Microbiological quality of Chinese style fried rice available in hotels, restaurants and take away outlets in the Colombo city

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Chinese-style fried rice is particularly popular among consumers, especially within the low-income category. Therefore, this descriptive cross-sectional study aimed to assess the food hygiene quality of Chinese-style fried rice sold in hotels, restaurants, and takeaway outlets in Colombo city. To conduct the study, we used systematic random sampling and cluster sampling techniques to select 25 food establishments within the Colombo city limits that prepared and sold Chinese-style fried rice. We collected 200 samples of fried rice, which comprised 35% vegetable, 29% chicken, 18% seafood, 9% egg, 5% beef, and 3.5% mixed varieties. We performed Aerobic Plate Counts following the US FDA Manual of Food Quality Control (1992) guidelines. Additionally, we detected and enumerated coliforms, fecal coliforms, and E. coli using the SLS516: part3:1982 standard. Our findings revealed that 39.5% of the samples had Aerobic Plate Counts greater than 10 5 cfu/g. Alarmingly, 24.5% of the total fried rice samples tested contained ≥ 1,100 coliforms/g, while 16% contained ≥ 1,100 fecal coliforms/g. Furthermore, E. coli was detected in 39% of the tested fried rice samples, with the highest contamination levels found in egg, vegetable, and mixed varieties. To enhance the microbial quality of ready-to-eat foods sold in Colombo's food establishments, we strongly recommend the involvement of Public Health Inspectors (PHIs) focused on food safety. Bacteriology Food hygienic quality E .coli Coliforms Faecal Coliforms 1. Introduction The presence of coliforms, fecal coliforms, and E. coli, along with other food-borne pathogens, can indicate the microbiological quality of foods in relation to their shelf life and safety. These bacteria are collectively referred to as "indicator organisms." Generally, indicator organisms are primarily used to evaluate food sanitation ( 1 ). Food poisoning outbreaks represent a significant public health threat, and ensuring the safety of food, free from food-borne pathogens, is a key responsibility of public health authorities. In a recent study on fried rice samples ( 2 ), the results showed that Total Plate Count (TPC) had a medium mean count (6.30x10 5 ±1.47x10 5 cfu/g), S. aureus and B. cereus had high mean counts (7.70x10 4 ±2.22x10 5 cfu/g and 3.85x10 5 ±1.67x10 6 cfu/g, respectively), while Aeromonas spp. had a medium mean count (7.13x10 4 ±2.42x10 5 cfu/g). The mean counts of TPC in the samples collected from the cafeteria were highest compared to other food premises. In a study conducted to find out the microbial safety status of rice dishes offered for sale, it has been revealed that 42% of rice samples collected from local restaurants and 58% from branded restaurants have unsatisfactory safety status for B. cereus. 38% of rice samples collected from local restaurants and 62% from branded restaurants have unsatisfactory safety status for forming spores. Similarly, for coliform, 63% and 42% samples were found unsatisfactory from local and branded restaurants, respectively( 3 ). Investigations have been done to determine the microbiological quality of several food commodities, including cooked rice. A follow-up survey was conducted across Canada to evaluate the current status of “health food” sold in Canada in 1998. It has been revealed that of the total of 1239 samples, 16.8–18.4% of samples exceeded Aerobic Colony Count (ACC) guidelines, 16.0-17.8% exceeded coliform guidelines, and 9% exceeded Bacillus cereus guidelines ( 4 ). Hatakka ( 5 ) investigated the microbiological quality of hot meals served by airlines of 33 countries globally. Of 1,012 hot meal samples analysed, pathogenic bacteria were found in 3% of samples. B.cereus is the most common pathogen. Many of the samples exceeded the minimum acceptable (AFA) for E.coli (8.2%) and B.cereus (0.7%), respectively. An investigation of the level of bacterial contamination of ready-to-eat food (including cooked rice) products in retail shops and food factories in Japan has been carried out. The isolation rates for coliforms were 6.1–50% for intact vegetables and 50-66.7% for fresh products. E.coli was detected only in fresh products. B.cereus was isolated from 20.1%(17 of 81)of the intact vegetables and9.2%(8 of 87) of the fresh products ( 6 ). The microbiological quality of cooked rice from restaurants and takeaway premises in the United Kingdom has been investigated by Nicholas et al ( 7 ), 4,162 samples of cooked rice were examined, including ready-to-eat rice purchased at the point of sale and rice that was stored precooked for reheating on demand. It has been revealed that the prevalence of Bacillus species, B.cereus, and E.coli was significantly greater in precooked stored rice than in point-of-sale cooked rice (p < 0.05). Bacillus species ≥ 10 4 cfu/g were present in 7%. 2% and 9% of precooked stored samples respectively, compared to 2%, 0.5%and 1% respectively in point of sale samples. Moreover, 94% of point of sale cooked rice samples were of acceptable microbiological quality. A microbiological study of ready-to-eat foods with added spices and spice ingredients has been carried out in the UK( 8 ). A total of 1946samples were analysed, and 66%were of satisfactory/acceptable quality. It has been revealed that32% were of unsatisfactory and 2% were of unacceptable quality. Unsatisfactory results were mostly due to high Aerobic Plate Counts of up to ≥ 10 7 cfu/g, Enterobacteriaceae ≥ 10 4 cfu/g, E.coli ≥ 10 2 cfu/g, and Bacillus species ≥ 104. Moreover, B. cereus was present in 19% of samples( 8 ). This study was conducted to address the research gap regarding the microbial quality of Chinese-style fried rice, which is a popular main dish among Sri Lankans. The objective of this research is to assess the food hygiene quality of Chinese-style fried rice available in hotels, restaurants, and takeaway outlets in Colombo city. 2. Methodology 2.1 Sample size Calculation Sample size was calculated using the standard Lwanga and Lemeshow formula for this descriptive cross sectional study(9). 2.2 Sampling method Systematic random and cluster sampling technique was used as described in details (10) 2.3 Ethical approval Ethical approval was obtained from ethical clearance committee, MRI, Colombo 08 2.4 Collection of samples 200 Chinese style fried rice samples were collected as described previously(10, 11). 2.5 Transport and storage of samples Samples were transported without freezing and upon receipt in the laboratory they were stored at 4 0 C and analysis was begun as soon as possible. 2.6 Food hygienic quality of Chinese style fried rice was assessed by performing Aerobic plate Count, Coliform count, Faecal Coliform count and E.coli count . 2.6.1 Aerobic Plate Count (10, 12) The total aerobic plate count is useful for indicating the overall microbiological quality of a product and thus is useful for indicating the sanitary conditions under which the food was produced and or processed Media Plate Count Agar 0.1% peptone water Method Decimal dilutions were prepared from 10 -1 to 10 -6 .1ml of each dilution was pipetted into separate duplicate, appropriately marked petri dishes. 20 ml of plate count agar (cooled (at 44- 40 0 C) was added to each plate, within 15 minutes of preparation of original dilution. Sample dilutions and agar medium were mixed thoroughly and uniformly. Agar plates allowed to solidify, plates were inverted and incubated at 35 0 C for 48hrs. After incubation duplicate plates having 25- 250 colonies were counted using the standard calculation(10, 12). 