e-magazine - page 32

Food Focus Thailand
AUGUST 2013 32
Microbiological Quality
Control and Food Safety
SPECIAL
FOCUS
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เอื้อเฟ อขอมูลโดย: ภาควิชาอุตสาหกรรมเกษตร
คณะเกษตรศาสตร ทรัพยา กรธรรมชาติและสิ่ งแวดลอม มหาวิทยาลัย นเรศวร
ู ุ
The information courtesy by: Department of Agro- Industry,
Faculty of Agriculture Natural Resources and Envir onment, Naresuan University
Method for analyzing microbiological quality and level of contamination from production
condition, i.e. method for analyzing quantity of microbes in food raw material that pass through
production process or in production condition is the method used in food factories for quality
control laboratory, including laboratory relating to food sanitation and hygiene. The mention
method can analyze microbial quantity and type both in raw material and food sample from
production line, and in the finished product such as analysis of total plate count, survival of
microbes, level of microbe used as index and level or survival of certain pathogen. For the
environment of food production, microbiological quality in the air, level of contamination of
microbe on the surface, or quality of microbe of water used in production can be analyzed.
การควบคุมคุ ณภาพทางจุลินทรีย และความปลอดภัยของอาหาร