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Author Srimaung Maleehual
Title/Srimaung Maleehual ... [et al.]
ImprintSingapore : Singapore Institute of Food Science
Call# IFRPD T990268

CALL # Volume Number Month Year Barcode Status

JournalProceedings of the 6th ASEAN Food Conference. Raffles City Convention Centre, Westin Stamford
AbstractTwo hundred and sixty samples of Thai traditional fermented foods from crabs (Pu-Kem), shrimps (Kung-Jom)and fishes (Pla-Jom)were collected from Central, North, East and North Eastern parts of Thailand for safety study or health risk upon raw consumption. The pathogenic organisms investigated include B.cereus, Cl. perfringens, E.coli, S.aureus, Salmenella sp. and Vibrio sp. B.cereus was detected in nearly all samples with the highest value of 1.8x10 pow 4 CFU/g which was still under the permitted safety limit of 10 pow 7 CFU/g. Cl. perfringens was found in the 2nd level mostly in fermented crabs. The 3rd level was E. coli which was found mostly in fermented fishes. The 4th level was S.aureus which was found in 10 samples mostly in fermented fishes. And Salmonella sp. was found in only 4 samples in fermented fishes and shrimps. However, neither Vibrio sp, protozoas nor parasites were detected in any of the samples investigated.
Descript776 p. ; 632-637
NoteTP368.A83 1997
SubjectFood safety
Fermented food--microbiology