#salmonella shigella agar

[medicrich]

Salmonella Shigella Agar Tmmedia| Manufacturer and exporter

Do you know? Salmonella Shigella agar is a specialized medium used in microbiology to isolate and differentiate Salmonella and Shigella species from other bacteria. It's a crucial tool in food safety testing and disease diagnosis. To learn more details visit tmmedia website.

[tmmedia17]

Find the Best Quality of Salmonella Shigella Agar (TM 386) at TM Media

If you are looking for salmonella shigella agar (TM 386) manufactured by TM Media is a differential and selective medium, ideal for isolating Salmonella and Shigella species from clinical specimens and suspected food samples. Its moderate selectivity inhibits gram-positive bacteria through bile salts, brilliant green, and sodium citrate. This medium's high selectivity accommodates large inocula from feces or rectal swabs. Lactose fermentation by normal flora produces acid, turning colonies red, while non-fermenters appear translucent with or without black centers. This distinctive coloration aids in identifying pathogens.

Visit the Website - https://www.tmmedia.in/

[tmmediapharma]

Get the Best Quality of Salmonella Shigella Agar (TM 386) at TM Media

If you are looking for salmonella shigella agar manufactured by TM Media is an optimal medium for differentiating and selecting Salmonella and Shigella species in pathological samples and suspected foods. This moderately selective agar inhibits gram-positive bacteria with bile salts, brilliant green, and sodium citrate. Its high selectivity allows for direct inoculation with large samples like feces, rectal swabs, or materials containing potential pathogenic enteric bacilli. Lactose fermentation by some normal intestinal flora produces acid, shifting the pH indicator-neutral red from yellow to red, enabling the growth of red-pigmented colonies. Lactose non-fermenting organisms appear as translucent colorless colonies, with or without black centers.

Visit the Website - https://www.tmmedia.in/

[tmmediaindia]

SS Agar

SS Agar is a differential and selective medium used for the isolation of Salmonella and some Shigella species from pathological specimens and suspected foods. It contains bile salts, brilliant green, and sodium citrate, which inhibit the growth of most gram-positive and coliform bacteria. Lactose is also added to the medium, which allows for the differentiation of lactose-fermenting and non-lactose-fermenting organisms. It is widely employed in clinical and food testing laboratories to identify these potentially harmful pathogens, aiding in the diagnosis and monitoring of infections caused by these bacteria. The agar's formulation provides specific nutrients and chemicals that allow Salmonella and Shigella colonies to grow and exhibit characteristic appearances, simplifying their identification.

[moleculardepot]

SS agar

SS agar Catalog number: B2017301 Lot number: Batch Dependent Expiration Date: Batch dependent Amount: 500 g Molecular Weight or Concentration: N/A Supplied as: Powder Applications: a molecular tool for various biochemical applications Storage: RT Keywords: Salmonella Shigella Agar Grade: Biotechnology grade. All products are highly pure. All solutions are made with Type I ultrapure water…

[tm-media1212]

Get the Best Quality of XLD Agar at tm media

XLD Agar (Xylose Lysine Deoxycholate Agar) is a selective and differential medium used for isolating and identifying enteric pathogens, particularly Salmonella and Shigella species. The medium contains xylose, lysine, and deoxycholate to differentiate organisms based on their ability to ferment sugars and decarboxylate lysine. Phenol red serves as a pH indicator, facilitating the visual distinction of colonies. This agar is essential in clinical and food microbiology for accurate detection and differentiation of gastrointestinal pathogens.

