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Isolation, purification and characterization of associated organisms usually available in chicken sandwich

Author: 
Baishakhi Biswas, Nurul Absar and Abul Manchur, M. D.
Subject Area: 
Life Sciences
Abstract: 

The microbiological quality of 4 types of chicken sandwich samples were collected from different well known shops of Chittagong City Corporation, Bangladesh which were used as test samples to isolate and identify the associate contaminated bacteria. The isolated bacteria were identified following the standard bacteriological methods: morphology, gram staining and biochemical tests. Three types of bacteria were identified and characterized by differents tests as Lactobacillus delbrueckii, Salmonella bongori and Yersinia pestis. The results of microbiological assessment in the laboratory and the corresponding questions that asked to the food handlers and food servers also suggested that the microbial safety of the investigated fast foods depends not only on the environmental conditions but also on the personnel hygiene. These results also indicate poor microbiological quality of the meat-based ready-to-eat fast food items sold in the First Food Shops. For the first time we reported the microbiological safety by identifying the microorganisms usually contaminated the chicken sandwiches available in the four renowned shops of the Chittagong.

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