Detection and Antibiogram of Staphylococcus spp. & Vibrio spp. Isolated from Fresh Fruit Juices and Sauces Collected from Cafes and Restaurants in Dhaka City, Bangladesh

Abstract

Aims: This study aim to assess the microbial status of fruit juices and sauces from cafes and restaurants in Dhaka city, Bangladesh. Study Design: Juice and sauce samples were collected from different areas of Dhaka city under aseptic conditions. The samples were diluted to get distinct colonies and were cultivated on nutrient agar to get isolated colonies. The colony was inoculated on selective media to identify its traits. Then the isolated colonies were identified by biochemical tests, and their drug susceptibility was investigated. Place and Duration of Study: The study was carried out in Dhaka city in Bangladesh between June 2023 to October 2023. Methodology: Fruit juice and sauce samples were collected by aseptic technique. The samples were transported to the laboratory within one hour. Several diluted samples were inoculated on a nutrient agar plate to get an isolated colony. The isolated colonies were cultivated on Mannitol Salt Agar (MSA) agar and Thiosulfate Citrate Bile Salts Sucrose (TCBS) agar media. The colony morphology was investigated. Gram staining and biochemical tests were conducted to identify the specific organisms. Finally, the antibiotic susceptibility tests were done by the Kirby-Bauer disc diffusion method. Results: A total of 42 samples, including 6 different fruit juices and 3 sauces, were collected for the isolation of organisms, and the selective media were used to identify Staphylococcus spp. and Vibrio spp. Gram staining and biochemical tests indicate the presence of Staphylococcus spp. and Vibrio spp. Out of 42 samples, 21 samples were Staphylococcus spp., and 3 samples were Vibrio spp. Drug susceptibility was investigated by the disc diffusion method. Two strains of Staphylococcus spp were amoxicillin and amikacin-resistant. One strain of Vibrio spp. was ceftriaxone-resistant. Conclusion: Fresh fruit juices and sauces contain food-borne pathogens, which is alarming for human health. The result revealed that about 57% of samples were contaminated by Staphylococcus spp. (50%) and Vibrio spp. (7%). Some of the organisms were drug-resistant. Consciousness and proper education, especially on microbes, need to overcome the threat of pathogen spread.