Product link: https://www.tmmedia.in/product/xld-agar-2/ Website link: https://www.tmmedia.in/ Company Name: TM Media Phone: +91-9999-1687-70 Address: 905, 9th Floor, Big joes Tower, Netaji Subhash Place, New Delhi Mail:marketing@titanbiotechltd.com

[rnomics]

Veterinary Sciences, Vol. 11, Pages 223: Isolation and Identification of Morganella morganii from Rhesus Monkey (Macaca mulatta) in China

A bacterium was isolated and identified from the secretion of a rhesus monkey with endometritis. The morphological results showed that the strain exhibited round, convex, gray-white colonies with smooth surfaces and diameters ranging from 1 to 2 mm when cultured on Columbia blood agar at 37 °C for 24 h; on salmonella–shigella agar (S.S.) at 37 °C for 24 h, the colonies appeared round, flat, and translucent. Gram staining showed negative results with blunt ends and non-spore-forming characteristics. Molecular biology results showed that the 16S #rRNA sequence of the strain revealed over 96.9% similarity with published sequences of M. morganii from different sources in the NCBI GenBank database. Morphological and molecular biology analysis confirmed that the strain (RM2023) isolated from cervical secretions of rhesus monkey was M. morganii. Drug sensitivity testing demonstrated that the isolated strain (RM2023) was sensitive to ceftriaxone, amikacin, gentamicin, cefazolin, cefuroxime, ceftazidime, levofloxacin, cotrimoxazole, norfloxacin, and tetracycline; moderately sensitive to ampicillin; and resistant to penicillin, vancomycin, ciprofloxacin, and clindamycin. The research findings provide valuable insights for disease prevention in rhesus monkeys and contribute to molecular epidemiological studies. https://www.mdpi.com/2306-7381/11/5/223?utm_source=dlvr.it&utm_medium=tumblr

[oaresearchpaper]

Vegetable salads are main dish of daily meals served in homes, schools and restaurants. However, it has been found to be associated with the outbreaks of foodborne diseases in many countries around the world. This study investigated the microbiological quality of vegetable salads sold in Ado-Ekiti, Nigeria, particularly the presence of Salmonella spp. Samples examined included different types of fresh ready-to-eat (RTE) vegetable salads. A total of 170 vegetable salad samples were collected from fast food outlets and street vendors. Microbiological examinations included total viable count and total coliform count using pour plate technique, and isolation of Salmonella spp. using Salmonella–Shigella agar. DNA extraction, PCR and 16S rRNA sequencing were performed to determine the Salmonella spp. isolated. A total of 8 (4.7%) and 9 (5.2%) of the salads were below standard guidelines for total viable count and total coliform count respectively. Salmonella was isolated from 66 (38.8%) samples. There was no statistical significant correlation (P >0.05) between all sample sources and the different types. Salmonella spp. was resistant to cephalosporins and β-lactamase inhibitors, producin

[secuilpengetahuan]

ANTIBIOTIK (otw)

A. PENICILLIN FAMILIES

MOA : bactericidal; berikatan dg (inhibitor kompetitif) transpeptidase di sitoplasmic membrane untuk memecah ikatan dinding sel (transpeptidase yg katalis linkage dinding sel) --> menghambat sintesis cell wall

a. Penicillin G (original penicillin)

1. Penicillin G (IV) --> udah banyak yg resisten

2. Penicillin V (bentuk oral) --> pharingitis ec GABHS

b. Aminopenicillin

- broader spectrum than penicillin G (termasuk bisa E.coli, proteus, salmonella, shigella), tp ttp banyak jg yg resisten dan masih bisa diinhibit penicillinase

- sering digabung dg aminoglikosida (gentamisin) --> broad gram negative coverage

1. Ampicillin

2. Amoxicillin

c. Penicillinase-resistant penicillin (met the nasty ox)

- bisa buat stap aureus

- gram +, not good for gram -+

- drug of choice infeksi stap aureus kl udah exclud3 MRSA (methicillin resistant staph aureus)

(1) IV

1. Methicillin

2. Nafcillin -> lini 1 infeksi stap aureus serius (cellulitis, endocarditis, sepsis)

3. Oxacillin

(2) ORAL

4. Cloxacillin

5. Dicloxacillin

d. Anti-pseudomonal penicillin

- gram (+) and expanded gram (-) coverage, terutama against pseudomonas aeruginosa (pneumonia,sepsis -> difficult to destroy, resistant thd banyak AB), juga bisa buat anaerob (bacteroides fragilis)

