Vongpasith CHANTHAKOUN/ Souphanouvong Journal 2 (2016) 53-61; ISSN 2521-0653 53

ຘຶກຘາບານາຌຎບຈແຑ຿ຈງກາຌຆບກນາຘໃ ຄຎ຺ຌຽຎບຌເຌບານາຌ຋
ໄ ໃ ຉະນົາຈ຾ຂທຄນົທຄຑະຍາຄ
຾ຖະ ນ຺ທຑັຌ
1
ທ຺ຄຎະຘິຈ ຅ັຌ຋ະ຃ູຌ , ຘຸ ຈ຋ະຌູ ຓະຌ຿ຆຈ ຾ຖະ ທິຖະແຆ ຍັຌຈາທ຺ຄ
ຑາກທິຆາທິ຋ະງາຘາຈ ຾ຖະ ຽຉັກ຿ຌ຿ຖຆບານາຌ, ຃ະຌະກະຽຘຈຘາຈ ຾ຖະ ຆັຍຑະງາກບຌຎໃາແຓ,ໄ
ຓະນາທິ຋ະງາແຖຘຸ ຑາຌຸທຄ຺ , ນົທຄຑະຍາຄ, ຖາທ.
ຍ຺ຈ຃ັຈນງ ໄ

ກາຌຘຶກຘາບານາຌຎບຈແຑ຿ຈງກາຌຆບກນາຘໃ ຄຎ຺ ຌຽຎບຌເຌບານາຌ຋

ໄ ໃ ຉະນົາຈ຾ຂທຄນົທຄຑະຍາຄ຾ຖະນ຺ທຑັຌຓ
຅ຸຈຎະຘ຺ຄຽຑໃ ບທິຽ຃າະນາກາຌຎ຺ ຌຽຎໄບຌເຌບານາຌ຿ຈງກາຌຆບກນາຒຓາຖິຌ (formalin), ຘາຌກັຌຖາ (salicylic
ໄ
acid), ຍ຾ຕັກ (borax), ຘາຌຉ຺ກ຃ໄາຄ຅າກດາຂໄາ຾ຓຄແຓ ໄ, ຽຆບE.coli, ຾ຖະ Salmonella. ເຌບານາຌຎະຽຑຈ຋ໃ ຾ຉກ
ໄ ຾ຖະ ຽ຃ໃ ບຄຎໃາຂບຄຈ຺ຄ) ເຌຉະນົາຈຽຓບຄ
ຉໃ າຄກັຌ (ຉ຺ທດໃາຄ: ຏະຖິຈຉະຑັຌຘັຈ, ຏະຖິຈຉະຑັຌຑຈ, ຏະຖິຈຉະຑັຌຘັຈຌາ,
ທຼຄແຆ (຾ຂທຄນ຺ທຑັຌ), ຉະນົາຈຽຓບຄນົທຄຑະຍາຄ ຾ຖະ ຽຓບຄຎາກ຾ຆຄ (຾ຂທຄນົທຄຑະຍາຄ). ຅າຌທຌຉ຺ທດໃາຄ຋ັຄໝ຺ຈ
຋ໃ ຘຸໃ ຓຓາ຾ຓໃ ຌ 407 ຉ຺ທດໃາຄ ຽຑໃ ບຓາທິຽ຃າະກາຌຉ຺ກ຃ໄາຄ຋າຄຽ຃ຓ4 ກຸໃ ຓ຾ຖະກາຌຎ຺ ຌຽຎບຌຂບຄຽຆ
ໄ ໄ ຖຌ
ບ຅ຸ ິ ຆ 2 ກຸໃ ຓເຌ
ນໄບຄທິແ຅຿ຈງກາຌຌາເຆໄທິ຋ຉາຓຓາຈຉະຊາຌ.
ໄ ໄ
າຑ຺ຍທໃາຍັຌຈາຉ຺ທດໃາຄ຅າກຏະຖິຈຉະຑັຌຘັຈ,ຏະຖິຈຉະຑັຌຘັຈຌາ຾ຖະຽ຃
ຏ຺ຌກາຌ຃຺ຌ຃ທໄ ໃ ບຄຎໃາຂບຄຈ຺ຄ຅າກຉະນົາຈ
ໄ
ຽຓບຄທຼຄແຆ຾ຓໃ ຌຓກາຌຎ຺ ຌຽຎບຌຂບຄformalin (6.45%), ຘາຌຉ຺ກ຃ໄາຄ຅າກດາຂໄາ຾ຓຄແຓ ໄ (24%), E.coli (12.9%)
ໄ ໄ
຾ຖະຽຆບ Salmonella (80.65%). ຉະນົາຈຽຓບຄນົທຄຑະຍາຄ຾ຂທຄນົທຄຑະຍາຄຑ຺ຍຽຆບSalmonella 30.77% ຘາຌ
ຉ຺ກ຃ໄາຄ຅າກດາຂໄາ຾ຓຄແຓ ໄ66.67% (ຘໃທຌເນງໃ ຾ຓໃ ຌດູໃ ຌາຑຈຏັກ). E.coli ຑ຺ຍ7.69%.ເຌຉະນົາຈຽຓບຄຎາກ຾ຆຄຑ຺ຍ
ໄ
ຽຆບSalmonellaຑ຺ ຍ 33.33% (ເຌຏະຖິຈຉະຑັຌຘັຈຌາ຾ຖະຽ຃ໄ ໃ ບຄຎໃາຂບຄຈ຺ຄ), ຽຆບ
ໄ E.coli ຾ຓໃ ຌຑ຺ຍ 4.76% (ຑ຺ຍເຌ
ຏະຖິຈຉະຑັຌ຅າກຘັຈ), ຘໃທຌຘາຌຉ຺ກ຃ໄາຄດາຎາຍຘັຈຉູ ຑຈຑ຺ຍ 66.67%(ຑ຺ຍເຌຑຈຏັກ).
ຏ຺ຌແຈໄປັຍຌ ໄ ແຈໄຆຍບກທ
ໄ ໄ
ໃ າ຃ຸ ຌຌະຑາຍຘະຍຼຄບານາຌ ຾ຖະ ກາຌ຃ທຍ຃ຸ ຓຘຸ ກຂະບາຌາແຓ຃ທຌ຅ະແຈໄປັຍກາຌຽຂັຓ
ໄ
ຄທຈນົາງຂຶຌ຿ຈງຘະຽຑາະ຾ຓໃ ຌ຅ະຉໄບຄຓກາຌກທຈກາບານາຌກໃ ບຌ຅ະ຾ຎປູ ຍເຌປໄາຌບານາຌ, ຽປບຌຑັກ຾ຖະ຿ປຄ຾ປຓ.
ໄ ຖິ຿ຑກກໃ ຼທກັຍບານາຌ຋ໃ ຓ຃ທາຓຘໃຼຄ຾ຖະບາຈກໃ ເນໄຽກຈຽຎັ ຌຑິຈຉໃ ປໃາຄກາງຂບຄຏູ ຖ
ກາຌຎູ ກ຅ິຈຘາຌຶກຎະຆາຆ຺ຌຏູ ຍ ໄ ຖິ
຿ຑກບານາຌ, ບານາຌ຃ທຌຽປັຈເນໄຘຸກ. ຑໄບຓຌັຌຏູ ໄ ໃ ປັຍຏິຈຆບຍທຼກຄາຌຌ຃ທຌຓ
ໄ ຋ ໄ ຃ທາຓປູ ຽໄ ຑໃ ບເນໄ຃າ຾ຌະຌາ຾ກໃ ຏູ ໄ
ໄ
ຏະຖິຈບານາຌຘ຺ຈ ຽຎັ ຌຉ຺ຌ຾ຓໃ ຌຆາທກະຘິກບຌກໃ ຼທກັຍທິ຋ກາຌຌາເຆໄຘາຌຽ຃຋ດໃາຄຊກຉໄບຄ຾ຖະ຃ທຌຓກາຌຉິຈຉາຓ
ກທຈກາກາຌຏະຖິຈຂບຄຆາທກະຘິກບຌດໃາຄເກ ໄຆິຈ຾ຖະດໃາຄຉໃ ຽຌໃ ບຄ.
ໄ
຃າຘາ຃ັຌ: ບານາຌຎບຈແຑ, ຘາຌຽ຃ຓ, ຘາຌຉ຺ກ຃ໄາຄ, ຽຆບ຾ຍັ
ກ຋ຽຕັງ, ຏະຖິຈຉະຑັຌບານາຌ

