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Assesment of food borne pathogens in dairy products’’

Authors:Aziz Fatima, SobiaRasheed, SumairaJaved, AmnaShafiq ,S.GhufranaJaved
Int J Biol Med Res. 2017; 8(4): 6095-6098  |  PDF File  |  Category: Nutrition


Food is a basic necessity of life. It promotes growth and help in preventing and curing diseases. Ingestion of food containing pathogenic microorganisms causes food borne infections (FBI). Food borne illness caused by consuming bacterial contaminated poultry productsare now growing public health concern. Present study was design to investigate the microbial load in egg contents and their susceptibility from antibiotics. For this 10 chicken egg sampleswere randomly collected from different areas in Karachi city. In this study of microbial assessment of egg contents the percentage of gram negative bacteria members of the family enterobacteriaceaeis predominantly occurring is 80% which includes: E.coli (20%), Salmonella (30%), Proteus(10%),Klebsiella (10%) andEnterobacter(10%), while proportion of gram positive bacteria is comparatively low (20%) this includes Staphylococcus aureus(10%)and Bacillus spp. (10%). Salmonella is largely isolated specie which is 30% of all isolated bacteria because of their better ability to achieve invasion in reproductive tissue.After screening antibiotic sensitivity, all isolated strains shows effective zone of inhibition against Ofloxacin. The findings from this studytherefore present a potential health problem to the populace. We recognize that eggs bare the bacterial contamination due to bad storage condition, high temperature, poor personal hygiene of food handlers, washing of egg with contaminated water and transport conditions. For this reason it is crucial to educate the public about good sanitary practices in handling eggs and preparing them for consumptionwhich definitely play considerable role in minimizing bacterial load from eggs.