(1) Carboxypenicillin

1. Ticarcillin

2. Carbenicillin

(2) Ureidopenicillin

1. Piperacillin

2. Mezlocillin

e. Beta-lactamase Inhibitor

- contoh : amox - clav, ticarcillin - clav, ampicillin-sulbactam, piperacillin-tazobactam

- broad coverage: gram (+) (stap aureus), gram (-) (h. Influenza), & anaerob (bacteroides fragilis)

1. Clavulanic acid

2. Sulbactam

3. Tazobactam

f. Cephalosporin

- lebih resistant to betalactamase dibanding penicillin

- generasi pertama lebih efektif ke gram +, generasi ketiga lebih ke gram -, yg baru gen 4 coverage gram +&- bagus

- MRSA resisten thd cephalosporin juga -> soalnya struktur transpeptidasenya diganti

(1) Gen 1 (PH)

1. Cephalothin

2. Cephapirin

3. Cephradine

4. Cephalexin

5. Cefazolin

6. Cefadroxil

(2) Gen 2 (the furry fox family drinking tea)

1. Cefamandole

2. Cefaclor

3. Cefuroxime

4. Cefoxitin

5. Cefotetan

6. Cefmetazole

7. Cefonicid

8. Cefprozil

(3) Gen 3 (T/tri)

1. Ceftriaxone

2. Ceftazidime

3. Cefotaxime (pilihan untuk anak2)

4. Ceftizoxime

5. Ceftibuten

(4) Gen 4 (fep)

1. Cefepime

2. Cefpirome

(5) Gen 5

1. Ceftaroline -> untuk MRSA

2. Ceftobiprole

3. Ceftolozane -> digabung dg tazobactam

4. Cefiderocol

g. Carbapenem

- one of the broadest coverage

- resistan thd beta lactamase (termasuk ESBL (extended spectrum beta lactamase))

- wlpn mereka superantibiotik, sayangnya masih ada superbacteria yg bahkan memproduksi carbapenemase 😭 suppeeerrr resistant!!! Ngapain coba dia tu kaya gitu anjirrr

1. Imipenem (BROADEST, gram +&-, anaerobe)

- yg masih resisten thd imipenem : MRSA, some pseudomonas, mycoplasma

- ginjal normal punya dihydropeptidase yg break down imipenem. Inhibitornya dihydropeptidase = cilastatin

- bisa lower seizure threshold n meningkatkan risiko kejang (jd CI : riw seizure, meningitis, riw stroke, brain mass)

2. Meropenem

- stabil thd dihidropeptidase, gaperlu cilastatin

- less potentital seizure

3. Doripenem

- stabil thd dihidropeptidase, gaperlu cilastatin

- less potential seizure

4. Ertapenem

- cuman 1x sehari IV

- gak cover pseudomonas aeruginosa

h. Monobactam

1. Aztreonam

- gram(-) aerobic, termasuk pseudomonas aeruginosa

- bisa buat pasien alergi penicillin krn cross reactivity kecil dg bicyclic beta lactam

- dia beta lactam sih tp monobactam, cuma nempel ke transpeptidase bakteri gram(-) doang

- krn cuma buat gram-, biasanya dipake kombinasi: vancomycin+aztreonam / clindamycin+aztreonam

B. ANTI RIBOSOMAL ANTIBIOTICS (CLEan TAG)

- agar bisa tetap hidup, bakteri butuh produksi protein berkelanjutan. Kl ga bisa sintesis protein, ga bisa hidup. Makanya CLEan TAG menghambat aktivitas ribosom yg fungsinya bikin polipeptida dari mRNA. Untung ribosom bakteri beda ama kita 70s vs 30s, jd ribosom kita fine2 aja gak terpengaruh.

