loo vg iw~imit - thaiscience

2' ~ i ~ ~ u n ~ r ~ u f i ~ ~ ~ n ~ a ~ ~ ~ ~ ~ ~ a : : a i ~ ~ n ~ d w r d a w J~6' -aat i i .~a7ais 20 6'-~adiq rns?i)aiais

uausnd nsvlanui-a v la<ui lu n s h . i i u a : : ~ i \ ~ u n u ~ d a a u w a w u i i y n h a d n r n n ~ l 1 ; w u dY 4 4 d < w 4 * 4

m s d u ~ d a u a a ~ n s k n i i ~ nni)muunnnun~~ua~wu.~~~ill~nwm::uailk7~~ati~d~a7~uia

07M15 'b6~~fi bbud b%hsd0<u (colifonn bacteria) rra:: b ~ ~ b % ~ ~ l ~ ~ h 'ba (Ekchen'cbia cofi) d d ~wg--miiGi iu G ' i w a ~ . ~ rnsawuwauwu ~aa:: i '7rr t~urnm 26 G3ati7;~ wu i7 & i u 7

C-aadiq ua::;i wa'b J 5 6 ' m d i ~ r n s v ~ ~ ~ w u r ~ a ~ . a a a ~ % i n L L F & ~ u ? ~ ~ 2 6'3~1474 LLB::&LL&

urn 2 ~ - a a i i ~ w s - a ~ w u u n i ~ ~ u l n ~ v l a < u ~ r a : ~ a a ~ ~ a ~ ~ ~ u I n l a d2uZ7 walu' 3 6'2atii.l 2

C - - ~ a i i ~ ~ ~ % ~ ~ W U L L U ~ ~ L ~ U ~ ~ ~ ~ O < B J ~ ~ I MPN u7nn-k 240 eja6'~ai7.j 100 GaSSms rraGn

1 r ; i ? a i i ~ w u u u n i ~ : o ~ n ~ v / o < u i d i MPN 4.4 iaiY-mti79 loo Gassrns vG 3 g-aatiw m5-n

I.iwu~aa~aa3r%u TnIa b i j a r n s ? i ) ~ i r r u n ~ r ? u n ' a ~ s n ~ " a ~ + 2 ~ ~ ~ a b ~ u n ~ ~ " s u n ' a ~ s n a 7 ~ i ~ b f i w ~ w

IW~IMIT 18 6'mdiq wurru%at% +r?ua (Bacillus cereus) 5 6 '~ad iq (Taus:: 27.8) naaam3

~ A u u rwafvl3areu (Closbidium pertiingens) 3 6'2adi-~ (Taus:: 16.7) L ~ ~ L ' L I O ~ L ~ E I Tnla 5

C-aadi~ (<ma:: 27.8) ~~a::rrunZr?uT~SrIas'u 14 6'-aatii~ (Taus:: 7 7 . 8 ) ati7.~lsfiwiu msail

'bdwumah rwaai (Sa/monellasp.) LLB:: 8 r~rndaan an$a a a Sua ( StaphyI~~occus aureus)

Thai J Health Res 2 0 ( I ) , 2006

DETECTION FOR DIARRHEAL BACTERIA AND CEEMICAL

CONTAMINATION IN FOOD

Sattaporn Sirotarnarat *

Abstract

For food safety, sixty-two food samples were investigated for diarrhea-bacterial and

chemical contaminations. Twenty samples were tested for chemical contamination such as

borax, sodium hydrosulphite, formalin, salicylic acid and mineral acids. Results showed that

all of these chemicals could not be found in the food samples. Twenty six samples such as

drinking water, juice extract and milk/sugar base drink and crushed ice were tested for

coliform bacteria and Escherichia cofi. It was found that 7 samples of drinking water and 5

samples of juice extract were free from both bacteria while greater than 2 4 0 MPN/100 ml

of coliform bacteria and E. coli were found in 2 samples of drinking water and crushed ice.

