Md Ashikur Rahman
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Md Ashikur Rahman has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Al Arafat
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
1 shared publication - Md Abdullaha-Al-Masud
Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
1 shared publication - Md Roisul Momen
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
1 shared publication - Md Tanvirul Islam
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
1 shared publication - Mohammad Arif
Joint Graduate School of Veterinary Medicine, Kagoshima University, Kagoshima 890-0065, Japan
1 shared publication - S. M. Lutful Kabir
Bangladesh Agricultural University
1 shared publication
Latest Publications
- Open Access
- 22 July 2025
- Published by Bangladesh Academy of Sciences in Asian-Australasian Journal of Food Safety and Security
- Vol. 9 (2) , 47-56
Microbial profile of chicken-based ready-to-cook frozen foods sold in Mymensingh city, Bangladesh
Demand for quick meals, such as ready-to-cook (RTC) foods, has been rising among modern consumers due to changing lifestyles worldwide, including in Bangladesh. However, these foods have been linked to several foodborne diseases, posing a significant threat to public health. As a result, assessing the microbial quality of RTC food products has become essential. This study aimed to evaluate the microbial quality of commonly available chicken-based RTC frozen foods in the markets of Mymensingh city. A total of 50 samples from five distinct types, collected from various retail points, were analyzed for total counts of aerobic bacteria, Staphylococcus spp., and Enterococcus spp., to determine how these loads compare against established safety standards. Correlations between different microbial loads were also examined. Generally, high levels of contamination were observed in almost all samples, except for low enterococcus counts in spring rolls. The mean counts of aerobic plate count (APC), total staphylococci count (TSC), and total enterococci count (TEC) across different food types ranged from 4.56 to 7.14 log CFU/g, 1.30 to 6.14 log CFU/g, and 1.24 to 3.56 log CFU/g, respectively. Two items, samosa and sausage, were identified as the most unsatisfactory in terms of microbial quality. Food manufacturers and regulatory authorities should focus on reducing contamination risks and regularly monitoring the food production chain. Consumers should also carefully follow cooking instructions and, if possible, avoid high-risk products. These findings underscore the need for strengthened hygiene practices, stricter regulatory monitoring, and improved quality control measures to ensure safer production and distribution of RTC chicken products in Bangladesh. Asian Australas. J. Food Saf. Secur. 2025, 9(2), 47-56
- 22 July 2025
- Published by Bangladesh Academy of Sciences in Asian-Australasian Journal of Food Safety and Security
- Vol. 9 (2) , 47-56
Open AccessMicrobial profile of chicken-based ready-to-cook frozen foods sold in Mymensingh city, Bangladesh
Demand for quick meals, such as ready-to-cook (RTC) foods, has been rising among modern consumers due to changing lifestyles worldwide, including in Bangladesh. However, these foods have been linked to several foodborne diseases, posing a significant threat to public health. As a result, assessing the microbial quality of RTC food products has become essential. This study aimed to evaluate the microbial quality of commonly available chicken-based RTC frozen foods in the markets of Mymensingh city. A total of 50 samples from five distinct types, collected from various retail points, were analyzed for total counts of aerobic bacteria, Staphylococcus spp., and Enterococcus spp., to determine how these loads compare against established safety standards. Correlations between different microbial loads were also examined. Generally, high levels of contamination were observed in almost all samples, except for low enterococcus counts in spring rolls. The mean counts of aerobic plate count (APC), total staphylococci count (TSC), and total enterococci count (TEC) across different food types ranged from 4.56 to 7.14 log CFU/g, 1.30 to 6.14 log CFU/g, and 1.24 to 3.56 log CFU/g, respectively. Two items, samosa and sausage, were identified as the most unsatisfactory in terms of microbial quality. Food manufacturers and regulatory authorities should focus on reducing contamination risks and regularly monitoring the food production chain. Consumers should also carefully follow cooking instructions and, if possible, avoid high-risk products. These findings underscore the need for strengthened hygiene practices, stricter regulatory monitoring, and improved quality control measures to ensure safer production and distribution of RTC chicken products in Bangladesh. Asian Australas. J. Food Saf. Secur. 2025, 9(2), 47-56