- ada 5 tipe obat CLEan(50s) TAG (30s)

C : chloramphenicol, clindamycin

L : linezolid

E : eritromycin

T : tetracycline, tigecycline

AG : aminoglikosida

Yg ga bisa oral cm Aminoglikosida + tigecycline

a. Chloramphenicol (the "Chlorine")

- gram +&-, anaerob, bisa semuanya (chlorine) kaya imipenem

- murah, jd di negara berkembang banyak dipakai

- harusnya kl ga butuh chloram banget jgn pake chloram dulu soalnya SE nya banyak:

1. Bone marrow depression : 1) anemia transien; 2) anemia aplastik -> permanen, fatal (rare)

2. Grey baby syndrome

b. Clindamycin

- gram +, anaerob

- biasanya digabung sama aminoglikosida untuk luka penetrasi (clinda + anaerob, aminoglikosida -)

- bisa untuk

1) luka penetrasi abdomen (bareng aminoglikosida)

2) infeksi organ kewanitaan

3) toxic syndrome krn staph or strep (bareng penicillin or vancomycin)

- SE : pseudomembraneous collitis (tp bukan clinda doang yg bikin gini, amox jg sering diresepin jd bisa bikin gini) -> treated by metronidazole atau vancomycin

c. Oxazolidinones

- buat gram+ resisten (VRE & MRSA) -> mulai dr healthcare associated pneumonia smp skin n soft tissue infection

- SE : 1) bone marrow supression : trombositopenia, anemia, leukopenia; 2) precipitate serotonin syndrome jika digabung SSRI atau MAO inhibitor

- CI : org yg minum antidepresan

1. Linezolid

2. Tedizolid

d. Macrolides

e. Ketolides

f. Tetracycline dkk

g. New generation tetracycline

h. Tigecycline

i. Aminoglycoside

j. Lefamulin

C. FLUOROQUINOLONE

Moa : inhibit enzim DNA gyrase --> merusak struktur DNA bakteri, inhibit sintesis DNA

1. Ciprofloxacin dkk

(Gram - (poor gram + coverage) | no anaerobe)

I:

CI : anak, hamil (damage to cartilage) (tp kok di buku yg sama dibilang safe in pregnancy), prolonged QT, hypokalemia

SE : (kalo ada alternatif lain, yg lain aja dulu kl uncomplicated)

D. GLYCOPEPTIDE (cidal)

Moa : inhibit produksi/pembentukan peptidoglikan/cell wall (dg binding to D-alanine untuk block transpeptidase)

1. Vancomycin

(ALL gram + (kebalikan aztreonam) | ✅MRSA ✅Enterococcus)

I : endocarditis (ec strep&staph pd pasien alergi penicillin), GI (clostridioides difficile)

SE : red rash, itchy (red man syndrome) (pencegahan : slow infusion)

+ sinergis dengan aminoglikosida

2. Telavancin; 3. Dalbavancin; 4. Oritavancin

E. CYCLIC LYPOPEPTIDE

Moa : mengubah electrical charge & transport pd dinding sel bakteri

1. Daptomycin

(+ | ✅MRSA ✅VRE (vancomycin resistant))

SE : myopathy (cek CPK level), eosinophilic pneumonia

F. ANTIMETABOLITE

Moa : block DNA sintesis dg menghambat sintesis (TH4) (cofactor sintesis purine (asam nukleat))

1. TMP-SMX

(wide +&- | no anaerob)

I : T(respiratory Tree), M(mouth), P(pee), SMX(syndrome)

CI : konsumsi warfarin (risk bleeding), bukan CI tp ati2 AIDS gampang adverse effect (mual muntah, rash)

G. Anti TB & Anti Leprosy

CLINICAL USE

A. Obat

- cefalosporin gen 1 2 3 4 5

- ertapenem : drug of choice untuk diabetic foot infections (biasanya polymicrobic)

B. Penyakit

1. Diare - cipro (salmonella, shigella, campylobacter), tmp-smx (ecoli, shigella, salmonella), amox

2. Infeksi telinga (65/45 gram-/+) - cipro, amoxicillin (otitis media)

3. Gram + enterococcus : aminopenicillin

4. Bronkitis - amox

5. Sinusitis - amox

C. Hamil

D. Menyusui

E. Anak

- Cefotaxime

[dogtorari]

YALL LOOK AT MY “UNKOWN” I FOUND TODAY IN THE LAB! PLEASE SWIPE RIGHT AND READ FOR THE EXPLANATION BELOW!!!