Among 3 samples of juice extract, 2 samples were detected for greater than 240 MPN/100

ml of coliform bacteria while detecting 4.4 MPN/100 ml in the remaining sample and no E.

coli was found in those samples. In addition, 18 food samples were also tested for diarrheal

or food poisoning bacteria such as Bacillus cereus, Salmoneffa sp. Staphyfococcus aureus,

C/osbidium perfiingens, E. coli and coliform bacteria. The results showed that 5 samples

(27.8%) contained B. cereus, 3 samples (1 6.7%) for C. perfiingens, 5 samples (27.8%)

for E. coli and 14 samples (77.8%) for coliform bacteria. However, Salmoneffa sp. and

Staphylococcus aureus were not detected in the food samples.

Key words: food safety, diarrheal bacteria, food poisoning bacteria, Escherichia cofi, coliform

bacteria

Department of Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Pathumwan,

Bangkok

*To whom correspondence should be addressed. E-mail: [email protected], Tel. 0 2 2 1 8 8 3 7 7 ,

Fax 0 2254 5195

Original Article

~ 6 ~ i ~ u n ~ 7 F / i MPN Coliforms/100 2a%m5 &.)~w"5I~nii 2.2 L L ~ : : $ O S ~ ~ W U ~ ~ U R ; ~ " S U L O ~ & Y d

~Zfa3 d u lnla (Eschen'chia cof,) 53un\l l;anvhaGb?i n aln15 b8 u Gkt (Staphyfococcus aureus,

Cfostridium perfiingens, ~almonellae)~ aeild5~ml~alni5w'il.r~3~bra::a1w15biluw"a~d*b~i

Listeriosis LLB:: Brucellosis L~~6l.d~ v d , d r:

nisddsr ~nn1na~riinuiw wamai~i~~wa~dun?~aa~lan na::?y.tia26~m=iqnTLM'i

Thai J Health Res 20 (I), 2006

nmaau ~ i a i s ~ ~ ~ d p d ~ ~ a u ~ u a i ~ i s

I I I 1 niuuinnnsuiiugnnnaauaini~dib~il~dwa~a~6ni~~n8nn~~u

16un' tll5ui9Lnnd ai5dana13 (sodium hydrosulphite) Ei15~u51 (salicylic acid) d a h i s u

Aiiunuadaau~:ansn~~i2a5: mua 'o iq l~wa~qonna i l u uaiGujubnwa

nmaaum.rdu~~suuu~w"~~a1uol"a9d~~3nisn~~~a3a3~ui

1. nnilrnuunCi~iu~n~vla3uIuG~arii~di6~u?Z MPN (Most Probable Number) ii 3 $uGIou~~~~~

1.1 Presumptive test W ~ 8 8 ~ ~ i ? 8 d i q i i 10, 1, 0.1 i h f i sm IUOIMI~ lactose

broth (Difco) i iuw 5, 1, 1 naam i ~ C 1 3 7 ~ i ? u n a i 24 i 3 ~ u . r wau-m~8nnsmua:iiia

° 1 ~ Durham tube d Y d

1.2 Confirm test 6 ~ ~ 1 L % ~ ~ I ~ ~ ~ ~ ~ ~ ~ I ~ I ~ ~ ~ M " w ~ u ~ ~ ~ ~ Presumptive test )?fl d

naan a d u a i ~ 1 5 Brillian green lactose bile broth (BGLB, Difco) ~un~fM)l@ 37 'P I L ~ U d n a i 24 &-JI~IW ~lau?nilr~?inn~n~~a::81% 4 i w a n ~ m ~ d i i u k i l i n n i 5 1 ~ MPN muis 5, 1, 1

Maam d

1.3 Complete test i i ~ a a n a 1 ~ 1 5 n I M " ~ a u a n 9 i n Confirm test W(il3OUUU0lMl5 d d 4 2'

Eosin Methylene Blue agar (EMB agar, Difco) Wa~3f IhT[a~~Lnc i l "11~9:~~ metallic sheen

~ ~ a n ; l i i ~ b u b ~ a b % ~ ? b h Tnla (Escherichia co/r') ~:~1n53i l f lu~u62u% IMViC test

