Issue 1

The poultry feed, meat and egg samples were collected from the major poultry raising areas of the country to know the presence of heavy metals especially arsenic (As), lead (Pb) and chromium (Cr). A total of 360 elemental samples for As, Pb and Cr were analyzed in the laboratory. The heavy metal contents (As, Pb & Cr) of all the tested samples were found positive. But, the levels were below the Maximum Permitted Concentration (MPC) in most cases. The layer and broiler ready feed samples found safe from those elements; On the other hand, the “Cr” and “Pb” content in 14% and 11% loose feed samples were 7-70 and 3 times respectively higher than that of MPC. Notes worthy, the egg samples were also found safe from those elements. Of the tested samples 14% broiler meat and 50% spent hen samples found slightly higher level of “As” and 4-6 times “Cr” respectively than the MPC. In conclusion, the poultry farmers are suggested to buy poultry feeds from the reputed feed company and discourage to use loose feeds. Moreover, feed marketing channel particularly loose feed marketing should be monitored properly by the regulatory authority.

Burger is one of the common popular fast food. The present study was carried out to isolate and characterize bacteria from burger sold in Mymensingh that could be potential threat to human health. A total of 20 burger samples (10 belonged to pre-microwave oven treated group and 10 belonged to post-microwave treated group) were collected randomly from different bakeries and fast food shops that sell burgers in Mymensingh. Isolation and identification of bacteria were carried out based on morphology, staining, cultural and biochemical tests. All the samples were found contaminated with bacteria. Total viable count (TVC), total staphylococcal count (TSC) and total coliform count (TCC) of pre-microwave oven burger samples were 7.22±0.20 log CFU/g, 6.93±0.30 log CFU/g and 3.28±0.64 log CFU/g, respectively. Similarly in post-microwave oven treated burger the TVC, TSC and TCC were 3.09±0.42 log CFU/g, 2.84±0.56 log CFU/g and 1.60±0.42 log CFU/g, respectively. Microwave heat treatment for 60 seconds markedly reduced the TVC, TSC, TCC in the burger compared to pre microwave treated group. Many of the both the pre and post-microwave oven treated burgers were found positive for Staphylococcus spp. and E. coli. The isolates of Staphylococcus were found coagulase negative and resistant to Tetracycline while sensitive to Azithromycin, Gentamycin, Kanamycin and Streptomycin. On the other hand, the isolates of E. coli were found resistant to Azithromycin and Streptomycin while sensitive to Gentamycin, Kanamycin and Tetracycline. Data of this study suggested that burgers sold in the fast food restaurant were contaminated with antibiotic resistant Staphylococcus and E. coli that might be considered as human health hazard.

The research project was conducted to assess the bacteriological quality of buffalo meat samples collected from three upazilas namely Haluaghat, Sreepur and Madhupur of Bangladesh under the districts of Mymensingh, Gazipur and Tangail respectively with particular emphasis on the molecular detection and antimicrobial resistance of the isolate Salmonella species. Total viable count (TVC), total staphylococcal count (TStaC) and total salmonella count (TSC) of meat samples were determined and the mean values of TVC, TStaC and TSC for the Haluaghat, Sreepur and Madhupur were log 8.30, log 7.94, log 8.15; log6.21, log 6.40, log 5.43 and log 4.76, log 4.82, log 4.56 CFU/gm respectively which exceeded the ICMSF recommendations values. The variation of TVC and TSC in meats of different buffalo markets was significant at 5% level where the variation of TStaC was significant at 1% level. Nevertheless no significant variation was demonstrated between the interactions of the three upazilas. Among the samples, 46.67% (n=14) were found to be associated with Salmonella spp. The Salmonella spp. were identified by observing black centered colonies on XLD agar, positive to MR test and negative to VP and Indole test. All isolates of Salmonella spp. were positive to 16s rRNA gene based PCR (574bp). All isolates of Salmonella species were susceptible to ciprofloxacin, streptomycin and gentamicin. All isolates of Salmonella spp. (n=14; 100%) were resistant to amoxicillin and few isolates also resistant to erythromycin, tetracycline, azithromycin and cephradine. The findings of this study revealed the presence of multidrug resistant Salmonella spp. in buffalo meat of Mymensingh, Gazipur and Tangail districts of Bangladesh that posseses a serious threat to public health.

