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Fulltext Molecular phylogenetic analysis of wild Tiger’s milk mushroom (Lignosus rhinocerus) collected from Pahang, Malaysia and its nutritional value and toxic metal content

Lai WH, Loo SS, Rahmat N, Shaharuddin S, Daud F, Zamri Z, et al.

International Food Research Journal, 2013;20(5):2301-2307.
MyJurnal

Tiger’s Milk mushroom has been used for medicinal purposes by local aborigines to treat asthma, breast cancer, cough, fever and food poisoning. Molecular phylogenetic analysis utilizing RNA polymerase II, second largest subunit (RPB2) gene, identified the wild Tiger’s Milk mushrooms collected from the state of Pahang in Malaysia for this study as Lignosus rhinocerus in the order Polyporales. The tuber, stipe and pileus of this mushroom were analyzed for their basic nutritional composition (fat, protein, and carbohydrate) and toxic metal content profile (Cadmium, Lead and Mercury). The moisture content of these mushroom parts varied from 32.22% (pileus) – 46.31% (stipe). The dry matter of the mushrooms contained 2.76% (stipe) – 6.60% (pileus) proteins, 0.21% (pileus) – 0.30% (tuber) fat, 1.76% (stipe) – 4.38% (tuber) ash and 38.47% (stipe) – 56.30% (pileus) carbohydrates. The toxic metal content of the mushroom samples ranged from 0.03–0.12 mg/kg for Cd, 0.80–1.94 mg/kg for Pb and 0.05–0.10 mg/kg for Hg. The present study demonstrated that L. rhinocerus is a potential source of food due to its high carbohydrate content. In addition, the trace levels of toxic metals in this mushroom are within the safe level for consumption.

Matched MeSH terms: Foodborne Diseases
Fulltext Paper review of factors, surveillance and burden of food borne disease outbreak in Malaysia

Sharifa Ezat, W.P., Netty, D., Sangaran, G.

Malaysian Journal of Public Health Medicine, 2013;13(2):98-105.
MyJurnal

Food borne diseases like cholera, typhoid fever, hepatitis A, dysentery and food poisoning occur as the results of ingestion of foodstuffs contaminated with microorganisms or chemical. The true incidence of food borne disease in Malaysia is unknown, however the incidence is low ranging from 1.56 to 0.14 cases per 100,000 population and the food poisoning cases is on the rise as the evident by the incident rate of 62.47 cases per 100,000 population in 2008 and 36.17 in 2009. The rapid population growth and demographic shift toward ageing population, changing eating habit such as consumption of raw or lightly cooked food, long storage of such food, lack of education on basic rules of hygienic food preparation and food trading without appropriate microbiological safety procedure become contributing factors for food borne diseases. Food borne disease in Malaysia is in the rise and the direct and indirect cost management of FBD will become one of the most common issues to face by the government. The world is spending millions and millions in cost of treatment due to food borne diseases. The information on this paper was collected via findings of previous journals, data and statistics from the MOH of Malaysia and WHO websites. As a result, authors found that the prevention and management of the food borne disease outbreak needs to be addressed seriously.

Matched MeSH terms: Foodborne Diseases
Fulltext Investigation of the impacts of climate change and rising temperature on food poisoning cases in Malaysia

Hassan NA, Hashim JH, Wan Puteh SE, Wan Mahiyuddin WR, Mohd MSF, Shaharudin SM, et al.