2.6.2 Examination of coliforms, faecal coliforms and E.coli in Chinese style fried rice by the Most Probable Number(MPN) method (12) The MPN method use of a statistical technique for estimating the most probable number of bacteria per specific unit of material under test. In this method three serial dilutions were used and three tubes of medium were inoculated from each dilution. 2.6.2.1 Examination for presumptive coliforms Media 0.1% peptone water Mac Conkey Broth Method Three serial dilutions (10-1 to 10-3) were prepared as described previously (11). 10ml of each of the 10 -1 dilution was pipetted into each of 3 separate tubes double strength Mac Conkey tubes.Each of 3 tubes of single strength of Mac Conkey broth (containing inverted Durham tubes) was inoculated with 1ml of the food homogenate (10 -1 ). Inoculated each of 3 tubes of single strength of Mac Conkey broth (containing inverted Durham tubes) with 1ml of the food homogenate (10 -2 ). All the Mac Conkey tubes were mixed by gentle rotation and incubated at 37 0 C for 48hrs. Results All tubes producing acid and gas were considered positive for the presence of presumptive coliforms. Acid production was indicated by changing purple colour to yellow colour. Gas was accumulated in the durrham’s tube. 2.6.2.2 Confirmation of Coliforms Media Brilliant green Bile (BGB) broth Method A loopful from each positives in 2.6.2.1 was subcultured to 10 ml quantities of BGB broth. Incubated at 37±1 0 C for 24-48 hrs. Results Any tube showing gas production and turbidity was considered as positive for confirmed coliforms. 2.6.2.3 Examination for Faecal Coliforms Media BGB broth Method A loopful from each of the positive tube in 2.6.2.2 was inoculated into 10mlquantities of BGB broth pre-warmed to 44± 0.1 0 C . Incubated at 44±0.1 0 C for 48hrs. 2.6.2.4 Examination for Escherichia coli Media BGB broth Eosin Methylene Blue (EMB) agar Peptone water Kovacs reagent Method A loopful from each positive tube in 2.6.2.3 was streaked on EMB agar and incubated at 36± 1 0 C for 24hrs. Colonies with almost black centers and greenish metallic sheen were considered as the positive result for E. coli . Absence of such colonies was considered as the negative result. One positive colony from each plate was inoculated into separate tubes of peptone water and incubated at44±0.1 0 C for 24-48hrs. Tested for the production of indole by adding Kovacs reagent. Results Positive for indole production indicated by red ring at the surface was considered as the positive result for E. coli . The number of positive tubes in each step was counted. Number of coliforms, faecal coliforms and E .coli per ml or gram was determined using MPN table (SLS 516; part 3, 1982 as described previously (10). 2.7 Data processing and statistical analysis Data processing and analysis were done using SPSS 26 statistical software Programme. Descriptive statistics were used as described previously(10). 3. Results Food hygienic quality of Chinese style fried rice samples available in hotels restaurants and take away outlets in Colombo city is presented as follows. 3.1 Aerobic Plate Count Table 1: Aerobic Plate counts (APC) in different varieties of Chinese style fried rice. Variety of fried rice APC ≤ 10 5 /g >10 5 /g Total number No % No % No % Vegetable 50 (71.40) 20 (28.60) 70 (100.0) Chicken 31 (52.54) 28 (47.46) 59 (100.0) Sea food 20 (55.56) 16 (44.44) 36 (100.0) Egg 10 (55.60) 08 (44.40) 18 (100.0) Beef 08 (80.00) 02 (20.0) 10 (100.0) Mixed 02 (28.60) 05 (71.40) 07 (100.0) Total 121 (60.50) 79 (39.50) 200 (100.0) Table 14 shows Aerobic Plate counts of 39.50% samples were > 10 5 cfu/g. Mixed variety was shown the highest level of contamination 79.40% indicated by Aerobic Plate Count >10 5 cfu/g. 3.2 Estimation of Coliforms Table 2. Estimation of Coliforms, in different varieties of Chinese style fried rice Variety of fried rice Range of Coliforms ≤ 1,100/g >1,100/g Total number No % No % No % Vegetable 53 (75.7 0) 17 (24.3 0) 70 (100.0) Chicken 44 (74.58) 15 (25.42) 59 (100.0) Sea food 26 (73.00) 10 (27.00) 36 (100.0) Egg 15 (83.33) 03 (16.67) 18 (100.0) Beef 08 (80.00) 02 (20.0) 10 (100.0) Mixed 06 (85.71) 01 (14.29) 07 (100.0) Total 152 (76.00) 48 (24.00) 200 (100.0) According to Table 2, 24.0% of the total fried rice samples tested contained coliforms >1,100/g of rice. Of all varieties, the highest percentage 27% of seafood samples contaminated with coliforms >1,100/g. 3.3 Faecal coliform count Variety of fried rice Range of Faecal Coliforms ≤ 1,100/g >1,100/g Total number No % No % No % Vegetable 59 (84.29) 11 (15.71) 70 (100.0) Chicken 49 (83.05) 15 (16.95) 59 (100.0) Sea food 29 (80.56) 07 (19.44) 36 (100.0) Egg 17 (94.44) 01 (5.56) 18 (100.0) Beef 08 (80.00) 02 (20.0) 10 (100.0) Mixed 06 (85.71) 01 (14.29) 07 (100.0) Total 168 (84.00) 32 (16.00) 200 (100.0) As depicted in Table 3, 16% of total fried rice samples tested contained > 1, 100 faecal coliforms/g of fried rice. Beef variety was shown the highest percentage of contamination, 20%with faecal coiforms > 1100/g. 3.4 E.coli count Table 4. Estimation of E.coli in different varieties of Chinese style fried rice Variety of fried rice Range of E.coli <3/ not detected ≥3/detected Total number No % No % No % Vegetable 39 (55.70) 31 (44.30) 70 (100.0) Chicken 40 (67.80) 19 (32.20) 59 (100.0) Sea food 21 (58.33) 15 (41.67) 36 (100.0) Egg 10 (55.60) 08 (44.40) 18 (100.0) Beef 08 (80.00) 02 (20.0) 10 (100.0) Mixed 04 (57.10) 03 (42.90) 07 (100.0) Total 122 (61.00) 78 (39.00) 200 (100.0) According to Table 4, E.coli was detected in 39.0% of fried rice samples tested and the highest percentage of positive samples were found in egg, 44.40% followed by vegetables 44.30% and mixed 42.90%. 4. Discussion This study revealed that the Aerobic Plate Count of 39.50% (Table 1) of fried rice samples was>105which can be considered unsatisfactory according to the 12th schedule of Singapore Microbiological standard for food (2002), as described previously (10), where there is no Sri Lankan standard. This finding is consistent with Bakar (2), who found the TPC had a medium mean count (6.30x10 5 ±1.47x10 5 cfu/g) in a study conducted to find out the microbiological quality of ready-to-eat (RTE) fried rice dishes sold at different types of food premises in Kuantan city, Pahang. Our study is on par with that of Warburton (4), who investigated the current microbiological status of health food sold in Canada. Moreover, findings of the present study confirm those of Little et al (8) because they reported 32% of ready-to-eat food with added spices or spice ingredients in the UK were of unsatisfactory quality, mostly due to the high Aerobic Colony Counts>10 7 cfu/g. In 24% of fried rice samples tested, high levels (> 1,100) of contamination of Coliforms were observed in the present study (Table 2). Our finding confirms the previous finding that coliforms and B.cereus were found in tortillas before and after cooking (13). Although there is no Sri Lankan standard for fried rice, the aforementioned value was taken as the significant value of Coliforms as described previously (10). Findings of the present study are slightly higher than those of a study done in Canada (4), where the 16.0-17.8% health foods exceeded Coliform guidelines. Generally, Coliforms belong to the four genera Escherichia, Citrobacter, Klebsiella, and Enterobacter . Generally, Coliforms are heat sensitive, having the D value of E. coli at 600C in 45 seconds(1). Therefore, the presence of Coliforms in fried