Aung Kyaw Thu, Lo Jerilyn Ann Chen Ying, Chau Man Ling, Kang Joanne Su Lin, Yap Hooi Ming, Gutiérrez Ramona Alikiiteaga, Yuk Hyun-Gyun, Ng Lee Ching
Southeast Asian J Trop Med Public Health. 2016 Nov;47(6):1231-45.
We conducted a microbiological assessment of Indian Rojak, a popular deep fried food in Singapore to evaluate its overall microbial quality, assess the effectiveness of reheating and identify key food items that could contribute to the microbial load of the dish. In 2009, an outbreak of foodborne illness associated with this food led to 154 reported cases of acute gastroenteritis, 48 were hospitalized and 2 died. Vibrio parahaemolyticus was isolated from the patients. We evaluated 455 Indian Rojak ingredients from 35 stalls; no Salmonella spp, Vibrio cholerae/parahaemolyticus or Escherichia coli O157:H7 were recovered from the studied samples. The reheating by the food handlers significantly reduced the overall median Standard Plate Count (SPC) of food from 4.5 to 2.7 log colony forming units (CFU)/g (p<0.05). The cooked ingredients with the highest microbial loads were tofu and fish cake, with those purchased from wet markets having significantly higher bacterial loads than those purchased from supermarkets (p<0.05). The Rojak gravy had the lowest median bacterial load (1.9 log CFU/g). Raw, ready-to-eat vegetables, namely green chillis, cucumbers and onions had higher levels ranging from 5.9 to 6.1 log CFU/g. Contamination with E. coli, Staphylococcus aureus, and Bacillus cereus was seen with some of the ready-to-eat raw vegetables. Repeated education of food handlers with emphasis on good hygiene practices should be conducted to reduce the risk of foodborne illnesses.
我们对印度罗惹（一种在新加坡很受欢迎的油炸食品）进行了微生物学评估，以评估其整体微生物质量，评估重新加热的效果，并确定可能导致该菜肴微生物负荷的关键食品项目。2009年，与这种食品相关的食源性疾病暴发导致报告了154例急性肠胃炎病例，48人住院，2人死亡。从患者身上分离出了副溶血性弧菌。我们评估了来自35个摊位的455种印度罗惹食材；在所研究的样本中未检出沙门氏菌、霍乱弧菌/副溶血性弧菌或大肠杆菌O157:H7。食品处理人员重新加热后，食品的总体标准平板计数（SPC）中位数从4.5显著降至2.7 log菌落形成单位（CFU）/克（p<0.05）。微生物负荷最高的熟食材是豆腐和鱼饼，从湿货市场购买的这些食材的细菌负荷明显高于从超市购买的（p<0.05）。罗惹卤汁的细菌负荷中位数最低（1.9 log CFU/克）。即食生蔬菜，如青椒、黄瓜和洋葱，细菌水平较高，范围在5.9至6.1 log CFU/克之间。一些即食生蔬菜被检测出受到大肠杆菌、金黄色葡萄球菌和蜡样芽孢杆菌的污染。应反复对食品处理人员进行教育，强调良好的卫生习惯，以降低食源性疾病的风险。