PLoS One, 2023;18(10):e0283133.
PMID: 37862373 DOI: 10.1371/journal.pone.0283133

This study is an attempt to investigate climate-induced increases in morbidity rates of food poisoning cases. Monthly food poisoning cases, average monthly meteorological data, and population data from 2004 to 2014 were obtained from the Malaysian Ministry of Health, Malaysian Meteorological Department, and Department of Statistics Malaysia, respectively. Poisson generalised linear models were developed to assess the association between climatic parameters and the number of reported food poisoning cases. The findings revealed that the food poisoning incidence in Malaysia during the 11 years study period was 561 cases per 100 000 population for the whole country. Among the cases, females and the ethnic Malays most frequently experienced food poisoning with incidence rates of 313 cases per 100,000 and 438 cases per 100,000 population over the period of 11 years, respectively. Most of the cases occurred within the active age of 13 to 35 years old. Temperature gave a significant impact on the incidence of food poisoning cases in Selangor (95% CI: 1.033-1.479; p = 0.020), Melaka (95% CI: 1.046-2.080; p = 0.027), Kelantan (95% CI: 1.129-1.958; p = 0.005), and Sabah (95% CI: 1.127-2.690; p = 0.012) while rainfall was a protective factor in Terengganu (95% CI: 0.996-0.999; p = 0.034) at lag 0 month. For a 1.0°C increase in temperature, the excess risk of food poisoning in each state can increase up to 74.1%, whereas for every 50 mm increase in rainfall, the risk of getting food poisoning decreased by almost 10%. The study concludes that climate does affect the distribution of food poisoning cases in Selangor, Melaka, Kelantan, Sabah, and Terengganu. Food poisoning cases in other states are not directly associated with temperature but related to monthly trends and seasonality.

Matched MeSH terms: Foodborne Diseases*
Fulltext Potential of fermented papaya beverage in the prevention of foodborne illness incidence

Koh, S.P., Aziz, N., Sharifudin, S.A., Abdullah, R., Hamid, N.S.A., Sarip, J.

Food Research, 2017;1(4):109-113.
MyJurnal

Foodborne illness is recognized as an emerging infectious disease. The incidence of foodborne
infections is common and the majority cases are undiagnosed or unreported. Apart from some
diarrhea or minor gastrointestinal problem, some foodborne pathogenic microbes may cause
death, particularly to those people with weakened immune system. In this study, we have
developed a new fermented papaya beverage using symbiotic culture of yeast and acetic acid
bacteria under controlled biofermentation process. An in-vitro assessment of fermented papaya
beverage against few foodborne pathogenic microorganism was conducted to determine
its minimum bactericidal concentration (MBC>99). Three types of foodborne pathogen:
Escherichia coli O157, Salmonella enterica serovar Typhimurium ATCC 53648, Salmonella
enterica serovar Enteritidis (isolated from infectious chicken) were selected. From minimum
bactericidal concentration (MBC>99) assay, both fermented papaya pulp and leaves beverages
have shown 100% killing rate against three selected foodborne pathogenic microbes. Inversely,
non-fermented papaya pulp and leaves beverages indicated no inhibition at all. In fact, further
dilution of fermented papaya pulp and leaves beverages demonstrated different degree of
MBC>99 and brix value, but the pH value remained less than 3.5. These findings indicated
the combination of soluble solid compounds presents in both fermented papaya beverage and
product acidity play an important role in the inhibition of pathogenic microorganisms. The
preliminary promising results of this work have shown that the great potential of fermented
papaya beverages as a preventive measure to reduce the incidence of foodborne illness.

Matched MeSH terms: Foodborne Diseases
Fulltext Assessment of Physicochemical Characteristics and Microbiological Quality in Broiler Chicken Breast Muscle (Pectoralis major) Subjected to Different Temperatures and Lengths of Cold Transportation

