The aim of this study is to examine the consistency between the Balassa index and Vollrath
indices in measuring comparative advantages of the Malaysian shrimp products with other
major shrimp exporting nations as comparator. The study uses Balassa index and Vollrath
indices to measure comparative advantages of the Malaysian shrimp products. The indices then
are compared by consistency tests. Malaysia was generally not competitive in shrimp trade;
however, revealed comparative advantage (RCA) and relative export advantage (RXA) indices
show some extent of competitiveness on non-frozen shrimp product. Thailand had a remarkable
competitiveness in shrimp trade as compared to other major exporting countries. Although we
found that double-counting problem in the Balassa index is insignificant in measuring export
performance of the Malaysian shrimp sector, import could be an important variable in accessing
its trade competitiveness. Marginal import of a sector may lead to relative trade advantage (RTA)
index consistent with RCA and RXA indices. Considering exports and imports of a particular
commodity in measuring competitiveness is more consistent with the real world phenomenon
of two-way trade. Selecting measurement of comparative advantage should rigorously base
on trade behaviour of a sector as well as theoretical constructs. The competitiveness of the
Malaysian shrimp products remains unclear due to the lack of contemporary analyses backed
by formal testing procedures. The results and policy implications of this study provide
stakeholders insights into comparative advantage as well as trade position of the products.
Better measurement for revealed comparative advantage, particularly for shrimp products, is
discussed in this paper.
Bahulu, a popular traditional food in Malaysia is produced mainly by the Small and Medium
Entrepreneurs (SMEs) who are often micro in size and function as both producers and sellers
of the food in the marketplace. A problem usually faced by these enterprises is on matching
their bahulu offer with consumers’ preferences that eventually will lead to loss of sales volume,
loss of customers and stunted business growth. This study attempts to find out how consumers
evaluate bahulu using various aspects of the food product offer. A survey on 671 consumers
from three different states in Malaysia (Penang, Perlis and Kedah) revealed that consumers
in general prioritize the product aspect more than on how it is packaged, priced and branded.
Overall, halal (label) is the most critical component expected by consumers, followed by
its color and softness (product), and manufacturer’s address (label). Interestingly, branding,
packaging and health aspect of the food were amongst the lowest ranked by consumers for this
product. Some similarities and slight differences in how each consumer group evaluates the
bahulu components were also found. The findings provide some insights for the bahulu micro
entrepreneurs (BMEs) on what to focus on when marketing the food.
The halal food production industry is gaining greater attention among Muslim and non-Muslim
majority countries, particularly due to the increase of global market demand. One of the critical
areas in issuing halal certified food is the determination of allowable alcohol content in food
and drinks. The level of alcohol content has not standardized in several standards and fatwa of
Islamic scholars. In Islam, the alcohol in several fruit products is produced through fermentation
process such as takhammur (wine making) and takhallul (vinegar making). The fermentation
process gives an impact to the status of the food products either permissible or prohibited.
Therefore, the purpose of this paper is to discuss on the determination of permissible alcohol
and vinegar by fermentation process content in selected food products from Shariah and science
perspectives. In doing so, the views of authentic of Islamic Law in this issue are supported by
lab work approached. As a result, in the first phase there are three types of by products from
takhammur, while two types of takhallul. All the products can be determine of the alcohol
content and give an implication of the status either permissible (halal) or prohibited (haram).
Hence, in juice considered as halal due to lower of alcohol content. While cider or alcoholic
beverage is haram due to above alcohol level permitted which is above of the 1%. Besides,
cider vinegar or vinegar is halal by the interpretation of hadith of permissible conversion from
alcoholic to vinegar itself.
Vibrio parahaemolyticus is a halophilic Gram-negative bacterium that is considered among
gastrointestinal pathogens. Thirty isolates were tested for their susceptibility using 14 different
antibiotics. One V. parahaemolyticus isolate was resistant to 10 antibiotics (cefotaxime,
ceftazidime, tetracycline, amikacin, ciprofloxacin, levofloxacin, ofloxacin, ampicillin,
amoxicillin-calv-acid, and cefepime). The V. parahaemolyticus isolates were resistant to
ampicillin (90%), amoxicillin–clavulanic acid (63.3%), cefotaxime (60%), ceftazidime (46.7%),
cefepime (50%), tetracycline (36.6%), and amikacin (26.7%). However, the isolates were highly
susceptible to imipenem (100%), and piperacillin and gentamicin (96.7%). Approximately
55% of the isolates showed a multiple antibiotic resistance (MAR) index of >0.2, thereby
indicating the high risk of sources where these isolates originated. The occurrence of MAR
asserted the importance of determining drug susceptibility and monitoring the antimicrobial
resistance profile to improve and ensure food safety and public health.
