurants was Halwa manufactured at high level restaurants found to be least 2.91×102cfu/ml followed by was found to be least (2.42×102 cfu/ml) mid-range restaurants (5.51×102cfu/ml) and followed by mid-range restaurants (4.58×102 street food venders (8.12×102cfu/ml). Yeast cfu/ml) and street food venders (7.25×102 and mold count of buckwheat flatbread cfu/ml). Yeast and mold count of sweet potato collected from street food venders was found halwa collected from street food venders was to be in range of 8.8×102cfu/ml to found to be in range of 8.8×102 cfu/ml to 6.1×102cfu/ml while from mid-range 4.9×102 cfu/ml. Yeast and mold count of restaurants was from 5.8×102 cfu/ml to samples of sweet potato Halwa collected from 2.8×102 cfu/ml. It was observed that flatbread mid-range restaurant was in range of from high level restaurant was in range of 5.8×102cfu/ml to 2.8×102 cfu/ml while it was 4.1×102 cfu/ml to 1.0×102 cfu/ml. Mean of observed that samples of halwa from high yeast and mold count of buckwheat flatbread level restaurant was in range of 4.6×102 manufactured at high level restaurants was cfu/ml to 1.1×102cfu/ml. Mean of yeast and found to be least 2.37×102 cfu/ml followed by mold count of sweet potato halwa mid-range restaurants (4.8×102 cfu/ml) and manufactured at high level restaurants was street food venders (7.45×102 cfu/ml). E. coli found to be least 2.27×102cfu/ml followed by was not found in any sample of sweet potato mid-range restaurants (4.19×102cfu/ml) and halwa from street food stalls except one street food venders (6.21×102cfu/ml). E. coli sample. There was no presence of E. coli was was not found in any sample of sweet potato found in samples of mid-range restaurants and halwa from street food stall, mid-range high range restaurants. restaurant and high range restaurant. To prevent the occurrence of food borne Buckwheat flatbread is a gluten free fasting illnesses, it is important to ensure that foods food product. This is a Falihar (a food eaten sold are safe and hygienic. Microbial loads of on days of fast in Navratri). As grains are not food sample collected from different places allowed for fasting individuals, buckwheat is vary because of various reasons. Selected preferred by many people as substitute of food items from the street, mid-level and grains. It contains 34% manganese, 28% high-level restaurants of all districts of NCTD copper, 21% magnesium, 18% fiber and 17% were analyzed for microbial growth. Different phosphorus. It helps to control blood sugar types of outcomes were observed by and lower the risk of diabetes, heart disease analyzing those foods. Total plate count, yeast and high blood pressure. It avoids gallstones and mold count and the presence of E. coli in women. Microbial load of Buckwheat were analyzed in three categories of food flatbread prepared at street side, mid-level shops, such as street-side stall, mid-level restaurants and high-level restaurants is given restaurants, and high-level restaurants. in table 5. 1489
Int.J.Curr.Microbiol.App.Sci (2017) 6(2): 1484-1495 Based on this research study, it has been the higher microbial load. Least microbial observed that total plate count, yeast, and count was found in the samples from high mold count was present in fasting foods of all level restaurants. Sago kheer collected from the location. The number of micro-organisms street food was found to have E. coli in about detected in street food was found to be higher all samples. This is because the use of low- as compared to the mid-level restaurant and quality water. Water is the main source of E. high-level restaurant. The E-coli was majorly coli to food products. found in samples of sago kheer and Pumpkin raita collected from street food stalls and mid- Microbial count of pumpkin raita was found level restaurants. Street fasting food sample to be high in all categories. This is