Study on Food Safety by Detection of Contamination in Food of the Market

at LuangPrabang and Houaphan Province
Vongpasith CHANTHAKOUN*, Soutthanou MANYSOAT and Viraxay BANDAVONG
Department of Food Science and Technology, Faculty of Agriculture and Forest Resource,
Souphanouvong University, Laos
Abstract
The study on Food Safety by Detection of Contamination in Food of the Market at
LuangPrabang and Houaphan Province. The study was to analyse the contamination by formalin,
borax, antifungal (salicylicacid), pesticide residues, E. coli, salmonella spp. in different types of
food (e.g., animal products, vegetable, aquatic products, and NTFPs) at retailmarkets in Viengxay

1
Corresponding Author: Vongpasith CHANTHAKOUN: Tel: +856 (20)22432005,
E-mial: vongpasith@yahoo.com
54 Vongpasith CHANTHAKOUN/ Souphanouvong Journal 2 (2016) 53-61; ISSN 2521-0653
district (Houaphanh Province),in LuangPrabang and Pakxeng district (LuangPrabang province). A
total of 407 samples were collected and 407 samples were examined for contamination for 4
differentchemical groups and 2 different microbiological groups (formalin, borax, salicylicacid,
pesticide residues, E. coli, Salmonella spp.) were analyzed using standard protocols.
Results revealed that samples of animal products, aquatic products and NTFPs fromViengxay
district market had significant amounts of formal in (6.45%), pesticide residues (24%), E. coli
(12.9%) and Salmonella (80.65%). However, for the LuangPrabang district Market was found that
Salmonella 30.77 %, pesticide residues 66.67% (Mainlyfound in vegetables). On the other hand,
Pakxengdistrict Market was found that Salmonella 33.33% especially in aquatic products, and
NTFPs, E.coliwas 4.76% (found at Animal products), pesticide residues 66.67% (Mainlyfound in
vegetables).
These result sindicate that food quality and hygiene controls shouldbe made more stringent
and should include restaurants, guest house and hotels. Public awareness of food poisoning risks
related to the consumption of under cooked food should be increased. To improve food quality and
food safety in Laos, hotel and restaurant staff and seller sshould beactively advised to use test kits.
Farmers should beaware of the dangers related to the use of chemical pesticides. Meanwhile,
authorities should work proactively to advise the farmers on how to use chemical pesticides
correctly and should monitor farmers closely and continuously.