rice indicates that they have derived from ingredients such as vegetables, meat, spices, or contamination from sources such as utensils, hands, water, flies, and other equipment. Excessive levels of Coliforms in cooked rice show that basic hygiene measures have not been adhered to during preparation. According to Table 3, 32% of fried rice samples analyzed were contaminated with high counts (>1,100/g) of faecal coliforms. It has been revealed that cooked food products, including rice, if subjected to time-temperature abuse, contain high amounts of not only Bacillus cereus but also coliforms. Therefore, findings of the present study support the aforementioned observation (10). E. coli was detected in39% of fried rice samples analyzed (Table 4) in the present study. This finding confirms that of Nicholas et al (7), who reported 9% of precooked stored rice samples contaminated with E. coli > 10 2 cfu/g. Findings of the present study are clearly fourfold greater than those of a study done in Finland by Hattaka (5), where 8.2% hot meals served by airline exceeded the minimum acceptable microbiological standards by the Association of European Airlines (AEA). E.coli indicates the presence of faecal contamination in a food product and possible presence of foodborne pathogens such as Salmonella . Presence of E.coli in such a high number of fried rice samples indicates that this commodity poses a health hazard to the consumer due to pathogens other than B.cereus too. Although there is no specific SLSI standard for fried rice, it's critical to recognize that E. coli should never be present in any ready-to-eat food product. This alarming fact indicates that many establishments may be preparing fried rice under unsanitary conditions. To protect public health, it is essential to educate food handlers on these serious issues and promote better hygiene practices in food preparation. Together, we can ensure safer dining experiences for everyone. 5. Conclusion The findings of this study are quite concerning. Among the fried rice samples tested, a staggering 39.50% exhibited Aerobic Plate counts exceeding 10 5 cfu/g, indicating significant bacterial presence. Furthermore, a troubling 24.50% of the total samples analyzed (200) contained at least 1,100 coliforms per gram of rice, while 16% held at least 1,100 fecal coliforms per gram. Perhaps most alarming is the detection of E. coli in 37.50% of the fried rice samples, with contamination particularly prevalent in egg, vegetable, and mixed varieties. These results underscore an urgent need for improved food safety measures and awareness regarding the risks associated with contaminated fried rice products. 6. Recommendations Ensuring safe consumption of fried rice in the 21st century—free from harmful foodborne pathogens—is not only possible but also essential. It's imperative that this scientific knowledge translates into rigorous adherence to food safety practices by owners, staff, and consumers in food establishments. To significantly improve the microbial quality of ready-to-eat foods sold in Colombo, we strongly advocate for the active involvement of Public Health Inspectors (PHIs). Together, we can elevate food safety standards and protect public health. References Jay JM, Loessner MJ, Golden DA. Modern food microbiology: Springer; 2005. Bakar IA. Microbiological quality evaluation of fried rice sold at food premises in Kuantan city, Pahang. International Journal of Allied Health Sciences. 2018;2(1):285-91. Noor N, Sabah A. A SURVEY STUDY TO ISOLATE SOME PATHOGENIC BACTERIA FOR COOKED RICE AT BAGHDAD CITY. Warburton DW, Harrison B, Crawford C, Foster R, Fox C, Gour L, et al. Current microbiological status ofhealth foods' sold in Canada. International journal of food microbiology. 1998;42(1-2):1-7. Hatakka M. Microbiological quality of hot meals served by airlines. Journal of food protection. 1998;61(8):1052-6. Kaneko K-I, Hayashidani H, Ohtomo Y, Kosuge J, Kato M, Takahashi K, et al. Bacterial contamination of ready-to-eat foods and fresh products in retail shops and food factories. Journal of food protection. 1999;62(6):644-9. Nichols G, Little C, Mithani V, De Louvois J. The microbiological quality of cooked rice from restaurants and take-away premises in the United Kingdom. Journal of Food protection. 1999;62(8):877-82. Little C, Omotoye R, Mitchell R. The microbiological quality of ready-to-eat foods with added spices. International journal of environmental health research. 2003;13(1):31-42. Lwanga SK, Lemeshow S. Sample size determination in health studies. Geneva: World Health Organization. 1991;1. Perera M. Prevalence of B. cereus in" Chinese style'fried rice available in hotels, restaurants and take away outlets in Colombo city 2003. Perera ML, Ranasinghe GR. Prevalence of Bacillus cereus and associated risk factors in Chinese-style fried rice available in the city of Colombo, Sri Lanka. Foodborne pathogens and disease. 2012;9(2):125-31. Manual BA. BAM. Food and Drug Administration. 2001. Capparelli E, Mata L. Microflora of maize prepared as tortillas. Applied microbiology. 1975;29(6):802-6. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7586636","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":513353241,"identity":"218e345c-4103-42c3-9f44-e3c53d1ce821","order_by":0,"name":"Manosha Lakmali Perera","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAABAklEQVRIiWNgGAWjYLACxgYGBj4GNiCrQEKOgYGHSC1sYC0GEsYka2FIbCCkRbf97MGHP3fYMbCxH0vd8MPAIn3D8bMHH3xgsJPTbcCuxexMXrIx75lkBjaetGM3ewwkcjcARQxnMCQbmx3AoeVAjpk0Yxsz0FnpbTd4QFpAIjwMBxK34dJy/o2Z5M+2egY2/udtN/8YSKQbAEXwa7mRYybB23aYgU0i7dhtoC0JBjcI2XLjjbExb9txoJZnabdlDCQMZwJFDGcY4PHL+RzDhz/bqhn4+dPMbr6pqJPnA4o8+FBhJ4dLCwzUN8BYCmCVBviVowL5BoJKRsEoGAWjYIQBAGKiWnjH91SxAAAAAElFTkSuQmCC","orcid":"","institution":"Medical Research Institute Colombo08, Sri Lanka","correspondingAuthor":true,"prefix":"","firstName":"Manosha","middleName":"Lakmali","lastName":"Perera","suffix":""},{"id":513353242,"identity":"3689febc-c05f-4736-a2c5-15764d1c85aa","order_by":1,"name":"Irosha Perera","email":"","orcid":"","institution":"National Dental Hospital, Teaching, Colombo07","correspondingAuthor":false,"prefix":"","firstName":"Irosha","middleName":"","lastName":"Perera","suffix":""}],"badges":[],"createdAt":"2025-09-11 01:34:52","currentVersionCode":1,"declarations":{"humanSubjects":false,"vertebrateSubjects":false,"conflictsOfInterestStatement":false,"humanSubjectEthicalGuidelines":false,"humanSubjectConsent":false,"humanSubjectClinicalTrial":false,"humanSubjectCaseReport":false,"vertebrateSubjectEthicalGuidelines":false},"doi":"10.21203/rs.3.rs-7586636/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-7586636/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":91219525,"identity":"cffd606c-e56a-4366-94ed-9efc7c554c0d","added_by":"auto","created_at":"2025-09-12 20:49:18","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":1043443,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-7586636/v1/ff2064fa-bb77-4f5f-a24e-188812c79c5c.pdf"}],"financialInterests":"The authors declare no competing interests.","formattedTitle":"\u003cp\u003e\u003cstrong\u003eMicrobiological quality of Chinese style fried rice available in hotels, restaurants and take away outlets in the Colombo city\u003c/strong\u003e\u003c/p\u003e","fulltext":[{"header":"1. Introduction","content":"\u003cp\u003eThe presence of coliforms, fecal coliforms, and E. coli, along with other food-borne pathogens, can indicate the microbiological quality of foods in relation to their shelf life and safety. These bacteria are collectively referred to as \"indicator organisms.