ムラマツ　シュキ    MURAMATSU Shuki
   村松　朱喜
   所属
食健康科学部 健康デザイン学科
 
女性健康科学研究所 所属教員
 
国際文化研究所 所属教員
 
生活機構研究科 生活科学研究専攻
   職種
准教授
言語種別 英語
発行・発表の年月 2020/04
形態種別 学術雑誌
査読 査読あり
標題 Evaluation of Bacterial Contamination Levels in Pickles Sold at Wet Market in Cambodia -Part 2- Detection of Several Food-poisoning Bacteria of 48 samples from Phnom Penh
執筆形態 共著
掲載誌名 International Journal of Environmental and Rural Development
掲載区分国外
巻・号・頁 11(1)
著者・共著者 Muramatsu S., Uchino M., Sorm S., Tanioka Y., Oka D., Muramatsu Y., Nakajima T., Sekido M.,
Nakamura T., Chay C., Mihara M.
概要 Some pickles transported from the local province are sold in the wet markets of Phnom Penh, Cambodia. Therefore, products sold in Phnom Penh can be considered representative samples that reflect the approximate levels of bacterial contamination in the food supply chain of Cambodia. In this study, we conducted a microbiological inspection of the food samples from Phnom Penh to investigate the seriousness of the unsanitary conditions of food products. Eight kinds of pickles were purchased from three wholesale markets one week apart on two separate occasions. A total of 48 samples were used for microbial testing, and the values of Brix, pH, and salt content of these samples were measured. Although all food samples were purchased from the same markets and vendors, several pickles showed different results in the measured values between the first and second purchases. To determine the contamination level of the pickles, we targeted general viable bacteria, coliforms, fungi, Salmonella, Staphylococcus aureus, and Bacillus cereus. The total number of microorganisms detected by the aerobic plate count showed that 15 of 48 samples contained more than 7 log10 CFU/g of sample. Pickled onion and mustard showed relatively higher number of microorganisms compared to other products. Of the 48 pickles, 58.3% were coliform positive, 41.7% of the samples were Salmonella positive, and 83.3% and 37.5% were S. aureus and B. cereus positive samples, respectively. These results indicate that the products from the wholesale market of Phnom Penh are significantly contaminated with bacteria. In general, food contamination result from raw materials, cross-contamination, and poor water quality. Thus, it is important to educate food handlers regarding the practical knowledge to ensure proper food sanitation practices. The results of this study will be useful to reveal the cause of food contamination and to develop appropriate countermeasures.