Detection of some bacteria in cooked foods in Khon Kaen University campus
2002
Wandee Bunyatratchata(Khon Kaen University, Khon Kaen (Thailand). Faculty of Science) | Sukanlaya Thaboran(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology) | Theerasak Somdee(Khon Kaen University, Khon Kaen (Thailand). Faculty of Science) | Kanlaya Kong-nghn(Khon Kaen University, Khon Kaen (Thailand). Faculty of Science)
Detection of total bacteria, coliforms and Escherichia coli, Staphyllococcus aureus in cooked food samples at Khon Kaen University campus were studied using total plate count method, most probable number method and spread plate method respectively. The result shown that 52 of 81 food samples which indicated TPC (in 33 samples, 40.74 percent) and coliforms (in 47 samples, 58.02 percent) were exceedly presented at the microbiological standard level. E. coli and S. aureus were found in 7 (8.64 percent) and 19 (23.46 percent) of samples, respectively. Yum, fried vegetable and boiled noodles were found the highest (27 samples, 100 percent), medium (21 samples, 77.78 percent) and less (4 samples, 14.81 percent) amount of bacteria, respectively. The result of data analysis indicated that the locations, the season and the type of food samples were significantly related (p LT 0.01). TPC, coliforms and fecal coliforms in food samples (especially in yum samples) were highly found in the summer. These bacteria were found at the cafeteria, Faculty of Medicine. The interaction between locations x season and season x the type of food samples were significantly related (at 0.01, 0.05 level of probability, respectively).
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