The objectives of this study were to assess the bacteriological quality of tap water samples obtained from different markets of different upazillas of Mymensingh, Sherpur & Gazipur district. For achieving the above mentioned objectives, methods of heterotrophic plate count (HPC) and total coliform count (TCC) were applied. Moreover, isolated E. coli from tap water samples were characterized by using biochemical test, molecular method and antimicrobial susceptibility tests. HPC was highest in market tap water collected from Kaligonj and TCC was highest in market tap water of collected from Mymensingh sadar. The geometric mean of HPC of Mymensingh, Gazipur and Sherpur districts water was 8.4x10⁵, 2.5 x10⁶ and 6.8 x10⁵ C.F.U/100 ml. All isolates of E. coli (n=20) were amplified by using 16S rRNA gene based PCR. In respect to antimicrobial susceptibility testing, most of the E. coli isolates were susceptible to norfloxacin, ampicilin, tetracycline, streptomycin and ciprofloxacin. Furthermore, a few E. coli isolates were intermediate resistant to gentamycin and ciprofloxacin. However, a few of the E. coli isolates were resistant to erythromycin and amoxycilin. Moreover, out of 20 E. coli isolates 3 (15%) isolates were detected as multidrug resistant. This study indicated the presence of multidrug resistant E. coli isolates in tap water in Mymensingh, Sherpur and Gazipur districts that warrants particular attention.

The samples of the cauliflowers were analyzed to assess the residue level of six insecticides (i.e.; cypermethrin, quinalphos, diazinon, malathion, fenitrothion and acephate) using GC-FTD and GC-ECD method. Out of analyzed 75 collected samples of cauliflower from farmer’s field of Jessore, Gazipur and Rangpur, 38.67% (29 from 75) were found to be contaminated with the insecticides. Many samples contained cypermethrin, acephate and fenitrothion residues. Quinalphos, acephate and fenitrothion were found as multiple product residues representing 13.79% (4 from 29) of the total contaminated samples and the rest 86.21% contained single insecticide residue. About 13.33% (10 of 75) of the total samples had residues exceeding the MRL (Maximum Residue Limit) irrespective of single or multiple insecticide residues. Malathion residue was found only in one sample from Jessore. Two samples showed diazinon residue one from Jessore and the other one from Rangpur location. The detected residue levels of both malathion and diazinon were below the MRL, which might be due to higher rate of degradation. The presence of highest residue levels of insecticides in cauliflowers may be due to its irrational and repeated use before harvest.

The experiment was conducted to determine the optimum level of egg in the manufacture of buffalo milk pudding. Three types of pudding were prepared using different levels of eggs (40%, 30% and 20% by weight) and a constant level of corn flour (4%) at Dairy Technology and Microbiology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh. Quality of pudding was evaluated by physical, chemical and microbial test. From the result of physical study (smell and taste, body and consistency, color and appearance) it was found that pudding of 40% egg obtained the best score (97.50±3.77) followed by 30% (83.96±2.52) and 20% egg containing pudding (74.93±1.01). The differences within the overall score with different level of egg had significant effect. Chemical analysis showed the significant differences (p<0.01) within the total solids (TS) (340.61±1.72, 334.18±2.10 and 327.48±2.61), moisture (659.39±1.72, 665.82±2.10 and 672.52±2.61), fat (79.37±1.90, 76.43±2.76 and 73.47±3.62), protein (60.43±0.90, 53.82±0.57 and 47.07±0.25), carbohydrate (194.02±1.07, 197.33±1.17 and 200.57±1.21) and pH (6.90±0.00, 6.93±0.21 and 6.87±0.22) but no significant differences was found in ash (6.78±0.14, 6.58±0.13 and 6.38±0.01) and acidity percentage (0.071±0.00, 0.071±0.00 and 0.071±0.00%). Microbial analysis showed that there were significant differences (p<0.01) in total bacterial count (43.00±2.65×10⁴, 38.33±1.53×10⁴ and 35.00±3.00×10⁴) in the pudding containing different levels of eggs. The experiment concluded that the egg level has a significant effect on the buffalo milk. The better result for buffalo pudding is at 40% egg level by weight with 4% constant corn flour.