Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/25337
Title: The microbiological quality of ready-to-eat food in Siu Mei and Lo Mei shops in Hong Kong
Authors: Ng, YF
Wong, SL
Cheng, HL
Yu, PHF
Chan, SW
Keywords: Chinese barbecued pork
Escherichia coli
Microbiological quality
Ready-to-eat food
Salmonella spp.
Staphylococcus aureus
Issue Date: 2013
Publisher: Elsevier Sci Ltd
Source: Food control, 2013, v. 34, no. 2, p. 547-553 How to cite?
Journal: Food Control 
Abstract: The safety of ready-to-eat food is an important issue. Improper handling of ready-to-eat food items may result in foodborne outbreaks. In this study, Chinese barbecued pork (Char Siu in Chinese) was selected as the target ready-to-eat food item for a microbial survey. The aim of this study was to evaluate the microbiological quality of Chinese barbecued pork sold in licensed Siu Mei and Lo Mei shops in Hong Kong. A total of 115 samples were collected from supermarkets or wet markets in the 18 districts. They were tested for aerobic plate counts (APC), Escherichia coli and Staphylococcus aureus counts, and the presence of Salmonella spp. for assessing their safety level. Results showed APC ranging from 1.97 to6.84logCFU/g, with a mean of 5.05logCFU/g; E.coli counts ranging from none detected to 3.10logCFU/g, with a mean of 1.78logCFU/g; and S.aureus counts ranging from none detected to1.42logCFU/g, with a mean of 0.15logCFU/g. The mean APC and E.coli counts of samples from supermarkets were found to be significantly lower than those from wet markets (. p<0.05) indicating that supermarkets had better microbiological quality than wet markets. Salmonella spp. were isolated from 39% of the samples analyzed, indicating that cross-contamination was quite a serious problem in Siu Mei and Lo Mei shops in Hong Kong. Based on these results, recommendations such as routine inspections and training of vendors were suggested to improve the microbiological quality of products sold in licensed Siu Mei and Lo Mei shops in Hong Kong so as to minimize risks of foodborne outbreaks.
URI: http://hdl.handle.net/10397/25337
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2013.05.018
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