Prevalence of Pathogenic Bacteria and Coliforms in Food Poisoning Outbreak Investigations in Health Zone 6

Abstract

This study was a retrospective study examining about pathogenic bacteria types causing food poisoning and coliforms in food and water samples from the Provincial  Public Health Office at Health Zone 6 (Chonburi, Rayong, Chachoengsao, Sa Kaeo and Trad). Examination of Vibrio cholerae, Staphylococcus aureus Vibrio parahaemolyticus, Bacillus cereus, Clostridium perfringens, Salmonella spp. and Coliforms used conventional method following to the standard method. The researcher collected and analyzed the information between January 2014-November 2019. 228 samples conformed the Microbiological Quality Guideline of Foods and Food Contact Articles of the Department of Medical Sciences, 3^rd issue, notification of the Ministry of Public Health (No.350) B.E.2556 Re: Cow’s Milk , (No.364) B.E.2556Re: Standards for Pathogenic Microorganisms in Food, (No.61) B.E.2524 Re: Drinking Water in Sealed Containers and (No.78) B.E.2527 Re :Ice. As a result, The most  sample was collected from Chonburi  area  around 62%. The location of sample collection was Retail store/shop around 40%. In June , there were the most 6 times from the frequency of disease investigation events. The total samples were not conformed 35.5 %. When group samples were separated by their categories, it was found that food group and water & ice group samples were not conformed around 43% and 28.8% respectively. Water & ice group samples were contaminated by the highest exceeded standard of Coliforms at 45.7%. Salmonella spp. and S. aureus were found around 6.9% and 5.0% respectively. In food group samples, it was found that they were not conformed such as E. coli around 45.8%, B. cereus around 41.2%, V. parahaemolyticus around 28.6%, C. perfringens, Salmonella spp. around 26.7% and S. aureus around 19.0%. Mostly, the microbial contaminations in food and water samples were found from coliforms and E. coli, which might occur from poor hygiene production. Raw Food such as Fresh seafood was still a risk group that can cause gastrointestinal disease because many pathogenic bacterias were found in uncooked food. The cooked food that pathogens were detected might be contaminated after cooking. It should be concerned for good sanitation practices. Consumers should consume freshly prepared food left for not over 2 hours. In case of pasteurized school milk, not only did the manufacturer must comply with the GMP guidelines, but the supplier also should keep it under 4 ° C at all times.