FOOD SAFETY PRACTICES BY RESIDENTIAL PEOPLE LIVE IN SHER-E-BANGLA AGRICULTURAL UNIVERSITY (SAU) CAMPUS AND BACTERIAL COUNT IN MILK FOUND IN SAU MARKET: A FOOD SAFETY ISSUE

Abstract

The study was performed at Sher-e-Bangla Agricultural University (SAU) Campus during March 2020 to May 2020 to take ideas about food safety issues. It was accomplished by survey and lab test on microbiological analysis of milk. Among the 471 respondents, 50 number interviewed were teachers, officers and staff at different residential building. Respondents were interviewed to determine their idea about food safety related authority and acts, hand washing, source of buying egg & raw milk and transportation practices, raw milk storage, their food hygiene practices and cleaning of kitchen surfaces were investigated. Survey exposed that only 34% respondents have idea about food safety authority and 66% have no idea. After completing the survey, laboratory test was started to find out pathogen present in milk. Different milk samples were collected from dairy farm of SAU Campus and SAU market and analyzed for total viable bacterial count (TVBC) and total coliform count (TCC) in milk. TVBC aids to enumerate only viable microbes and to determine the contamination and unhygienic conditions of milk handling. On the other hand, TCC support to know the presence of coliform bacteria in milk. During TVBC count it was noticed that all raw milk samples were present at the range of standard value but have significant difference (P<0.05) among them. Pasteurized milk (sample 5 and sample 6) were also remained between the range of standard value but have no significant difference (P>0.05). The results of TCC for sample 1, sample 3, sample 4 were more than the standard value but sample 2 remained between the range of standard value and there was a significant difference (P<0.05) among the samples. The results of TCC for two brands of pasteurized milk (sample 5 and sample 6) were nil (absence of coliform bacteria) also resembled with the standard value. Therefore, these pasteurized milk can be suggested for human consumption as it remain between the standard value. Finally it can be concluded that authority should focuses more on publicity about the safe food and hygiene practices among the people to ensure good health and proper sanitation that is an important issue of sustainable development goals (SDGs).