Food Microbiology is the branch of science that deals with study of food microbiome

Food Microbiology is the branch of science that deals with study of food microbiome

1. MAHATMA JYOTIBA PHULE ROHILKHAND UNIVERSITY In Fulfillment of the Requirements for the Degree of Master of Science in Microbiology DISSERTATION WORK ON : “ To assess the microbial contamination levels in various street-vended drinks and juices ” DEPARTMENT OF MICROBIOLOGY UNDER SUPERVISION OF Ms. Ayushi Sharma( Faculty Department Of MJP Rohilkhand University PRESENTED BY , Aman Ali( IV Semester ) Harshita Chawla ( IV Semester)

2. CONTENTS AIM/OBJECTIVE ACKNOWLEDGEMENT INTRODUCTION TABLE OF CONTENT BIOCHEMICAL TEST ANTIBIOTIC SENSTIVITY TEST CONCLUSION/RESULT

3. AIM : To assess the microbial contamination levels in various street-vended drinks and juices OBJECTIVE : To Identify the Types of Bacteria: isolate and identify the specific types of bacteria present in these beverages using microbiological techniques. To Evaluate the Hygiene Practices: evaluate the hygiene practices of street vendors and their potential impact on the bacterial contamination of the drinks and juices. To Assess Public Health Risks : assess the potential health risks associated with the consumption of street-vended drinks and juices contaminated with harmful bacteria. To Recommend Improvement Measures : provide recommendations for improving the safety and hygiene of street-vended drinks and juices to minimize bacterial contamination. To Compare Contamination Levels : compare the levels of bacterial contamination between different types of street-vended drinks and juices. To Identify Sources of Contamination : identify possible sources of bacterial contamination in street-vended drinks and juices, such as water quality, handling practices, and environmental factors. To Promote Awareness: raise among consumers and vendors about the importance of food safety and hygiene in preventing bacterial contamination.

4. INTRODUCTION Street vended juices are on high demand because of their nutritive value of mineral and vitamin content. Street vended juices are an important part of the diet of all age groups due to the associated health benefits . The bacterial isolates were identified on the basis of their cultural, morphological & biochemical reactions. Total 20 samples of fruit juices sold by local vendors were analyzed and from which 15 organisms were isolated & identified on the basis of morphological, cultural & biochemical characteristics

5. SAMPLE COLLECTION

6. ISOLATION OF SAMPLES & IDENTIFICATION

7. Sample Location Bacteria Gram staining Morphology SUGARCANE JUICE Dohra Road STREPTOCOCCUS SPP. Purple (positive) Cocci shaped PANIPURI Dohra Road BACILLUS SPP. Purple Rod shaped POMOGRANATE JIUCE Dohra Road CLOSTRIDIUM SPP. Purple (positive) Rod shaped PINEAPPLE JUICE Nawabganj STREPTOCOCCUS/ BACILLUS CEREUS Purple (positive ) Cocci shaped JALJEERA Dohra Road BACILLUS ANTHRACIS Purple (positive) Rod shaped SWEET LEMON JUICE Dohra road E. COLI Pink (Negative) Rod shaped COCONUT WATER Delhi Gurgaon STREPTOCOCCUS/ CORYNEBACTERIUM SPP. Purple (positive) Cocci shaped MANGO SHAKE Dohra Road STREPTOCOCCUS SPP. Purple (positive) Cocci shaped CUSTARD MILK Rampur STREPTOCOCCUS SPP. Purple (positive) Cocci shaped WOOD APPLE Rampur STREPTOCOCCUS SPP. Purple (positive) Cocci shaped SUGARCANE SYRUP Minibypass , nainitalroad Purple (positive) SODA SHIKANJI Dohra road STREPTOCOCCUS SPP. Purple (positive) Cocci shaped KALA KHATTA Rampur MONOCYTOGENES SPP. Purple (positive) Rod shaped WATERMELON JUICE Izzatnagar Bypas road STAPHYLOCOCCUS AUREUS SPP. Purple (positive) Cocci shaped ROOHAFZA Delapeer Road LEGION ALLA PNEUMOPHILA/ LACTOBACILLUS SPP. Purple Rod Shaped

8. Strains of Bacterial Culture

9. Legionella pneumophill a E nterococcus streptococcus Bacillus A nthracis Bacillus cereus Streptococcus aureus

10. BIOCHEMICAL IDENTIFICATION

11. CATALASE TEST P rinciple- To Differentiate aerobic and obligate anaerobic bacterium It is used for the identification of Mycobacterium Tuberculosis

12. Catalase positive Catalase positive Catalase positive Catalase positive C atalase positive Catalase positive C atalase positive

13. OXIDASE TEST PRINCIPLE-To check the ability of bacteria to synthesis cytochrome C oxidase enzyme. To characterized bacteria with ETC (Electron Transport Chain) and helps in identification.

14. Oxidase Negative Oxidase Negative Oxidase Negative Oxidase Negative Oxidase positive Oxidase positive Oxidase positive Oxidase positive Oxidase positive Oxidase positive Oxidase positive

15. METHYL RED TEST PRINCIPLE-To check the ability of bacteria utilizing glucose convert into lactic acid. The methyl red test is used to determine if an organisms can produce stable acid end products from glucose fermentation.

16. Positive Negative MR positive MR positive MR positive MR positive

17. VOGES PROSKAUER TEST PRINCIPLE-To detect the bacteria and metabolic activity from pyruvate into neutral intermediate product called acetyl methyl carbinol . To determine gram negative bacteria like Enterobacteriaceae and enterobacteria .

18. CITRATE UTILIZATION TEST Principle-To differentiate Gram-negative bacilli of the Enterobacteriaceae as family. Citrate test is used to test an organisms ability to utilize citrate as a source of energy.

19. Citrate positive C itrate positive Citrate positive Citrate positive Positive N egative

20. INDOLE TEST Principle- Indole test is for distinguish E.coli and Enterobacter aerogenes The indole test screens for the ability of an organisms to degrade the amino acid tryptophan and produces indole .

21. I ndole positive Indole positive Indole positive Indole Negative Indole N egative

22. ANTIBIOTIC SENSTIVITY TEST An antibiotic sensitivity test is used to help and find the best treatment for a bacterial infection. It is the measurement of the susceptibility of bacteria to antibiotics. It is used because bacteria may have resistance to some antibiotics E.g

23. ZONE OF INHIBITION ZONE OF INHIBITION Z ONE OF INHIBITION ZONE OF INHIBITION

24. GRAPHICALLY REPRESENTATION

25. MOLECULAR CHARACTERIZATION 16S SEQUENCING

26. BACTERIA TOTAL SAMPLE Staphylococcus aureus Streptococcus pyogenes Klebsiella spp. Bacillus spp. Proteus spp.