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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Quantitative Risk Assessment of Salmonella spp.
in Fermented Pork Sausage (Nham)) ผู้เขียน: Sukhuntha Osiriphun, Adisak Pongpoolponsak,  ดร.ฆรณี ตุ้ยเต็มวงศ์, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe Quantitative Microbial Risk Assessment (QMRA) of Salmonella spp. in fermented pork
sausage, Nham, was carried out. It was to evaluate the public health impact of one of the favorite local
foods on Thai people from exposure to Salmonella spp. The QMRA employed secondary data available
from published papers and articles from government agencies in Thailand. Salmonella spp. was the major
cause of gastroenteritis in Thailand. The most frequently found strains are S. Entertidis and S.
Typhimurium. It was found that probability of Salmonella contaminated in Nham was 0.186. The
probability of Salmonella prevalence in Nham was 0.035. The average value of Salmonella found in
Nham ranged 105 to 195 CFU/25g. However, the amount of Salmonella in raw pork was 205-250 CFU/
25g with the probability of 0.045. It appeared that the number of Salmonella decreased when the raw pork
was processed to Nham which has the low pH of 4.5. The maximum contamination level of Salmonella
in Nham was 20% with the range of 10-40%. Nham, stored at 4?C for 14 days, had Salmonella increased
to 10 to 105 /piece or 1 to 500 CFU/g. The risk of becoming ill due to the consumption of Nham was 1.9%
if one consumes Nham with Salmonella of 120-170 CFU/25g. It is recommended to cook Nham before
consumption to reduce the risk. |
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 Researcherดร. ทานตะวัน พิรักษ์, รองศาสตราจารย์ที่ทำงาน:ภาควิชาพัฒนาผลิตภัณฑ์ คณะอุตสาหกรรมเกษตร สาขาที่สนใจ:Applications of Chitosan and Hydrocolloids in Meats and Meat Products, Protein Hydrolysates in Meats, Development of Functional Meat and Poultry Products Resume |