Microbiological quality of ready-to-eat foods in supermarkets
2000
Malai Boonyaratanakornkit | Siriporn Stonsaovapak | Pornthip Charoenthamawat | Jantima Japakaset (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
This study was carried out under the coordination between Microbiology Section of Institute of Food Research and Product Development, Kasetsart University and Food Sanitation Division, Department of Health, Ministry of Public Health during November 1996 to September 1997. The aim of this study was to assess the risk of indicator microorganisms (Escherichia coli) and pathogenic bacteria (Staphylococcus aureus, Salmonella and Bacillus cereus) in ready-to-eat foods from 3 supermarkets near Kasetsart University. The 120 samples of 4 different types of ready-to-eat foods were vegetables salad with cream dressing, Yum Pla Duk Phoo, Yum Ruam Mit and Khao Pud Poo. of 30 samples in each type were obtained from 3 supermarkets. The levels of the bacteria evaluated in this study showed all of samples contained E. coli. The most 2 samples were Yum Ruam Mit and Khao Pud Poo contained maximum of 93.33 percent from 30 samples examined. S. aureus was enumerated in all sample types at low level. The most contaminated product was Yum Ruam Mit, 6 samples from total 30 samples (20 percent) were contaminated. Salmonella spp. was detected in Yum Ruam Mit, Khao Pud Poo and Yum Pla Duk Phoo. Confirmation study of Salmonella species was found in 6 serovars. The 30 samples of fried rice (Khao Pud Poo) were contaminated with B. cereus at level of 1.0*10*[2) - 1.2*10*[4) CFU/g.
显示更多 [+] 显示较少 [-]