Isolation And Identification Of Staphylocococcus Aureus And Salmonella From Snack Food
By: M.Rizwan Saifullah
| Prof.Dr.Mansur-ud-Din Ahmad.
Contributor(s): Dr.Aftab Ahmad Anjum | Prof.Dr.Muham | Faculty of Veterinary Sciences.
Material type: 
BookPublisher: 2009Subject(s): Department of MicrobiologyDDC classification: 1067,T Dissertation note: The present study was planned to investigate microbial load in ready to eat foods (snacks) available at various places in and around Lahore. A total of 60 snacks containing 14 sandwiches, 20 pizza and 26 burgers were procured from various retail outlets. The samples collected were carefully packed in a clean sampling bag and processed in the microbiology laboratory at UVAS following standards protocols.Each sample was processed for APC, Coliform count, Staphylococcus aureus count and the presence of Salmonella. The results were, compared with the guidelines published by PHLS (Gilbert et al., 2000) for comparison with the food standards in developed countries like UK.
In the present study results showed that for aerobic plate counts of 21.4% snacks were of satisfactory quality, 22.5% snacks were of acceptable quality and 58.4% were of unsatisfactory quality. For coliform counts revealed that 72.3% snack food sample were of satisfactory quality while 23.6% samples were of acceptable quality and 4% snacks were of unsatisfactory quality. In the same way Staphylococcus aureus counts for the snack food samples, showed that 22.3% samples were of acceptable quality, 13% samples were of acceptable quality and 64.6% snack food samples were of unsatisfactory quality. However Salmonella could not be detected in any of the sample tested.
In the present study on the basis of aerobic plate counts the unsatisfactory snacks were 64.3% sandwiches, 46% burgers and 65% pizzI. While the coliform counts revealed that 7.1% sandwiches and 5% pizza of unsatisfactory quality.
The results of microbial assessment for the presence of Staphylococcus aureus in snack food indicated that 85.8% sandwiches samples were of unsatisfactory quality, 38% burger samples were of unsatisfactory quality and 70% pizza samples had unsatisfactory microbiological quality. However, no Salmonella spp could be isolated from 60 snack food samples.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Thesis
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UVAS Library Thesis Section | Veterinary Science | 1067,T (Browse shelf) | Available | 1067,T |
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The present study was planned to investigate microbial load in ready to eat foods (snacks) available at various places in and around Lahore. A total of 60 snacks containing 14 sandwiches, 20 pizza and 26 burgers were procured from various retail outlets. The samples collected were carefully packed in a clean sampling bag and processed in the microbiology laboratory at UVAS following standards protocols.Each sample was processed for APC, Coliform count, Staphylococcus aureus count and the presence of Salmonella. The results were, compared with the guidelines published by PHLS (Gilbert et al., 2000) for comparison with the food standards in developed countries like UK.
In the present study results showed that for aerobic plate counts of 21.4% snacks were of satisfactory quality, 22.5% snacks were of acceptable quality and 58.4% were of unsatisfactory quality. For coliform counts revealed that 72.3% snack food sample were of satisfactory quality while 23.6% samples were of acceptable quality and 4% snacks were of unsatisfactory quality. In the same way Staphylococcus aureus counts for the snack food samples, showed that 22.3% samples were of acceptable quality, 13% samples were of acceptable quality and 64.6% snack food samples were of unsatisfactory quality. However Salmonella could not be detected in any of the sample tested.
In the present study on the basis of aerobic plate counts the unsatisfactory snacks were 64.3% sandwiches, 46% burgers and 65% pizzI. While the coliform counts revealed that 7.1% sandwiches and 5% pizza of unsatisfactory quality.
The results of microbial assessment for the presence of Staphylococcus aureus in snack food indicated that 85.8% sandwiches samples were of unsatisfactory quality, 38% burger samples were of unsatisfactory quality and 70% pizza samples had unsatisfactory microbiological quality. However, no Salmonella spp could be isolated from 60 snack food samples.
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