Hayat MN, Kaka U, Sazili AQ

Foods, 2021 Apr 16;10(4).
PMID: 33923538 DOI: 10.3390/foods10040874

Cold truck transportation is considered one of the most integral parts in a food processing chain. However, countless cases of product spoilage and food poisoning incidents have proven that temperature control during transport has been neglected. Literature on the impact of temperature during distribution is scarce. The objective of this study was to investigate the impact of various transportation temperatures and travel duration on the meat quality and microbial population of broiler chicken breast muscle. Sixty broiler chickens (42 days old) were slaughtered and eviscerated; they then had their breast muscles removed (each bird provided two breast muscle samples: left breast and right breast), which were wrapped in plastic film. All 120 packed boneless breasts (PBBs) were then placed at -18 °C for 24 h. After 24 h, the 60 PBB samples were subjected to transportation for 1 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) while the remaining 60 samples were transported for 5 h at 4 °C (20 PBBs), 10 °C (20 PBBs), and 15 °C (20 PBBs) before analyses. The samples transported at higher temperatures exhibited higher populations of coliform and Salmonella than those transported at lower temperatures. A significant impact of the transportation duration on the Salmonella population was only observed in samples transported at 4 °C for 5 h. However, a significant impact of transportation temperature on color was only recorded for the redness (a*) values, where the samples transported at higher temperatures exhibited higher redness (a*) values. Significant increases in lightness (L*) and yellowness (b*) values as well as decreases in redness (a*) and pH values were recorded in samples subjected to longer durations of transportation across all the temperatures observed in this study.

Matched MeSH terms: Foodborne Diseases
Fulltext Acute renal failure following jering ingestion

H'ng PK, Nayar SK, Lau WM, Segasothy M

Singapore Med J, 1991 Apr;32(2):148-9.
PMID: 2042077

We report two cases of acute renal failure that followed the ingestion of jering. Features of jering poisoning included clinical presentation of bilateral loin pain, fever, nausea, vomiting, oligo-anuria, haematuria and passage of sandy particles in the urine. Blood urea (40.8 mmol/l; 21.9 mmol/l) and serum creatinine (1249 mumols/l; 693 mumols/l) were markedly elevated. With conservative therapy which included rehydration with normal saline and alkalinisation of the urine with sodium bicarbonate, the acute renal failure resolved.

Matched MeSH terms: Foodborne Diseases/complications
Enterotoxigenicity, distribution of enterotoxigenic genes and antibiotic resistance pattern of Staphylococcus aureus isolated from traditional sweet

Ghazavi N, Rahimi E, Esfandiari Z, Shakerian A

Trop Biomed, 2018 Dec 01;35(4):880-892.
PMID: 33601838

Resistant and enterotoxigenic Staphylococcus aureus strains are considered to be one of the major causes of foodborne diseases due to the consumption of sweet. The present research was done to study the distribution of enterotoxin types, enterotoxigenic genes and antibiotic resistance pattern of S. aureus strains isolated from traditional sweet samples. Eight-hundred and fifteen sweet samples were cultured and S. aureus strains were identified. Antibiotic resistance, enterotoxigenicity and enterotoxigenic gene profile were studied using disk diffusion, Enzyme Link Immunosorbent Assay and PCR, respectively. One-hundred and seven out of 815 (13.12%) sweet samples were positive for S. aureus. Prevalence of S. aureus in dried and semi-dried sweet samples were 15.08% and 11.13%, respectively (P <0.05). Forty-six out of 107 S. aureus strains (42.99%) were determined as enterotoxigenic. A (41.30%) and C (17.39%) were the most commonly detected enterotoxin types. Sea (20.56%), sec (14.95%) and seb (11.21%) were the most commonly detected enterotoxigenic genes. There were no positive sample for the sej enterotoxin gene. S. aureus strains harbored the highest prevalence of resistance against penicillin (88.78%), tetracycline (83.17%), ceftaroline (75.70%) and doxycycline (71.02%). Simultaneous presence of enterotoxins and enterotoxigenic genes in multi-drug resistant S. aureus strains indicates important public health issue regarding the consumption of contaminated traditional sweet samples.

Matched MeSH terms: Foodborne Diseases
Pyrosequencing analysis of microbial community and food-borne bacteria on restaurant cutting boards collected in Seri Kembangan, Malaysia, and their correlation with grades of food premises

Abdul-Mutalib NA, Amin Nordin S, Osman M, Ishida N, Tashiro K, Sakai K, et al.