Keywords: Food safety, Chemical, Pesticide residue, Bacteria, Food products

1. ຑາກຘະຽໜ ຊ ກຌ າຓາເຆໄດໃ າຄຏິຈ ກ຺ຈ ໝາງ຿ຈງຘະຽຑາະ຾ຓໃ ຌເຆໄເ ຌ

ກາຌຂະນງາງຉ຺ທດໃາຄທໃບຄແທເຌກາຌຍຖິ຿ຑກຏັກ ຍັ ຌ ຈ າ ຎ ະ ຽ ຑ ຈ ບ າ ນ າ ຌ ຉໃ າ ຄ ໂ (Kusuma-watiand
ຎບຈຘາຌຑິຈແຈໄປຍ ຺ ກັຌນົາງ຾ຖະຽຑໃ ຓ຃ທາຓ
ັ ຃ທາຓຌິງຓ Trisharyanti,. 2004; Kollu et al., 2009),ຓັຌ
ຽຆໃ ບໝັຌເນໄ
ໄ ໄ ຖິ຿ ຑກຽຑໃ ຓຂຶຌ຿ຈງຘະຽຑາະກາຌ
຾ ກໃ ຏູ ຍ ໄ ຘາຓາຈງ ຈບາງຸ ຂບຄຘະຍຼຄບານາຌ຿ຈງກາຌຎ຺ ກ ຎໄ ບ ຄ
ຍຖິ຿ ຑກບານາຌບິຌ ຆ , ຽຌໃ ບຄ຅າກຏູ ຍ
ໄ ຖິ຿ ຑກຓ ຃ທາຓ ຉໃ ຉາໄ ຌກາຌຽຘໃ ບຓຘະຑາຍ຋ໃ ຽກຈ຅າກຽຆບ຅ຸ
ໄ ຖຌິ ຆ(Restani
ກັຄທ຺ຌກໃ ຼທກັຍ຃ທາຓຘໃຼຄຈໄາຌຘຸ ຂະຑາຍ຾ຖະຏ຺ຌກະ຋຺ຍຉໃ et al 1992) ຿ຈງ຋ໃ ຑໃ ຃ໄາ຅າຌທຌໜຶໃຄແຈໄຌາເຆໄຘາຌຈັໃຄກໃ າທ
ຘິໃຄ຾ທຈຖໄບຓ຅າກທິ຋ກາຌຏະຖິຈຘະຍຼຄບານາຌ຋ໃ ຽ຃ ງ ໄ
ຽຎັ ຌຉ຺ຌ຾ຓໃ ຌຘາຌformalin ເຌກາຌປັກຘາບານາຌຍໃ ເນໄ
ັ ກັຌຓາ. ຎັ ຈ຅ຸຍຌ
ຎະຉິຍຈ ັ ຃ທາຓຘໃຼຄ຅າກກາຌຍຖິ ຿ຑກ ຽຌ຺ໃາຽຎໃ ບງຄໃ າງຽຑໃ ບຎ຺ ກ ຎໄບ ຄຏ຺ຌ ຽຘງນາງຂບຄຏະຖິຈ ຉະ
ບານາຌ຋ໃ ຍໃ ຎບຈແຑຘໃທຌເນງໃ ຓາ຅າກກາຌຎ຺ ຌຽຎໄບຌ຋າຄ ຑັຌ. ຽຓໃ ບ຃຺ຌແຈໄຍຖິ຿ຑກຘາຌຽນົໃ າຌ
຺ ໄ ຅ະຓ ຏ຺ຌກະ຋຺ຍ຾ກໃ
ິ ຆ ຾ຖະ ກາຌຎ຺ ຌຽຎໄບຌ຅າກທັຈຊຸກາງງະ
ຘາຌຽ຃ຓ, ຅ຸຖຌ ໄ ໃ ກັຍຎະຖິຓາຌບານາຌ຾ຖະ
ປໃາຄກາງ; ຃ທາຓປຸ ຌ຾ປຄຂຶຌດູ
ໄ
ຑາຍ, ຿ຈງຘະຽຑາະ຾ຓໃ ຌຽຆບ຾ຍັ ໄ
ກ ຋ຽຕັງ , ຽຆບຕາ຾ຖະ ໄ ຌ
຃ທາຓຽຂັຓຂຸ ໄ ຂບຄຘາຌຉ຺ກ ຃ໄາ ຄທໃ າຓ ນົ າ ງ ນົ ໜໄບ ງ ຆຶໃຄ
ຘາຌຉ຺ກ຃ໄາຄ຅າກກາຌຏະຖິຈ ຽຆັໃຌ: ດາຂໄາ຾ຓຄແຓ ໄ ຆຶໃຄເນໄ ບາກາຌ຿ຈງຖທຓ຾ຓໃ ຌຽປັຈເນໄຽກຈກາຌຖະ຃າງຽ຃ບຄ຋ັຄ
ຽກຈຏ຺ຌກະ຋຺ຍບັຌຉະຖາງຉໃ ຓະຌຸຈ. ຑາງຌບກ຾ຖະຑາງເຌ, ຓ ບາກາຌຽຓ຺າ ນ຺ທ , ບາກາຌ
ກາຌຎ຺ ຌຽຎໄ ບຌຓາ຅າກຘາຌຽ຃ຓ ຓ ຋ັຄ ກາຌຎ຺ ຌ ຎທຈປາກ, ຾ຖະຊບກ຋ໄບຄ. ເຌຍາຄກຖະຌ, ບານາຌຽຎັ ຌ
ຽຎໄບຌ຿ຈງກາຌຽ຅ຈຉະຌາ ຾ຖະ ຍໃ ຽ຅ຈຉະຌາ ຽຆັໃຌ: ກາຌ ໄ
ຑິຈຘາຓາຈຽປັຈເນໄຽກ ຈຑະງາຈປໄາງ຾ປຄ຅຺ຌຽຊິຄຂັຌຽຘງ
ເຘໃຘາຌຒຓາຖິຌຽຑໃ ບກັຌຍູຈເຌບານາຌ຋ະຽຖ, ຘາຌກັຌຕາ, ຆທິຈແຈໄ, ຘາຌຽ຃ຓນົາ ງຆະຌິຈຽຎັ ຌຘາຌກໃ ຓະຽປັຄຌາບກ.
ຘາຌຒບກຂາທ, ຘາຌເນໄ຃ທາຓກບຍເຌບານາຌ, ດາຎາຍ ຌບກ຅າກຘາຌຽ຃ຓ ຾ຖໄທ ກາຌຎ຺ ຌຽຎໄບຌ຅າກ຅ຸຖຌ
ິ ຆກໃ ຓ
ໄ ເຌຆທິຈຎະ຅າທັຌຂບຄຑທກຽປ຺າ຾ຓໃ ຌ
ຘັຈຉູ ຑຈ ຽຎັ ຌຉ຺ຌ. ຃ ທ າ ຓ ຘ າ ຃ັ ຌ ຽ ຆັໃ ຌ ກັ ຌ ຽ ຎັ ຌ ຉ຺ ໄ ຌ ຾ ຓໃ ຌ Salmonella
 Vongpasith CHANTHAKOUN/ Souphanouvong Journal 2 (2016) 53-61; ISSN 2521-0653 55
enterica, Campy-lobacter spp., Escherichia coli ັ ຌັກ຋ໃບຄ຋ໃຼທກໃ ແຈໄ
ຌາຌຂບຄຎະນທັຈຘາຈຖາທ, ຎັ ຈ຅ຸຍຌ
຾ຖະStaphylococcus aureus (Nyachuba, 2010), ຓາດໄຼຓດາຓຽຑໃ ຓຂຶຌ.
ໄ ຽຓໃ ບກາຌ຋ໃບຄ຋ໃຼທຂະນງາງຉ຺ທ
ກາຌຖະຍາຈຂບຄຑະງາຈ຋ໃ ຽກ ຈ຅າກຽຆ ບE.
ໄ coli ກາຌຍ ຖິ຿ ຑກກໃ ຽຑໃ ຓຂຶຌ
ໄ ຅ຶໃຄຓ ຃ທາຓ຅ າຽຎັ ຌ ຉໄບ ຄຓ ກາຌ
