Detection and enumeration of the dangerous food borne pathogens in cooked food that causes food poisoning and infectious diseases

Author： KongtunJanphuk Sumonthip

Publisher： Edp Sciences

E-ISSN： 2261-236x|192|issue|03009-03009

ISSN： 2261-236x

Source： MATEC Web of conference, Vol.192, Iss.issue, 2018-08, pp. : 03009-03009

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Abstract

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.