\" Generally, indicator organisms are primarily used to evaluate food sanitation (\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e). Food poisoning outbreaks represent a significant public health threat, and ensuring the safety of food, free from food-borne pathogens, is a key responsibility of public health authorities.\u003c/p\u003e\u003cp\u003eIn a recent study on fried rice samples (\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e), the results showed that Total Plate Count (TPC) had a medium mean count (6.30x10\u003csup\u003e5\u003c/sup\u003e\u0026Acirc;\u0026plusmn;1.47x10\u003csup\u003e5\u003c/sup\u003e cfu/g), \u003cem\u003eS. aureus\u003c/em\u003e and \u003cem\u003eB. cereus\u003c/em\u003e had high mean counts (7.70x10\u003csup\u003e4\u003c/sup\u003e\u0026Acirc;\u0026plusmn;2.22x10\u003csup\u003e5\u003c/sup\u003e cfu/g and 3.85x10\u003csup\u003e5\u003c/sup\u003e\u0026Acirc;\u0026plusmn;1.67x10\u003csup\u003e6\u003c/sup\u003e cfu/g, respectively), while \u003cem\u003eAeromonas\u003c/em\u003e spp. had a medium mean count (7.13x10\u003csup\u003e4\u003c/sup\u003e\u0026Acirc;\u0026plusmn;2.42x10\u003csup\u003e\u003cem\u003e5\u003c/em\u003e\u003c/sup\u003e cfu/g). The mean counts of TPC in the samples collected from the cafeteria were highest compared to other food premises.\u003c/p\u003e\u003cp\u003eIn a study conducted to find out the microbial safety status of rice dishes offered for sale, it has been revealed that 42% of rice samples collected from local restaurants and 58% from branded restaurants have unsatisfactory safety status for B. cereus. 38% of rice samples collected from local restaurants and 62% from branded restaurants have unsatisfactory safety status for forming spores. Similarly, for coliform, 63% and 42% samples were found unsatisfactory from local and branded restaurants, respectively(\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eInvestigations have been done to determine the microbiological quality of several food commodities, including cooked rice. A follow-up survey was conducted across Canada to evaluate the current status of \u0026ldquo;health food\u0026rdquo; sold in Canada in 1998. It has been revealed that of the total of 1239 samples, 16.8\u0026ndash;18.4% of samples exceeded Aerobic Colony Count (ACC) guidelines, 16.0-17.8% exceeded coliform guidelines, and 9% exceeded Bacillus cereus guidelines (\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eHatakka (\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e) investigated the microbiological quality of hot meals served by airlines of 33 countries globally. Of 1,012 hot meal samples analysed, pathogenic bacteria were found in 3% of samples. \u003cem\u003eB.cereus\u003c/em\u003e is the most common pathogen. Many of the samples exceeded the minimum acceptable (AFA) for \u003cem\u003eE.coli\u003c/em\u003e (8.2%) and \u003cem\u003eB.cereus\u003c/em\u003e (0.7%), respectively.\u003c/p\u003e\u003cp\u003eAn investigation of the level of bacterial contamination of ready-to-eat food (including cooked rice) products in retail shops and food factories in Japan has been carried out. The isolation rates for coliforms were 6.1\u0026ndash;50% for intact vegetables and 50-66.7% for fresh products. \u003cem\u003eE.coli\u003c/em\u003e was detected only in fresh products. \u003cem\u003eB.cereus\u003c/em\u003e was isolated from 20.1%(17 of 81)of the intact vegetables and9.2%(8 of 87) of the fresh products (\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eThe microbiological quality of cooked rice from restaurants and takeaway premises in the United Kingdom has been investigated by Nicholas et al (\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e), 4,162 samples of cooked rice were examined, including ready-to-eat rice purchased at the point of sale and rice that was stored precooked for reheating on demand. It has been revealed that the prevalence of Bacillus species, B.cereus, and E.coli was significantly greater in precooked stored rice than in point-of-sale cooked rice (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05). Bacillus species\u0026thinsp;\u0026ge;\u0026thinsp;10\u003csup\u003e4\u003c/sup\u003e cfu/g were present in 7%. 2% and 9% of precooked stored samples respectively, compared to 2%, 0.5%and 1% respectively in point of sale samples. Moreover, 94% of point of sale cooked rice samples were of acceptable microbiological quality.\u003c/p\u003e\u003cp\u003eA microbiological study of ready-to-eat foods with added spices and spice ingredients has been carried out in the UK(\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e). A total of 1946samples were analysed, and 66%were of satisfactory/acceptable quality. It has been revealed that32% were of unsatisfactory and 2% were of unacceptable quality. Unsatisfactory results were mostly due to high Aerobic Plate Counts of up to \u0026ge;\u0026thinsp;10\u003csup\u003e7\u003c/sup\u003ecfu/g, Enterobacteriaceae\u0026thinsp;\u0026ge;\u0026thinsp;10\u003csup\u003e4\u003c/sup\u003e cfu/g, E.coli\u0026thinsp;\u0026ge;\u0026thinsp;10\u003csup\u003e2\u003c/sup\u003ecfu/g, and Bacillus species\u0026thinsp;\u0026ge;\u0026thinsp;104. Moreover, B. cereus was present in 19% of samples(\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e).\u003c/p\u003e\u003cp\u003eThis study was conducted to address the research gap regarding the microbial quality of Chinese-style fried rice, which is a popular main dish among Sri Lankans. The objective of this research is to assess the food hygiene quality of Chinese-style fried rice available in hotels, restaurants, and takeaway outlets in Colombo city.\u003c/p\u003e"},{"header":"2. Methodology","content":"\u003cp\u003e\u003cstrong\u003e2.1 Sample size Calculation\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eSample size was calculated using the standard Lwanga and Lemeshow formula for this descriptive cross sectional study(9).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.2 Sampling method\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eSystematic random and cluster sampling technique was used as described in details (10)\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.3 Ethical approval\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eEthical approval was obtained from ethical clearance committee, MRI, Colombo 08\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e 2.4 Collection of samples \u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e200 Chinese style fried rice samples were collected as described previously(10, 11).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e 2.5 Transport and storage of samples \u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eSamples were transported without freezing and upon receipt in the laboratory they were stored at 4\u003csup\u003e0\u003c/sup\u003eC and analysis was begun as soon as possible.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.6 Food hygienic quality of Chinese style fried rice was assessed by performing Aerobic plate Count, Coliform count, Faecal Coliform count and \u003cem\u003eE.coli\u003c/em\u003e count\u003c/strong\u003e.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.6.1 Aerobic Plate Count\u003c/strong\u003e (10, 12)\u003c/p\u003e\n\u003cp\u003eThe total aerobic plate count is useful for indicating the overall microbiological quality of a product and thus is useful for indicating the sanitary conditions under which the food was produced and or processed\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eMedia \u003c/em\u003e\u003c/p\u003e\n\u003cp\u003ePlate Count Agar\u003c/p\u003e\n\u003cp\u003e0.1% peptone water\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eMethod\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eDecimal dilutions were prepared from 10\u003csup\u003e-1\u003c/sup\u003eto 10\u003csup\u003e-6\u003c/sup\u003e.1ml of each dilution was pipetted into separate duplicate, appropriately marked petri dishes. 