Show simple item record

dc.contributor.authorJamphon, Ampornen_US
dc.contributor.authorอำพร แจ่มผลen_US
dc.contributor.authorU.Patanacheep, Anchaneeen_US
dc.contributor.authorอัญชนีย์ อุทัยพัฒนาชีพen_US
dc.contributor.authorMahakarnjanakul, Warapaen_US
dc.contributor.authorวราภา มหากาญจนกุลen_US
dc.contributor.authorLimsuwan, Tasaneeen_US
dc.contributor.authorทัศนีย์ ลิ้มสุวรรณen_US
dc.date.accessioned2016-09-09T08:38:32Z
dc.date.available2016-09-09T08:38:32Z
dc.date.issued2016-09-09
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/2045
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, 10 (1) : 24-36en_US
dc.description.abstractThe objectives were to study microbiological hazard of Khao kluk ka pi for school food service, risk assessment and critical control points (CCP) according to HACCP principles.The production of Khao kluk ka pi had the improper hygienic practice. Thus, TPC counts were found in shallots, coriander and chilli at 1.9×106, 3.2×107 and 5.9×106 cfu/g respectively and found E. coli in chopped coriander more than 1,100 MPN/g. The TPC, S. aureus, C. perfringens, Salmonella and V. parahaemolyticus were not detected in cooked ingredients. The number of TPC in Khao kluk ka pi held at ambient temperature for 0, 2, 4 and 6 hours were founed an increase from 1.2×106 cfu/g to 7.6×106, 1.8×107 and 3.4×108 cfu/g respectively that was as a result of the uncooked ingredients and mixing process. The microbial numbers were increased when this food was held for a long time before serving. The CCP of Khao kluk ka pi production were indicated at the process of washing raw vegetables, cooking process and holding cooked food at room temperature for a long time before serving.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectHazard and Critical Control Pointsen_US
dc.subjectอันตรายและจุดควบคุมวิกฤติen_US
dc.subjectSchool Food Serviceen_US
dc.subjectการบริการอาหารในโรงเรียนen_US
dc.subjectKhao kluk ka pien_US
dc.subjectข้าวคลุกกะปิen_US
dc.titleMicrobiological hazard and critical control points of the school lunch production : khao kluk ka pien_US
dc.title.alternativeอันตรายด้านจุลินทรีย์และจุดควบคุมวิกฤติการผลิตอาหารโรงเรียน : ข้าวคลุกกะปิen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthoragramt@ku.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record