2. n s ~ i , ~ i ~ ~ u ~ ~ ~ ~ ~ d d u ~ ~ a u ~ u a i ~ i ~ ~ ; l ~ u a n ~ w ~ a i n ~ n u a : ~ ~ i ~ 2 5 6 7 8 9 10,11,12,13 a i n i f l ' ' ' ' ' '

d d 8 2.1 ~ ~ ~ ~ ~ u ~ ? u I ~ M L ~ u ~ ~ L ~ ~ ~ ~ M ~ ~ ° L u ~ ~ ~ ~ ' I ~ ~ ~ w ~ ~ ~ - I u ~ ~ Total viable plate

count d l ~ 3 ~ U ' 1 0 ~ 1 ~ 7 5 1 0 n?%J aJ l l~a i l i ~ r i ?u 1 0 L41 (Ten-folded serial dilution, 1: 10) Y d &a& ~ n 8 a d n n i l i n L%J LWI::L&I&U?Z pour plate b ! ? a i n i ~ Plate count agar (Difco) Gun

d d' 37 % ~i?unWl 24 &JT?Iu~ ~ L I ~ U ~ U ~ U ~ F ~ ~ ~ U ~ L ~ R V U (30-300 I f l T ~ i ) T~~U~NMI~?UINL%~

ciiaaiwiswGn 1 n:uw"s i 3 a 2 s n ~

2.2 Pre-enrichment ~ I ~ ~ ~ U ' I J ~ I M I ~ M ~ ~ 1 f l ? ~ I ~ w 0 1 ~ 1 5 Brain Heart pld d

Infusion (BHI) broth (Difco) i u d 37 % d u n a i 24 $~~?luq t daI~~~uonnun~o~q~ci l 'uin l u a i n i ~ ~ ~ a . t ~ ~ a a ~ ~ u n i a i u i ~ ~ ~ i ) ? q I 6

Origind Article

d' d' d 2.3 ~ 7 ~ " t l i l i l l ~ ~ ~ 2.2 ~ ~ L W ~ : : L ~ U Q ~ U ~ ~ W ~ T ~ ~ ~ W I : : (selective media) LWD

~ S ~ ~ ) W I L L U ~ ~ L ~ U ~ ; D I S ~ G ~ Q < ~ Q 16~~6 bbu~ai% &.%a (Baciflus cereus) ~~~(ild?hni]nh

o o a (Staphylococcus aureus) Fl a o an3i;uu i w o<d% 6 i ) ~ ( Cfostn'diurn perfiingens) V l a d'

Tu~uaai (Salmonella sp.) rra:: ~aar'tlo"s~~u Tnla (Escherichia cob) r~ugu D ~ M I T L M ~ ~ U

l6~u-i - EMB agar F)5?9M1 E. coli LLar coliform bacteria fhbhiil?cil3 metallic

sheen ~ b u E. coli n'7Inlaiiaauyt8u coliform bacteria 47 ~8auxYauaiiuij~~m i)::IA LruniduSdLLi~auIniZiru ~dansuaun'jaa~nfir n~eo~ i lmn i l?~u~u i i~~u E coli viluib

IMViC test5" d - MacConkey agar (Merck) (i1579MI coliform bacteria ~a:: E cofi ad;

iimiaaanlnal6 waumlniZir7nTaQLuy1O Y - Mannitol salt agar (MSA, Merck) ~7?F)T39Wl Staphylococcus aureus L'tli)

%~f l fk !?~ ln la mannit0116 a$7Qn5sl ~dluu8 phenol red fiil)l%i~nlaii81~ a d?uaq#d

(species) $ulnu~aldlriaiuisn'1dli'7~)7a mannitol i~~da~nlaii3i~lo.ju~u'oua6~u?~rLn~u 6~~7Juuunldu2diiww GnBan~uu?n ~iwAtbuna~a{u 'LGnnasuGia~i'au coagulase

test &IWRU~~I (serum clot) iia(ilQi1~%.4 S. aureus5" 4 4 d - Blood agar (base agar 'LIEN Difco) ~??nT?il~7~1unnlsuna5'7.~ hemolysin

beta-hemolysin bidaulria~;~dai79 alpha-hemolysin i i l l ~ ~ ~ i l i u ~ a ~ u % ~ n i s i i ~ d

hemolysin 16 l6rrt-1' L L U R Q ~ U L L ~ T U U ? ~ Z ~ ~ ' I Q ~ ~ ~ (%~a?ilri?u Staphyfococccs n4a

