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Author สิริพร สธนเสาวภาคย์
Titleการศึกษาจุลินทรีย์ในอาหารพร้อมบริโภค
Alternative TitleMicrobiological quality of ready to eat food
Imprint2534
Call# T930202

CALL # Volume Number Month Year Barcode Status
Available

Journalอาหาร
Abstractospital, university, government office and government enterprise. The food samples were classified into four categories as follows: yum (Thai salad), curry and pan fry, noodle, and topping rice. Microbiological data included total plate count, Coliform (MPN), Escherichia coli (MPN), Staphylococcus aureus, Clostridium perfringens and Salmonella spp. Analysis of variance and chi-square were used to analyze data. Comparing the food categories, there were significant differences for total plate count, Coliform and E. coli, but there were no significant differences for S. aureus and C. perfringens. Comparing the places where the foods were collected, there were no significant differences for all microbiological data. None of the 100 samples was found to contain Satmonella spp.
Descriptปีที่ 21 ฉบับที่ 3 ; 205-212
Subjectจุลินทรีย์ในอาหาร
อาหารพร้อมบริโภค--จุลินทรีย์
การปนเปื้อน--จุลินทรีย์
Ready to eat food
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