PREVALENCE OF PATHOGENIC ORGANISMS IN MEAT SAMPLES OF ONGKHARAK NAKHONNAYOK THAILAND

Globally, foodborne pathogens are the origin of diseases and deaths. To prevent the foodborne pathogens billions of dollars spending. Coliforms level, psychrotrophs mesophiles, E. coli, and Staphylococcus aureus, are routinely assessed to determine microbial safety, sanitation conditions, improper hygiene in poultry carcasses. Thai-population consumes more broiler meat due to its availability and eases to cook, although it could be potential to contaminate with wide varieties of microorganisms. Salmonella, Escherichia coli, Staphylococcus aureus, Campylobacter, and Listeria are the most common food born pathogenic microorganisms. Presence of pathogenic microorganisms in meat could be harmful to human and potential to cause food spoilage. Hence, this can be used as indicator organisms to detect the pathogenicity of food, especially in meat and meat products. Therefore, this study aimed to investigate the prevalence of pathogenic microorganisms, which causes food poisoning in broiler meat as well as discusses concerning public health importance. The findings of this study suggest that the consumption of cross-contaminated meat with pathogenic organisms may pose a serious threat to local consumers. E. coli and Salmonella was observed at higher prevalences in chicken meat samples collected from raw meat sellers of the study area. The results of the study provided concrete evidence on zoonotic transmission of the pathogenic organisms to human.