ウェルシュ菌
The bacterial content in Thai sour pork products is regulated. There should not be more than of "", "Staphylococcus aureus" not more than , "Yersinia enterocolitica" not more than , "Listeria monocytogenes" not more than , "Clostridium perfringens" not more than , Fungi less than 10colony per gram, "Trichinellaspiralis" less than . Bacteria at higher levels may cause sickness.