It was E. Coli and on my EMB Agar plate it showed this BEAUTIFUL green color! 🦠 🧫❤️🥼 🧪

EMB Agar plates are a selective medium because the dyes will inhibit growth of many gram-positive bacteria! This plate showed me bacterial colonies! This plate is used mainly to identify enteric bacilli (bacteria that inhabits and infects the intestinal tract). The green metallic sheen color shows us how acidic our bacteria is! Isn’t this cool!?!!

The next picture shows my other plates which are TSA (general medium plate which is clear at first but can grow BOTH bacteria and fungi)

MAC (MacConkey Agar plate is used to process specimens that contain or are contaminated with fecal matter).💩❤️ MacConkey Agar is selective because gram positive bacteria are inhibited by crystal violet and bile salts included in the medium but gram negative bacteria are not affected. Lactose is added to the medium to make it differential. Lactose- fermenting bacteria are distinguished from non-lactose fermenters by the color of their colonies. My results showed a pink-purple color due to the bacteria utilizing lactose and producing acids to show that color.

& XLD ( XLD is a selective differential medium for the isolation of Gram-negative enteric pathogens from fecal specimens and other clinical material. It is especially suitable for the isolation of Shigella and Salmonella species. Microbiological testing of foods, water and dairy products - my results were yellow colonies which were positive for e. Coli) 🦠 🧫❤️🥼 🧪

I also had a Urea broth which showed little to no change (perfect results for e. Coli as they won’t really grow in this urea broth) 🫶🏽

I hope you enjoy ! This was our last lab for the semester 😭😭 I can’t wait to take another class with my professor, she’s amazing!

[biogenericpublishers]

Assessment of Hygiene in Collective Restaurants of Abidjan City (côte d'ivoire) by Kouamé Kohi Alfred in Open Access Journal of Biogeneric Science and Research

Abstract

In the collective restaurants especially, the large quantities of food prepared on a daily basis mean that the basic rules of hygiene are often neglected. This is particularly true in our countries where the workforce often has a low level of training. The aim of this study was to assess the effectiveness of hygiene measures implemented in collective restaurants in the industrial zone of Yopougon (YOP1 and YOP 2) and a University Hospital Center (CHU) in Abidjan to ensure food safety for the guests.  An inspection of three collective restaurants in the city of Abidjan was carried out. Sampling of the dishes as well as the diving areas and the hands of food handlers just before the completion of their task were carried out for the search and enumeration of Mesophilic Aerobic Germs, Staphylococcus aureus, coliforms and Salmonella. It was found that the food, the hands of the producers and the diving areas were contaminated with Mesophilic Aerobic Germs and Staphylococcus aureus. The loads ranged from 0 to (2.6±0.3)109 CFU/g and 0 to (1.57±0.1)106 CFU/g, respectively. These loads were in compliance with EC standard No. 2073/2005. The food supplied by these restaurants was then of unsatisfactory microbiological quality. Keywords: Collective restaurants, hygiene, microorganisms

