| Issue |
MATEC Web Conf.
Volume 192, 2018
The 4th International Conference on Engineering, Applied Sciences and Technology (ICEAST 2018) “Exploring Innovative Solutions for Smart Society”
|
|
|---|---|---|
| Article Number | 03009 | |
| Number of page(s) | 4 | |
| Section | Track 3: Food, Chemical and Agricultural Engineering | |
| DOI | https://doi.org/10.1051/matecconf/201819203009 | |
| Published online | 14 August 2018 | |
Detection and enumeration of the dangerous food borne pathogens in cooked food that causes food poisoning and infectious diseases
Department of Biotechnology, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
*
Corresponding author: skongtun@yahoo.com
This research was aim to analyzed the detection and enumeration of the dangerous food borne pathogens in cooked food that causes food poisoning and infectious diseases from the restaurants surround area of King Mongkut’s University of Technology North Bangkok, Bangkok, THAILAND. Pot-stewed pork (Palow-Moo;PL) and Fried basil pork (Kapraw-Moo;PK) from five restaurants were collected and analyzed for food borne pathogens. The Analysis of bacterial contamination in that food by used to the methodology of Microbiology and diagnosis bacteria by Biochemistry methodology. The result were indicated that the cooked food from five restaurants contaminated with bacteria caused the risk of gastrointestinal disease as follows : PL dishes the microorganisms were founded between 1×105 to 3×108 colony/gram, MPN values in the ranges of Escherichia coli were infected < 3 to 64 and MPN values of Staphylococcus aureus < 3 to 43. There were founded Salmonella spp. 5 samples, Pseudomonas aeruginosa 4 samples, Shigella spp. 4 samples, Bacillus cereus 2 samples, Proteus spp. 2 sample and Micrococcus spp. 1 sample. In the PK dished, the total number of bacteria were founded between 5×103 to 2×108colony/gram, MPN values in the range of E.coli and S.aureus were infected < 3 to 39 and < 3 to 28. The results showed that the cooked food from five restaurants are contaminated with bacterial caused food poisoning and the risk of gastrointestinal diarrhea at the different levels.
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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