Coliform Bacteria Examination in Ready to Eat Food at Rambhai Barni Rajabhat University

Abstract

         Coliform bacteria in ready to eat food were investigated at cafeteria of Rambhai Barni Rajabhat University (building 35 and canteen nearby female dormitory). The assortment of food inspection into three groups according to the duration of the heat, as the following: 1) soup or curry, 2) fried food and 3) spicy salad or chili dip. The samples were collected 2 times, each two weeks apart, between 11.00 am to 12.00 am. Totally 30 samples were examined the coliform bacteria contamination using SI-2 test kit and most probable number (MPN) method. The result revealed that all groups of sample were contaminated with 100% of coliform bacteria. SI-2 test kit showed highly contamination (++) with 96.67% and low level contamination (+) with 3.33%. For MPN method, the microbial quality in ready to eat food based on the specified food standard by mean of bacterial indices of Medical Science Department, Ministry of Public Health (1993). All group of samples considered within standard based on coliform bacteria and fecal coliform bacteria indicated 23.33% and 16.67% respectively, besides of food considered under the standard indicated 76.67% and 83.33% respectively. Finally, the experiment indicated that spicy salad or chili dip found highly contamination of coliform bacteria, followed by group of fried food and soup or curry, respectively.