An exploratory investigation on the microbiological quality of dim sum (pork dumplings) sold in Chiang Mai, Thailand

• Main Authors: Warangkhana Chaisowwong, Josef Kleer, Marion Reinartz, Maximilian P O Baumann, Lertrak Srikitjakarna, Phongtape Wiwatanadate, Karl Hans Zessin, Thomas Alter, Goetz Hildebrandt
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Environmental Science; Immunology and Microbiology
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79952021443&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/49641
• Institution: Chiang Mai University

An exploratory investigation was conducted to determine the microbiologcal quality of pork dumplings (dim sum) sold in Chiang Mai, Thailand. 90 deep frozen industrial samples were collected from 3 brands and another 90 ready-to-eat samples from small enterprises (market samples, street vendors and r...