• We are available for your help 24/7
  • Email: info@isindexing.com, submission@isindexing.com

Paper Details

Determination of Minimum Inhibitory Concentrations of Antibiotics Effective Against Foodborne Pathogens Isolated from Kulfi

Bibhuti Bhushan Sahu1*, R. Usha1, Arijit Das2, Sourav Bhattacharya2 and M. Palaniswamy1

Journal Title:Journal of Chemical, Biological and physical sciences

Kulfi is a very popular frozen dairy dessert from the Indian Subcontinent. It is available in a variety of flavors and relished by people all over the world. Since kulfi is prepared from ingredients such as milk and water, assessment of its bacteriological quality is necessary to prevent the risk of foodborne infections among the consumers. The present study was undertaken to isolate bacterial pathogens from kulfi sold in Bangalore, India, and to determine the minimum inhibitory concentrations (MIC) of antibiotics effective against them. Eighteen kulfi samples, comprising of six different brands, were analyzed. Different bacterial pathogens were isolated and their biochemical characterization confirmed the presence of Staphylococcus aureus, Staphylococcus epidermidis, Staphylococcus citreus, Micrococcus luteus, Bacillus subtilis, Bacillus cereus, Escherichia coli, Klebsiella pneumoniae and Pseudomonas aeruginosa. The occurrence of psychrotolerant ?-haemolytic bacterium Chryseobacterium gleum was also detected in a kulfi sample. Antibiotic susceptibility test revealed that the gram positive bacterial isolates were sensitive to ofloxacin and clindamycin, whereas, the gram negative forms were highly susceptible to ciprofloxacin. In order to determine the MIC, antibiotic concentrations ranging from 0.025-250 ?g/ml were used. MIC values of ofloxacin and gentamicin against the gram positive bacteria and that of ciprofloxacin against the gram negative bacterial pathogens were found in the range of 1-5 ?g/ml. Higher MIC values observed in the case of some bacterial isolates including the psychrotolerant ?-haemolytic bacterium Chryseobacterium gleum may be linked to their increased level of resistance to the tested antibiotics.