Streptococcus sp.) 1ar~~unCiiju~~n~uu?n2dr~ui~ ahwdafl6 (Bacillus spp.) ~ I W U

Bacillus sp. Iw'nniZir ~oud o i l t h Bacillus cereus M ° ~ ~ D I E ~ (B.cereus beta- hemolysin) lnu d

iir#aul streak Uua7M15 BHI-egg yolk (5%) agar ~aro11175 MSA U U ~ 37 O V tfhJl?al

24 &IUQ I ~ i l m W i i n ~ f l ~ f l 7 5 1 ~ 1 . j ~ ~ ~ ~ V ~ lecithinase &i)::diW lecithin l~hitt(il.jl?~

n::nau~um~saulnlaQ uar~~olr ir i l~~uumwn MSA uan~i71,9u~do'lun?u B, cereus Y d

(B. thuringiensis ~Su~"tla~~~;?un~u B. cereus i iq~a~l.%a%Q lecithinase l l ~ :1h i l?~u~ d

D I M I T MSA Ld~b&J?n'lJ B. cereus 1 6 G i ~ l Q & . J ~ B. thuxihgiensis d1Q parasporal insecticidal

toxin niuluraaa26 ~ ~ o n f i n ~ ~ 4 G ~ ? n ~ o ~ i ~ ~ I 6 ~ r i u n ' u u G i ~ u n ~ ~ s r u ~ n ~ o u n i ~ B. cereus d'

nazu'nwu B, thuringiensis du~douIutiu ~uaroa . r n'ia~un~da~rnanso~su~iin~~vjuais BT )5,9,10,11,13

d I - Xylose Lysine Deoxycholate agar (XLD agar, BBL) LWil(ilS?ilM7l'lli)

Salmonella sp. u'au863u'lBunsu 16;nlJFlfidu2du~Q'LIuln$u ~ ~ F I ~ L L ~ T N ~ U l ~ a l M 7 - i XLD

agar ij~ima~a?uaGn 16rrd li'7na1'11laa uanlna iia-nsnorijlula#u phenol red

92 Thai J Health Res 20 (I), 2006

Y l f h indicator k a ~ f l I 5 L f h l lysine decarboxylation LLB:: flI51i)n hydrogen sulfide Ltla E. coli

IG&m7aldaa ~ ~ a n l n a prlnsal6 ua::a~dlara~uv?aluTdfil6 ~ a i i k ~ ~ u l " b m j b ~ a : : i 8

m ' i a q ~ d a ~ s ~ n a i l m s n d3u SalmonelJa sp. 1 8 ~ ~ m a ~ a a u a : : l a ~ u l 6 ~ ~ 6 1 u T G ~ ~ a n l m a Eu $nsa Btir4nlaiiouirn8nnii~~azi8nu~~1n~ (filfh ShigelJa sp. i)zlO?nlaiiauin~i%1alu'

i i8n?aii?nd7atJns~na7s ~ws~i1ri lG~~m;7ma~~wun~mua:: la~u) '~ L#~~M~%-~IL~Ju

SalmoneJla sp. i i ldnnaauFia lnu% stab inoculation a d u TSI agar (Difco) i)::li?lil alkaline

slant, acid butt d3u slant ~ ) z ~ ~ L L ~ I I L L ~ E ~ u ' w ~ ~ ) ( ~ ~ ~ ~ L M ' ~ o Q a 7 i ) ~ ~ ~ i 1 ~ ~ ~ 8 6 7 ' l l a ~

hydrogen sulfide5

2.4 Cooked meat medium (Himedia) 1 ~ n 5 3 9 w 7 u u n i l ~ u Clostridium

perfringens ~uM~w~&I~~ IF ( ~ 1 6 3 D U ' 7 ~ ~ 1 7 ~ 7 5 1 n%~Idua1~.115 d?uim5 10 Ga55m5 LII