Introduction

The reference to quality in its various meanings has become omnipresent, as the food product undergoes transformations and manipulations of which the consumer knows neither the nature nor the manipulators. The perceived quality of food, refers to a complex set of qualities expected from six aspects: nutritional, organoleptic, functional, social and health; not the least of these, the health quality of food refers to chemical and bacteriological safety.  Collective restaurants are an economic activity that aims to ensure the common intake of food by a group of people outside the domestic setting. It includes the preservation and distribution of meals for collective use. Collective restaurants are defined as public or private establishments that provide a catering service free of charge or for a fee and where at least part of the clientele is made up of a community of regular consumers [1,2]. The safety of the food served by these establishments remains a major concern for the official services in charge of control. Ready-made meals are obtained from various foodstuffs, each with a specific flora. In mass catering, the respect of hygiene principles is a vital issue because food poisoning can be a sign of food insalubrity for the consumer. In industry, food poisoning can affect company performance through increased absenteeism [3]. In France between 1995 and 2005, 5847 outbreaks of TIAC, 80351 patients, 7364 hospitalisations and 45 deaths were recorded out of the total number of outbreaks, 64% of which occurred in collective or commercial catering. However, food poisoning mobilizes the media, which tend to amplify the accidents, the slightest toxi-infection is considered a disaster. The discredit thus thrown away can weigh heavily on the future of a company that prepares meals in advance [4]. This is why hygiene rules must be enforced in restaurants in order to prevent various food-borne diseases.  The purpose of this work was to assess the effectiveness of the hygiene measures implemented in collective restaurants in the industrial zone of Yopougon and a University Hospital Center (CHU) in Abidjan to ensure food safety for diners.  

Materials and Methods

1.1.             Study Sites

Two restaurants from two companies in the industrial zone of Yopougon as well as a restaurant from a University Hospital Center (CHU) in Abidjan were selected for this study. The two restaurants in the Yopougon industrial zone provided food to the workers of these enterprises, while the University Hospital Center provided food to the patients of this center. These two restaurants were selected for their willingness to participate in this study, but also because of the economic importance of the businesses that host these restaurants. For the restaurant of the CHU, it was chosen because the patients that the restaurant provides the meals are people at risk.

1.2.             Sampling

An inspection of restaurants was carried out according to [5] method. The places where utensils were stored, and where food was stored before being served to customers were inspected. Ready-made and ready-to-serve dishes were collected from each restaurant. Samples were taken from the hands of the producers just prior to serving and from the surfaces of the dish washing areas and kitchen utensils using the method of Kouame et al. [6]. Three samples were taken in each restaurant. After sampling, the samples were placed in a cooler containing dry ice and transported to the laboratory within four hours of collection for the various analyses.

1.3.             Isolation and Enumeration of Bacteria

The stock solution and decimal dilutions were performed according to the methods of [7]. For the analyses, ten grams (10 g) of samples were crushed and taken under sterile conditions created by the flame of a bunsen burner and mixed in a "stomacher" bag with 90 mL of buffered peptone water (AES Laboratoire, COMBOURG France) previously sterilized and used as diluent. Mesophilic aerobic germs (MAG) were counted on PCA (Plate count Agar) agar (Oxoid LTD, Basingstore, Hamsphire, England) after two (2) days of incubation at 30 °C according to AFNOR Standard NF V08-051, 1999. The research and counting of Staphylococcus aureus were done on Baird Parker agar after one (1) day of incubation at 30 °C using [8] method. Violet crystal and neutral red biliated lactose agar (VRBL agar) was used for coliform count,after one (1) day of incubation at 30 °C for total coliforms and 44°C for faecal coliforms according to AFNOR Standard, NF ISO 4832 July 1991. The isolation and enumeration of Salmonella were carried out using Hendriksen [9] method in several steps. This was achieved by pre-enrichment in a non-selective medium, followed by enrichment in a selective medium and culture on selective agar. For enrichment in non-selective or pre-enrichment media, a quantity of Twenty-five grams (25) g of samples was homogenized with 225 mL of peptonned water in a sterile jar, incubated at 37 °C for 24 h. For selective recording, one milliter (1 mL) of the pre-enriched culture was transferred using a sterile pipette into 10 mL of previously prepared sterile Rappaport Vassililiadis. broth and incubated for 24 h at 37°C. Salmonella enumeration was performed on Salmonella Shigella agar (Oxoid). Each enrichment culture was streaked on Shigella-Salmonella (SS) agar and incubated at 37°C for 24 h. On Salmonella-Shigella agar, the presumptive colonies were colourless, transparent, with or without a black centre.

