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Case Study: Assessment of Microbial Quantification of Butchered Pork inFresh Markets and Fresh Pork Shops in Nakhon Pathom, ThailandActivities |
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| รหัสดีโอไอ | |
| Creator | Siriwimol Puapan |
| Title | Case Study: Assessment of Microbial Quantification of Butchered Pork inFresh Markets and Fresh Pork Shops in Nakhon Pathom, ThailandActivities |
| Contributor | Smith Yimmongkol, Cherdpong Kheerajit, Sasitorn Nakthong |
| Publisher | Rajamangala University of Technology Lanna, Thailand |
| Publication Year | 2569 |
| Journal Title | Journal of Science and Agricultural Technology |
| Journal Vol. | 7 |
| Journal No. | 1 |
| Page no. | 27-34 |
| Keyword | ACFS 6000-2004, fresh market, microbial contamination, pork retail establishments |
| URL Website | https://jsat.rmutl.ac.th/ |
| Website title | Journal of Science and Agricultural Technology |
| ISSN | 27301524 |
| Abstract | In Thailand, finishing pigs are delivered to standard slaughterhouses after reaching market weight forslaughtering and carcass trimming, and are then delivered to fresh markets for consumers. For consumer safety,hygiene, and sanitation in fresh markets, measures should be taken to protect customer health, prevent unexpectedfoodborne diseases, and minimize economic losses. The objective of this study was to quantify the levels ofmicroorganisms in pork chops sold at fresh markets and temperature-controlled shops in Nakhon Pathom province,Thailand. The results can be applied as guidelines for improving hygiene and sanitation in pork shops. We collected5 samples from 2 fresh markets and 5 samples from temperature-controlled pork shops. Each sample had duplicate.The quantified microorganisms were as follows: total aerobic bacteria, coliforms, Escherichia coli, Salmonella spp.,and Staphylococcus aureus. Unsurprisingly, some samples collected from fresh markets contained microorganismsexceeding the standard values. Similarly, certain samples from temperature-controlled pork shops also exceeded thestandard. Therefore, the storage temperature at temperature-controlled pork shops has to be monitored andconsistently maintained. Although cooking generally destroys most microorganisms in raw pork chops. However,one sample collected from fresh markets contained Staph. aureus 400 MPN/gram, can grow and produce enterotoxinat fresh markets. Enterotoxin is heat-stable, required only a low dose to cause illness, and resistant to typical cookingtemperatures. We recommend strict control of enterotoxin production, Staph. aureus source, personal hygiene. Sincetemperature is considered, the main extrinsic factor influencing the growth of microorganisms in foods, Theinstallation of temperature-controlled systems in fresh markets is one method to inhibit Staph. aureus growth. Dueto humans as a Staph. aureus source, food handlers should be qualified as non-Staph. aureus carriers. Furthermore,because the human nasal cavity is a frequent habitat for Staph. aureus, food handlers must adhere to StandardOperating Procedures (SOPs), including washing hands frequently, not picking and blowing their noses. |