20 ml of plate count agar (cooled (at 44- 40\u003csup\u003e0\u003c/sup\u003eC) was added to each plate, within 15 minutes of preparation of original dilution. Sample dilutions and agar medium were mixed thoroughly and uniformly. Agar plates allowed to solidify, plates were inverted and incubated at 35\u003csup\u003e0\u003c/sup\u003eC for 48hrs. After incubation duplicate plates having 25- 250 colonies were counted using the standard calculation(10, 12).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.6.2 Examination of coliforms, faecal coliforms and E.coli in Chinese style fried rice by the Most Probable Number(MPN) method\u003c/strong\u003e (12) \u003c/p\u003e\n\u003cp\u003eThe MPN method use of a statistical technique for estimating the most probable number of bacteria per specific unit of material under test. In this method three serial dilutions were used and three tubes of medium were inoculated from each dilution.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.6.2.1 Examination for presumptive coliforms\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eMedia\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003e0.1% peptone water\u003c/p\u003e\n\u003cp\u003eMac Conkey Broth\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eMethod\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eThree serial dilutions (10-1 to 10-3) were prepared as described previously (11). 10ml of each of the 10\u003csup\u003e-1\u003c/sup\u003e dilution was pipetted into each of 3 separate tubes double strength Mac Conkey tubes.Each of 3 tubes of single strength of Mac Conkey broth (containing inverted Durham tubes) was inoculated with 1ml of the food homogenate (10\u003csup\u003e-1\u003c/sup\u003e). Inoculated each of 3 tubes of single strength of Mac Conkey broth (containing inverted Durham tubes) with 1ml of the food homogenate (10\u003csup\u003e-2\u003c/sup\u003e). All the Mac Conkey tubes were mixed by gentle rotation and incubated at 37\u003csup\u003e0\u003c/sup\u003eC for 48hrs.\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eResults\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eAll tubes producing acid and gas were considered positive for the presence of \u003c/p\u003e\n\u003cp\u003epresumptive coliforms. Acid production was indicated by changing purple colour to \u003c/p\u003e\n\u003cp\u003eyellow colour. Gas was accumulated in the durrham’s tube.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.6.2.2 Confirmation of Coliforms \u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eMedia\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eBrilliant green Bile (BGB) broth\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eMethod\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eA loopful from each positives in 2.6.2.1 was subcultured to 10 ml quantities of BGB broth. Incubated at 37±1\u003csup\u003e0\u003c/sup\u003eC for 24-48 hrs.\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eResults\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eAny tube showing gas production and turbidity was considered as positive for confirmed coliforms.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.6.2.3 Examination for Faecal Coliforms\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eMedia\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eBGB broth\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eMethod\u003c/em\u003e\u003c/p\u003e\n\u003cp\u003eA loopful from each of the positive tube in 2.6.2.2 was inoculated into 10mlquantities of \u003c/p\u003e\n\u003cp\u003eBGB broth pre-warmed to 44± 0.1\u003csup\u003e0\u003c/sup\u003eC . Incubated at 44±0.1\u003csup\u003e0\u003c/sup\u003eC for 48hrs. \u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e 2.6.2.4 Examination for Escherichia coli\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMedia\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eBGB broth\u003c/p\u003e\n\u003cp\u003eEosin Methylene Blue (EMB) agar\u003c/p\u003e\n\u003cp\u003ePeptone water\u003c/p\u003e\n\u003cp\u003eKovacs reagent\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMethod\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eA loopful from each positive tube in 2.6.2.3 was streaked on EMB agar and incubated at 36± 1 \u003csup\u003e0\u003c/sup\u003eC for 24hrs.\u003c/p\u003e\n\u003cp\u003eColonies with almost black centers and greenish metallic sheen were considered as the positive result for \u003cem\u003eE. coli\u003c/em\u003e. Absence of such colonies was considered as the negative result. One positive colony from each plate was inoculated into separate tubes of peptone water and incubated at44±0.1\u003csup\u003e0\u003c/sup\u003eC for 24-48hrs. Tested for the production of indole by adding Kovacs reagent.\u003c/p\u003e\u003cp\u003e\u0026nbsp;\u003cstrong\u003eResults\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003ePositive for indole production indicated by red ring at the surface was considered as the positive result for \u003cem\u003eE. coli\u003c/em\u003e.\u003c/p\u003e\n\u003cp\u003eThe number of positive tubes in each step was counted. Number of coliforms, faecal coliforms and \u003cem\u003eE .coli\u003c/em\u003e per ml or gram was determined using MPN table (SLS 516; part 3, 1982 as described previously (10).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e2.7\u0026nbsp;Data processing and statistical analysis\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eData processing and analysis were done using SPSS 26 statistical software Programme. Descriptive statistics were used as described previously(10).\u003c/p\u003e"},{"header":"3.\tResults ","content":"\u003cp\u003e\u003cstrong\u003eFood hygienic quality of Chinese style fried rice samples available in hotels restaurants and take away outlets in Colombo city is presented as follows.\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.1 Aerobic Plate Count\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTable 1: Aerobic Plate counts (APC) in different varieties of Chinese style fried rice.\u0026nbsp;\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eVariety of fried rice\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eAPC\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e≤ 10\u003csup\u003e5\u003c/sup\u003e/g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026gt;10\u003csup\u003e5\u003c/sup\u003e/g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eTotal number\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eNo\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eNo\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eNo\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eVegetable\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e50\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(71.40)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(28.60)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e70\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eChicken\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e31\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(52.54)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e28\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(47.46)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e59\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eSea food\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(55.56)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(44.44)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e36\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eEgg\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(55.60)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(44.40)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e18\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eBeef\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(80.00)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e02\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(20.