ໄ
ັ ຽຆບ຿ຈງກາຌຈ
O157:H7຾ຓໃ ຌແຈໄປຍ ໃ ຓຌາ, ໄ ໃ ຓຖ຺ຈ
ໄ ຌາຈ
ຽຑໃ ຓ຋ະທ ກາຌຘະໜບຄຂບຄທັຈ ຊຸ ຈິຍ ຽຑໃ ບຎຸ ຄ຾ຉໃ ຄຽຎັ ຌ
ໄ
຾ບຍຽຎຌ຾ຖະກາຌຎ຺ ຌຽຎບຌຌ າຑຈຏັກ຅າກກາຌຌາເຆໄຓູຌ ບານາຌຽຆັໃຌ: ຑ ຈຏັກ , ຘັຈ ຾ຖະ ຏະຖິຈ ຉະຑັຌ ຘັຈ ,
ຘັຈ (WHO, 2006). ໄ ຄຽ຃ໃ ບຄຎໃາຂບຄຈ຺ຄ, ບານາຌ຋ັຄ
ຏະຖິຈຉະຑັຌຘັຈຌາຖທຓ຋ັ
ນົທຄຑະຍາຄຽຎັ ຌຽຓບຄຓຖະຈ຺ກ຿ຖກ຋ໃ ຽກ຺ໃາ຾ກໃ , ຓ ໝ຺ຈບາຈແຈໄຓາເຌປູ ຍ຾ຍຍ຋ໃ ຾ຉກຉໃ າຄກັຌ (ຉ຺ທດໃາຄ: ຘ຺ຈ,
ທັຈຊຸຍູປາຌ຋ໃ ຽຎັ ຌຓຖະຈ຺ກທັຈ຋ະຌະ຋າບຸ ຈຓ
຺ ຘ຺ຓຍູ ຌດໃາຄ ຺ ໄ ຓກາຌຏະຖິຈ຋ັຄດູໃ ຑາງເຌ
ິ ຽນົໃ າຌ
຾ນໄຄ, ຈບຄ), ທັຈຊຸຈຍ
ໄ ໃ ຋າຄ
ນົທຄນົາງ, ຓ ປຈ຃ບຄຎະຽຑຌຓາ຾ຉໃຈ຺ຌຌາຌ, ຂຶຌຆ ຋ໄບ ຄຊິໃຌ, ຉໃ າຄ຾ຂທຄ ນົ ຉໃ າຄຎະຽ຋ຈ ຾ຖໄທ ຌ າຽຂ຺າຓາ຅
ໄ າ
ຈໄາຌຘຖະຎະນັຈຊະກາ, ຓທິຊຆທິຈບັຌຄ ຺ຈຄາຓ, ຓບານາຌ ັ ຾ຖະ ຉະນົາຈ຋ໄບຄຊິໃຌ. ທັຈຊຸຈຍ
ໜໃາງດູໃ ເຌຉະນົາຈນົກ ິ
຋ໃ ນົາກນົາງ, ຑາຘາ຋ໃ ຽຎັ ຌຽບກະຖັກ, ຓຄາຌຍຸ ຌຎະຽຑຌ ຺ ໄ ບາຈ຅ະຓ ກາຌຎ຺ ຌຽຎໄບຌ຅າກຽຆບ຾ຍັ
ຽນົໃ າຌ ໄ ກ຋ຽຕັງ຋ໃ ກໃ
ຉໃ າຄໂ ຅ຶໃຄຽປັຈເນໄຽຓບຄນົທຄຑະຍາຄຽຎັ ຌ຅ຸຈໝາງຎາງ຋າຄ ຑະງາຈ຾ຖະຘາຌຉ຺ກ ຃ໄາຄ, ຆຶໃຄຽຓໃ ບຍຖິ຿ຑກ຾ຖໄທ ຅ະຽປັຈ
຋ໃ ຌິງ ຺ຓ ຋ໃ ຘຸ ຈຘ າຖັຍ ຌັກ ຋ໃ ບຄ຋ໃ ຼທເຌ຋຺ໃທ຿ຖກ຅ິໃຄຽຎັ ຌ ເນໄຽກຈຏ຺ຌບັຌຉະຖາງຉໃ ຏູ ຍ
ໄ ຖິ຿ຑກ.
ຘະຊາຌ຋ໃ ແຈໄຓກາຌແຎ຋ໃຼທນົາ ງ຋ໃ ຘຸ ຈເຌຖາທ. ຈັໃຄຌັຌ,
ໄ
ແຖງະຏໃາຌຓາງັຄຍໃ ຋ັຌຓກາຌ຃຺ຌ຃ທໄ
ໄ ານົກາຌທິຽ຃າະ
ບານາຌ຾ຖະຏະຖິຈຉະຑັຌບານາຌ຋ໃ ຅າໜໃາງເຌ຾ຂທຄນົທຄ ໄ ຌກໃ ຼທກັຍບານາຌ຋ໃ ຎບຈແຑ຋ໃ ຽຎັ ຌ຅ິຄຽຎັ ຌ຅ັຄຘະຌັຌ,
ຂຓູ ໄ
ຑະຍາຄ຃ທຌຉບຍຘະໜບຄຉາຓ຃ທາຓຉໄບ ຄກາຌຂບຄຏູ ໄ ໄ ໄ ຅ຸຈຎະຘ຺ຄ ຽຑໃ ບຆບກນາຘິໃຄຎ຺ ຌຽຎບຌຂບຄ
ໄ
ກາຌ຃຺ຌ຃ທໄ
າ ຌຓ
ຍ ຖິ຿ ຑກ຿ຈງຘະຽຑາະ຾ຓໃ ຌຌັ ກ ຋ໃ ບຄ຋ໃ ຼທ຋ໃ ຓາ຅າກ ໄ ກ຋ຽຕັງ, ຘາຌຉ຺ກ຃ໄາຄ ຾ຖະ ຘາຌຽ຃ຓ຋ໃ ຓກາຌຎ຺ ຌ
ຽຆບ຾ຍັ
ຉໃ າຄຎະຽ຋ຈ, ຅ຸຈ ຑິຽ ຘຈຂບຄບານາຌນົ ທ ຄຑະຍາຄ຾ຓໃ ຌ ຽຎໄບຌເຌບານາຌເຌຉະນົາ ຈຽຓ ບຄທຼຄແຆ ຾ຂທຄນ຺ທຑັຌ
ບານາຌຎະຽຑຈ຋ໃ ຎຸ ຄຽຑໃ ບຽຎັ ຌບານາຌເນໄ຃ຌ ໄ ຄເຌບາ
຺ ຆັຌຘູ
຾ຖະຉະນົາ ຈຽຓ ບຄນົ ທຄຑະຍາຄ, ຽຓ ບຄຎາກ຾ຆຄ ຾ຂທຄ
ຈຈ. ຽຆັໃຌຈຼທກັຌກັຍຽຓບຄທຼຄແຆ ຾ຂທຄນ຺ທຑັຌ຋ໃ ຽຎັ ຌ ໄ ທຆ ໄ
ນົທຄຑະຍາຄ຿ຈງແຈໄຓກາຌທິຽ຃າະນາກາຌຎ຺ ຌຽຎບຌ6ຉ຺
ຘະຊາຌ຋ໃ ໂຘາ຃ັຌຂບຄຓຖະຈ຺ກ຾ນໃຄຆາຈ ຋ໃ ແຈໄຓກາຌຘໄາຄ ທັຈ຃: E. coli, Salmonella, formalin, borax, ຘາຌ
ໄ ໃ ຎ 1996 ຽຌໃ ບຄ຅າກງັຄຽຎັ ຌ
ຽຎັ ຌ຾ນົໃຄ຋ໃບຄ຋ໃຼທຓາຉັຄ຾ຉ ໄ
ກັຌຽຆບຕາ ຾ຖະ ຘາຌຉ຺ກ຃ໄາຄ຅າກດາຎາຍຘັຈຉູ ຑຈ.
ຘະຊາຌ຋ໃ ຋ ຓ ຋ິທ ຋ັຈ ຋ າຓະຆາຈ຋ໃ ທຘທງຄາຓຽຎັ ຌ ຉ຺ຌ
ໄ
ໄ
຾ຓໃ ຌຍັຌ ຈາຊ າຎະນທັ ຈ ຘາຈ຋ໃ ຓ ຃ທາຓຽຎັ ຌ ຓາບັຌ ງາທ
2. ບຸ ຎະກບຌ ຾ຖະ ທິ຋ກາຌ
2.1 ກາຌຘຸໃ ຓຉ຺ທດໃາຄ
ຉາຉະຖາຄ 1. ກາຌຘຸໃ ຓຉ຺ທດໃາຄ
຅າຌທຌຉ຺ທດໃາຄ຋ໃ ຘຸໃ ຓ຅າກ຾ຉໃ ຖະຉະນົາຈ
ຖ/ຈ ກຸໃ ຓຉ຺ທດໃາຄ ຖທຓ
ຓ.ທຼຄແຆ ຓ.ນົທຄຑະຍາຄ ຓ.ຎາກ຾ຆຄ
1 ຏະຖິຈຉະຑັຌ຅າກຘັຈ 60 46 48 154