1.4.             Statistical Analysis

The software R. 3–01 was used for the statistical analysis, ANOVA test and Duncan post-hoc test were performed at the significance level 5%. This software made it possible to calculate the means, the standard deviations of the microbiological parameters. It also made it possible to compare the means of the microbiological parameters of the samples and to determine whether the differences observed in the means of the microbiological parameters are significant at the 5% threshold.

Results

Two restaurants in the industrial zone of yopougon will be rated YOP 1 and YOP 2, one at the University Hospital Center will be rated CHU for ethical reasons.

1.1.             Microbial Load of the Menus, the Hands of the Producers, The Utensils and of the YOP1 Dive Zone

Ordinary sauce made from vegetables, tomatoes and fish, the kitchen utensils and the hands of the food service staff were free of microorganisms. The raw vegetables (starter dish) were contaminated with Mesophilic Aerobic Germs (MAG) and Staphylococcus aureus with respective loads of (3.8±0.4)107 CFU/g; (1.47±0.1)106 CFU/g. The special sauce (for use in the company), rice, ready-to-eat potatoes and the diving area were contaminated with Mesophilic Aerobic Germs (MAG) with respective loads of (1.2±0.7)107 CFU/ml; (3.2±0.1)105 CFU/g; (6.1±0.7)105 CFU/g; (9.1±0.8)106 CFU/cm2. All samples shall be free of Salmonella (Tables 1 & 2).

1.2.             Microbial Load of Menus, Producers' Hands, Utensils and YOP2 Dive Zone

The raw vegetables (starter dish), the rice dish and the hands of the food service staff were free of microorganisms. The special sauce (intended for the company's staff), the ordinary sauce, the ready-to-eat potatoes, the kitchen utensils and the dishwashing area were contaminated with Mesophilic Aerobic Germs (MAG) with respective loads of (2±0.3)106 CFU/ml; (1.5±0.1)106 CFU/ml; (1.5±0.2)105 CFU/g; (5±0.6)107 CFU/cm2 and (2.6±0.3)109 CFU/cm2 respectively. All samples are free of Salmonella (Tables 3 & 4).

1.3.             Microbial Load of Menus, Producers' Hands, Utensils and Chu Dive Zone

All samples tested were coliform-free except for attiéké. In addition, the samples of attiéké were contaminated with all the germs tested with a predominance of Mesophilic Aerobic Germs which had a load of (2±1.2)104 CFU/g. Staphylococcus aureus predominated in fried fish with a load of (2±0.1)104 CFU/g while Mesophilic Aerobic Germs predominated in peanut sauce with a load of (2.5±0.9)105 CFU/ml. All samples were free of Salmonella (Tables 5 & 6).

Table1: Microbial loads in YOP1 menus.

Table 2: Microbial load on the hands of producers, utensils and the diving area of YOP1.

Table 3: Microbial loads in YOP2 menus.

Table 4: Microbial load on the hands of producers, utensils and the diving area of YOP2.

Table 5 : Microbial loads in CHU menus.

Table 6: Microbial load on the hands of producers, utensils and the diving area of CHU.

Discussion

Collective restaurants in companies and for hospital patients are becoming more and more indispensable nowadays. This allows the company to keep these employees on site and to control their food in order to avoid possible food poisoning problems. As for the hospitals, it allows them to follow and control the diet of their patients. However, poor hygiene management in these restaurants will be a source of problems for these companies and hospitals.  The objective of this study was to assess the effectiveness of hygiene measures implemented in collective restaurants in the industrial zone of Yopougon and a University Hospital Center (CHU) in Abidjan in order to ensure the food safety of the guests.  