w~m4urwa~ds7ni)7n~#a2nn"ucil'7uuu i u d 37 "% d u n a i 24 t31uq~'~ Y d

2.4.1 J-II'IID~L~)?~~~ Cooked meat medium ~7~i9%J8cil'3fl?%.~fl5~ D7i)WU

~ # a ~ d < - ~ q n a ~ u u u u RnrS~msuhil i iu & ~ ~ u u ~ u ~ C i l i u u n s u ~ ~ n ~ d ~ ~ i ; 1 ' 1 1 u ~ n 1 ~ ~ n i w a d a 5 d

I6a7i)lqu CJosbidium sp. w:~?I BaciJ/us sp. 8 6 L ~ B ~ J I ~ ~ U ~ I M I ~ Cooked meat medium l'~

2nn'u6iuwi514u~va'3lU'l6iani wl5'ainifla t i l ~ ~ b n ' i ) ? ~ (non-strictly anaerobic condition)

~a:l%a Bacillus ZfGn facultatively anaerobic BacilJus sp. a7~750 li)%Jl6 l6Gklu7n l ~ m d ~ ? ~

l n l a i i ) ~ l u ' l v ~ ~ i ~ a n ~ ~ d i i a ~ n ~ ~ ~ ~ ~ ~ ~ ' 2.4.2 uun~#a~~u idv~c i l ' ~Bau~~n8 1d~dndai)7n cooked meat medium

a d a r k a d 7 s u i 0.1 Galems n t u u a l m s BHI agar (Difco) spread & U U ~ ~ L L ~ ~ I J

a7u~v$uu'l~&3i)7u~w7::~#0 ~~u:u~luan7alu'u'a~n7~lnu1dlu anaerobic jar d1-1557 d cY

anaerobiccult A i ud 3 7 O r f ~914 n a 7 24 i31u.r lh lmlauw l n n u u u 7 G a d nnnau i7 rau

BaciJlus sp. H% C/osbidium sp. (iiju catalase test hfll?? ~~~(rl'ili)~~dil5'i]iln~rf6 3% ~ ~ ( i l l d u u l n l a i j o i i ida~a1n7F(~?n iu ~ ~ a n q i ~ t d u Bacillus sp. f i d ~ d ~ ~ ~ 1 7 f l 7 C I t f h Closbidium

Y d sp. ( ~ ~ ? ~ w ~ J w ~ ~ ~ ~ L ~ ~ " I w ' L L u ~ B ~ ~ I ~ u BaciJlus sP.w% Closbidium sp. ~~L'IIEIW~.~&J u7

streak UUB7Ml5 BHI agar ~1 f I I snnaaq 2 qn qn~d.liud 37 O r f 24 i 3 1 u d u a m w l i m m a

Iu anaerobic jar i2u~nqniuIuamwdiiaini~1d 3 7 i f Iuna3 24 t h ~ ~ ~ d ~ ~ ~ t 1 3 i i ~ 6'1 l s f Q~uamw~ia7mnua: :~ i~~?y~u~n7 w d i a 7 n aan~ i7 l i Ju CJosbidium sp.)

Y 2.4.3 nn8ouillih.J C. perfn'ngens v i a l i ~ n u i l l n a u l streak u u a l v l 5

BHI-egg yolk (5%) agar dud 37 O r f l ~u13a7 24 ~ ~ l u d u a m w l i a ~ m n 1dan"75iV~7q d

~aul%a.f lecithinase v?a alpha-toxin %qs::hu lecithin ~ u ~ ~ ~ ~ n ~ r f t a n c n a u ~ u a i a ~ a u T n ~ a i i d 4 Lflawau3n nnaau lwauu fh fmsa~7q hemolysin 1 ~ 8 7 ~ 1 5 blood agar wuilaT7-a hemolysin

w e w lu$naor::l'~~udauh (double zone) ' iaulnlaii L L ~ R ~ I LQU C pcrfngens LwmaqmFIuunau d y W s b: - a a