2 ຏະຖິຈຉະຑັຌ຅າກຑຈ 22 21 19 62

3 ຏະຖິຈຉະຑັຌ຅າກຘັຈຌາໄ 48 51 30 129

4 ຽ຃ໃ ບຄຎໃາຂບຄຈ຺ຄ 21 18 23 62
ຖທຓ 151 136 120 407
56 Vongpasith CHANTHAKOUN/ Souphanouvong Journal 2 (2016) 53-61; ISSN 2521-0653
ໄ ຺ທ-຃ທາງ, ຆຌໝູ
ຏະຖິຈຉະຑັຌ຅າກຘັຈ (ຆຌຄ ໄ , ຘາຓຘິຍ 998.08 (AOAC, 2000) ຾ຖະ2003.11 (AOAC,
ໄ ຏະຖິຈຉະຑັຌ຅າກຑຈ (ໝາກກຼໄ ຄ,
ນົຍ, ແກໃ , ຽຎັຈ຾ຖະຖູກຆຌ); 2000) ຉາຓຖາຈັຍ.
ໝາກ຾ບຍຽຎຌ, ໝາກຽຄາະ, ໝາກຽຖັໃຌ, ຊ຺ທຐັ ກງາທ, ກະຖໃ າຎ, ກາຌທິຽ ຃າະນາSalmonella:ຆັໃຄຉ຺ທ ດໃ າຄ 25 g
ຊ຺ໃທຄບກ຾ຖະໝາກ຾ຉຄ); ຏະຖິຈຉະຑັຌ຅າກຘັຈຌາໄ (ຎາຘ຺ຓ, ໄ
ຽຑໃ ບຌ າຓາຽຑໃ ຓ຅ າຌທຌຂບຄ຅ຸ ຖ ິ ຌ ຆ ຽຍ ບຄຉ຺
ໄ ໄ
ຌເຌຘາຌ
ຎາ຾ຈກ, ຎາ຾ນໄຄ, ຎາຓຶກຘ຺ຈ຾ຖະ຾ນໄຄ, ກຸ ຄໄ ຘ຺ຈ຾ຖະຎາ຋ູ຋ຄັ ຘ຺ຈ
ຖະຖາງຽຎັ ຍ຿ຉຌຍັຍຽຒ (BPW, Merck, Darmstadt,
຾ຖະ຾ນໄຄ); ຽ຃ໃ ບຄຎໃາຂບຄຈ຺ຄ (ຽນັຈ຾ນໄຄ, ຘັຈຎໃາ຾ຖະໜໃ ແຓ ໄຈບຄ)
ໄ ຌເຆໄ4 07ຉ຺ທ ດໃ າຄ Germany) ຍ຺ໃຓແທໄຂ າໄ ຓ຃ ຌ຋ໃ ບຸ ຌນະຑູ ຓ 37 °C ຘ າຖັຍ
ໄ ຾ຓໃ
ເຌກາຌຽກັຍຉ຺ທ ດໃ າຄເຌ຃ັຄຌ ໄ
຾ງກຽຆ ບSalmonella. ຘາຌຖະຖາງ຋ໃ ຎະຘ຺ຓ ຽກ ຈຽຎັ ຌ
(ຉາຉະຖາຄ1) ຅າກ 4 ກຸໃ ຓຏະຖິຈຉະຑັຌຘະຍຼຄບານາຌ
຅ຸຈຂຸໃ ຌຌາແຎຖໄຼຄເຌບານາຌຽ຃ິໃຄ຾ຂຄຽ຃ິໃຄ຾ນົທ ຾ຖະ ຌາແຎ
(ຏະຖິຈຉະຑັຌ຅າກຘັຈ, ຏະຖິຈຉະຑັຌ຅າກຑຈ, ຏະຖິຈຉະ
ຍ຺ໃຓ຋ໃ ບຸ ຌນະຑູ ຓ 42°C ຽຎັ ຌຽທຖາ 24 ຆ຺ໃທ຿ຓຄ. ຅າກຌັຌໄ
ໄ ຽ຃ໃ ບຄຎໃາຂບຄຈ຺ຄ) ແຈໄຓກາຌຽກັຍກາ຅າກ 3
ຑັຌ຅າກຘັຈຌາ, ໄ Salmonella ແຎຖໄຼ ຄເຌບານາຌຖໄຼ ຄຽຆ ບ
ຌ າຽບ຺ າ ຽຆ ບ ໄ
ຉະນົາຈ຃: ຉະນົາຈຽຓບຄທຼຄແຆ ຾ຂທຄນ຺ທຑັຌ, ຉະນົາຈ
Xylose-Lysine-Desocholate (XLD) (Merk) ຾ຖະ
ຎາກ຾ຆຄ, ຾ຖະຉະນົາຈຽຓບຄນົທຄຑະຍາຄ ຾ຂທຄນົທຄຑະ
HektoenEnteric agar (Merck) ຍ຺ໃຓ຋ໃ ບຸ ຌນະຑູ ຓ
ຍາຄ.ຽຆິໃຄຽຖໃ ຓຎະຉິຍ ຈ
ັ ຾ຉໃ ຽຈ ບຌກັຌ ງາຎ 2015ນາຽຈ ບຌ
37°C ຽຎັ ຌ ຽທຖາ 24 ຆ຺ໃທ຿ຓຄ. ຌ າຽບ຺າ຿຃຿ຖຌ ຋ໃ ເນໄຏ ຺ຌ
ຓຌາຎ 2016. ເຌ຾ຉໃຖະຉະນົ າຈແຈໄຓ ກາຌຘາຑາຈ຾ຖະ
ຍທກ຅າກ຾ຉໃ ຖະຉ຺ທດໃ າຄແຎ຋຺ຈ ຘບຍ຋າຄຈໄາ ຌຆ ທະຽ຃ຓ
ໄ
ຽກັຍຉ຺ທດໃາຄ, ຿ຈງບຄຉາຓກາຌບະຌຸງາຈ຅າກຽ຅຺ານຌ າໄ ຋ໃ ໄ Salmonella ຽຑໃ ບດ ຌດັ ຌ ຿ຈງເຆໄທ ຋
ຂບຄຽຆ ບ ິ Triple
຋ໄບຄຊິໃຌ. ຅າຌທຌຉ຺ທດໃາຄ຾ຉໃຖະຽຓບຄ຾ຓໃ ຌຊກຽກັຍກາ
SugarIron agar (TSI, Merck) and Motility
ໄ າງເຌຉາຉະຖາຄ 1. ຾ຉໃຖະຉ຺ທດໃາຄນົຄັ ຅າກຘຸໃ ຓ
຅າກຏູ ຂ Indole-Lysine agar (LIM, Merck).
຾ຖໄທ຾ຓໃ ຌຊກ຅ັຈເຘໃເຌຊ຺ຄຎົາຘະຉິກ຋ໃ ແຈໄຏໃາຌກາຌຂໄາຽຆບ
ໄ ໄ
ຘາຖັຍກາຌນາຽຆບE. coliຽຖໃ ຓ຅າກກາຌຌາຽບ຺າ
຾ຖໄທ຅າຌທຌ 500 g/ຊ຺ຄ, ຽກັຍປັກຘາແທໄເຌກໃ ບຄ຿ຒຓ຋ໃ ຉ຺ທ ດໃາຄ 25gຖ຺ຄເຌຘາຌຖະຖາງຽຎັ ຍ຿ຉຌຍັຍ ຽຒ (BPW,
ໄ ໄບຌ຾ຖະຘ຺ໃຄແຎນໄບຄ຋຺ຈຖບຄຑາງເຌ 24 ຆ຺ໃທ຿ຓຄ
ຍັຌ຅ຸຌາກ Merck, Darmstadt, Germany) ຾ຖະ ຘາຌຖະຖາງ
຋ໃ ນໄບ ຄ຋຺ຈ ຖບຄຑາກທິຆ າທິ຋ ະງາຘາຈ຾ຖະຽຉັກ຿ຌ຿ຖຆ ຉ຺ທ ດໃ າຄ຅ະຊ ກຌ າແຎຽ຅ ບ຅າຄເຌຘາຌຖະຖາງຽຎັ ຍ຿ຉຌ
ບານາຌ, ຃ະຌະກະຽຘຈ຾ຖະຆັຍ ຑະງາກບຌຎໃ າແຓ ,ໄ ຍັຍ ຽຒ ຅຺ຌ ປບຈ 10 -3 . ຈູ ຈ ຽບ຺າ 1 mL ຖ຺ຄເຌ຅າຌ຋ໃ ຍັຌ ຅ຸ
ທິ຋ະງາແຖຘຸ ຑາຌຸທຄ຺ ຽຑໃ ບກຼຓທິຽ຃າະນາຽຆບ຾ຍັ
ໄ ກ຋ຽຕັງ ໄ
ບານາຌຖໄຼຄຽຆບຂບຄ E. coliPetriflimTM E. coli/
຾ຖະ ຘາຌຉ຺ກ຃ໄາຄ. ໄ ຌ
Coliform count plate (ຽຂັຓຂຸ ໄ 3M) ຾ຖະPetrifilm
2.2 ກາຌຆບກນາຘາຌຽ຃ຓ຋ໃ ຉ຺ກ຃ໄາຄ TM Staph Express Count plate (ຽຂັຓຂຸ ໄ ຌໄ 3M)
ຉ຺ທດໃາຄ຋ໃ ຘຸໃ ຓຊກຌາຓາທິຽ຃າະນາ formalin, ຍ ຺ ໃ ບຸ ຌນະຑູ ຓ 37°Cຽຎັ ຌ
ຉາຓຖາຈັຍ. ກາຌຍ຺ໃຓ຾ຓໃ ຌແຈໄຍໃ ຓ຋
຾ຕັກ (borax), ຘາຌກັຌຖາ, ຘາຌຉ຺ກ຃ໄາຄດາຎາຍຘັຈຉູ ຑຈ ຽທຖາ 24ຆ຺ໃທ຿ຓຄ. ຉ຺ທດໃາຄ຋ໃ ຑິ຅າຖະຌາຽຎັ ຌຏ຺ຌຍທກ຾ຓໃ ຌ
ິ ິງ າ຋າຄຽ຃ຓ ຾ຍຍແທ
຿ຈງກາຌເຆໄຆຸ ຈ຋຺ຈ ຘບຍຎະຉິກ ຖ ໄ ຿຃ຖາງ ຆຶໃຄຘະ຾ຈຄທໃາ຅າຌທຌE. coliເຌຉ຺ທດໃາຄ
ຽຆບບ
(test kit)ຉາຓທິ຋ຓາຈຉະຊາຌຂບຄກ຺ຓທິ຋ງິ າຘາຈກາຌ 25 g ຓ຅າຌທຌຽກຌ 100 ຿຃຿ຖຌ/g.
຾ຑຈ ຋ໃ ນໄບຄທິແ຅ຑາກທິຆາທິ຋ະງາຘາຈ຾ຖະຽຉັກ຿ຌ຿ຖຆ 3. ຏ຺ຌແຈໄປັຍ
ບານາຌ, ຃ະຌະກະຽຘຈ຾ຖະຆັຍ ຑະງາກບຌຎໃ າແຓ ,ໄ ໄ
3.1 ຽຎຽຆັຌກາຌຎ຺ຌຽຎບຌເຌບານາຌຂບຄຉະນົ າຈ
ທິ຋ະງາແຖຘຸ ຑາຌຸທຄ຺ . ຽຓບຄທຼຄແຆ຾ຂທຄນ຺ທຑັຌ
ໄ
2.3 ກາຌຆບກນາຽຆບ຾ຍັ
ກ຋ຽຕັງ ໄ ຌບັຈຉາຂບຄກາຌຎ຺ ຌຽຎໄບຌຘູ ຄ
ກາຌຘຶກຘາເຌຌ຾ຓໃ
ກາຌທິຽ ຃າະນາSalmonella຾ຓໃ ຌຌ າເຆໄຉ າຓທິ຋ ໄ
ຂບຄຽຆບຑະງາຈ຋ ໃ ຽກຈເຌບານາຌ(Salmonella,຾ຖະE.
ກາຌຂບຄISO 6579: 2002 (E) (ISO, 2002).ກາຌຎ຺ ຌ coli) ເຌຏະຖິຈຉະຑັຌຘັຈຌາໄ ຾ຖະຽ຃ໃ ບຄຎໃາຂບຄຈ຺ຄ.
ໄ
ຽຎບຌຂບຄE. ໄ
coli ຾ຓໃ ຌ຅ະທິຽ຃າະ຾ຍຍກາຌຌັຍຽຆບ຅າກ ຏ຺ຌ ກາຌທິຽ ຃າະຉ຺ທ ດໃ າຄເຌຉະນົ າ ຈຽຓ ບຄທຼຄແຆ
ກາຌຎູ ກ (3M, 3M Microbiology, St Paul, MN, (຾ຂທຄນ຺ທຑັຌ) ຾ຓໃ ຌແຈໄຖະຍຸ ແທໄເຌຉາຉະຖາຄ2 ຿ຈງຑ຺ຍ
USA) ຖາງຖະບຼຈ຾ຓໃ ຌບ ຄຉາຓທິ຋ ຓາຈຉະຊາຌ ທໃາຽຎຽຆັຌ ຅າກກາຌທິຽ຃າະຉ຺ທດໃາຄ຋ັຄໝ຺ຈ ຓ ຘາຌຉ຺ກ ຃ໄາ ຄ
 Vongpasith CHANTHAKOUN/ Souphanouvong Journal 2 (2016) 53-61; ISSN 2521-0653 57

