Quality of Raw and Cooked Meat for Food Microbiology in Khon Kaen Municipality Schools
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Abstract
Introduction: Food poisoning is important problem in public health and impact to consumer health. The symptoms were fever, diarrhea, abdominal pain and aching muscles. Causes of disease from consume contaminated food, not cooking food thoroughly, not correctly storing food and inappropriate sanitation of cooker.
Objectives: The aims of this study were to determine the prevalence of Staphylococcus aureus, Escherichia coli and Salmonella spp. in raw and cooked meats at Khon Kaen Municipality schools.
Materials and Methods: To collected 53 raw and 91 cooked meat samples from 11 Khon Kaen municipality schools between June to October 2018. Contamination of Staphylococcus aureus, Escherichia coli and Salmonella spp. were identification.
Results: The raw meats were contaminated with S. aureus, E. coli and Salmonella spp. 43.40%, 62.26%, 56.60% and 25.27%, 43.96%, 7.69% in cooked meats respectively.
Conclusions: Prevention and control of food contamination in school should be considered to quality of raw meat, processing, storage, reservoir animals including knowledge of good hygiene practice and healthy of cooker.
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References
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