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Quality of Minced Pork Sold in Khon Kaen Municipality
Sunpetch Angkititrakul* Patchanee Sringam, Arunee Polpakdee
Faculty of Veterinary Medicine Khon Kaen University
Research Group for Prevention Technology in Livestock
*Correspondent author: email@example.com
The objectives of this study was to detect food contaminating microbes from minced pork being compulsorily investigated following the Criteria of Microbiological Quality of Food and Food Containers (Fresh Meat)
in the Announcement No. 2 (1993) of the Department of Medical Sciences, Ministry of Public Health, Thailand.
Salmonella spp., Staphylococcus aureus and Escherichia coli were detected by ISO 6579: 2002, AOAC Offi cial
Method 998.08 (3M Petri fi lm) and AOAC Offi cial Method 2003.11 (3M Petri fi lm), respectively. During JulyAugust 2012, 91 samples of minced pork were collected from 4 fresh markets and 4 department stores in Khon
Kaen municipality. The results showed that minced pork was contaminated with Salmonella spp., E. coli and S.
aureus at 58.24, 86.81 and 31.87, respectively. The high resistant rate to Tetracycline from Salmonella spp. isolates and E. coli isolates were 79.2% and 75.9% respectively. The resistant rate ofS. aureus to Nalidixic acid was 96.5%.
Cooking with minced pork should be properly heat for destroy microbial to be concerned of consumers’ health.
Keywords: quality, minced pork