Situation of Microorganism Contamination in Ready to Eat Food: The Case Study at Khon Kaen and Udon Thani Provinces

Abstract

This descriptive survey research was to study the contamination of coliform
bacteria and Staphylococcus aureus in ready to eat food from 42 food shops and 68 food
stalls in Kumpawapi district, Udon Thani province, and to study contamination of faecal
coliform, Staphylococcus aureus and Salmonella spp. In food samples collected from 3
fresh markets and 3 super markets in Khon Kaen. Study was conducted between August,
2009 to March, 2011.
The results of study found that ready to eat food sale in shop and stall had
coliform bacteria in general cooked food group, vegetable and fruit group, and raw food did
not standard equal 38.5%, 32.6% and 27.6%, respectively. Found Staphylococcus aureus did
not standard in raw food group, general cooked food, and vegetable and fruit group equal
50.0%, 40.9% and 27.7%, respectively. The ready to eat food sale in supermarkets and markets
had contamination of faecal coliform did not standard in Yum and Salad as same equal
96.7%, in Numpraug, dessert and fry vegetable equal 76.7%, 63.3% and 56.7%, respectively.
Found Staphylococcus aureus did not standard in Yum 76.7% Numpraug 43.3% Salad
26.7% and dessert 6.7%. Salmonella spp did not standard in fry vegetable 83.3%, Yum
60.0%, Salad 46.7%, Numpraug 46.7% and dessert 26.7%.