Isolation and characterization of spore forming bacteria from processed and canned food in Debretabor Town

Abstract

Canned foods are not fully sterile from microbes. These food products are thermally processed and are very diverse. This can include low, medium and high viscosity liquids, and other solid canned food products. The primary objective of this study was to isolate and characterize spore forming bacteria from canned and processed foods available to consumers on the (super market and shops) Town. A total of 60 samples comprising 20 each of (fish, meat and powdered milk) were aseptically collected from Debretabor Town super markets and shops. Date of production, expiration and ingredients of each sample were recorded. The samples were homogenized and serial dilution was conducted and cultured on appropriate culture media following standard procedures. Isolates were further confirmed by using morphological and biochemical tests. Antimicrobial susceptibility test was performed for the isolated bacteria using disk diffusion method on Muller Hinton Agar plate. The result confirmed that two genera namely Bacillus and Clostridium were the most frequently isolated bacteria. Most of the isolates were resistant to Ampecilin, Cephalotin, Methicilin and Tetracycline. On the other hand these isolates were sensitive to Chloraphenicol, Erythromycin, Gentimycin and vancomycin. Both aerobic and anaerobic spore-former heat-resistant microorganisms which are isolated in this study have a role in poisoning and spoilage of canned foods and this might cause subsequent food borne outbreaks. Hence it is possible to recommend other researchers to come and do a research on the area and food factories to recheck their canned food products as well as have consider where they store the canned food products