English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This research was aim to analyzed the detection and enumeration of the dangerous food borne pathogens in cooked food that causes food poisoning and infectious diseases from the restaurants surround area of King Mongkut’s University of Technology North Bangkok, Bangkok, THAILAND. Pot-stewed pork (Palow-Moo;PL) and Fried basil pork (Kapraw-Moo;PK) from five restaurants were collected and analyzed for food borne pathogens. The Analysis of bacterial contamination in that food by used to the methodology of Microbiology and diagnosis bacteria by Biochemistry methodology. The result were indicated that the cooked food from five restaurants contaminated with bacteria caused the risk of gastrointestinal disease as follows : PL dishes the microorganisms were founded between 1×10 5  to 3×10 8  colony/gram, MPN values in the ranges of  Escherichia coli  were infected &lt; 3 to 64 and MPN values of  Staphylococcus aureus  &lt; 3 to 43. There were founded  Salmonella  spp. 5 samples,  Pseudomonas aeruginosa  4 samples,  Shigella  spp. 4 samples,  Bacillus cereus  2 samples,  Proteus spp . 2 sample and  Micrococcus  spp. 1 sample. In the PK dished, the total number of bacteria were founded between 5×10 3  to 2×10 8 colony/gram, MPN values in the range of  E.coli  and  S.aureus  were infected &lt; 3 to 39 and &lt; 3 to 28. The results showed that the cooked food from five restaurants are contaminated with bacterial caused food poisoning and the risk of gastrointestinal diarrhea at the different levels.

Detection and enumeration of the dangerous food borne pathogens in cooked food that causes food poisoning and infectious diseases