Journal
FOOD MICROBIOLOGY
Volume 26, Issue 5, Pages 547-551Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2009.02.009
Keywords
Fermented pork; Nham; Staphylococcus aureus; Staphylococcal enterotoxins
Funding
- National Center for Genetic Engineering and Biotechnology (BIOTEC)
- National Science and Technology Development Agency, Thailand [F30033 B21]
- 2nd phase Brain Korea 21 Project
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Staphylococcus aureus is one of the most prevalent bacterial pathogens causing food-borne disease worldwide. Staphylococcal food poisoning is caused by ingestion of staphylococcal enterotoxins (SEs) pre-formed in the implicated food. In this study, the incidences of S. aureus and classical SEs (SEA-SEE) contamination in 'Nham', a traditional Thai fermented pork product, were determined. Among 155 Nham samples tested, as high as 39.35% of the samples were positive for S. aureus (2-3500 MPN/g), but none were positive for the SEs. The risk factors for S. aureus contamination were highly correlated with the manufacturer and the pH of the product. A predictive model determined the probability of the presence of S. aureus to be <= 0.24 at the pH <= 4.6. During the fermentation process, the number of S. aureus slightly increased in the first day and decreased afterward. S. aureus counts continued to decrease when Nham was stored refrigerated. The negative result for enterotoxins and low counts of S. aureus in Nham surveyed in this study, and reduction of the pathogen counts during fermentation and storage suggested that there is very low risk of staphylococcal food poisoning from consuming properly fermented Nham. (c) 2009 Elsevier Ltd. All rights reserved.
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