Microbiological Quality Inspections of Ready-to-Eat Foods Sold at the Railway Market Khao Rup Chang Subdistrict, Mueang District, Songkhla Province

Abstract

Ready-to-eat foods are widely chosen by consumers because they are convenient, quick to obtain, and relatively inexpensive. Despite these advantages, foods sold in community markets may be vulnerable to microbial contamination that can compromise consumer health. This study aimed to evaluate the microbiological quality of ready-to-eat foods sold in the Khao Rup Chang community market, Mueang District, Songkhla Province, and to compare the findings with the microbiological standards established by the Department of Medical Sciences, Thailand. A total of thirty-six samples representing three food categories—curries, salads (yam), and fried items—were collected. All samples were examined using standard analytical methods, including aerobic plate counts, Most Probable Number (MPN) analysis for coliforms and Escherichia coli, and pathogen detection for Staphylococcus aureus and Salmonella spp. The results showed that aerobic counts ranged from <2.00 to 9.40 log CFU/g, coliform levels from 0.18 to 2.32 log MPN/g, E. coli from 0.18 to 1.18 log MPN/g, and S. aureus from <2.00 to 4.94 log CFU/g. The proportions of samples meeting the respective standards were 61.10%, 75.00%, 63.90%, and 86.10%. When classified by food type, curry dishes demonstrated the best microbiological quality. In contrast, some salad and fried items—specifically cucumber salad, fried insects, and fried red sausages—exceeded the acceptable limits for aerobic counts, coliforms, E. coli, and S. aureus. Salmonella spp. were absent in all samples except for fried insects, in which contamination was confirmed. The findings of this study provide fundamental evidence to support the development of food quality control and sanitation measures in community markets, aiming to reduce the risk of microbial contamination in ready-to-eat foods.