mainly have highest microbial count, this is mainly because raita is prepared with curd and the because of its unhygienic food handling and water content of raita is very high. Due to processing practices along with street side high water activity (aw) the microbial growth dust. Sometimes the food products are is favored. Water activity (Aw) is unbound covered with a net cover or by cloth but most water molecules available in food and of the time they are not covered, so flies, road moisture content is equilibrium humidity of side dust, germs from sneezing, coughing of the food. people and dust bin contaminates the foods. It was found that samples from high level The raita samples collected form street food restaurants are having least microbial count vendors having high microbial load followed due to its good manufacturing practices and by a mid-level restaurant and high-level the good handling of the product during all restaurant. E. coli was found in all samples of stages of processing. The quality of ingredient pumpkin raita collected from street food was also a major contributor for the microbial venders. As previously discussed the water is quality of the product. Most of the chefs were major resource of E. coli to food products the highly trained and had knowledge of presence of E. coli in samples from street processing. There was major difference stalls is mainly because most of venders use among the microbial load of the samples local unhygienic water for preparation of collected from street stalls, mid-range raita. E-coli was also detected in some restaurants and high level restaurants but at samples of mid-level restaurants, the reason the same time the difference between the for this is same as that of street food samples. microbial load of samples from different It observed that most of the high level districts were negligible. restaurant use purified water for the preparation of food products which leads to E. Study observed that sago kheer was highly coli free Pumpkin Raita. contaminated with microbial load in street food samples than middle level and high-level In case of microbial load of Sweet Potato restaurant. Along with processing conditions halwa samples, it was observed that the total the microbial quality of ingredients can lead plate count is following trend of all other to the higher microbial count of the product. products; the least count was observed in high level restaurants followed by mid-range Almost all street food venders use cheap restaurants and street food stalls. Halwa is quality ingredients for processing as there sweet dish made up with sugar. Sugar acts as selling rates are cheaper than other types of preservative itself but also provide eateries. Lack of knowledge about good carbohydrates for the growth of yeast and handling of the product can also contribute to mold. 1490
Int.J.Curr.Microbiol.App.Sci (2017) 6(2): 1484-1495 Table.1 Short description of fasting food products selected for study Food item Key ingredients Method of cooking Possible sources of contamination Sago Kheer Sweetened Condensed Milk, Milk, Kesar Soaking and Boiling Utensils, water, ingredients (Sabudana Kheer), (Saffron), Sabudana (Sago), Water, processing conditions Kishmish (Raisins), Kaju (Cashew nuts), Elaichi (Cardamom) Powder, Pure Ghee (clarified butter) Pumpkin Raita Chopped Pumpkin, Ghee, Jeera (Cumin Frying of Cumin Utensils, water, cut pieces of (Kaddu ka Raita), Seeds), Finely Chopped Green Chilies, seed followed by green chili and curd, Sugar, Whisked Curds, Milk, sendha Addition of other Processing conditions namak (rock salt) ingredients and refrigeration Sweet Potato Sweet Potato, Sugar, clarified butter, Milk, Mashing and Utensils, Processing Halwa (Aloo ka Raisins, Chopped Cashew nuts, Grounded cooking conditions Halwa), Cardamom, Chopped Almonds Buckwheat Kuttu ka Atta (Buckwheat Flour), Medium