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 หัวเรื่อง:การปนเปื้อนของเชื้อจุลินทรีย์ที่ทำให้เกิดโรคในวัตถุดิบสำหรับผลิตน้ำพริกสำเร็จรูป และการศึกษาระยะเวลาในการอบเพื่อลดปริมาณ ผู้เขียน: Siriporn Stonsaovapsk,  นายปราโมทย์ ธรรมรัตน์ , นางสาวกาญจนิจ วาจานะวินิจ สื่อสิ่งพิมพ์:pdf AbstractInitial microbial loads of raw materials such as onion, garlic, dried shrimp, dried chilli and shrimp paste (kapi) that used in producing ready-made chilli paste were analysed. The results indicated that most of them contained high numbers of microorganisms. The total viable counts ranged from log10 CFU/g 4.279 – 7.778. The heaviest contamination was dried chilli. Escherichia coli were found between <3-4.6 x 102 MPN/g. None of them was found to contain Salmonella spp. Staphylococcus aureus and Bacillus cereus were found ranging from log10 CFU/g 0 – 3.301 and 0 – 2.000, respectively. Clostridium perfringens was in the range of log10 CFU/g 1.000-4.623 and found in all kinds of raw materials, with high count in dried chilli. After heat treatment at 80?C for 1 hr., the microorganism count in all raw materials were lower but still present, especially C. perfringens. The survival of C. perfringens in dried chilli after holding at 80?C for several hours were specifically investigated. The results revealed that by using the temperature at 80?C for 8 hr., C. perfringens were completely destroyed. |