Food Sanitation Situation of Chinese Noodle Establishments in Khampalai Sub-district, Mueang District, Mukdahan Province

Abstract

In the years 2558-2060, the number of diarrhea patients per 100,000 populations were 7,218.85 (5th in Mueng Mukdahan), 21,613.41 (2nd in Mueng Mukdahan) and 3,792.28 (1st in Mueng Mukdahan). Noodles with many kinds of ingredients, diarrhea may be present. So, researcher was studied the food sanitation situation of the noodle establishments in Khampalai Sub-district, Mueang District, Mukdahan Province. The samples were 20 noodle establishments. The instruments for the research were 1. questionnaire with material preparation and cooking of raw material and seasoning, 2. food sanitation checklist form, and 3. microorganism examine were coliform bacteria in utensils and hands with SI-2 test kits, E. coli in raw materials, drinking water and ice, and mold in the seasoning and chopsticks. Data was collected from November 2560 to March 2018.

The study indicated that food sanitation of noodle shop was in moderate level 60.00%, with average score of 16.35. The cooking and prepare of raw material and seasonings was in moderate level 80.00 %, with average score of 13.40. Hand contaminated with coliform bacteria exceeds the standard 85.00%. The E. coli contamination exceeds the standard were in the drinking water 95%, in the meatballs 90% and on ice 65%. The fungal contamination exceeds the standard were in chili powder 45.00%. Pepper powder 31.58%, and peanut 29.41%.

Food sanitation situation of noodle establishments, and behavior of food handlers were in moderate levels, that need improvement. The coliform bacteria, E. coli and fungi contamination exceed standard in the raw and seasoning were in high percents. So, the relevant agencies should be implementing and solving the problems to prevent diarrhea, that may be caused by consumption of noodles.