Int J Food Microbiol, 2015 May 4;200:57-65.
PMID: 25679309 DOI: 10.1016/j.ijfoodmicro.2015.01.022

This study adopts the pyrosequencing technique to identify bacteria present on 26 kitchen cutting boards collected from different grades of food premises around Seri Kembangan, a city in Malaysia. Pyrosequencing generated 452,401 of total reads of OTUs with an average of 1.4×10(7) bacterial cells/cm(2). Proteobacteria, Firmicutes and Bacteroides were identified as the most abundant phyla in the samples. Taxonomic richness was generally high with >1000 operational taxonomic units (OTUs) observed across all samples. The highest appearance frequencies (100%) were OTUs closely related to Enterobacter sp., Enterobacter aerogenes, Pseudomonas sp. and Pseudomonas putida. Several OTUs were identified most closely related to known food-borne pathogens, including Bacillus cereus, Cronobacter sakazaki, Cronobacter turisensis, Escherichia coli, E. coli O157:H7, Hafnia alvei, Kurthia gibsonii, Salmonella bongori, Salmonella enterica, Salmonella paratyphi, Salmonella tyhpi, Salmonella typhimurium and Yersinia enterocolitica ranging from 0.005% to 0.68% relative abundance. The condition and grade of the food premises on a three point cleanliness scale did not correlate with the bacterial abundance and type. Regardless of the status and grades, all food premises have the same likelihood to introduce food-borne bacteria from cutting boards to their foods and must always prioritize the correct food handling procedure in order to avoid unwanted outbreak of food-borne illnesses.

Matched MeSH terms: Foodborne Diseases/prevention & control
Fulltext An overview of foodborne illness and food safety in Malaysia

Abdul-Mutalib, N.A., Syafinaz, A.N., Sakai, K., Shirai, Y.

International Food Research Journal, 2015;22(3):896-901.
MyJurnal

Foodborne disease has been associated with microorganisms like bacteria, fungi, viruses and parasites. Most commonly, the outbreaks take place due to the ingestion of pathogenic bacteria like Salmonella Typhi, Escherichia coli, Staphylococcus aureus, Vibrio cholera, Campylobacter jejuni, and Listeria monocytogenes. The disease usually happens as a result of toxin secretion of the microorganisms in the intestinal tract of the infected person. Usually, the level of hygiene in the food premises reflect the quality of the food item, hence restaurant or stall with poor sanitary condition is said to be the contributor to food poisoning outbreak. In Malaysia, food poisoning cases are not rare because the hot and humid climate of this country is very suitable for the growth of the foodborne bacteria. The government is also implementing strict rules to ensure workers and owners of food premises prioritize the cleanliness of their working area. Training programme for food handlers can also help them to implement hygiene as a routine in a daily basis. A lot of studies have been done to reduce foodborne diseases. The results can give information about the types of microorganisms, and other components that affect their growth. The result is crucial to determine how the spread of foodborne bacteria can be controlled safely and the outbreak can be reduced.

Matched MeSH terms: Foodborne Diseases
Fulltext Readiness of school teachers to accept notifications about causes and preventive measures on food poisoning

Marzo RR, Bhattacharya S, Niranjan V, Shagaran K, Mohd Idris MAB, Clement BJ, et al.

J Educ Health Promot, 2020;9:43.
PMID: 32318611 DOI: 10.4103/jehp.jehp_505_19

INTRODUCTION: In this era of globalization, urbanization, and rapidly expanding unhygienic food corners across the globe, the incidence of food poisoning is very common nowadays.
AIM: The aim of our study was to investigate the perceptions and readiness of schoolteachers to accept notifications on food poisoning as a part of education to the students.
METHODOLOGY: A descriptive cross-sectional study was carried out with the help of a validated questionnaire for data collection. Our research involved schoolteachers from both primary and secondary schools in Muar. The questionnaire was pretested among the eligible trainee teachers and yielded an internal consistency reliability coefficient (c = Cronbach's alpha) of 0.082. This study was conducted from October 29, 2017, to December 14, 2018, in Muar. Our sample size was 259. Ethical consent was obtained from the Institution Ethical Committee.
RESULTS: A total of 259 schoolteachers from both primary and secondary schools in Muar were included in this study. In our study, 81.1% of the teachers responded that they can easily educate their students about food poisoning. Most of them (93.1%) were ready to receive notifications on food poisoning in any mode, and about 72% of the teachers preferred WhatsApp as their mode of receiving notification. The least (1.2%) preferred mode of notification was LINE (a social app). Teachers' willingness to disseminate the information regarding food poisoning was also higher (98.5%).
CONCLUSIONS: We concluded that majority of the schoolteachers had a good perception and were ready to receive the notifications on food poisoning through WhatsApp as a part of education to the students.

