Microbial Contamination in Processed Fruits of The Community Products Nongkhai Province
Keywords:
Microbial contamination, Processed fruits, The community productsAbstract
This cross-sectional descriptive study aimed to study the microbial contamination in the processed fruits of community products of Nongkhai province. The 381 samples were 4 processed fruits as describe dried fruits paste, sweet fermented fruits, crispy fried fruits and dried banana, collection data in November 1 to December 31, 2016. Which comprises of examining the contamination of Escherichia coli (E.coli) using the most probable number method, investigating the contamination of Staphylococcus aureus (S.aureus) and fungi using the Bacteriological Analytical Manual. The analysis utilize descriptive statistic analyze frequency and percentage. The study results revealed that contaminated of E.coli < 3 MPN/g. First time, second time, third time in candied fruits, sweet fermented fruits and dried banana all of them as 100.0 %, contaminated of S.aureus > 10 CFU/g. First time, third time in sweet fermented tamarind as 100.0 % and first time, second time, third time in dried taro root as 75.0 %, contaminated of Fungi > 1000 CFU/g. First time, second time, third time in dried banana, dried flat banana and sweet fermented tamarind and first time, third time in jack fruit yam and third time pineapple candied as 100.0 % respectively.
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