Prevalence and Factors Associated with Bacterial Contamination in Nham and Pla-Som Products

Abstract

Objective: This study aims to study the prevalence and factors associated with bacterial contamination in Thai sour pork (Nham) and pickled fish (Pla-Som) products. Methods: Research design was a cross-sectional analytical study related to 3 types of bacterial contamination; Escherichia coli, Staphylococcus aureus, and Salmonella spp. in Nham and Pla-Som products in Chiang Rai, Phayao, Phare, and Nan provinces during the production process until selling products.  The data of manufacturing plant were collected then evaluated according to GMP and primary GMP criteria. The data of selling were also collected such as analyzing bacterial contamination, evaluating knowledge of workers on production process and their hygiene. The knowledge of dealer on prevention of bacterial contamination, storage of products, and hygiene were also evaluated. The data were analysed by using descriptive and inferential statistics, Chi-Square test and Fisher’s Exact test. Results: From 105 Nham products and 22 Pla-Som products, the prevalence of contaminations in Nham and Pla-som products were 73.3% and 86.4%, respectively. The data from 30 Nham and 6 Pla-som manufacturing plants, it was found that the production sites for both Nham and Pla-som were passed the evaluation criteria according to GMP standard in accounting for 50% and 100%, respectively. From the knowledge of 36 workers on production process and their hygiene showed that the levels of knowledge were good and moderate in 61.1% and 33.3%, respectively. The levels of hygiene were good, moderate, and bad 38.9, 38.9 and 22.2 respectively. The knowledge of prevention of bacterial contamination, storage of products, and hygiene of 91 dealers were found in moderate level (74.7%). Factors related to bacterial contamination in Nham and Pla-som in production sites (p-value < 0,05) were the GMP/Primary GMP criteria, manufacturing processes including machines, maintenance and cleaning, the hygiene of workers, and knowledge of GMP evaluation. Regarding to the factors related to bacterial contamination in Nham and Pla-som in selling statistical significance at p-value <0.05 were time and temperature on shelf, and temperature for storage while selling. Conclusion: In order to obtain a good quality of Nham and Pla-som products without any bacterial contamination, it should be considered the production process according to GMP/primary GMP standards. Moreover, the knowledge of workers for manufacturing process and knowledge of dealers for selling and storage the products were important and need to be educated.