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e10\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eMixed\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e02\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(28.60)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e05\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(71.40)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e07\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eTotal\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e121\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;(60.50)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e79\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e(39.50)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e200\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e(100.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eTable 14 shows Aerobic Plate counts of 39.50% samples were \u0026gt; 10\u003csup\u003e5\u0026nbsp;\u003c/sup\u003ecfu/g. Mixed variety was shown the highest level of contamination 79.40% indicated by Aerobic Plate Count \u0026gt;10\u003csup\u003e5\u0026nbsp;\u003c/sup\u003ecfu/g.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.2 Estimation of Coliforms\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eTable 2. Estimation of Coliforms, in different varieties of Chinese style fried rice\u0026nbsp;\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"626\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eVariety of fried rice\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp; Range of Coliforms\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e≤ 1,100/g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026gt;1,100/g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eTotal number\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eNo\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eNo\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eNo\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eVegetable\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e53\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(75.7 0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(24.3 0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e70\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eChicken\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e44\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(74.58)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(25.42)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e59\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eSea food\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e26\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(73.00)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(27.00)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e36\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eEgg\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(83.33)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e03\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(16.67)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e18\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eBeef\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(80.00)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e02\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(20.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e10\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eMixed\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(85.71)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e01\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(14.29)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e07\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eTotal\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e152\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;(76.00)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e48\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e(24.00)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e200\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e(100.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eAccording to Table 2, 24.0% of the total fried rice samples tested contained coliforms \u003cstrong\u003e\u0026gt;1,100/g\u0026nbsp;\u003c/strong\u003eof rice. Of all varieties, the highest percentage 27% of seafood samples contaminated with coliforms \u003cstrong\u003e\u0026gt;1,100/g.\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.3 Faecal coliform count\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eVariety of fried rice\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp; Range of Faecal Coliforms\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e≤ 1,100/g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026gt;1,100/g\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eTotal number\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eNo\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eNo\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eNo\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eVegetable\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e59\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(84.29)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(15.71)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e70\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eChicken\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e49\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(83.05)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(16.95)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e59\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eSea food\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e29\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(80.56)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e07\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(19.44)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e36\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eEgg\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(94.44)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e01\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(5.56)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e18\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eBeef\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(80.00)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e02\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(20.