ムラマツ シュキ MURAMATSU Shuki
|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|
|掲載誌名||International Journal of Environmental and Rural Development|
|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.|