Survey of Listeria monocytogenes, Salmonellae and E. coli O157:H7 Contamination in Raw Meats from Fresh Markets in Bangkok and Circumferences
Keywords:
Food poisoning bacteria, Listeria monocytogenes, Salmonellae, E. coli O157:H7, raw meatsAbstract
Between December 2012 and February 2014, Bureau of Quality and Safety of Food, Department of Medical Sciences had surveyed food poisoning bacteria, Listeria monocytogenes, Salmonellae and E.coli O157:H7 contaminations in total of 90, 24 and 108 raw meat samples, respectively, from 28 fresh markets in Bangkok and circumferences. Thirty samples from each of chicken, pork, and beef were examined for L. monocytogenes and 8 samples from each of those meat were examined for Salmonellae, while 26, 24 and 58 samples, respectively were analysed for E. coli O157:H7. The results showed that L. monocytogenes was detected in 26.7%, 6.7% and 6.7% of chicken, pork and beef, respectively and 100%, 87.5% and 75%, of those meat, respectively, were Salmonellae positive. For the survey of E. coli O157:H7, it was detected only in beef samples with the percentage of 15.5. Raw meats consumption might be a cause of food poisoning. Therefore, fully-cooked meat with good hygienic preparation including the avoidance of cross contamination from raw to cooked meat is recommended for safety of consumers.
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