This study aimed to investigate the susceptibility pattern of Staphylococcus aureus isolated from
human and environmental surfaces in a research laboratory. A total of 320 samples from nostril
(n=80), hand (n=80), door knob (n=80) and table surface (n=80) were collected for 16 weeks,
before and after work. A total number of 256 samples were found positive for Staphylococcus
aureus. Out of 80 randomly selected isolates, 50 (62.5%) isolates were resistant to methicillin
(MRSA). Hence, the precautionary measures should be taken on self and environmental
hygiene as MRSA may be transferred from humans and environmental surfaces.
Marine fungi are potential source of bioactive compounds as indicated by the increasing statistic
of research findings. However similar research in Malaysia is still lacking. Hence, this study
is undertaken to determine the antibacterial activity of four marine fungal isolates (PR1T4,
PP2L4, PR3T13 and PR5T4) from Pulau Redang and Pulau Payar Marine Parks, Malaysia
against Salmonella Typhi, Listeria monocytogenes, Staphylococcus aureus, and Escherichia
coli. Fungal isolates were first macroscopically and microscopically characterized and later
molecularly identified as Penicillium citrinum, Sacroladium strictum, Aspergillus sydowii and
Aspergillus sp. respectively. Solid and broth fermentation of fungi were carried out to produce
crude extracts and these extracts were screened for antibacterial activity. In general, solid
fermentation extracts (SFE) showed significantly higher antibacterial activity (p
This study evaluated the effects of Averrhoa bilimbi juice extract and storage temperature
on lipid oxidation and microbial spoilage of spent chicken meat. Ten, 80 weeks old spent
chickens were slaughtered, eviscerated and aged for 24 h at 4oC. Thereafter, the Pectoralis
major muscles and right thighs were excised and marinated in either A. bilimbi juice extract,
pure distilled water, or no marination (control) for either 4 or 9 h at room temperature or 9 or 24
h at 4°C. Lipid oxidation was monitored on the Pectoralis major muscles while the right thighs
were assessed for Enterobacteriacea counts. Lipid oxidation was not significantly affected
by the type or duration of marination. Marination showed a temperature dependent effect on
Enterobacteriacea counts. At room temperature, samples that were marinated by distilled water
showed significantly higher Enterobacteriacea counts than the control while those that were
marinated with A. bilimbi juice extract showed no growth at both 4 and 9 h of marination. At
chilled temperature, marination had no significant effects on the growth of Enterobacteriacea
during the 9 or 24 h storage. These results indicated that A. bilimbi juice extract marinade has
some antibacterial activities but works better when combined with refrigerated storage.
Piper nigrum, commonly known as black pepper, is one of the most important spice crops
with high demand by the world market. However, diseases like foot rot and stem blight
cause by Phytophthora capsici have become the important production constraints in black
pepper industry. The frequent application of toxic fungicides to counter the diseases in pepper
plantations has raised certain environmental issues. In order to mitigate the use of fungicides,
biological approach to control P. capsici has been suggested. In this study, endophytic bacteria
were isolated from six P. nigrum roots and screened for in vitro antagonistic activity against P.
capsici through dual culture, mycelial growth, spore germination and double plate assay. The
antagonism testing involved the secretion of volatile and diffusible bioactive compounds by
the endophytic bacteria. Out of 19 isolates tested, two isolates DB(2)7 and SB(2)6 produced
volatile bioactive compounds and these two isolates showed highest antagonism against P.
capsici mycelia with the percentage of inhibition up to 47.63% and 43.33%, respectively.
Diffusible compounds from isolates DB(2)7, DB(2)9 and SB(2)6 produced clear zones in spore
germination test with radii measurements of 10.0-17.0 mm. Three isolates with promising
antifungal activity were further characterised through 16S rDNA sequencing. The analysis
of their sequences via National Center for Biotechnology Information (NCBI) suggests close
identity towards Enterobacter cancerogenus, Enterobacter cloacae and Enterobacter asburiae.