ຑ຺ຍ24%, formalin 6.45%, E. Coli. ຑ຺ຍ12.9%຾ຖະ (ຘໃ ທຌເນງໃ ເຌຽ຃ໃ ບຄຎໃ າຂບຄຈ຺ຄ ) ຾ຖະ66.67%ຂບຄ
ໄ
80.65% ຾ຓໃ ຌຑ຺ຍທໃາຓກາຌຎ຺ ຌຽຎບຌຽຆ ໄ Salmonella
ບ ຉ຺ທດໃາຄຑ຺ຍ຾ຓໃ ຌຘາຌຉ຺ກ຃ໄາ ຄ (ຘໃທຌເນງໃ ຾ຓໃ ຌດູໃ ຌາຑຈ
ໄ E. Coliຘໃທຌເນງໃ ຾ຓໃ ຌຑ຺ຍ
ຂບຄຉ຺ທດໃາຄ຋ັຄໝ຺ຈ. ຽຆບ ຏັກ). E.coli຾ຓໃ ຌຑ຺ຍ7.69% ຽຆິໃຄຑ຺ຍດູໃ ເຌຏະຖິຈຉະຑັຌ
ຽນັຌດູໃ ເຌຏະຖິຈຉະຑັຌຘັຈຽຊຄ13.33%, ຏະຖິຈຉະຑັຌ ໄ ຄ16.67%ຂບຄຉ຺ທດໃາຄ຋ັຄໝ຺ຈ(ຘໃທຌເນງໃ ຾ຓໃ ຌ
ຘັຈຌາຽຊິ
ໄ
ຘັຈຌາ9.09%຾ຖະຽ຃ ໃ ບຄຎໃາຂບຄຈ຺ຄ 20%ຂບຄຉ຺ທດໃາຄ຋ັຄ ກຸ ຄໄ ຅າກນທຼຈຌາຓ). ຘ າຖັຍSalmonella຾ຓໃ ຌຑ຺ຍເຌ
ໝ຺ຈ. Salmonellaຑ຺ຍຽນັຌ ດູໃ ເຌຏະຖິຈຉະຑັຌຘັຈ ຽຊິຄ ຎາຘ຺ຓ ໄ ຾ຖະຎາຓຶກ ຾ຖະ ຽ຃ໃ ບຄຎໃາຂບຄຈ຺ຄ.
ໄ
60%, ຏະຖິຈຉະຑັຌຘັຈຌາ100%຾ຖະຽ຃ ໃ ບຄຎໃາຂບຄຈ຺ຄ ໄ
3.3 ຽຎຽຆັຌກາຌຎ຺ຌຽຎບຌເຌບານາຌຂບຄຉະນົ າຈ
100%, ຘາຌຉ຺ກ຃ໄາຄຑ຺ຍເຌຏະຖິຈຉະຑັຌຑຈຽຊຄ27%, ຽຓບຄຎາກ຾ຆຄ຾ຂທຄນົທຄຑະຍາຄ
ເຌຂະຌະ຋ໃ formalin ຑ຺ຍເຌຏະຖິຈ ຉະຑັຌ ຘັຈ ຌ າ14%
ໄ
ເຌຉະນົາ ຈຽຓ ບຄຎາກ຾ຆຄ, ຉາຉະຖາຄ4 ຑ຺ຍທໃ າ
ຂບຄຉ຺ທດໃາຄ຋ໃ ຘຸໃ ຓຓາ຋ັຄໝ຺ຈ.E. Coli຾ຖະSalmonella
Salmonella ຑ຺ ຍ 33.33%຃ທາຓຘໃ ຼຄຉ຺ ຌຉ ໄ ຾ຓໃ ຌເຌ
ໄ (67%຾ຖະ33%
ຘໃທຌເນງໃ ຾ຓໃ ຌແຈໄຊກຑ຺ຍຽນັຌດູໃ ເຌຆຌ
ຏະຖິຈ ຉະຑັຌ ຘັຈ ຌ າໄ 60%຾ຖະຽ຃ໃ ບຄຎໃ າຂບຄຈ຺ຄ 75%,
ຉາຓຖາຈັຍ) ຿ຈງຉ຺ທດໃາຄ຋ໃ ຌາຓາທາຄຂາງ຋ັຄໝ຺ຈ຾ຓໃ ຌ
E.coli ຾ຓໃ ຌຑ຺ຍ4.76% ຽຆິໃຄຑ຺ຍເຌຏະຖິຈຉະຑັຌ຅າກຘັຈ,
຅າກຽຓບຄທຼຄແຆ. ຘໃທຌກາຌຎ຺ ຌຽຎໄບຌ຋າຄຽ຃ຓແຈໄ຾ກໃ :
ໄ ຘໃທຌຘາຌຉ຺ກ ຃ໄາ ຄດາຎາຍຘັຈຉູ ຑຈຑ຺ຍ 66.67% ຋ັຄໝ຺ຈ
ກາຌຎ຺ ຌຽຎບຌformalin ຾ຓໃ ຌ6.45% ກາຌຎ຺ ຌຽຎໄບຌ຋ັຄ
ໄ ຿ຈງຑ຺ຍ ຌາຎາ ຑ຺ຍຘະຽຑາະເຌຑຈຏັກ.
ໝ຺ຈ ຾ຓໃ ຌ຅າກຏະຖິຈຉະຑັຌ ຅າກຘັຈ ຌ າ,
ໄ
ຉາຉະຖາຄ 5ຘັຄຖທຓຽຎຽຆັຌຂບຄກາຌຎ຺ ຌຽຎບຌເຌ
຾ນໄຄ 33% ຾ຖະຑ຺ຍເຌຎາຓຶກ຾ນໄຄຽຊຄ50%ຂບຄຉ຺ທດໃາຄ
ບານາຌ຅າກຉະນົາຈ຋ັຄ 3 ຽຓບຄຑ຺ຍທໃາ ຓກາຌຎ຺ ຌຽຎໄບຌ
຋ັຄໝ຺ຈ ຽຆິໃຄຍັຌຈາຉ຺ທດໃາຄ຋ໃ ຌາຓາຂາງຌັຌ຾ຓໃ
ໄ ຌຌາຓາ຅າກ
ໄ E. Coli ຾ຖະSalmonella ຑ຺ຍ
຅າກຘາຌຉ຺ກ ຃ໄາ ຄ, ຽຆບ
ຎະຽ຋ຈນທຼຈຌາຓ.
຋ັຄ 3 ຽຓບຄ. ຘໃທຌ formalin ຑ຺ຍແຈໄເຌຉ຺ທດໃາຄ 2 ຽຓບຄ
ໄ
3.2 ຽຎຽຆັຌກາຌຎ຺ຌຽຎບຌເຌບານາຌຂບຄຉະນົ າຈ ຃ : ຽຓ ບຄ ທຼຄແຆ ຾ຖະ ຽຓ ບຄຎາກ຾ຆຄ, ຘໃ ທຌ Borax
ຽຓບຄ ຾ຖະ ຾ຂທຄນົທຄຑະຍາຄ ໄ
຾ຖະ ຘາຌກັຌຽຆບຕາ຾ຓໃ ຌຍໃ ຑ຺ຍເຌ຋ຸກໂຽຓບຄ.
ຏ຺ຌແຈໄປັຍ຋ັຄໝ຺ຈ຾ຓໃ ຌຖະຍຸ ແທໄເຌຉາຉະຖາຄ 3 ຑ຺ຍ
ໄ
ທໃ າຽຆ ບSalmonellaຑ຺ ຍ 30.77 %ຂບຄຉ຺ທ ດໃ າຄ຾ຓໃ ຌ

ໄ
ຉາຉະຖາຄ 2. ຽຎຽຆັຌຂບຄກາຌຎ຺ ຌຽຎບຌເຌບານາຌ຅າກຉະນົ າຈຽຓບຄທຼຄແຆ

%ຂບຄຉ຺ທດໃາຄ຋ໃ ຑ຺ຍ
ກຸໃ ຓຉ຺ທດໃາຄ Salicylic Pesticide
Formalin Borax E. coli Salmonella
acid residues
ຏະຖິຈຉະຑັຌ຅າກຘັຈ 0 0 0 0 13.33 60
ຏະຖິຈຉະຑັຌ຅າກຑຈ 0 0 0 27.27 0 0
ຏະຖິຈຉະຑັຌ຅າກຘັຈຌາໄ 14.29 0 0 0 9.09 100
ຽ຃ໃ ບຄຎໃາຂບຄຈ຺ຄ 0 0 0 0 20 100
ຖທຓ 6.45 0 0 24 12.90 80.65
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ໄ
ຉາຉະຖາຄ 3. ຽຎຽຆັຌຂບຄກາຌຎ຺ຌຽຎບຌເຌບານາຌ຅າກຉະນົ າຈ຾ຂທຄນົທຄຑະຍາຄ

%ຂບຄຉ຺ທດໃາຄ຋ໃ ຑ຺ຍ
ກຸໃ ຓຉ຺ທດໃາຄ
Salicylic Pesticide
Formalin Borax E. coli Salmonella
acid residues
ຏະຖິຈຉະຑັຌ຅າກຘັຈ 0 0 0 0 0 0
ຏະຖິຈຉະຑັຌ຅າກຑຈ 0 0 0 76.19 0 0
ຏະຖິຈຉະຑັຌ຅າກຘັຈຌາໄ 0 0 0 0 16.67 50
ຽ຃ໃ ບຄຎໃາຂບຄຈ຺ຄ 0 0 0 0 0 66.67
ຖທຓ 0 0 0 66.67 7.69 30.77

