Enteric bacterial contamination of some Myanmar fruit sweets

ABSTRACT

Myanmar fruit sweets are widely eaten by our people. In the process of making these sweets, there are many ways by which they can get contaminated. The purpose of the study is to determine the degree of contamination. The percentage isolation of enteric bacteriae was the highest in the sweet-damp types and during the hot-wet season. The enteric bacteriaea were isolated more in tamarinds and the plums and the least in marian group. The Myanmar fruit sweets may be one of the potentially important vehicle to transmit diarrhoeal pathogens during the hot-wet season in Myanmar. Improvements in the personal and environmental hygiene are needed to prevent contamination during their production.