This research study demonstrated that these endophytic bacteria isolates are potentially to be
used as biocontrol agent in pepper cultivation.
This study examined the thermoregulatory and circulatory responses, and exercise performance of trained distance runners during exercise in the heat (31°C) at varying relative humidity (RH). In a randomized order, 11 trained male distance runners performed 5 60 min steady-state runs at a speed eliciting 70% of VO2max in RH of 23, 43, 52, 61 and 71%. This was followed immediately with an incremental exercise test to volitional exhaustion. Core (Tre) and mean skin temperature (T¯sk), cardiac output (Q), heart rate (HR), and stroke volume (SV) were recorded at regular intervals. A significant (P = 0.003) main effect was detected for RH on mean body temperature (Tb), with a significantly higher Tb detected during steady-state exercise in the 61 and 71% RH compared to that in the 23% RH. During the steady-state exercise, no differences were detected in whole body sweat loss (P = 0.183). However, a significant main effect of RH was observed for HR and SV (P = 0.001 and 0.006, respectively) but not Q (P = 0.156). The time to exhaustion of the incremental exercise test was significantly reduced at 61 and 71% RH compared with 23% RH (P = 0.045 and 0.005, respectively). Despite an increase in dry heat loss, a greater thermoregulatory and circulatory stress was evident during steady-state exercise at 61 and 71% RH. This ultimately limits the capacity to perform the subsequent incremental exercise to exhaustion. This study highlighted that in a warm environment, the range of the prescriptive zone progressively narrows as RH increases.
Immobilisation of cyclodextrin glucanotransferase (CGTase) on nanofibres was demonstrated. CGTase solution (1% v/v) and PVA (8 wt%) solution were mixed followed by electrospinning (-9 kV, 3 h). CGTase/PVA nanofibres with an average diameter of 176 ± 46 nm were successfully produced. The nanofibres that consist of immobilised CGTase were crosslinked with glutaraldehyde vapour. A CGTase/PVA film made up from the same mixture and treated the same way was used as a control experiment. The immobilised CGTase on nanofibres showed superior performance with nearly a 2.5 fold higher enzyme loading and 31% higher enzyme activity in comparison with the film.
The morphology of Ganoderma lucidum BCCM 31549 mycelium in a repeated-batch fermentation (RBF) was studied for exopolysaccharide (EPS) production. RBF was optimised for time to replace and volume to replace. G. lucidum mycelium showed the ability to self-immobilise and exhibited high stability for repeated use in RBF with engulfed pellets. Furthermore, the ovoid and starburst-like pellet morphology was disposed to EPS production in the shake flask and bioreactor, respectively. Seven RBF could be carried out in 500 mL flasks, and five repeated batches were performed in a 2 L bioreactor. Under RBF conditions, autolysis of pellet core in the shake flask and shaving off of the outer hairy region in the bioreactor were observed at the later stages of RBF (R4 for the shake flask and R6 for the bioreactor). The proposed strategy showed that the morphology of G. lucidum mycelium can withstand extended fermentation cycles.
Pulsed light (PL) treatment is a non-thermal method for microbial decontamination on the
surfaces of fresh-cut produce. The effect of pulsed light fluencies on microbiological stability
and quality changes of fresh-cut yardlong beans were determined. Pulsed light treatments were
carried out using an automatic laboratory flash lamp system (Steribeam XeMaticA-2L Kehl,
Germany) at different fluencies (1.8 J/cm2, 5.4 J/cm2, 9.0 J/cm2 and 12.6 J/cm2). Microbiological
quality (colour changes and textural changes) of fresh-cut yardlong beans stored at 4±1°C were
monitored over 14 days. Results show that, the application of PL treatment at high fluencies
allowed extension of microbiological shelf life up to 3-7 days in comparison to untreated
samples. Apart from that, PL treated sample has no significant difference on the texture and
colour as compared to untreated sample of fresh-cut yardlong bean. As a conclusion, the
application of PL at dose 9.0 J/cm2 has increased the shelf life of fresh-cut yardlong bean while
maintaining the quality when stored at 4±1°C.
