Microbioligical Hazard Contamination in Fermented Vegetables Sold in Local Markets in Cambodia
| Autor: | Susumu Kawasaki, Yasuhiro Inatsu, Yukie Hosotani, Rithy Chrun |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Listeria media_common.quotation_subject 030106 microbiology Food Contamination Applied Microbiology and Biotechnology 03 medical and health sciences 0404 agricultural biotechnology Hygiene Vegetables Escherichia coli Food science Fermentation in food processing media_common biology business.industry Public Health Environmental and Occupational Health food and beverages 04 agricultural and veterinary sciences Enterobacter Contamination biology.organism_classification Food safety 040401 food science Coliform bacteria Enterococcus Food Microbiology Cambodia business |
| Zdroj: | Biocontrol Science. 22:181-185 |
| ISSN: | 1884-0205 1342-4815 |
| DOI: | 10.4265/bio.22.181 |
| Popis: | Fermented vegetables are common part of Cambodian diet. The food safety status for these foods has not been investigated. This study was conducted to evaluate the microbiological hazards that contaminated fermented vegetables. A total of 68 samples of fermented vegetables were purchased randomly from five wet markets in Phnom Penh. The conventional culture methods for microbiological analysis were used. Coliform bacteria (Escherichia coli, Cronobactersakazakii, and Enterobacter spp.), opportunistic non-Entrobacteriaceae, Enterococcus spp., Staphylococcus spp., and Listeria spp. were found in these fermented foods. The highest contamination rate of Enterococcus spp. was 34% of total fermented vegetable samples, followed by Bacillus spp. coliform bacteria and E. coli (31%, 24% and 10%, respectively). The potential foodborne pathogen, C. sakazakii, was identified in one sample. Fermented mixed vegetables showed higher contamination rate of coliform bacteria (50%) than fermented single-type vegetables (13%). The results showed that fermented vegetables sold in wet market are poor in hygiene. The stage in the processing chain where contamination occurred should be identified and basic sanitary practice should be enforced to improve the food safety of fermented vegetables in Cambodia. |
| Databáze: | OpenAIRE |
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