Staphylococcus aureus and Escherichia coli in nham (Thai-style fermented pork sausage)

Petchsing, Urairatana; Woodburn, Margy

doi:10.1016/0168-1605(90)90065-d

Cited by 11 publications

(5 citation statements)

References 25 publications

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“…(9%) in fermented meat and fish samples might be due to the lactic acid produced during fermentation by LAB (82%) ( Table 1), which hinders the growth of Staphylococcus spp. (Petchsing and Woodburn, 1990;Bavber and Deibel, 1972;Lee et al, 1977;Smith and Palumbo, 1978). On the other hand, bacteriocin-producing Lactobacillus, such as L. fermentum, L. lactis and L. plantarum that were identified from these fermented food samples (Table 3), have the potential to inhibit spoilage bacteria such as Pseudomonas spp.…”

Section: Discussionmentioning

confidence: 99%

Bacterial Contamination in Retail Foods Purchased in Thailand

Ananchaipattana

Hosotani

Kawasaki

et al. 2012

FSTR

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The loss of quality or quantity of raw foods caused by spoilage bacteria is a major problem, especially in developing countries. Evaluation of the frequency and level of bacterial contamination and/or identification of the contaminating bacteria are keys to solving this problem. The objective of this study was to evaluate the prevalence and types of contaminating bacteria in retail foodstuffs in Thailand. Foods in four categories (137 samples total) including meat (51 samples), vegetables (38 samples), fish or seafood (37 samples) and fermented food (11 samples) were purchased randomly from seven different open markets and seven supermarkets in Thailand from August 2010 to March 2011. Indicator bacteria of fecal contamination or other naturally contaminating bacteria were isolated and identified. More than 90% of each category of collected retail meat, vegetables and fish or seafood was contaminated with coliform bacteria. The contamination rate of fecal coliform bacteria, Staphylococcus spp. and lactic acid bacteria was higher in vegetables from open markets than those from supermarkets, and the contamination rate of Staphylococcus spp. was likewise higher in fish or seafood samples purchased from open markets than those from supermarkets. Improvement in hygienic practices throughout the food distribution may reduce the risk of food poisoning and spoilage of foods purchased in Thai markets.Keywords: spoilage, food hygiene, Thailand *To whom correspondence should be addressed. E-mail: inatu@affrc.go.jp IntroductionSpoilage can be defined as any change in a food product that makes it unacceptable to the consumer from a sensory point of view. It is mainly ascribable to the undesired growth of microorganisms to unacceptable levels. For example, in the case of raw meat or fish, microbial spoilage leads to the development of off-odors and often slime formation, which make the product undesirable for human consumption, consequently leading to the loss of foodstuff.Finding ways to prevent food spoilage is important to assure a sufficient and stable supply of food, especially in developing countries. Production and processing of high quality foods for export are now making an important contribution to the economy in developing countries. For example, the Thai government has established a policy to develop Thailand as the "Kitchen of the World". However, various types of spoilage and pathogenic bacteria have been found in Thai foods (Indrawattana et al., 2011;Keeratipibul et al., 2010;Minami et al., 2010;Padungtod et al., 2006;Suthienkul et al., 1990;Vindigni et al., 2007;Vuddhakul et al., 2000).There are two types of retail markets, supermarkets and open markets, in many South-East Asian countries including Thailand. Supermarkets are indoors, often air conditioned, typically offering controlled-temperature environments and have displays of prepackaged products under refrigeration.In contrast, open markets are traditional open-air markets where foodstuffs are sold by individual vendors or farmers and are usually displaye...

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Section: Discussionmentioning

confidence: 99%

Bacterial Contamination in Retail Foods Purchased in Thailand

Ananchaipattana

Hosotani

Kawasaki

et al. 2012

FSTR

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“…Although information exists regarding the microbial flora of Nham fermentation (Petchsing and Woodburn, 1990;Visessaguan et al, 2006), only one report exists on the isolation and identification of glutaminase-producing microorganism from Nham (Thongsanit et al, 2008). Weissella cibaria and L. citreum are lactic acid bacteria, which have been used as starter microorganisms in vegetable fermentation such as the traditional Korean fermented food, Kimchi (Choi et al, 2003).…”

Section: Identification Of the Glutaminase-producing Isolatesmentioning

confidence: 99%

Identification of glutaminase-producing lactic acid bacteria isolated from Nham, a traditional Thai fermented food and characterisation of glutaminase activity of isolatedWeissella cibaria

et al. 2009

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Five glutaminase-producing lactic acid bacteria were isolated from Nham, a Thai fermented pork sausage. Weisella cibaria (MSS1, MSS2, MSS3, and MBP5) and Leuconostoc citreum (MHV2) were identified by carbohydrate metabolism tests and 16S rDNA sequence -based phylogenetic analysis. Of these, W. cibaria MSS2 had the highest glutaminase activity (0.0085 U/mg) among them. The specific activity of glutaminase (0.024 U/mg) was obtained in static culture at 20 C using the modified MRS medium in which sucrose was substituted for glucose. The enzyme retained 40% of its original activity in the presence of 15% NaCl, which is about 2 -folds higher than the activity of glutaminase from Aspergillus oryzae.

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“…With no heat processing being applied, neither during production nor before consumption, it is classified as a raw product prone to microbiological spoilage. Fresh spreadable ham and onion sausage is considered as microbiologically safe if 10 8 lactic acid bacteria (LAB) per gram are detected by the end of maturation, and if the pH is <5.5 with a sufficiently high nitrite content at the beginning of maturation (Leistner, 1995;Petchsing & Woodburn, 1990;Weber & Wallin, 1995). Microbiological stability results from different factors, including preservatives like nitrite curing salt (NCS), redox potential, microbiological competition, pH and water activity (a w ) (Booth & Kroll, 1989;Gould & Jones, 1989;Leistner, 1978Leistner, , 1999.…”

Section: Introductionmentioning

confidence: 99%