The bacteriologic quality of 10 ready-to-consume Trinidadian foods and drinks was determined by culturing for Staphylococcus aureus, Escherichia coli, Salmonella spp. and thermophilic Campylobacter spp.
The toxigenicity of S. aureus and E. coli strains was determined and the susceptibility of S. aureus isolates to bacteriophages was also investigated.
Of a total of 293 food samples tested, 58 (19.8%), 30 (10.2%), and 10 (3.4%) were positive for S. aureus, E. coli, and Salmonella spp., respectively.
None of the isolates recovered from local sweets, snow cones, and roti was typeable.
Regardless of the food source, strains of S. aureus were most susceptible to phages in various groups (mixed) constituting 21 (63.6%) of 33 strains typeable, followed by phages in groups III (18.2%) and V (15.2%). Twenty-two (37.9%) strains of S. aureus were enterotoxigenic with 8 (13.8%), 5 (8.6%), 13 (22.4%), and 12 (20.7%) strains producing, either singly or mixed, Staphylococcal enterotoxins A (SEA), B (SEB), C (SEC), and D (SED) respectively.
It was concluded that black pudding, a local delicacy, poses the greatest health risk to consumers, making it imperative to institute sanitary measures during its production and sale.
Mots-clés Pascal : Pathogène, Bactérie, Trinidad Tobago, Antilles, Amérique Centrale, Amérique, Plat cuisiné, Boisson, Produit alimentaire, Contamination biologique, Contrôle qualité, Contrôle microbiologique
Mots-clés Pascal anglais : Pathogenic, Bacteria, Trinidad and Tobago, West Indies, Central America, America, Ready to eat meal, Beverage, Foodstuff, Biological contamination, Quality control, Microbiological testing
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 95-0399444
Code Inist : 002A35D. Création : 01/03/1996.