Prevalence of Salmonella enterica, Escherichia coli and Staphylococcus aureus in Raw Meat in Thai Self-Service Style Restaurants in Khon Kaen Municipality

Abstract

One hundred and fifty eight raw meat samples were collected from 33 Thai self-service style restaurants in Khon Kaen municipality during July-October 2011. The fresh meat included pork, beef and chicken and was provided for self-grilling or boiling. All the samples were examined for contamination of three major foodborne pathogens including Salmonella enterica, Escherichia coli and Staphylococcus aureus using standard protocol. High prevalence of S. enterica (44%), E. coli (60%) and S. aureus (25%) was observed. Seventy-seven percent of the samples were positive for at least one of the three pathogens, while only 8% were found to carry all three pathogens. The prevalence of Salmonella, S. aureus and E. coli was observed in different rates in pork (59%, 69% and 33%, respectively), beef (52%, 56% and 28%, respectively) and chicken (18%, 56% and 12%, respectively). When consider meat type, the highest contamination frequency was found in pork (87%), followed by beef (78%) and chicken (64%). The results indicate the requirement of quality and hygiene control policy for raw meat served in self-service restaurants and that public
awareness of food poisoning caused by consumption of undercooked meat should be raised.