~ ~ m w 7 : : ~ n a m 3 w ~ i 7 u u Closbidium 51drfdadh5'7~ double one'^"^

Original Artic!e


d dd d nua6"rjwun 6 LA:BP i7ud 1 ~9 i7ud 4 &a: 1 ~ n l a ~ i/2ui7u 5 ii 2 LR:I.I m3mla.w~ w w d vL d uunCiduInSdaiu na::~sa~aai~Zu I n l a ~inyt i inunn~n:aq u o i e t i i d s i i m ~ u l u ~ a ~ r n 1

L Z d d w w d Y d ns~i)wununCi~';uau%a% muLua~i ) in6 i iu i ) in$~u 2 i%au 5 n 4 ~ n u i i ~ n : a q n s a ~ i ~ i i n

c i i u $ a a n u i i i ~ a i u t 8 u na::iinam::~Ji~wiiin~iua::aim asiinaiudesniiuIuni5~51nn hu$JiluA.d 1 ~ 9 u ~ ~ i i J i l i d u ~ ~ a : : l i S L ~ ~ a ~ n s a ~ d i ulni)liwuuunCi~:ulnGdaiu

ua::~aa~aa5~Zu I n l a udcns?i)wu~~unCir?u~~u%a$a ~ ~ ~ i d a a n E u o i a n i s u 5 I n n

i h n ~ a w u i u au. ?usas 1 6meiiq d a u z i ~ ~ i q u n 2 6-~at i iq i i w a l i ' uu~8u a i - niud

1~a::Tnlril8u d.'ni)inaanlwaois i i u a u 1 1 hat i i .1 LLa::d1lwalu'u~5~a~nLL.liL8ulwn"qdib~~q

u i n n i i 240 oiaii'aaeii;1 100 2aSSms i i w a u 1 3 62aeiiq ~~a::lu 1 1 ~ ~ a t i i ; 3 m s 2 ~ w u ~ a a

~ a a 5 ~ 8 u TnTaGau d d 4 4 dad4 misiqn 3 ~~a( i1~~am~msai ) i i ' aae i i ;1a i~ i~~~aw"ud5~1m~~umn~su~u~~m~~~un Lia::

msaswinundiisiaIsn$aq<aq w'iauuni~<aiaIsnCfiiaini5ua-Ji~8uda (foodborne d d d444

pathogenic bacteria) d L ~ ~ ~ l L ~ ~ $ l 1 ~ ~ ~ ~ l w l 5 ~ ~ ~ ~ ~ ~ " u ~ ~ ~ I N L L ~ ~ w L ~ u ~ ~ " I I ~ ( ~ ~ ~ Q w ~FI'IU d

aiwis n n a a u a i w i s n ~ ~ u n 18 62atiiq w u i i I u a i ~ i s d ~ m ~ u u a m ~ ~ ~ ~ ~ u ~ ~ z m u I c i l " ~ a u ~ n u

l i l6'wiunaius'au i)::Sd5uim~~unCi~~uuin ;a u i n n i i l o 5 InTa idaa iw i5 1 n;uw'ia 1

JaGlms a i w i s ~ w i i d l&ri ~ v u 6 3 a 8 u d i ua:: ~ L & J u ~ n ~ n ~ u i ~ i i a i ~ i ' i 4 i w a n ~ 8 u 2

"LIN%.~ L ~ W U : : ~ ~ ~ ~ ~ ~ ~ I ? " L L B ~ ~ ~ . ; I M G U Q U ~ ~ ~ S ~ ~ ~ ~ ~ ~ I W L ~ ~ U I ~ L . L ~ W L ~ U ~ ~ " W I ~ 6 2 a u ' l ~

& a i h 1 ~ a u ' i c m s ~ ~ r i u d i u i f ~ ~ 8 a d i j Z 3 m 1 8 a l i ~ i ) i ~ ~ a u h ~ ~ 1 ~ a ~ L d u a u u NA ~ r n z l i i j 2.4' 2 ~ % a % ~ l ~ a i m s 6 i ~ w i : : a ~ ( i ) ~ ~ ~ ~ d w u ~ 9 u ~ a a Baciffus sp. L f i f . I t a i j m G ~ 2 ~ ~ blood agar LLa:

