Pathogenic Ability of Salmonella spp. Isolated from Pork Products Retailed in Sakon Nakhon Province, Thailand

Abstract

Safety of food consumption especially pork product is important for consumer in Thailand. This study aims to estimate the pathogenic ability of Salmonella Enteritidis and Salmonella Kentucky isolated from pork products by evaluation heat resistance and survival of these bacteria when exposed to simulated gastrointestinal system. D-value at 50º C of S. Enteritidis and S. Kentucky were 30.49 and 21.55 min, respectively. D 55 of these 2 strains were decreased to 6.49 and 8.22 min, respectively. While D 60 were 2.79 and 2.62 min, respectively. To evaluate the survival of these bacteria in simulated gastrointestinal system, S. Enteritidis and S. Kentucky were exposed to the acid broth system (pH 2.0) and the simulated small intestinal system (bile broth system, pH 6.5). After 110 min of incubation time in acid broth system, the survival rates of S. Enteritidis and S. Kentucky were 80.29% and 82.11%, respectively. Furthermore, the survival rate of S. Enteritidis and S. Kentucky in bile broth system demonstrated that these bacteria were able to resist in the simulated small intestinal system (pH 6.5) due to they showed high survival rate as 86.72% and 102.51%, respectively. As these results, if these bacteria contaminate in food products, it will increase the risk of foodborne disease to consumer. To prevent the risk from Salmonella spp. in these products, the food safety during handling and the appropriate thermal process for these products should be concerned. 