Meat quality is always subject to consumer scrutiny when purchasing from retail markets on
mislabeling as fresh meat. Repeated cycles of ‘freeze-thaw’ degrade the quality of meat. Existing
studies have primarily embarked on physical, chemical and biochemical changes induced by
variable storage conditions. The authentication of fresh versus thawed meat quality can be
further explored with the data involving a series of biochemical pathways that were largely
well-studied in living muscle tissues. However, these pathways are less predictable in postslaughter
condition where muscle turns to meat. In addition, there is far less known about how
various management or environmental stimuli impact these pathways, either by substrate load
or altered cellular environment during storage. Though the rate of post-slaughter metabolism
is quite important in driving meat quality development, it is also fairly well established.
Alternatively, the biochemical mechanisms responsible for the cessation of postmortem
metabolism, or protracted carbohydrate metabolism are particularly puzzling. Likewise,
there is little information about the relationship between volatility profiles of biomolecules
with regards to functional groups, enzymatic activity, protein solubility and protein surface
properties in meat during storage. The studies of these changes could be used to distinguish
between fresh and thawed meat.
Gelatin is one of the most widely used food ingredients, with wide applications in the food
industry. It was reported that 41% of the gelatin produced in the world is sourced from pig
skin, 28.5% from bovine hides and 29.5% from bovine bones. However, factors such as the
outbreak of BSE (a.k.a. mad cow disease) and increasing demand for non-mammalian gelatin
for halal and kosher food markets have revived interest in gelatin replacers from plant sources.
In this study, we have successfully extracted valuable pectin—as gelatin replacer--from various
types of plant wastes. Pectin is a high value functional food ingredient widely used as a gelling
agent and stabilizer. It is also an abundant, ubiquitous and multifunctional component of the
cell walls of all land plants. Mango peel was screened as the ideal source for high-yield (36.6%)
pectin of satisfactory quality. The results indicate that citric acid was the best solution for
recovery of pectin from mango peels. An extraction temperature of 90°C and pH 2 provided
the optimum conditions for maximum yield of pectin. The resulting crude mango peel pectin
(CMPP) was analyzed for physicochemical parameters. The results indicated values for ash
content (0.0412%), moisture content (0.303%), viscosity (45.18%), galacturonic acid content
(36.8-37.2-40%) and degree of esterification (38.3-41%). Following analysis of its gelling
properties and sensory evaluation, CMPP has good potential to be applied in the food industry
as a low-methoxyl pectin and a cheap source of gelatin replacer for jam preparations.
The effect of microwave heating and conventional heating towards the physicochemical and
functional properties of corn and rice flour with 30% moisture content in water suspension at
temperature of 50°C and 60°C were investigated. Conventional heat treatment was carried out
at 50°C and 60°C respectively by direct heating the moisture treated flour. Microwave heating
treatment was carried out by using domestic microwave oven at 50°C and 60°C respectively.
The amylose content, particle size diameter, and gelatinization temperature are increasing in
microwave and conventional heat treated corn and rice flour. Decreasing of pasting temperature,
swelling power and solubility of all the heat-treated starches compared to control were detected.
X-ray diffraction pattern of all control and heat treated corn and rice flour exhibit typical A-type
pattern. Scanning Electron Microscopy (SEM) has revealed the heat treated corn and rice flour
showed rougher surface, porous granules and rupture granules. There are no significance effect
of temperature differences on corn and rice flour carried out at 50°C and 60°C. Evidently,
microwave heating was effective to alter the physicochemical and functional properties of corn
and rice flour.
Nanotechnology contribute to significant impacts in every way in our daily life. Recently,
the application of nanotechnology in biosensors has been a trend in developing a highly
sensitive, selective, quick response, inexpensive, high volume production, great reliability
and miniaturized sensors. High demands on the production of rapid sensors for food safety
and quality control purposes are increasingly become the interest for researchers all over the
world. This is because, in food sector, the quality of a certain product is based on their periodic
chemical and microbilogical analysis. The uses of nanomaterials in biosensors are very
promising because they mediate current flow. Surface modification of the electrode based on
various nanomaterials including nanoparticle, nanofiber, nanowire and nanotube significantly
increase the performance of the biosensor. Ultimately, this implementation will enhance the
sensor’s sensitivity and stability. This review explores the previous research and development
work on nanomaterials-based sensors for food applications.