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e10\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eMixed\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e06\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(85.71)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e01\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(14.29)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e07\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eTotal\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e168\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;(84.00)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e32\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e(16.00)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e200\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e(100.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eAs depicted in Table 3, 16% of total fried rice samples tested contained \u0026gt; 1, 100 faecal coliforms/g of fried rice. Beef variety was shown the highest percentage of contamination, 20%with faecal coiforms \u0026gt; 1100/g.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e3.4 \u003cem\u003eE.coli\u003c/em\u003e count\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 4. Estimation of E.coli in different varieties of Chinese style fried rice\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"632\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eVariety of fried rice\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;Range of \u003cem\u003eE.coli\u003c/em\u003e\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026lt;3/ not detected\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e≥3/detected\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eTotal number\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eNo\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eNo\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e%\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eNo\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e%\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eVegetable\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e39\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(55.70)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e31\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(44.30)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e70\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eChicken\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e40\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(67.80)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(32.20)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e59\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eSea food\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(58.33)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(41.67)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e36\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eEgg\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(55.60)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(44.40)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e18\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eBeef\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(80.00)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e02\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(20.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e10\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003eMixed\u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(57.10)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e03\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(42.90)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e07\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e(100.0)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003eTotal\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e122\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e\u0026nbsp;(61.00)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e78\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e(39.00)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e200\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\"\u003e\n \u003cp\u003e\u003cstrong\u003e(100.0)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n\u003c/table\u003e\n\u003cp\u003eAccording to Table 4, \u003cem\u003eE.coli\u003c/em\u003e was detected in 39.0% of fried rice samples tested and the highest percentage of positive samples were found in egg, 44.40% followed by vegetables 44.30% and mixed 42.90%.\u003c/p\u003e"},{"header":"4.\tDiscussion ","content":"\u003cp\u003eThis study revealed that the Aerobic Plate Count of 39.50% (Table 1) of fried rice samples was\u0026gt;105which can be considered unsatisfactory according to the 12th schedule of Singapore Microbiological standard for food (2002), as described previously (10), where there is no Sri Lankan standard. This finding is consistent with Bakar (2), who found the TPC had a medium mean count (6.30x10\u003csup\u003e5\u003c/sup\u003e±1.47x10\u003csup\u003e5\u003c/sup\u003e cfu/g) in a study conducted to find out the microbiological quality of ready-to-eat (RTE) fried rice dishes sold at different types of food premises in Kuantan city, Pahang. Our study is on par with that of Warburton (4), who investigated the current microbiological status of health food sold in Canada.\u003c/p\u003e\n\u003cp\u003eMoreover, findings of the present study confirm those of Little et al (8) because they reported 32% of ready-to-eat food with added spices or spice ingredients in the UK were of unsatisfactory quality, mostly due to the high Aerobic Colony Counts\u0026gt;10\u003csup\u003e7\u003c/sup\u003e cfu/g.\u003c/p\u003e\n\u003cp\u003eIn 24% of fried rice samples tested, high levels (\u0026gt; 1,100) of contamination of Coliforms were observed in the present study (Table 2). Our finding confirms the previous finding that coliforms and \u003cem\u003eB.cereus\u003c/em\u003e were found in tortillas before and after cooking (13). Although there is no Sri Lankan standard for fried rice, the aforementioned value was taken as the significant value of Coliforms as described previously (10).\u003c/p\u003e\n\u003cp\u003eFindings of the present study are slightly higher than those of a study done in Canada (4), where the 16.0-17.8% health foods exceeded Coliform guidelines. Generally, Coliforms belong to the four genera \u003cem\u003eEscherichia, Citrobacter, Klebsiella, and Enterobacter\u003c/em\u003e. Generally, Coliforms are heat sensitive, having the D value of \u003cem\u003eE. coli\u003c/em\u003e at 600C in 45 seconds(1). Therefore, the presence of Coliforms in fried rice indicates that they have derived from ingredients such as vegetables, meat, spices, or contamination from sources such as utensils, hands, water, flies, and other equipment. Excessive levels of Coliforms in cooked rice show that basic hygiene measures have not been adhered to during preparation.\u003c/p\u003e\n\u003cp\u003eAccording to Table 3, 32% of fried rice samples analyzed were contaminated with high counts (\u0026gt;1,100/g) of faecal coliforms. It has been revealed that cooked food products, including rice, if subjected to time-temperature abuse, contain high amounts of not only \u003cem\u003eBacillus cereus\u003c/em\u003e but also coliforms. Therefore, findings of the present study support the aforementioned observation (10).