Vol. 11, Issue 2 (2022)

Author(s):
Anita Raisagar, Sangeeta Shukla and John David

Abstract:
In the present study, a total number of 191 bacterial isolates were isolated from selected food samples. Samples were categorized as fruit, vegetable, poultry, and dairy samples. Maximum occurrence of pathogens was recorded in dairy samples i.e., 52 isolates followed by vegetable samples (49 isolates), poultry samples (47 isolates) while the minimum occurrence of pathogens was recorded in fruit samples (43 isolates). The isolates were identified on the basis of their cultural characteristics, morphological analysis, biochemical test, and molecular identification. Molecular identification was done by 16s rRNA sequencing. Among 191 isolates, 57 were identified as Escherichia coli, 51 were Staphylococcus aureus, 13 isolates were Shigella dysenteriae and 14 isolates were identified as Salmonella typhi.