Arindam Roy
Ramakrishna Mission Vidyamandira, Microbiology, Faculty Member
Wadi is a hollow, brittle, ball- or cone-shaped popular traditional legume-based product of many countries in the Indian Subcontinent. To prepare wadi, blackgram (Phaseolus mungo L.) dhal (dehusked split seeds) was soaked, ground to a... more
Wadi is a hollow, brittle, ball- or cone-shaped popular traditional legume-based product of many countries in the Indian Subcontinent. To prepare wadi, blackgram (Phaseolus mungo L.) dhal (dehusked split seeds) was soaked, ground to a soft dough, fermented for 10 h in a closed container, moulded into balls or cones and dried for ~60 h (repeating a cycle of 8 h sun-drying at 29-33 °C and then 16 h shade-drying at 28-30 °C). This study aims at understanding the fate of some selected foodborne bacterial pathogens during a chance contamination of blackgram dough at the time of preparing wadi. Uninoculated dough, during the course of its processing to wadi, remained free from Staphylococcus aureus and Escherichia coli, but got contained by Bacillus cereus during the first 10 h of fermentation and also the next 24 h of drying wadi. B. cereus, when spiked into freshly prepared dough at a load of 5.2 log cfu/g, also diminished after 24 h of drying (detection limit (DL), 100 cfu/g). S. aureus (DL, 100 cfu/g) and E. coli (DL, 10 cfu/g) reached below the DL after 36 h of drying. After 10 h of fermentation and 36 h of drying, the moisture content decreased from initial 61.9 to 33.5%, and the pH declined from 6.0 to 4.8.
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An antibiogram of 33 strains of Salmonella isolated previously from 3 different types of legume-based Indian fermented foods were studied against 18 different antibiotics that are commonly used against foodborne diseases, mainly... more
An antibiogram of 33 strains of Salmonella isolated previously from 3 different types of legume-based Indian fermented foods were studied against 18 different antibiotics that are commonly used against foodborne diseases, mainly gastroenteritis. All the strains showed multiple ...
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Research Interests:
The people in Orissa, like many other States in India, have a tradition of relishing a variety of cakes, locally called pi- tha, specially prepared during various festivals and rituals. Some of these foods are produced from the... more
The people in Orissa, like many other States in India, have a tradition of relishing a variety of cakes, locally called pi- tha, specially prepared during various festivals and rituals. Some of these foods are produced from the fermentation of ce- real-legume batters. These products include chakuli, chhuchipatra pitha, enduri pitha, munha pitha, podo pitha and chitou, which are unknown
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Research Interests:
Research Interests:
Research Interests:
Background: Snacks and sweets from road side eateries are cheap sources of nutrition but occasionally cause numerous public health hazards most importantly gastroenteritis. Various factors including poor infrastructure to prepare foods,... more
Background: Snacks and sweets from road side eateries are cheap sources of nutrition but occasionally cause numerous public health hazards most importantly gastroenteritis. Various factors including poor infrastructure to prepare foods, post-preparation contamination during storage and handling as well as unhygienic surroundings may contaminate these foods with pathogenic bacteria. Bacillus cereus is one of the common and important food borne pathogens causing spoilage to the foods and producing gastroenteritis to the consumers. This study was carried out to enumerate B. cereus and assess their spoilage potentiality and antibiotic resistance pattern. Methods: Standard plate count was performed using plate count agar while presumptive B. cereus was isolated in Bacillus cereus agar base supplemented with polymyxin B selective supplement and egg yolk emulsion. Confirmation as B. cereus was done by morphological, biochemical and physiological methods. Confirmed isolates were tested for extracellular enzyme production and antibiotic resistance pattern. Result: Standard plate count exceeded 10 10 cfu g-1 and B. cereus count was positive in 57% of the samples. All the 43 B. cereus isolates produced amylase and caseinase and were multiple drug resistant. None produced lipase. Conclusion: Presence of B. cereus with spoilage potential and multiple drug resistance require good manufacturing practices (GMPs) and good hygienic practices (GHPs) during food production and storage.