ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Bi Bi Zainab Mazhari1 , Fehaid Alanazi1, Khalid Abosalif2, Tagwa Salah Ahmed Mohammed Ali2, Sanaa Elfaith Hussein2,3 and Dayanand Agsar4
1Department of Clinical Laboratory Sciences, Al-Qurayyat, Jouf University, Saudi Arabia.
2Department of Clinical Laboratory Sciences, Skaka, Jouf University, Saudi Arabia.
3Department of Haematology, Faculty of Medical Laboratory Sciences, University of Gezira, Wad Medani, Sudan.
4Department of Microbiology, Gulbarga University, Gulbarga, Karnataka, India.
Article Number: 7830 | © The Author(s). 2024
J Pure Appl Microbiol. 2024;18(1):257-268. https://doi.org/10.22207/JPAM.18.1.08
Received: 09 May 2022 | Accepted: 18 December 2023 | Published online: 02 February 2024
Issue online: March 2024
Abstract

This investigation was carried out to examine the safety and microbiological quality of products made from meat, dairy and vegetables. Samples of frozen food were examined for the presence of Gram-negative bacteria. A total of 49 frozen food samples were collected, including chicken nuggets, chicken fillets, chicken sticks, breaded breast chicken, fish, beef burger and minced beef roll, white cheese, camembert cheese, and vegetables (okra and green peas). Standard methods were used to determine the diversity of bacterial isolates in various food samples. About 182 isolates of Escherichia coli, 63 isolates of Salmonella typhi, 51 isolates of Pseudomonas, and 63 isolates of Klebsiella were recovered from the various frozen food samples. Meat samples showed a high prevalence of E. coli and Pseudomonas. The antibiotic susceptibility patterns of the isolated bacterial strains were also examined. Out of 12 antibiotics, only ciprofloxacin and ofloxacin showed a high level of susceptibility. According to the study’s findings, the majority of the frozen meat product samples contained a significant number of bacteria and were therefore unsafe for human consumption. These microorganisms can cause infection and are therefore associated with a high risk to the consumers. Therefore, it is important to pay attention to health and education issues in relation to food safety.

Keywords

Frozen Food, Bacteria, Antibiotic Susceptibility

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© The Author(s) 2024. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.