Publication:
Bacterial Contamination in Raw Shucked Oysters in Shucking Houses and Retail Shops in Chon Buri Province,Thailand

dc.contributor.authorChaweewun Intarakulen_US
dc.contributor.authorSuwanna Panutrakulen_US
dc.contributor.authorSirichom Thungkaoen_US
dc.contributor.authorฉวีวรรณ อินทรกุลen_US
dc.contributor.authorสุวรรณา ภาณุตระกูลen_US
dc.contributor.authorศิริโฉม ทุ่มเก้าen_US
dc.contributor.otherBurapha University. Faculty of Public Healthen_US
dc.contributor.otherBurapha University. Faculty of Science. Department of Aquatic Scienceen_US
dc.contributor.otherBurapha University. Faculty of Science. Department of Microbiologyen_US
dc.contributor.otherMahidol University. Faculty of Science. Toxicology and Management of Chemicalsen_US
dc.date.accessioned2022-07-20T01:59:54Z
dc.date.available2022-07-20T01:59:54Z
dc.date.created2022-07-20
dc.date.issued2011
dc.description.abstractOysters may be cross-contaminated with bacteria from an unsanitary shucking process and sale. Hence the aims of this study were to compare bacterial contamination in samples of shucked oysters from aseptic shucking, in shucking houses, and in retail shops in Chon Buri Province, and to investigate bacterial contamination in samples from surface areas of equipment, the fresh water used in the shucking process, and oysters processed for sale. Analysis of variance was performed after a logarithmic transformation of bacterial counts was conducted. The results revealed that counts of total bacteria, Staphylococcus aureus, and fecal coliforms in aseptically shucked oysters, were significantly lower than those same measurements in freshly-shucked oysters (p < 0.01, = 0.01, < 0.01, respectively) and in packed-shucked oysters (p < 0.01, < 0.01, < 0.01, respectively). About 90-100% of the shucking equipment was contaminated with total bacterial counts higher than acceptable limits, both before and during use. Fresh water exceeded the standards for total bacteria and coliforms in all samples, both before and after washing. The 40% of unwashed and 50% of washed shucked oysters exceeded the standard for total bacteria. The results indicated that bacterial contamination in these samples may be a consequence of unsanitary cleaning, storage, and handling of equipment and fresh water, including improper temperature controls during oyster processing and sale.en_US
dc.identifier.citationJournal of Public Health. Vol. 41, No. 2 (May-August 2011), 184-198en_US
dc.identifier.issn2697-584X (Print)
dc.identifier.issn2697-5866 (Online)
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/72185
dc.language.isoengen_US
dc.rightsMahidol University
dc.rights.holderFaculty of Public Health Burapha University
dc.rights.holderDepartment of Aquatic Science Faculty of Science Burapha University
dc.rights.holderDepartment of Microbiology Faculty of Science Burapha University
dc.rights.holderToxicology and Management of Chemicals Faculty of Science MahidolUniversity
dc.subjectBacterial contaminationen_US
dc.subjectOysteren_US
dc.subjectFood safetyen_US
dc.subjectการปนเปื้อนแบคทีเรียen_US
dc.subjectหอยนางรมen_US
dc.subjectความปลอดภัยอาหารen_US
dc.titleBacterial Contamination in Raw Shucked Oysters in Shucking Houses and Retail Shops in Chon Buri Province,Thailanden_US
dc.title.alternativeการปนเปื้อนแบคทีเรียในหอยนางรมที่แกะในร้านค้าที่แกะหอยนางรมและหอยนางรมในร้านค้าปลีกในจังหวัดชลบุรี ประเทศไทยen_US
dc.typeArticleen_US
dspace.entity.typePublication
mods.location.urlhttps://he02.tci-thaijo.org/index.php/jph/article/view/8380/7121

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