Microbiological quality survey of Nham and Moo Yaw produced in the upper north of Thailand

Nongkran Ruengprapun; Nittaya Phunbua

Microbiological quality survey of Nham and Moo Yaw produced in the upper north of Thailand

1992

Nongkran Ruengprapun | Nittaya Phunbua

Most of Thai people usually consume uncooked Nham and Moo Yaw (traditional foods). The pathogenic bacteria or its toxin might contaminate during the process causing diarrhoea or food poisoning. Sometimes, cooked food is not safe enough to be consumed because some toxins are heat-resistant such as enterotoxin of Staphylococcus aureus. Food Analysis Section of Regional Medical Sciences Center, Chiengmai surveyed the microorganisms usually contaminated in Nham and Moo Yaw from October in 1989 to October in 1991 in order to protect the consumers. Sixty-four samples of Nham and 37 samples of Moo Yaw were collected from the upper North of Thailand. Results showed that the percentage of microbial contamination in Nham was higher than that in Moo Yaw because Nham is produced by fermentation. In 1990, Nham were found to be contaminated with Clostridium perfringens 13.7 percent and S. aureus 6.9 percent while in 1991 they were higher contaminated with Escherichia coli 71.4 percent, S. aureus 22.8 percent, C. perfringens 17.1 percent and Salmonellae 2.8 percent. Trichinella spiralis was not found in all samples. In 1990, Moo Yaw were contaminated with E. coli 6.25 percent an C. perfringens 6.25 percent. In 1991, they were contaminated with E. coli 4.7 percent and C. perfringens 9.5 percent. These results indicated that the process of these foods especially in that of Nham, had low sanitation.

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