Bacillus cereus contamination in Thai sweet cereal bar of community products in Kamphaeng Phet Province

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Published: Dec 18, 2022
Keywords:
Bacillus cereus Thai Sweet Cereal Bars Contamination Community products

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Nipatcharaporn Sapapporn
Biology, faculty of Science and Technology, KamphaengPhet Rajabhat University, 62000
Pratya Chaumphol
Biology, faculty of Science and Technology, KamphaengPhet Rajabhat University, 62000

Abstract

Krayasart is a community product that the general public buys as a souvenir of Kamphaeng Phet Province. The purpose of this research aims to analyze Bacillus cereus (B. cereus) in Krayasart products by the Standard Plate Count method using the standard of the Bacteriological Analytical Manual (BAM) from 7 September to 10 November 2019. To determine the bacterial contamination, seven brands of Krayasart products were randomly examined six times in a total of 42 samples. The results showed that the average amount of bacteria contamination in the samples examined was 5 – 10 CFU/g (9.52%). All isolates were tested for biochemical properties. 4-1-3(2) isolates were randomly collected and investigated the 16s rRNA nucleotide sequence analysis to confirm the name in which it was found to be a subtype of B. cereus. From all results, Krayasart could be considered at low risk of diarrhea or vomiting caused by toxins generated from B. cereus to consumers and passed standards for pathogenic microorganisms in food. Notification of the Ministry of Public Health (No. 416) B.E. 2563 stipulates that ready-to-eat foods with free water content (aW) < 0.85 containing cereals or beans in which the level of B. cereus contamination shall not be more than 1,000 CFU/g.

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How to Cite
Sapapporn, N., & Chaumphol, P. (2022). Bacillus cereus contamination in Thai sweet cereal bar of community products in Kamphaeng Phet Province. YRU Journal of Science and Technology, 7(3), 66–73. retrieved from https://li01.tci-thaijo.org/index.php/yru_jst/article/view/256144
Issue
Vol. 7 No. 3 (2022): September-December
Section
Research Article
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น

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