Foodborne pathogens in fermented fish purchased in Selaphum, Roi Et

Fermented fish is a favorite traditional food in North-East of Thailand that prepare using many kinds of fish. Various pathogens are survived during the fermentation causing the diarrhea. The aim of this research was to isolate foodborne pathogens including Staphylococcus aureus, Vibrio cholerae, and Escherichia coli from Pla-ra and Jaew bong using selective and differential media-based method and multiple polymerase chain reaction (mPCR). Twenty samples of Pla-ra and five samples of Jaew bong were randomly purchased from local market located in Selaphum, Roi Et, Thailand. Foodborne pathogens were isolated using selective and differential media. The cell structure, gene amplification and Gram staining were characterized for confirmation. The results indicated that Pla-ra and Jaew bong sample were contaminated with Vibrio cholerae, Staphylococcus aureus and Escherichia coli, respectively. The predominant foodborne pathogens isolated form Pla-ra and Jaew bong was S. aureus.