Microbiological Quality of Food Contact Surfaces At Selected Food Premises of Malaysian Heritage Food ('Satar') in Terengganu, Malaysia. The International Journal Of Engineering And Science (IJES), 3 (9). pp. 27-32. ISSN 2319 – 1813 (2014)
Abstract
Satar’ is a blend of succulent boneless fish marinated in spices, wrapped in banana leaves and grilled over flaming charcoal. It is a very popular ready-to-eat food sold in the East Coast of Peninsular Malaysia. The vehicle and routes of ‘Satar’ contamination could come from raw materials and food contact surfaces during preparation and handling of ‘Satar’. However, this study only focused on the possibility of contaminations which came from food contact surfaces. This study was carried out to determine the Aerobic Plate Count (APC), Enterobacteriaceae count, Staphylococcus aureus count, Pseudomonas count and the presence of Salmonella sp. in swab samples from ten selected food contact surfaces in two popular ‘Satar’ premises in Terengganu. Results showed that all food contact surfaces used in the Premise A which were cutting board, knife, table of preparation, mixer, food handler’s hand, container, spoon, banana leaves, skewer and surface of griller were highly contaminated with indicator microorganisms (aerobic mesophilic organisms, Enterobacteriaceae and Pseudomonas) compared to food contact surfaces of premise B. This findings highlight the possibility of microbial contamination in ‘Satar’ that could come from contaminated food contact surfaces. Further study should be carried out in improving the hygienic status of ‘Satar’ premises and local RTE foods.
| Item Type: | Article |
|---|---|
| Keywords: | Microbiological qualities, Satar, Food contact surfaces |
| Taxonomy: | By Subject > Applied Sciences > Food Technology |
| Local Content Hub: | Subjects > Applied Sciences |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 21 Jul 2020 08:47 |
| Last Modified: | 21 Jul 2020 08:47 |
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