The meals served as well as the hands of the providers and the diving areas of the restaurants YOP 1 and YOP 2 and CHU were of unsatisfactory microbiological quality according to the EC standard n° 2073/2005 except for the fish soup served at the CHU restaurant. Similar results were found in Senegal by Tayou [10] in a study of the hygiene of modern collective restaurants in Dakar. The menus served by the restaurants in this study were colonized by microorganisms with loads exceeding the standard. The presence of these microorganisms reflects an exposure of the dishes to a soiled environment (air, spoon pot, plates etc.). Their presence also provides information on the state of property of food handlers, the conditions of conservation, the efficiency of the processes of treatment of products. It remains the best indicator of the application of good hygiene practices.  Staphylococci are of human origin (skin, hair, nostrils, mouth) and indicate a lack of hygiene their presence in the dishes of these restaurants meant a lack of personal hygiene of food handlers. In addition, the microbiological quality of the meals served to consumers depends on the initial contamination of raw materials, the possibility of additional contamination at each stage of the production process, the possibility of residual contamination when a sanitizing treatment is applied, and the potential for multiplication of microorganisms present in the food [11]. A poorly adapted hygiene policy will result in an increase in biological contamination with the possibility of development of pathogenic microorganisms (Salmonella, coliforms, Staphylococci) with a risk of food poisoning [3]. The poor quality of the food produced by these companies could impact on the health of workers and consequently increase the rate of absenteeism and affect the performance of the companies.

Conclusion

In our country, collective restaurants are growing every day, particularly in companies. When the hygienic conditions of this catering are not respected, the result is that the meals present a considerable risk due to the possible presence of pathogenic microorganisms for the consumer. The distribution of meals to communities therefore requires special control in order to protect the health of the guests.  The aim of this study was to assess the effectiveness of hygiene measures implemented in collective restaurants in the industrial zone of Yopougon and a University Hospital Center (CHU) in Abidjan to ensure the food safety of the guests.   It was found that the dishes as well as the dishwashing areas and the hands of food handlers contained germs such as Staphylococcus and Mesophilic Aerobic Germs. The loads of these germs in most cases exceeded the EC standard No. 2073/2005. The dishes were therefore of unsatisfactory microbiological quality.  The poor quality of the food from these companies could impact on the health of the workers and consequently increase the rate of absenteeism and affect the performance of the companies.

Competing Interests

The authors declare that there is no competing interest related to this manuscript

Authors' Contributions

This work was carried out in collaboration among all authors. Authors, KKA, BKJP, BZBIA, designed the study, performed the statistical analysis, wrote the protocol and wrote the first draft of the manuscript. Authors DKM managed the analyses of the study. Author KKA managed the literature searches. All authors read and approved the final manuscript.

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Ss agar (salmonella shigella agar) Manufacturer

SS Agar is a differential and selective medium used for the isolation of Salmonella and some Shigella species from pathological specimens and suspected foods. It contains bile salts, brilliant green, and sodium citrate, which inhibit the growth of most gram-positive and coliform bacteria. Lactose is also added to the medium, which allows for the differentiation of lactose-fermenting and non-lactose-fermenting organisms. It is widely employed in clinical and food testing laboratories to identify these potentially harmful pathogens, aiding in the diagnosis and monitoring of infections caused by these bacteria. The agar's formulation provides specific nutrients and chemicals that allow Salmonella and Shigella colonies to grow and exhibit characteristic appearances, simplifying their identification.

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Salmonella-Shigella (SS) agar is used for the separation, cultivation and variation of gram-negative enteric microorganisms isolated from both clinical and non-clinical specimens such as from feces, urine, and assumed food items (fresh and canned foods).

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XLD Agar, or Xylose Lysine Deoxycholate Agar, is a selective and differential medium used in microbiology for the isolation and differentiation of enteric bacteria, particularly Salmonella and Shigella species. Its composition includes xylose as a fermentable sugar, lysine as a pH indicator, and deoxycholate as a selective agent. XLD Agar inhibits the growth of Gram-positive bacteria while allowing the growth of Gram-negative bacteria. It produces characteristic colony colors aiding in the identification of pathogens, making it valuable in clinical and food testing laboratories.

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