Matched MeSH terms: Foodborne Diseases
Fulltext Toxicity of Chlorophyllin against Lymnaea acuminata at Different Wavelengths of Visible Light

Chaturvedi D, Singh VK

Trop Life Sci Res, 2016 Aug;27(2):25-36.
PMID: 27688849 DOI: 10.21315/tlsr2016.27.2.3

Fasciolosis is a water and food-borne disease caused by the liver fluke Fasciola hepatica and Fasciola gigantica. This disease is widespread in different parts of the world. Lymnaeidae and Planorbidae snails are the intermediate hosts of these flukes. Snail population management is a good tool to control fasciolosis because gastropods represent the weakest link in the life-cycle of trematodes. Chlorophyll can be extracted from any green plant. Chlorophyllin was prepared from spinach in 100% ethanol by using different types of chemicals. The chlorophyll obtained from spinach was transformed into water-soluble chlorophyllin. In the present paper, toxicity of chlorophyllin against the snail Lymnaea acuminata was time and concentration dependent. The toxicity of extracted and pure chlorophyllin at continuous 4 h exposure of sunlight was highest with lethal concentration (LC50) of 331.01 mg/L and 2.60 mg/L, respectively, than discontinuous exposure of sunlight up to 8 h with LC50 of 357.04 mg/L and 4.94 mg/L, respectively. Toxicity of extracted chlorophyllin was noted in the presence of different monochromatic visible lights. The highest toxicity was noted in yellow light (96 h, LC50 392.77 mg/L) and the lowest in green light (96 h, LC50 833.02 mg/L). Chlorophyllin in combination with solar radiation or different wavelength of monochromatic visible lights may become a latent remedy against the snail L. acuminata. It was demonstrated that chlorophyllin was more toxic in sunlight. Chlorophyllin is ecologically safe and more economical than synthetic molluscicides which have the potential to control the incidence of fasciolosis in developing countries.

Matched MeSH terms: Foodborne Diseases
Fulltext Food poisoning outbreak among Health Institute A staff 1st June 2010

Riana, K.A.H., Azahadi, O., Rohani, I., Zainol Ariffin, P., Maznieda, M., Siti Zubaidah, A.

Journal of Health Management, 2012;10(1):41-51.
MyJurnal

Purpose - An outbreak of food poisoning had occurred in Health Institute A on 1st June 2010 which involved twenty four staffs. Six of them were hospitalized and eighteen received outpatient treatment. A case control study was done to describe the epidemiological characteristics of the outbreak and to determine the source of infection.
Design/methodology/approach - Food samples, rectal swab from cases, environmental and hand swab from the food handlers were also taken and sent for microbiological analysis.
Finding- The outbreak was explosive, and the prominent clinical features were abdominal pain (62.2%), fever (51.4%), and diarrhea (56.8%). The onset time was between 9-24 hours and the median incubation period was at 15 hours. The possible source of the outbreak was durian gravy (OR= 14.00,95%CI: 2.72-92.55, p<0.001, food attack rate: 100%) and rotijala (OR= 6.69, 95%CI: LB5-24.23, p<0.001, food attack rate: 95%), The microbiological investigation revealed that various microorganisms including Salmonella spp, The food was supplied by the same food supplier from Caterer B since 2006 and the assessment of the kitchen showed that the cleanliness rate was only 54,3% with positive results of Coliform in all utensils and areas investigated in the kitchen.
Conclusion- In conclusion, the most probable causative organism based on signs and symptoms, epidemiological analysis and microbiological results was Salmonella spp. from contaminated food seryed during the ceremony. Education on food safety and food hygiene especially personal hygiene and hand washing should be emphasized continuously for prevention of future outbreak,