L$aa iu i snah~ beta-hemolysin h~ ~ u i ~ i ~ i u i i ~ w ~ m J i a ~ ~ a i i ) ~ ~ a i ~ ~ w y n w ' i a ~ m ~ ~ u

iBu 3qaiu15niu&nunfi~';uda~l~~ udliu'u:q Baci//us sp. idaqsinas' iqadai $in75 2 d n n a a r d a h u n i . r t w i : : ~ a ~ ~ u a i ~ i s ~ ~ u y s ~ (enrichment medium, BHI broth) o i n t w ~ i u i

~ ~ i ~ ~ $ a ~ ~ a i w i s d ~ n a i u ~ i ~ w i : : (selective media) d s i n ~ i i ~ u ~ ~ u n C i ~ ? u ~ n S ~ a ~ u 14

~Yaaeiiq (;ma:: 7 7 . 8 ) raa~aa%f!u I n l a 5 6aati iq (%ma:: 2 7 . 8 ) LLU%R% $L:u~ 5

Gaati1.j (s'aua:: 27.8) ~~a::naaam5~iiuu L W ~ W ~ I L ~ ) ~ 3 4'meiiq (<BUR:: 1 6 . 7 ) l u a i w i s d c:

Cooked Meat medium uani)inwunaaam~liiuu11$au"~ms2~wu a~msdTmnanKa zf;l~du d'd c:

uuni%%ansuuan ad<iwtau i i a q h t f l u n u L ~ ~ ~ U ~ L ~ ~ ~ ~ ~ % ~ ~ ~ ' D ~ ~ < ' I . J M ' ~ D D I M I ~ ~ ~ ~

Original Article


d B. cereus tta:: Bacillus sp. ~ ( i l 5 2 Q ~ ~ i l 7 ~ 1 5 ~ $ ~ ~ ~ ~ G i ~ ~ ~ G i ~ l G i . J a5.J beta- hemolysin

Or~ginal Article

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MPN u7nn i i 240 daGiaari~.s 100 Sa55m~ u d l i w u ~ a a ~ a a ' s ~ h Tnla h h i d a a ( i l n " u n i 7 d d ~~sssnun'na-~ud;mn~Gw'a~ ~ ~ i u ~ ~ n i u e r a u 2 &ari74 W U L L U R C ~ L ~ U T R ~ ~ ~ % J

iin'~ MPN u ~ n n i i 240 d~~2ilf.ii\lrd; 100 Ba55m~ L L ~ : ~ T ~ W U L ~ B L ~ ~ ~ L . C ~ ~ U TnIa i):ljiu~$

i-1lu'daa(iln"u2un75~5bnn ~ ~ ~ R a ' ~ ~ n " u d ~ ~ ~ n 1 5 ~ ~ 1 ~ ~ ~ a n 5 i f l ~ i ~ i 7 80 rdaf~8u6eroqni5 dcr

t i s l s n +a 1 ~ .u 3 aa~n75miu1ud5:~~flrii~~w'0~u7~fim~lnn75~u1j7nun75du~$a~~#an'a

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e 4 c r c r d d w c r d Y w I n I a ~ d a s ~ i n ~ ~ u m ~ ~ ~ u ~ n ~ ~ a ~ u L L ~ Z L D B ~ ~ ~ L ~ U TmIa L ~ ~ ~ L ~ n ~ L ~ ~ n l d ~ ( i l ' t l ~ ' t l a ( i l J' Fluiinam:d~aaqi?lu hm~?;3wu~;a~~i7 f iuhau '7 .~61 uamd7iim.rdu~dsuilinqili)i5::

aawu~"stYma' d\r~~~~d~6i~~iil~n~~du~~au~~unCi~~udn'a~~nn'a~i~.jd~~wi~::uimo~ii)in

~ 7 i l ~ ~ ~ ~ l M 7 5 ' 1 1 ~ 9 ~ ~ ~ ~ ~ : ~ ~ < 6 2 ~

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