MeSH terms: Electrodes; Quality Control; Research Personnel; Reproducibility of Results; Biosensing Techniques; Nanotechnology; Nanotubes; Nanostructures; Nanoparticles; Nanowires; Nanofibers; Food Safety
Our study aimed to assess the knowledge, attitudes and practice behaviours of primary healthcare professionals in government Maternal and Child Healthcare Clinics (MCHC) on the association between oral health and pregnancy outcomes namely pre-term and/or low birth weight (PT/LBW) infants and to identify the barriers of utilisation of oral healthcare services by pregnant mothers. Questionnaires were distributed to government healthcare professionals working at all seven government MCHC in the Manjung District, Malaysia. 136 out of 158 questionnaires were returned completed yielding a 92% response rate. The questionnaire covers respondents characteristics, attitude and practice behaviours related to oral health and barriers faced when referring pregnant mothers to the dental clinic. 65% of respondents noticed dental/ gum problems in the pregnant mothers that they encountered. The two most frequent response for outcome of delivery linked to gum/ dental problems were premature delivery (49%) responses and low birth weight (27%). Although 95% of the respondents believed that regular dental check-ups is compulsory for pregnant mothers, only 69% regularly refer pregnant mothers for dental check-ups. There was a significance between healthcare professionals that receive continuing dental education and their referrals of antenatal mothers for dental check-ups .
Study site: Maternal and Child Health Clinics (Klinik Kesihatan), Manjung District, Perak, Malaysia.
MeSH terms: Ambulatory Care Facilities; Attitude; Child; Dental Care; Dental Clinics; Education, Dental, Continuing; Female; Gingiva; Health Personnel; Humans; Infant, Low Birth Weight; Infant, Newborn; Malaysia; Maternal-Child Health Centers; Mothers; Oral Health; Pregnancy; Primary Health Care; Surveys and Questionnaires; Referral and Consultation; Parturition
Halal is a term that describes substances that are deemed ‘pure and clean’ which Muslims are
allowed to consume according to Islamic law. The industrialization of food processing in the
20th and 21st centuries has exposed Muslims community to various ingredients such as blood
plasma, transglutaminase and gelatin introduced in meatballs and surimi product. Muslims
are facing difficulties to ascertain which products are permitted or not under the Islamic law.
Thus, this paper is to give knowledge of non-halal ingredients being introduced in meatballs
and surimi products for consumers, researchers and policy makers. Local halal logo issued by
Department of Islamic Development Malaysia (JAKIM) is needed to imply that all ingredients
used in the food production and processing are Syariah compliance. The scientific evidence
to substantiate any claim on Halal issue was developed based on several methods including
PCR-based methods with different mitochondria and chromosomal DNA (MtDNA and cDNA)
primers, real-time PCR with different probes and DNA binding agent, loop-mediated isothermal
amplification (LAMP) with different primers developed, PCR- RFLP, ELISA and etc.
The purpose of this study is to measure patient skin dose in tangential breast radiotherapy. Treatment planning dose calculation algorithm such as Pencil Beam Convolution (PBC) and in vivo dosimetry techniques such as radiochromic film can be used to accurately monitor radiation doses at tissue depths, but they are inaccurate for skin dose measurement. A MOSFET-based (MOSkin) detector was used to measure skin dose in this study. Tangential breast radiotherapies ("bolus" and "no bolus") were simulated on an anthropomorphic phantom and the skin doses were measured. Skin doses were also measured in 13 patients undergoing each of the techniques. In the patient study, the EBT2 measurements and PBC calculation tended to over-estimate the skin dose compared with the MOSkin detector (p<0.05) in the "no bolus radiotherapy". No significant differences were observed in the "bolus radiotherapy" (p>0.05). The results from patients were similar to that of the phantom study. This shows that the EBT2 measurement and PBC calculation, while able to predict accurate doses at tissue depths, are inaccurate in predicting doses at build-up regions. The clinical application of the MOSkin detectors showed that the average total skin doses received by patients were 1662±129cGy (medial) and 1893±199cGy (lateral) during "no bolus radiotherapy". The average total skin doses were 4030±72cGy (medial) and 4004±91cGy (lateral) for "bolus radiotherapy". In some cases, patient skin doses were shown to exceed the dose toxicity level for skin erythema. Hence, a suitable device for in vivo dosimetry is necessary to accurately determine skin dose.
MeSH terms: Algorithms; Breast Neoplasms/radiotherapy*; Humans; Radiometry/instrumentation*; Radiotherapy Planning, Computer-Assisted; Rotation; Skin/radiation effects*; Phantoms, Imaging; Organs at Risk/radiation effects