Matched MeSH terms: Foodborne Diseases
Djenkol bean poisoning (djenkolism): proposals for treatment and prevention

West CE, Perrin DD, Shaw DC, Heap GH, Soemanto

Southeast Asian J. Trop. Med. Public Health, 1973 Dec;4(4):564-70.
PMID: 4274568
Matched MeSH terms: Foodborne Diseases/etiology; Foodborne Diseases/prevention & control
Simulation of improper food hygiene practices: A quantitative assessment of Vibrio parahaemolyticus distribution

Malcolm TTH, Chang WS, Loo YY, Cheah YK, Radzi CWJWM, Kantilal HK, et al.

Int J Food Microbiol, 2018 Nov 02;284:112-119.
PMID: 30142576 DOI: 10.1016/j.ijfoodmicro.2018.08.012

Kitchen mishandling practices contribute to a large number of foodborne illnesses. In this study, the transfer and cross-contamination potential of Vibrio parahaemolyticus from bloody clams to ready-to-eat food (lettuce) was assessed. Three scenarios were investigated: 1) direct cross-contamination, the transfer of V. parahaemolyticus from bloody clams to non-food contact surfaces (hands and kitchen utensils) to lettuce (via slicing), was evaluated; 2) perfunctory decontamination, the efficacy of two superficial cleaning treatments: a) rinsing in a pail of water, and b) wiping with a kitchen towel, were determined; and 3) secondary cross-contamination, the microbial transfer from cleaning residuals (wash water or stained kitchen towel) to lettuce was assessed. The mean of percent transfer rates through direct contact was 3.6%, and an average of 3.5% of total V. parahaemolyticus was recovered from sliced lettuce. The attempted treatments reduced the transferred population by 99.0% (rinsing) and 94.5% (wiping), and the relative amount of V. parahaemolyticus on sliced lettuce was reduced to 0.008%. V. parahaemolyticus exposure via secondary cross-contamination was marginal. The relative amount of V. parahaemolyticus recovered from washed lettuce was 0.07%, and the transfers from stained kitchen towel to lettuce were insubstantial. Our study highlights that V. parahaemolyticus was readily spread in the kitchen, potentially through sharing of non-food contact surfaces. Results from this study can be used to better understand and potentially raising the awareness of proper handling practices to avert the spread of foodborne pathogens.

Matched MeSH terms: Foodborne Diseases/microbiology; Foodborne Diseases/prevention & control*
Fulltext Enumeration of Salmonella spp., Salmonella Typhi and Salmonella Typhimurium in fruit juices

Diana, J.E., Pui, C.F., Son, R.

International Food Research Journal, 2012;19(1):51-56.
MyJurnal

Salmonella has caused foodborne illnesses globally and it has been a rising threat on fresh produce. The objective of this study was to determine the prevalence and concentration of Salmonella spp., Salmonella Typhi and Salmonella Typhimurium in freshly prepared fruit juice sold at hawker stalls. Analysis was conducted by employing most probable number-polymerase chain reaction (MPN-PCR). A total of 50 freshly prepared fruit juices were examined and the prevalence of Salmonella spp., Salmonella Typhi and Salmonella Typhimurium in the fruit juices were 34%, 20% and 10%, respectively, with an estimated microbial load varying from 0 to 42 MPN/g. Of the five different fruits, carrot juice had the highest prevalence of Salmonella spp. (60%) and Salmonella Typhi (40%). However, Salmonella Typhimurium was detected in apple (30%), orange (10%) and starfruit juice (10%). Factors contributing to the presence of Salmonella were cross-contamination and poor sanitation practice. Besides, negligence on temperature and storage time also led to the growth of Salmonella. Proper monitoring and risk assessment are needed in order to establish control measures to ensure the quality and safety of fruit juices in Malaysia.

