Case Study: Assessment of Microbial Quantification of Butchered Pork in Fresh Markets and Fresh Pork Shops in Nakhon Pathom, Thailand Activities

Abstract

In Thailand, finishing pigs are delivered to standard slaughterhouses after reaching market weight for slaughtering and carcass trimming, and are then delivered to fresh markets for consumers. For consumer safety, hygiene, and sanitation in fresh markets, measures should be taken to protect customer health, prevent unexpected foodborne diseases, and minimize economic losses.  The objective of this study was to quantify the levels of microorganisms in pork chops sold at fresh markets and temperature-controlled shops in Nakhon Pathom province, Thailand.  The results can be applied as guidelines for improving hygiene and sanitation in pork shops. We collected 5 samples from 2 fresh markets and 5 samples from temperature-controlled pork shops. Each sample had duplicate. The quantified microorganisms were as follows: total aerobic bacteria, coliforms, Escherichia coli, Salmonella spp., and Staphylococcus aureus. Unsurprisingly, some samples collected from fresh markets contained microorganisms exceeding the standard values. Similarly, certain samples from temperature-controlled pork shops also exceeded the standard.  Therefore, the storage temperature at temperature-controlled pork shops has to be monitored and consistently maintained. Although cooking generally destroys most microorganisms in raw pork chops. However, one sample collected from fresh markets contained Staph. aureus 400 MPN/gram, can grow and produce enterotoxin at fresh markets. Enterotoxin is heat-stable, required only a low dose to cause illness, and resistant to typical cooking temperatures. We recommend strict control of enterotoxin production, Staph. aureus source, personal hygiene. Since temperature is considered, the main extrinsic factor influencing the growth of microorganisms in foods, The installation of temperature-controlled systems in fresh markets is one method to inhibit Staph. aureus growth. Due to humans as a Staph. aureus source, food handlers should be qualified as non-Staph. aureus carriers. Furthermore, because the human nasal cavity is a frequent habitat for
Staph. aureus, food handlers must adhere to Standard Operating Procedures (SOPs), including washing hands frequently, not picking and blowing their noses.