Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/73305
Title: Contaminated Bacillus cereus in Lao and Thai fermented soybean “Tua Nao”
Authors: Inatsu, Yasuhiro
Chotiko, Arranee
Ananchaipattan, Chiraporn
Keywords: Food poisoning
RAPD-PCR
Issue Date: 2020
Series/Report no.: JARQ;Vol. 54, No. 01 .- P.47-51
Abstract: Fermented soybeans without salt (“Tua Nao”) are commonly produced and consumed in northern areas of Lao PDR and Thailand. Contamination of pathogenic Bacillus (B.) cereus during its production may cause toxic food poisoning. To evaluate the practical risk, we purchased 10 Lao and 23 Thai Tua Nao products from local markets in the northern areas of both countries, and then confirmed B, cereus contamination. Nine (90%) of the 10 Lao samples and 18 (78%) of the 23 Thai samples contained B, cereus. Two of the Thai isolates produced diarrheal entcrotoxin confirmed by a reversed passive latex agglutination test (an immunological method). Emetic toxin coding gene (ers) was detected from two Lao isolates by the PCR method. These five (potential) toxin-producing B, cereus strains exhibited different random amplified polymorphic DNA (RAPD)-PCR patterns. Improvement of general hygiene control and the use of starter culture arc considered necessary to prevent foodborne illnesses caused by B, cereus in fermented soybean produced in these countries.
URI: https://dspace.ctu.edu.vn/jspui/handle/123456789/73305
ISSN: 0021-3551
Appears in Collections:Japan Agricultural research quarterly

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