\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eE. coli\u003c/em\u003e was detected in39% of fried rice samples analyzed (Table 4) in the present study. This finding confirms that of Nicholas et al (7), who reported 9% of precooked stored rice samples contaminated with \u003cem\u003eE. coli\u003c/em\u003e \u0026gt; 10\u003csup\u003e2\u003c/sup\u003ecfu/g. Findings of the present study are clearly fourfold greater than those of a study done in Finland by Hattaka (5), where 8.2% hot meals served by airline exceeded the minimum acceptable microbiological standards by the Association of European Airlines (AEA). \u003cem\u003eE.coli\u003c/em\u003e indicates the presence of faecal contamination in a food product and possible presence of foodborne pathogens such as \u003cem\u003eSalmonella\u003c/em\u003e. Presence of E.coli in such a high number of fried rice samples indicates that this commodity poses a health hazard to the consumer due to pathogens other than \u003cem\u003eB.cereus\u003c/em\u003e too.\u003c/p\u003e\n\u003cp\u003eAlthough there is no specific SLSI standard for fried rice, it's critical to recognize that E. coli should never be present in any ready-to-eat food product. This alarming fact indicates that many establishments may be preparing fried rice under unsanitary conditions. To protect public health, it is essential to educate food handlers on these serious issues and promote better hygiene practices in food preparation. Together, we can ensure safer dining experiences for everyone.\u003c/p\u003e"},{"header":"5.\tConclusion","content":"\u003cp\u003eThe findings of this study are quite concerning. Among the fried rice samples tested, a staggering 39.50% exhibited Aerobic Plate counts exceeding 10\u003csup\u003e5\u003c/sup\u003e cfu/g, indicating significant bacterial presence. Furthermore, a troubling 24.50% of the total samples analyzed (200) contained at least 1,100 coliforms per gram of rice, while 16% held at least 1,100 fecal coliforms per gram. Perhaps most alarming is the detection of E. coli in 37.50% of the fried rice samples, with contamination particularly prevalent in egg, vegetable, and mixed varieties. These results underscore an urgent need for improved food safety measures and awareness regarding the risks associated with contaminated fried rice products.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e6.\u0026nbsp; \u0026nbsp;Recommendations\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eEnsuring safe consumption of fried rice in the 21st century—free from harmful foodborne pathogens—is not only possible but also essential. It's imperative that this scientific knowledge translates into rigorous adherence to food safety practices by owners, staff, and consumers in food establishments. To significantly improve the microbial quality of ready-to-eat foods sold in Colombo, we strongly advocate for the active involvement of Public Health Inspectors (PHIs). Together, we can elevate food safety standards and protect public health.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eJay JM, Loessner MJ, Golden DA. Modern food microbiology: Springer; 2005.\u003c/li\u003e\n\u003cli\u003eBakar IA. Microbiological quality evaluation of fried rice sold at food premises in Kuantan city, Pahang. International Journal of Allied Health Sciences. 2018;2(1):285-91.\u003c/li\u003e\n\u003cli\u003eNoor N, Sabah A. A SURVEY STUDY TO ISOLATE SOME PATHOGENIC BACTERIA FOR COOKED RICE AT BAGHDAD CITY.\u003c/li\u003e\n\u003cli\u003eWarburton DW, Harrison B, Crawford C, Foster R, Fox C, Gour L, et al. Current microbiological status ofhealth foods\u0026apos; sold in Canada. International journal of food microbiology. 1998;42(1-2):1-7.\u003c/li\u003e\n\u003cli\u003eHatakka M. Microbiological quality of hot meals served by airlines. Journal of food protection. 1998;61(8):1052-6.\u003c/li\u003e\n\u003cli\u003eKaneko K-I, Hayashidani H, Ohtomo Y, Kosuge J, Kato M, Takahashi K, et al. Bacterial contamination of ready-to-eat foods and fresh products in retail shops and food factories. Journal of food protection. 1999;62(6):644-9.\u003c/li\u003e\n\u003cli\u003eNichols G, Little C, Mithani V, De Louvois J. The microbiological quality of cooked rice from restaurants and take-away premises in the United Kingdom. Journal of Food protection. 1999;62(8):877-82.\u003c/li\u003e\n\u003cli\u003eLittle C, Omotoye R, Mitchell R. The microbiological quality of ready-to-eat foods with added spices. International journal of environmental health research. 2003;13(1):31-42.\u003c/li\u003e\n\u003cli\u003eLwanga SK, Lemeshow S. Sample size determination in health studies. Geneva: World Health Organization. 1991;1.\u003c/li\u003e\n\u003cli\u003ePerera M. Prevalence of B. cereus in\u0026quot; Chinese style\u0026apos;fried rice available in hotels, restaurants and take away outlets in Colombo city 2003.\u003c/li\u003e\n\u003cli\u003ePerera ML, Ranasinghe GR. Prevalence of Bacillus cereus and associated risk factors in Chinese-style fried rice available in the city of Colombo, Sri Lanka. Foodborne pathogens and disease. 2012;9(2):125-31.\u003c/li\u003e\n\u003cli\u003eManual BA. BAM. Food and Drug Administration. 2001.\u003c/li\u003e\n\u003cli\u003eCapparelli E, Mata L. Microflora of maize prepared as tortillas. Applied microbiology. 1975;29(6):802-6.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":true,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Food hygienic quality, E .coli, Coliforms, Faecal Coliforms","lastPublishedDoi":"10.21203/rs.3.rs-7586636/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7586636/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eSri Lanka is a well-known tourist destination, and as a result, ensuring food safety has become increasingly important for public health. Chinese-style fried rice is particularly popular among consumers, especially within the low-income category. Therefore, this descriptive cross-sectional study aimed to assess the food hygiene quality of Chinese-style fried rice sold in hotels, restaurants, and takeaway outlets in Colombo city. To conduct the study, we used systematic random sampling and cluster sampling techniques to select 25 food establishments within the Colombo city limits that prepared and sold Chinese-style fried rice. We collected 200 samples of fried rice, which comprised 35% vegetable, 29% chicken, 18% seafood, 9% egg, 5% beef, and 3.5% mixed varieties. We performed Aerobic Plate Counts following the US FDA Manual of Food Quality Control (1992) guidelines. Additionally, we detected and enumerated coliforms, fecal coliforms, and E. coli using the SLS516: part3:1982 standard. Our findings revealed that 39.5% of the samples had Aerobic Plate Counts greater than 10\u003csup\u003e5\u003c/sup\u003e cfu/g. Alarmingly, 24.5% of the total fried rice samples tested contained\u0026thinsp;\u0026ge;\u0026thinsp;1,100 coliforms/g, while 16% contained\u0026thinsp;\u0026ge;\u0026thinsp;1,100 fecal coliforms/g. Furthermore, E. coli was detected in 39% of the tested fried rice samples, with the highest contamination levels found in egg, vegetable, and mixed varieties. To enhance the microbial quality of ready-to-eat foods sold in Colombo's food establishments, we strongly recommend the involvement of Public Health Inspectors (PHIs) focused on food safety.\u003c/p\u003e","manuscriptTitle":"Microbiological quality of Chinese style fried rice available in hotels, restaurants and take away outlets in the Colombo city","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-09-12 20:33:13","doi":"10.21203/rs.3.rs-7586636/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"36f19879-972c-4ff3-ae27-103c7bc0bcb5","owner":[],"postedDate":"September 12th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":54535385,"name":"Bacteriology"}],"tags":[],"updatedAt":"2025-09-12T20:33:13+00:00","versionOfRecord":[],"versionCreatedAt":"2025-09-12 20:33:13","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7586636","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7586636","identity":"rs-7586636","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}