Matched MeSH terms: Foodborne Diseases
Fulltext Quantitative detection and characterization of Shiga toxin-producing Escherichia coli O157 and non-O157 in raw vegetables by MPN-PCR in Malaysia

Loo, Y. Y., Puspanadan, S., Goh, S. G., Kuan, C. H., Chang, W. S., Lye, Y. L., et al.

International Food Research Journal, 2013;20(6):3313-3317.
MyJurnal

Foodborne diseases are mainly caused by bacterial contamination which can lead to severe diarrhea. This study aimed to detect the presence of Shiga toxin-Producing Escherichia coli O157, Escherichia coli non-O157 and virulence gene in raw vegetables. The samples were purchased from wet market and hypermarket in Selangor. The detections were carried out by using the combination methods of Most Probable Number-Polymerase Chain Reaction (MPNPCR). A total of 37(18.5%) samples were found to be contaminated by STEC. Out of these 37 isolates, four (10.8%) of the isolates were E. coli O157 while 33(89.2%) were E. coli nonO157. However, there was no E. coli O157:H7 detected in all the samples. The occurrence of Shiga toxin-Producing E. coli in edible raw vegetables samples suggests the importance of this pathogen in vegetables. Therefore, more studies are required to remove this pathogen from vegetables.

Matched MeSH terms: Foodborne Diseases
Fulltext Bacillus cereus and Bacillus thuringiensis in ready-to-eat cooked rice in Malaysia

Sandra, A., Afsah-Hejri, L., Tunung, R., Tuan Zainazor, T. C., Tang, J. Y. H., Ghazali, F. M., et al.

International Food Research Journal, 2012;19(3):829-836.
MyJurnal

Bacillus cereus (B. cereus) isolates are toxigenic and can cause food poisoning. Cooked rice is
a potentially hazardous food, especially in tropical countries. The aim of this study was to determine the prevalence of B. cereus and B. thuringiensis in raw and cooked rice marketed in Selangor, Malaysia. In this research combination of Most Probable Number - Polymerase Chain Reaction (MPN-PCR) was used to detect gyrB gene in B. cereus and B. thuringiensis. Five local varieties of raw rice samples were negative for B. thuringiensis but all (100%) were positive for B. cereus. A total of 115 cooked rice samples (nasi lemak, nasi briyani, nasi ayam and nasi putih) were studied for the presence of B. cereus and B. thuringiensis. Nasi ayam was found to have the highest prevalence (100%) of B. cereus compared to nasi putih (76.2%) and nasi lemak (70.4%). Nasi briyani had the lowest prevalence (50%) of B. cereus. The frequencies of B. thuringiensis were found to be 10, 30 and 35.2 % in nasi putih and nasi ayam, nasi briyani and nasi lemak, respectively. The range of B. cereus and B. thuringiensis in the samples was from < 3 to 1100 MPN/g in different samples. Maximum number of B. cereus was observed in nasi lemak, nasi briyani and nasi putih ( > 1100 MPN/g) while nasi ayam showed less contamination (460 MPN/g) with B. cereus which was significantly different (P < 0.05 ) from others. The number of B. thuringiensis in nasi lemak, nasi briyani, nasi putih and nasi ayam were found to be >1100, 93, 9.2 and 3.6 MPN/g, respectively.

Matched MeSH terms: Foodborne Diseases
Fulltext Pre-enrichment effect on PCR Detection of Salmonella Enteritidis in artificially-contaminated raw chicken meat

Mohd Afendy, A.T., Son, R.

