| This study was carried out under the coordination between Microbiology Section of Institute of Food Research and Product Development, Kasetsart University and Food Sanitation Division, Department of Health, Ministry of Public Health during November 1996 to September 1997. The aim of this study was to assess the risk of indicator microorganisms (Escherichia coli) and pathogenic bacteria (Staphylococcus aureus, Salmonella and Bacillus cereus) in ready-to-eat foods from 3 supermarkets near Kasetsart University. The 120 samples of 4 different types of ready-to-eat foods were Vegetables Salad with Cream Dressing, Yum Pla Duk Phoo, Yum Ruam Mit and Khao Pud Poo. Of 30 samples in each type were obtained from 3 supermarkets. The levels of the bacteria evaluated in... |