ໄ
ຉາຉະຖາຄ 4. ຽຎຽຆັຌຂບຄກາຌຎ຺ ຌຽຎບຌເຌບານາຌ຅າກຉະນົ າຈຽຓບຄຎາກ຾ຆຄ, ຾ຂທຄນົທຄຑະຍາຄ

%ຂບຄຉ຺ທດໃາຄ຋ໃ ຑ຺ຍ
ກຸໃ ຓຉ຺ທດໃາຄ Salicylic Pesticide
Formalin Borax E. coli Salmonella
acid residues
ຏະຖິຈຉະຑັຌ຅າກຘັຈ 0 0 0 0 8.33 8.33
ຏະຖິຈຉະຑັຌ຅າກຑຈ 0 0 0 21.05 0 0
ຏະຖິຈຉະຑັຌ຅າກຘັຈຌາໄ 0 0 0 0 0 60
ຽ຃ໃ ບຄຎໃາຂບຄຈ຺ຄ 40 0 0 20 0 75
ຖທຓ 7.14 0 0 20.83 4.76 33.33

ໄ
ຉາຉະຖາຄ5.ຘັຄຖທຓຽຎຽຆັຌຂບຄກາຌຎ຺ຌຽຎບຌເຌບານາຌ຅າກຉະນົ າຈ຋ັຄ 3 ຽຓບຄ

%ຂບຄຉ຺ທດໃາຄ຋ໃ ຑ຺ຍ
ກຸໃ ຓຉ຺ທດໃາຄ Salicylic Pesticide
Formalin Borax acid residues E. coli Salmonella
ຽຓບຄທຼຄແຆ 6.45 0 0 24.00 12.90 80.65
ຽຓຶບຄນົທຄຑະຍາຄ 0 0 0 66.67 7.69 30.77
ຽຓບຄຎາກ຾ຆຄ 7.14 0 0 20.83 4.76 33.33

4. ທິຑາກຏ຺ຌ ຅າກຘາຌຉໃ າຄໂ຋ໃ ຍໃ ຽຑໃ ຄຎະຘ຺ຄເຌບານາຌບຄຉາຓກາຌຘຶກຘາ

຅າກກາຌຘຶກຘາເຌ຃ັຄຌ ໄ
ໄ ບານາຌ຅ າຌທຌນົາງ຾ຓໃ ຌ ບໃ ຌໂຽຆັໃຌMontville et al (2002)ຑ຺ຍທໃາເຌແຖງະກາຌ
ໄ ໄ ຖຌ
ຓ຃ທາຓຘໃຼຄຘູ ຄ຅າກກາຌຎ຺ ຌຽຎບຌຈໄທງຽຆບ຅ຸ ິ ຆ຾ຖະ ຅ັຈກາຌ຾ຖະກາຌກະກຼຓບານາຌ, ຽຆບ຾ຍັ ໄ ກ຋ຽຕັງບາຈ
ໄ
ກາຌຉ຺ກ຃ໄາຄຂບຄຘາຌຽ຃ຓ. ດໃາຄເຈກຉາຓ, ກາຌຎ຺ ຌຽຎບຌ ຓກາຌຎ຺ ຌຽຎໄບຌ຅າກກາຌຽ຃ໃ ບຌງາໄ ງ, ກາຌຘາຑັຈຂບຄ
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ຑະຌັກ ຄາຌນົ຃຺ຌຄາຌຎະ຅າ຋ໃ ບາຈຽຎັ ຌ຿ຉຽຆໃ ບຓງ຺ກ ງາໄ ງ ຋ໃ ຽຎັ ຌຘາຽນຈ຋ໃ ກໃ ເນໄຽກຈຑະງາຈ຿ຈງກາຌຏະຖິຈຘາຌຑິຈ

