Abstract—Safety of food consumption especially pork product is important for consumer in Thailand. This study aims to estimate the pathogenic ability of Salmonella Enteritidis and Salmonella Kentucky isolated from pork products by evaluation heat resistance and survival of these bacteria when exposed to simulated gastrointestinal system. D-value at 50ºC of S. Enteritidis and S. Kentucky were 30.49 and 21.55 min, respectively. D55 of these 2 strains were decreased to 6.49 and 8.22 min, respectively. While D60 were 2.79 and 2.62 min, respectively. To evaluate the survival of these bacteria in simulated gastrointestinal system, S. Enteritidis and S. Kentucky were exposed to the acid broth system (pH 2.0) and the simulated small intestinal system (bile broth system, pH 6.5). After 110 min of incubation time in acid broth system, the survival rates of S. Enteritidis and S. Kentucky were 80.29% and 82.11%, respectively. Furthermore, the survival rate of S. Enteritidis and S. Kentucky in bile broth system demonstrated that these bacteria were able to resist in the simulated small intestinal system (pH 6.5) due to they showed high survival rate as 86.72% and 102.51%, respectively. As these results, if these bacteria contaminate in food products, it will increase the risk of foodborne disease to consumer. To prevent the risk from Salmonella spp. in these products, the food safety during handling and the appropriate thermal process for these products should be concerned.

Index Terms—salmonella Enteritidis, salmonella Kentucky, heat resistance, simulated gastrointestinal system, food safety

Cite:  Chuenjit Chancharoonpong, "Pathogenic Ability of Salmonella spp. Isolated from Pork Products Retailed in Sakon Nakhon Province, Thailand," Journal of Advanced Agricultural Technologies, Vol. 4, No. 3, pp. 245-248, September 2017. Doi: 10.18178/joaat.4.3.245-248