Microbial Changes in Ready-to-use Packaged Food from Supermarkets and Self-prepared during Storage at 6-9℃
Shu-Jen Wang* and Jiau-Hau Chen
Chia Nan College of Pharmacy and Science, 60, Al-Jen Rd., Section 1, Pau-An, Jen-Teh Hsiang, Tainan Hsien, Taiwan, R.O.C.
ABSTRACT
Ready-to-use packaged food sampled from supermarkets was stored at 6-9℃ for 0 (fresh), 2 or 4 days. Meat , sea food, fish and vegetables purchased from traditional markets were prepared for use packaged food and well wrapped with PS/PVC film, under the same storage conditions as above. The total aerobic plate counts of all samples increased during storage for 4 days. Coliforms were detected in all samples whereas Salmonella spp. and Staphylococcus aureus were detected in some foods such as fish, meat and sea food. Staphylococcal enterotoxin types found in ready-to-use packaged food from the supermarket and self-prepared foods are different, but types A, B were common types. The microbial changes were similar in different preparation methods (one is "cut then wash" ,the other is "wash then cut").
Key words: ready- to- use packaged food, enterotoxin, microbial quality.