ຑະງາຈແຎຘູໃ ບານາຌ຾ຖະ຅າກກາຌຘາຑັຈຉໃາຄໂ (ຖທຓ຋ັຄ ຋ໃ ປໄາ ງ຾ປຄ຋ໃ ຾ຉກຉໃ າຄກັຌ຋ໃ ຓ ຃ທາຓ຃຺ຄ ຋຺ຌ຃ທາຓປໄບ ຌ
ໄ ທບານາຌ). ກາຌຘຶກຘາຂບຄ Snyder
ຈໄາຌກາຌຘາຑັຈຑຌຏິ ໄ ໃ ຘາຓາຈ຋າຖາງຈໄທ ງ຃ທາຓປໄບ ຌ
ຉໃ າຄກັຌ຾ຖະຍາຄຽຆບຍ
ໄ
(1998)ກໃ ຑ຺ຍ ທໃ າ ຎະຖິຓ າຌກາຌຉິຈ ຽຆ ບ຅າກ຅ຸ ຖ ິຌ ຆ ຅ າ ຅າກກາຌ຃຺ທກິຌ (Murray, 2005).
ຑທກShigella຾ຖະE.coli ຉິຈ ຉໃ ຅າກຓ ຽຎັ ຌ ຾ນົໃ ຄຂບຄ ຘໃທຌເນງໃ ຖະຈັຍກາຌກທຈຑ຺ຍ຋ໃ ຘູ ຄຂບຄກາຌຎ຺ ຌ
ກາຌຎ຺ ຌ ຽຎໄບຌແຈໄ. ກາຌຘຶກ ຘາຂບຄReijand Den ຽຎໄບຌ຅າກຘາຌຉ຺ກ ຃ໄາ ຄດາຂໄາ ຾ຓຄແຓ຾ໄ ຓໃ ຌຑ຺ຍດູໃ ຌາໝາກ
Aantrekker (2004)ຽຓໃ ບຓ ຘຸ ຂະບາຌາແຓຉໃ າ, ຿ຈງ ກ ໄຼຄ, ໝາກ຾ບຍຽຎຌ, ໝາກຽຖັໃຌ, ກະຖໃ າຎຘໃທຌເນງໃ ຾ຓໃ ຌ
ຘະຽຑາະ຾ຓໃ ຌກາຌຂາຈນົຍໃ ຓກາຌຖໄາຄຓຽຎັ ຌຽຘັຌ຋າຄຉ຺
ໄ ໄ
ຌຉ ຅າກຎະຽ຋ຈ຅ຌ຾ຖະນທຼຈຌາຓ. ຋ັຄຈໃາຌ຋ໄບຄຊິໃຌ ຾ຖະ
ໄ
ຂບຄຖະຍ຺ຍ ກາຌຘ຺ໃຄຽຆ ບຑະງາຈຉ ໃ ແຎງັຄ ຑາຆະຌະຍັຌ ຅ຸ, ຈໃາຌຘາກ຺ຌຘ າຖັຍ ຅ຸຈກທຈຉໃ າຄໂເຌຘບຄ຾ຂທຄນົ ທຄຑະ
ຂຼຄ,ຓຈ, ຅ັກ ຘູ ຍນົ຾຋ໃຄ຋ໃ ເຆໄເ ຌກາຌຍັຌ຅ຸບານາຌຘ຺ຈ ໄ າກັຈ ຈໄາ ຌກາຌ
ຍາຄ຾ຖະ຾ຂທຄນ຺ທ ຑັຌ ຓ , ຾ຉໃ ທໃ າຓ ຂ ຅
ໄ ກ
ຉາຓຉະນົາຈຊໄາຍໃ ຓກາຌຽປັຈ຃ທາຓຘະບາຈນົຂໄາຽຆບ຋ຸ ກທຈກາເຌກາຌຆບກນາຘາຌຽ຃ຓ ຾ຖະ ຅ຸຌຖິຌຆ.
ໄ ຾ຌທເຈກໃ ຉາຓ, ເຌ຋ຸກໂກຖະຌຂບຄຑະງາຈ຋ໃ ກຈ
຃ັຄ. 5. ຘະນົຸຍ
຅າກບານາຌຽຌໃ ບຄ຅າກກາຌ຅ັຈກາຌບານາຌ຋ໃ ຍໃ ຽໝາະຘ຺ຓ, ໄ ຍທໃາຉ຺ທດໃາຄ຅າກຍັຌຈາຏະຖິຈ
ໄ ຑ຺
ກາຌຘຶກຘາເຌ຃ັຄຌ
ກາຌກະກຼຓ຾ຖະກາຌຽກັຍປັກຘາ. Salmonella, ຾ຖະE. ຉະຑັຌຉໃ າຄໂຓກາຌຎ຺ ຌຽຎໄບຌຽຆໃ ຄບາຈ຅ະຽປັຈເນໄບານາຌ
ໄ ຈຂບຄ຃ຸ ຌະຑາຍຂບຄ຅ຸຖຌ
coliງັຄຽຎັ ຌຉ຺ທຆທັ ໄ ຍ
ິ ຆເຌຆຌຈິ
ຽຎັ ຌຑິຈ ຾ຖະບາຈ຅ະກໃ ເນໄຽກຈບັຌຉະຖາງຉໃ ຘຸ ກຂະຑາຍ.
(DMSc, 2010). ເຌກາຌຘຶກຘາຎະ຅ຸຍຌ ໄ ທດໃາຄ຋ໃ ຑ຺ຍ
ັ ຌຉ຺
ບານາຌ຋ໃ ຓ຃ທາຓຘໃຼຄ຅າກກາຌຎ຺ ຌຽຎບຌ຅າກຘາຌ
ໄ
ໄ
຾ຓໃ ຌບ ຄຉາຓຽກຌຊໄາ ທໃ າຑ຺ຍ ຽຆ ບE. coliຍໃ ຽກ ຌ100 ິ ຆເຌຉະນົາ ຈ຋ັຄ 3 ຽຓ ບຄຉະນົ າ ຈຽຓ ບຄ
ຽ຃ຓ ຾ຖະ ຅ຸຖຌ
MPN/g຾ ຖ ະ ຽ ຆ ໄ ບ Salmonella຅ ະ ຉໄ ບ ຄ ຍໃ ຓ ດູໃ ເ ຌ ທຼຄແຆ຾ຂທຄນ຺ທ ຑັຌ , ຉະນົ າ ຈຽຓ ບຄນົ ທ ຄຑະຍາຄ ຾ຖະ
ຏະຖິຈ ຉະຑັຌ ຘະຍຼຄບານາຌ25 g ຅ິໃຄຊທໃ າຏໃ າຌຽກຌ. ຉະນົ າ ຈຽຓ ບຄຎາກ຾ຆຄ຾ຂທຄນົ ທຄຑະຍາຄຓ ຃ : ກາຌຎ຺ ຌ
ຽຎໄ ບຌຂບຄ E.coli ຾ຖະSalmonellaເຌຏະຖິຈ ຉະຑັຌ
(DMSc, 2010).
ກາຌຘຶກຘາ຋ໃ ກໃ ຼທຂໄບຄກັຍກາຌຎຸ ຄ຾ຉໃຄ຋ໃ ຾ຉກຉໃ າຄ
ໄ
ຘັຈ (e.g.,ຆ ຌ, ໄ ,ຘາຓຘິຍ ນົ ຍ, ແກໃ ,ຽຎັ ຈ ຾ຖະ
ຆ ຌໝູ
ກັຌແຈໄຘ ະນົຸ ຍ ແຈໄຽ ຆັໃຌຈຼທກັຌ ທໃ າຑ ຈ຾ຖະກາຌຎຸ ຄ຾ຉໃ ຄ,
ໄ ຾ຖະ ຽ຃ໃ ບຄຎໃາຂບຄຈ຺ຄ,ຘາຌຉ຺ກ ຃ໄາ ຄ຅າກດາຎາຍ
ຖູກ ຆຌ)
ຘະຑາຍ຾ທຈຖໄບ ຓກໃ ຽຎັ ຌ຾ນົໃ ຄຂບຄກາຌຎ຺ ຌຽຎໄ ບຌຉໃ
ຘັຈຉູ ຑຈຘໃທຌນົາ ງ຾ຓໃ ຌຑ຺ກ ເຌໝາກແຓ ,ໄ ຒຓາຖິຌ຾ຓໃ ຌ
ິ ຎາຎຸ ຄ຾ຉໃຄ. ດໃາຄເຈກໃ ຉາຓ
ຏະຖິຈຉະຑັຌນົາງກທໃາທັຈຊຸຈຍ
ໄ
ຑ຺ຍເຌຏະຖິຈ ຉະຑັຌ ຅າກຘັຈ ຌ າ(ຎາຘ຺ ໄ
ຓ,ຎາຓຶກ ຋ັຄ ຘ຺ຈ -
, ຌຍໄ ໃ ແຈໄຖທຓທໃາ຃ທາຓຽຎັ ຌແຎແຈໄ຋ໃ ບຸ ຎະກບຌ຾ນົໃຄທັຈຊຸ
຾ນໄຄ, ກຸ ໄຄ ຾ຖະ ຎາ຋ູ຾ນໄຄ).
ຈິຍກໃ ຽຎັ ຌຘາຽນຈ຋ໃ ຘາ຃ັຌຘາຖັຍກາຌຎ຺ ຌຽຎໄບຌ ຖທຓ຋ັຄ
຅າກບຸ ຎະກບຌຂບຄກາຌຎຸ ຄ຾ຉໃຄ຾ຖະຘະຑາຍ຾ທຈຖໄບຓ 6. ຃າຂບຍເ຅
(Vogel et al., 2001). ໄ ຸ ຌ຃ຸ ຌຂບຍເ຅ຓາງັຄ ຾ຏຌຄາຌ
ຂຘະ຾ຈຄ຃ທາຓປູ ຍ
ເຌກາຌຘຶກຘາເຌ຃ັຄຌ ໄ ຄ຾ຓໃ ຌທໃາຍໃ ຘບຈ຃ໃບຄກັຍ
ໄ ຽຊິ ຑັຈ຋ະຌາຽຂຈຽຌຌຘູ ຄ (AgriNet-2) ຅຺ຌຽປັຈເນໄກາຌ
ໄ ໄ ຘໄ າຽຖັຈ ຖ຺ຄ ຈໄທ ງຈ , ຂ ຘະ຾ຈຄ຃ທາຓ
ກາຌຘຶກຘາຂບຄ Angkititrakul et al., (2005)ຽຆິໃຄຓ ຃຺ຌ຃ທໄ
າ ເຌ຃ັຄຌ
ໄ
ກາຌຎ຺ ຌຽຎບຌຂບຄຽຆ ໄ Salmonella ເຌແກໃ (75%), ໝູ
ບ ຂບຍເ຅ຓາງັຄ ຃ະຌະກະຽຘຈຘາຈ຾ຖະຆັຍ ຑະງາກບຌ
(65%) ຾ຖະຆຌຄໄ ຺ທ-຃ທາງ (67%) ເຌກາຌຂາງຉະນົາຈ ຎໃາແຓ ,ໄ ຃ະຌະຌາຓະນາທິ຋ະງາແຖຘຸ ຑາຌຸ ທຄ຺ ຋ໃ ແຈໄຆຌ
ໄ າ

ຘ຺ຈເຌ຋ໄບຄຊິໃຌ (75%). ຅າກຉ຺ທຽຖກ຋ໃ ຑ຺ຍກາຌຎ຺ ຌຽຎບຌ

ໄ ຾ຖະ ເນໄ຃ທາຓຘະຈທກຘະຊາຌ຋ໃ ,ຂຂບຍເ຅ຓາງັຄຑາກ
ໄ
ເຌບານາຌບາຈ຅ະຆຍບກແຈໄຽຊ ຄຘຸ ກຂະບາຌາແຓ຾ຖະກາຌ ທິຆ າທິ຋ ະງາຘາຈ຾ຖະຽຉັກ຿ຌ຿ຖຆ ບານາຌ຋ໃ ແຈໄຽ ບ ບບ
ໄ າ

ຂາຈຈຸ ຌຈໄາຌຘຸ ຂາຑິຍາຌເຌຍັຌຈາຖ຺ຈຂ຺ຌຘະຍຼຄບານາຌ. ໄ ຄທິແ຅, ຂຂບຍເ຅ຂະ຾ໜຄບານາຌ

ຌທງເຌກາຌຌາເຆໄນບ
ດໃາຄເຈກຉາຓ, ຓັຌຍໃ ຓນົກ ໄ
ັ ຊາຌນົ຿ຉຆຍບກ຋ ໃ ຘາຓາຈດັ ຄໄ ຾ຖະດາ, ຑະ຾ຌກຘາ຋າຖະຌະຘຸ ກ຾ຂທຄນົທຄຑະຍາຄ຋ໃ ແຈໄ
ງຌ຋າຄທິ຋ະງາຘາຈຑຼຄຑ຋ໃ ຅ະຍ຺ໃຄຍບກທໃາຘະຍຼຄບານາຌ ເນໄ຃າຎຶກຘາເຌກາຌຽກັຍກາຂຓູ ໄ .ໄ
ໄ ຌເຌ຃ັຄຌ

ຽຎັຌຘາຽນຈຂບຄບານາຌຽຎັ ຌຑິຈຽຌໃ ບຄ຅າກທໃາຽຆບຑະງາຈ

ໄ
7. ຽບກະຘາຌບໄາຄບຄ
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