Quality of Raw and Cooked Meat for Food Microbiology in Khon Kaen Municipality Schools

Main Article Content

Sunpetch Angkititrakul
Seri Klangair
Chaiyaporn Soikum
Preeyaporn Surachon
Arunee Ritthipanun

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.

Downloads

Download data is not yet available.

Article Details

Section
Research articles

References

Bureau of Quality and Safety of Food, Department of Medical Sciences: Criteria of Quality of Microbiology of Food and Food Container. [cite 2017 January 11] Available from: http://dmsc2.dmsc.moph.go.th/webroot/BQSF/Index_main.htm.

Decha Sithigon, Sunpetch Angkititrakul, 2011. Prevalence of Salmonella Isolated from Pigs, Pig carcasses, Water and Workers at Slaughterhouses in Khon Kaen Province. KKU Vet J, 21(1): 33-40.

Khon Kaen Municipality, 2014. [cite 2014 March 25] Available from: http://www.kkict.org/~kkedu/.

Jordan E, Egan J, Dullea C, Ward J, McGillicuddy K, Murray G, Murphy A, Bradshaw B, Leonard N, Rafter P, McDowell S, 2006. Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004. Int. J. Food Microbiol,112 (1): 66-70.

Siriporn Taweerojkarn, 2009. Detection of Microbiology Food Quality in Ready Food Sold in Suratthani Rajabhat University. [cite 2014 September 19] Available from: http://e-research.sru.ac.th/.

Sumontha Wattanasinh, 2006. Food Microbiology. 2nd Thammasart University Printing. Bangkok. 436 p.

Thawatchai Nienvitoon, Warangkana Sungsitthisawad, Thirapong Thiramanus, Pipat Sribenjalux, 1996. The Investigation of Microbial Quality in Ready to Eat-Food at Khon Kaen Municipality. Full Report from Khon Kaen University. 51 pages.

Theerapong Jaisue, Sunpetch Angkititrakul, 2011. Contamination of Staphylococcus aureus in Pork and Palms of Butchers at Fresh-food Markets in Khon Kaen Municipality. KKU Vet J, 21(2): 147-153.