Boiling, mashing, Utensils, water, potato flatbread. (Kuttu ki Sized Potatoes, Sendha Namak (Rock and frying processing conditions poori) Salt), Black Pepper Powder, Clarified Butter (Ghee), water Table.2 Microbial load of sago kheer samples Location TPC (cfu/ml) Yeast and Mold count (cfu/ml) E-coli (cfu/ml) A B C A B C A B C 1 6.4 ×102 5.2 ×102 3.9 ×102 2.0 ×102 1.6 ×102 1.1 ×102 0.25×102 ND ND 2 6.3 ×102 5.6 ×102 4.2 ×102 2.1 ×102 1.9 ×102 1.4 ×102 0.31×102 0.30×102 ND 3 5.9 ×102 5.7 ×102 5.1×102 1.7 ×102 1.5 ×102 1.8 ×102 0.38×102 ND ND 4 6.2 ×102 5.3 ×102 4.6 ×102 2.2 ×102 1.7 ×102 1.3 ×102 0.31×102 ND ND 5 5.8 ×102 5.1 ×102 4.0 ×102 2.1 ×102 1.5 ×102 1.2 ×102 0.28×102 ND ND 6 5.9 ×102 5.4 ×102 3.7 ×102 2.0 ×102 1.8 ×102 1.0 ×102 0.39×102 ND ND 7 6.4 ×102 4.9 ×102 4.3 ×102 2.4 ×102 1.3 ×102 1.3 ×102 0.32×102 ND ND 8 7.1 ×102 5.1 ×102 5.2×102 2.8 ×102 1.6 ×102 1.9 ×102 0.37×102 ND ND 9 3.8 ×102 5.7 ×102 4.4 ×102 1.8 ×102 1.8 ×102 1.4 ×102 ND ND ND 10 6.3 ×102 5.6 ×102 4.2 ×102 2.2 ×102 1.8 ×102 1.4 ×102 0.36×102 ND ND 11 6.3 ×102 4.8×102 4.5 ×102 2.4 ×102 1.6 ×102 1.5 ×102 0.38×102 0.31×102 ND Where, A= Street; B= Mid-level Restaurants; C= High Level Restaurants; ND= Not Detected 1491
Int.J.Curr.Microbiol.App.Sci (2017) 6(2): 1484-1495 Table.3 Microbial load of pumpkin raita samples TPC (cfu/ml) Yeast and Mold count (cfu/ml) E-coli (cfu/ml) Location A B C A B C A B C 1 8.6 ×104 4.8 ×10 3 2.6 ×103 7.9 ×10 4 3.9 ×10 3 2.1 ×103 0.68 ×10 0.25×102 2 ND 2 3.8 ×105 8.6 ×103 7.5 ×102 2.6 ×105 8.2 ×103 7.0 ×102 0.74 ×102 ND ND 3 6.4 ×105 7.2 ×103 9.5 ×102 5.8 ×105 6.9 ×103 8.9 ×102 0.69 ×102 ND ND 4 2.9 ×106 6.9 ×103 8.6 ×102 1.9 ×106 6.4 ×103 6.4 ×102 0.71 ×102 0.38×102 ND 5 9.4 ×104 2.6 ×104 4.8 ×103 8.3 ×104 2.3 ×104 3.7 ×103 0.83 ×102 ND ND 6 2.4 ×105 3.7 ×104 6.0 ×102 1.9 ×105 3.6 ×104 5.8 ×102 0.96 ×102 0.16×102 ND 7 1.2 ×106 4.8 ×104 9.6 ×102 1.0 ×106 3.9 ×104 8.6 ×102 0.62 ×102 0.27 ND ×102 8 3.7 ×105 3.9 ×104 2.4 ×103 3.2 ×105 3.2 ×104 2.1 ×103 0.84 ×102 ND ND 9 2.5 ×106 1.8 ×104 2.7 ×103 2.1 ×106 1.5 ×104 2.4 ×103 0.73 ×102 ND ND 10 8.0 ×104 2.8 ×104 8.1 ×102 7.4 ×104 2.0 ×104 7.7 ×102 0.81 ×102 ND ND 11 2.6 ×106 7.2 ×103 9.2 ×102 2.2 ×106 6.8 ×103 8.8 ×102 0.67 ×102 ND ND Where, A= Street; B= Mid-level Restaurants; C= High Level Restaurants; ND= Not Detected Table.4 Microbial load of sweet potato halwa samples Location TPC (cfu/ml) Yeast and Mold count (cfu/ml) E-coli (cfu/ml) A B C A B C A B C 1 7.6 ×102 5.2 ×102 3.1 ×102 7.1 ×102 4.8 ×102 2.7 ×102 ND ND ND 2 6.3 ×102 6.1 ×102 2.6 ×102 5.9 ×102 5.7 ×102 2.1 ×102 ND ND ND 2 2 2 2 3 8.1 ×10 4.2 ×10 3.4 ×10 7.8 ×10 3.9 ×102 2.9 ×102 ND ND ND 4 7.9 ×102 4.9 ×102 2.4 ×102 7.5 ×102 4.6 ×102 2.0 ×102 ND ND ND 5 5.6 ×102 3.5 ×102 1.8 ×102 5.3 ×102 3.2 ×102 2.8 ×102 ND ND ND 2 2 2 2 2 2 6 6.8 ×10 6.2 ×10 1.6 ×10 6.1 ×10 5.8 ×10 1.2 ×10 ND ND ND 7 8.5 ×102 4.8 ×102 2.0 ×102 8.2 ×102 4.3 ×102 1.7 ×102 ND ND ND 8 9.2 ×102 4.5 ×102 2.8 ×102 8.8 ×102 4.1 ×102 2.2 ×102 ND ND ND 9 8.7 ×102 3.2 ×102 1.7 ×102 8.0 ×102 2.8 ×102 1.1 ×102 ND ND ND 10 5.4 ×102 3.8 ×102 2.2 ×102 4.9 ×102 3.2 ×102 1.7 ×102 ND ND ND 11 5.7 ×102 4.0 ×102 3.1 ×102 5.1 ×102 3.7 ×102 4.6 ×102 ND ND ND Where, A= Street; B= Mid-level Restaurants; C= High Level Restaurants; ND= Not Detected 1492
Int.J.Curr.Microbiol.App.Sci (2017) 6(2): 1484-1495 Table.5 Microbial load of buckwheat flatbread samples TPC (cfu/ml) Yeast and Mold count (cfu/ml) E-coli (cfu/ml) L oc ati A B C A B C A B C on 1 8.2 ×102 6.4 ×102 3.1 ×102 7.8 ×102 5.8 ×102 2.8 ×102 ND ND ND 2 9.1 ×102 5.8 ×102 3.6 ×102 8.6 ×102 4.9 ×102 3.0 ×102 ND ND ND 3 7.6 ×102 6.3 ×102 3.8 ×102 6.8 ×102 5.7 ×102 3.0 ×102 ND ND ND 4 8.5 ×102 5.9 ×102 1.4 ×102 7.6 ×102 5.0 ×102 1.0 ×102 ND ND ND 5 6.9 ×102 5.9 ×102 2.4 ×102 6.1 ×102 5.1 ×102 1.9 ×102 ND ND ND 6 7.3 ×102 6.0 ×102 1.7 ×102 6.7 ×102 5.3 ×102 1.1 ×102 ND ND ND 7 8.1 ×102 4.1 ×102 3.7 ×102 7.5 ×102 3.6 ×102 3.2 ×102 ND ND ND 8 9.6 ×102 5.8 ×102 1.9 ×102 8.8 ×102 5.0 ×102 1.3 ×102 ND ND ND 9 8.4 ×102 6.2 ×102 2.1 ×102 8.0 ×102 5.7 ×102 1.8 ×102 ND ND ND 10 8.3 ×102 3.8 ×102 3.5 ×102 7.3 ×102 2.8 ×102 2.9 ×102 0.29 ×102 ND ND 11 7.4 ×102 4.5 ×102 4.8 ×102 6.8 ×102 3.9 ×102 4.1 ×102 ND ND ND Where, A= Street; B= Mid-level Restaurants; C= High Level Restaurants; ND= Not Detected Fig.1 Districts of national capital territory of Delhi Sweet potato is already sweet in taste, which sample of sweet potato halwa this is may be lead to less addition of sugar for its due to absence of higher water activity in the preparation. E. coli was not found in any halwa. Similarly, E. coli was found to be 1493
Int.J.Curr.Microbiol.App.Sci (2017) 6(2): 1484-1495 absent in all the samples of buckwheat 2. Ensuring regular inspection and periodical flatbread. The absence of coliform count in check on these food preparation procedures buckwheat poori in all samples is may be because less moisture content and water 3. Continuous lab test and analytical lab activity. Other reasons for no coliform count analysis to check the unwarranted presence of may be the frying temperature of buckwheat any new harmful agents in these foods to flatbread. Same pattern of microbial load of ensure food safety for consumers. total plate count and yeast and mold count was observed in buckwheat flatbread samples. Acknowledgement Overall the microbial load of samples from high-level restaurant foods was lower than The authors are thankful to Mr. Saurabh Arya street and mid-level restaurant foods. and Mr. Dnyaneshwar Katare for help during this research work. The present research study has been carried out to investigate and compare the microbial References quality of foods collected from street side stalls, mid-level restaurants and high level AOAC. 2000. Official methods of analysis of restaurants. These collected foods were AOAC International (17th ed. handled appropriately to preserve the food Gaithersburg, MD, USA, AOAC quality before lab testing to obtain accurate International. microbial results. High microbial load in Butcher, M. 2004. Universal Processes of street foods occur due to improper food Cultural Change: reflections on the handling, unhygienic food preparation and identity strategies of Indian and processing, cooking and storage at Australian youth. J. Intercultural inappropriate temperature. Government, Studies, 25(3), 215-231. consumer, food vendors, chef, stewards and Clarence, S.Y., Nwinyi, C. O. and Chinedu, all type people should be aware of food N.S. 2009. Assessment of hygiene, public health, implications of bacteriological quality of ready to eat consuming contaminated foods, causative food (Meat pie) in Benin City diseases. Food safety rules and metropolis, Nigeria. African J. implementation of food regulatory laws in Microbiol. Res., 3(6): 390-395. food preparation, serving and preservation Dadeya, S., Shibal, F., Khurana, C. and should be strongly maintained to avoid Khanna, A. 2002. Effect of religious contamination problems and food-borne fasting on intra-ocular pressure. Eye, diseases. 16(4): 463-465. Gaikwad, S.T., Saxena, V., Kamble, D.B. and Following points should be strongly observed Upadhyay A. 2017. Investigating and maintained for future work and further consumer preference of college students investigative study to improve the food about food for fasting, GE-Int. J. quality, based on this research study on street Management Res., 5(1), 60-74. side foods and restaurant foods: Haq, J.A., Rahman, K.M. 1991. Campylobacter jejuni as a cause of 1. Classification of available non-homemade acute diarrhea in children: a study at an foods based on their food quality and urban hospital in Bangladesh. J. Trop. microbial loads. Med. Hyg., 94, 50–54. ICMSF (International Commission on 1494
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