Bacterial contaminants in carbonated soft drinks sold in Bangladesh markets

Assessing microplastic contamination in soda beverages: A Multi-city, Multi-container laser Direct infrared spectroscopy study

Microplastics are tiny plastic particles, typically smaller than 5 mm in diameter, that result from the degradation of larger plastic products. Minuscule pollutants are increasingly being found in our food supply, especially in beverages, raising substantial health concerns. Ingested microplastics can release hazardous chemicals and act as carriers of pathogens, leading to adverse health effects upon chronic exposure. Despite the numerous studies on microplastic contamination, few have assessed the influence of geographic location and container type on the presence of microplastics in beverages. Our comprehensive study bridges this research gap by collecting a particular soda beverage from Atlanta, Chicago, Los Angeles, and Washington D.C. and examining three different types of beverage containers: aluminum, glass, and plastic. Using direct laser infrared spectroscopy, we identified the types and quantified the numbers of microplastics. Our statistical analysis, which incorporated principal component analysis, investigated the distribution of microplastics in beverage samples, focusing on the impacts of geographic location and container material. Notably, our analysis revealed that the microplastic profiles were distinguishable in some cities, although not all. Conversely, no distinguishability was revealed between the different container types. This study sheds light on the complex patterns of microplastic contamination according to geographical location and packaging. Our findings contribute to a broader effort to understand and address the widespread challenges of microplastics, with implications for public health and ecosystem preservation.

Molecular characterization of blaNDM, blaOXA-48, mcr-1 and blaTEM-52 positive and concurrently carbapenem and colistin resistant and extended spectrum beta-lactamase producing Escherichia coli in chicken in Malaysia

Background

Antimicrobial resistance (AMR) is a global public health threat and the use of antibiotics growth promoters in food animals has been implicated as a potential contributing factor in the emergence and spread of AMR. This study was conducted to investigate colistin and carbapenem resistance and extended spectrum beta-lactamase producing E. coli from live broiler chicken and chicken meat in Kelantan, Malaysia.

Results

Among the E. coli isolates, 37.5% (27/72 were positive for at least one of the resistance genes and one isolate was positive for mcr-1, bla_TEM-52, bla_NDM and bla_OXA-48 whereas 4.17% (3/72) and 2.78% (2/72) were positive for mcr-1, bla_TEM-52 and bla_OXA-48, and mcr-1, bla_TEM-52 and bla_IMP. Multilocus sequence typing (MLST) results revealed the presence of widespread E. coli strains belonging to the sequence types ST410 and ST155 and other extra-intestinal E. coli (ExPEC) strains. Phylogroup A made up the majority 51.85% (14/27) followed by phylogroup B1 22.22% (6/27).

Conclusions

The findings imply the potential threats of colistin, extended-spectrum beta-lactamase producing and carbapenem resistant E. coli in food animals to the public health and underscores the need for judicious use of antibiotics in animal production and good hygiene practices to curb the rising risks of AMR.

MCR-1 Gene Encoded Colistin-Resistant Escherichia coli in Raw Chicken Meat and Bean Sprouts in Malaysia

This study was conducted to detect the presence of colistin-resistant Escherichia coli (E. coli) in raw chicken meat and bean sprouts collected from local markets and to determine the antimicrobial resistance patterns of the E. coli isolates. A total of 100 samples, comprised of 50 raw chicken meat and 50 bean sprouts, were collected and processed. Kirby-Bauer method was used to determine the antimicrobial resistance patterns, and PCR amplification was used to detect E. coli species-specific and colistin resistance (mcr-1 and mcr-2) genes. The results showed that 52.1% (12/23) of the E. coli isolated from raw chicken meat were positive for the colistin resistance encoding gene, mcr-1, whereas all the E. coli isolates from bean sprouts were negative for colistin resistance encoding genes. The findings show that chicken meat contaminated with colistin-resistant E. coli may pose public health risk to the consumers. Hence, prudent usage of antibiotics and hygienic handling of food items helps to prevent and combat the risks of spreading of colistin-resistant E. coli and the public health risks it may pose. More comprehensive and large-scale studies focusing on all the possible sources of colistin-resistant E. coli are recommended.

Mycological and Bacteriological Quality and Safety of Bottled Water in Ethiopia

Background:

Safe water supply is vital and can result in significant benefits to health. However, contaminated bottled water poses a great health risk due to the poor microbiological quality of water.

Methods and Materials:

A retrospective study was conducted on 222 Bottled water samples collected from various regions of Ethiopia from January 2008 to December 2015, tested and recorded in Ethiopian Public Health Institute to determine heterotrophic plate count and Staphylococcus aureus by pour plate method; for coliforms using multiple tubes fermentation techniques; for mould and yeast count using spread method, and for Salmonellae and Shigella spp. using ES ISO 6579 and ES ISO 21567. The data was analyzed using SPSS 20 statistical package.

Results:

Among the total samples examined from 44 brands, detections of heterotrophic plate count, mould, yeast, total and thermotolerant coliforms, Escherichia coli and Staphylococcus aureus were observed in 114 (51.4%), 33 (14.9%), 5 (2.3%), 2 (0.9%), 1 (0.5%), 1 (0.5%) and 1 (0.5%) samples respectively, but there were no detections of Salmonellae nor Shigellae species.

Conclusion:

About 40% of bottled water samples were mycologically and bacteriologically unsafe for human consumption. To prevent public health hazards, regular monitoring of bottled water using quality indicators should be a priority agenda.

Health safety of soft drinks: contents, containers, and microorganisms

Soft drinks consumption is still a controversial issue for public health and public policy. Over the years, numerous studies have been conducted into the possible links between soft drink intake and medical problems, the results of which, however, remain highly contested. Nevertheless, as a result, increasing emphasis is being placed on the health properties of soft drinks, by both the industry and the consumers, for example, in the expanding area of functional drinks. Extensive legislation has been put in place to ensure that soft drinks manufacturers conform to established national and international standards. Consumers trust that the soft drinks they buy are safe and their quality is guaranteed. They also expect to be provided with information that can help them to make informed decisions about the purchase of products and that the information on product labels is not false or misleading. This paper provides a broad overview of available scientific knowledge and cites numerous studies on various aspects of soft drinks and their implications for health safety. Particular attention is given to ingredients, including artificial flavorings, colorings, and preservatives and to the lesser known risks of microbiological and chemical contamination during processing and storage.

The growth and survival of food-borne pathogens in sweet and fermenting brewers' wort

The aim of this study was to investigate the factors affecting the survival and growth of four food-borne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus) in sweet and fermenting brewery wort. The Gram-negative pathogens (E. coli and Salm. Typhimurium) were capable of growth during the initial stages of fermentation in hopped wort, although they were quickly inactivated when added during the later stages of fermentation. When the wort was left unpitched, the two Gram-negative pathogens grew unabated. Pathogen growth and survival was enhanced as the pH was increased, and as both the ethanol and original gravity were decreased. Although having no effect on the Gram-negative pathogens, low levels of hop iso-alpha-acids were sufficient to inhibit L. monocytogenes, and a synergistic antimicrobial effect between iso-alpha-acids and pH was observed. S. aureus failed to initiate growth in all of the test worts. There appears to be no reason for concern of the safety of a "typical" wort during fermentation, however due attention should be paid when wort is stored or antimicrobial hurdles are lowered, for example in the production of reduced and alcohol-free beer, and in unpasteurised products.