Microbial Quality of Restaurants Foods in Suburban Area and Antibiotic Resistance
Keywords:
Ready-to-eat food, Microbial contamination, Food borne disease, Antibiotic resistance, Sensitivity testAbstract
Despite the fact that ready-to-eat foods have gained popularity across the globe. Food safety is frequently overlooked as a major problem in this case. Antibiotic resistance is a long-standing concern regarding microbial diseases. This research was intended to explore the quality of the ready-to-eat foods available in the suburban and rural areas of Bangladesh. In addition, their association with the development of multi-drug resistance was explored. For this purpose, 12 food samples were randomly selected from the restaurants in a suburban area near Dhaka city. Then, the existence of bacteria and their antibiotic resistance capacity were examined through systematic biochemical and microbial experiments. Results showed that the presence of Staphylococcus epidermitis in milk was higher and the level of growth was undesirable according to FDA guidelines. The presence of Klebsiella in fried rice was also impermissible. Apparently, both Cephradine and Ampicillin revealed that they were not capable of inhibiting microbial growth because of their resistance. From the sensitivity test report, it is clear that people in rural areas are also under the threat of food-borne diseases and the development of antibiotic resistance because of the consumption of these kinds of contaminated ready-to-eat foods.
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