International Food Research Journal, 2015;22(6):2571-2575.
MyJurnal

Salmonella remains to be a major foodborne pathogen for animals and humans and is the
leading cause of foodborne infections and outbreaks in various countries. Salmonella Enteritidis
is one of the most frequently isolated serotypes in poultry and poultry products from human
food poisoning cases. It can cause mild to acute gastroenterititis as well as other common
food poisoning symptoms when infection takes place in human. Nucleic acid amplification
technologies such as Polymerase Chain Reaction (PCR) is a tool that is rapid and sensitive
for detection of bacterial pathogen. We report the successful detection of S. Enteritidis by
PCR in raw chicken meat artificially-contaminated with serial concentration of S. Enteritidis
using crude DNA extracts as DNA template. PCR primers, ENT-F and ENT-R targeted on sdfI
gene were used to amplify DNA region unique to S. Enteritidis with crude DNA extract of the
samples, yielded product with the size of 303 bp. These primers were specific to S. Enteritidis
when tested by in-silico simulation against genome database of targeted bacterial species and
confirmed in PCR as amplification bands were observed with S. Typhimurium, S. Polarum and
S. Gallinarum. The established PCR can detect as few as 9.4 X 101
CFU/ml of inoculated S.
Enteritidis concentration and proved that pre-enrichment effect have significant effect on PCR
detection by increasing 1000-fold of the sensitivity limit compared to the non pre-enriched
samples. The PCR technique indicated that it can be successfully coupled with pre-enrichment
step to offer advantage in routine screening and surveillance of bacterial contamination in food
samples.

Matched MeSH terms: Foodborne Diseases
Fulltext Antimicrobial resistance of Listeria monocytogenes and Salmonella Enteritidis isolated from vegetable farms and retail markets in Malaysia

Kuan, C.H., Rukayadi, Y., Ahmad, S. H., Wan Mohamed Radzi, C.W.J., Kuan, C.S., Yeo, S.K., et al.

International Food Research Journal, 2017;24(4):1831-1839.
MyJurnal

Listeriosis and salmonellosis are the major foodborne illnesses worldwide. Over the last decade,
increasing reports about the antibiotic resistance of Listeria monocytogenes and Salmonella from diverse sources have prompted public health concerns, especially in developing countries with over reliance or misuse of antibiotic drugs in the treatment of humans and animals. In this study, antibiotic susceptibility profiles of 58 L. monocytogenes and 12 Salmonella Enteritidis strains from vegetable farms and retail markets in Malaysia were testedby the standard disk diffusion method. Listeria monocytogenes isolates were found to exhibit 100% resistance to penicillin G. Also, high resistance patterns were observed for meropenem (70.7%) and rifampicin (41.4%). The multiple antibiotic resistance (MAR) index of L. monocytogenes isolates ranged from 0.11 to 0.56. Besides, the antibiogram results revealed that multidrugresistant (MDR) S. Enteritidis were detected and all the S. Enteritidis isolates demonstrated resistance to at least four antibiotics. Ampicillin, amoxicillin, and trimethoprim failed to inhibit all the S. Enteritidis strains. Salmonella Enteritidis isolates also displayed high resistance to nalidixic acid (75.0%), trimethoprim-sulfamethoxazole (75.0%), and chloramphenicol (66.7%). Findings in this study indicated that vegetables could be potential sources of multidrug resistance of L. monocytogenes and S. Enteritidis, which can be a serious issue and a major concern for public health. Thus, there is a great need for surveillance programs in Malaysia to continuously monitor the antibiotic resistance profiles of important pathogens.

Matched MeSH terms: Foodborne Diseases
ENTEROAGGREGATIVE ESCHERICHIA COLI O104 FROM THAI AND IMPORTED MALAYSIAN RAW BEEF

Wameadesa N, Sae-lim A, Hayeebilan F, Rattanachuay P, Sukhumungoon P

Southeast Asian J. Trop. Med. Public Health, 2017 Mar;48(2):338-50.
PMID: 29642296

Local Thai and imported Malaysian beef in southern Thailand area carry
several Shiga toxin-producing Escherichia coli (STEC) serotypes. STEC O104 is an
important pathogen capable of causing outbreaks with considerable morbidity
and mortality. This study investigated the presence of E. coli O104 from local Thai
and imported Malaysian beef obtained from markets in Hat Yai City, Songkhla
Province during August 2015 - February 2016. Thirty-one E. coli O104 strains
were isolated from 12 beef samples (16% and 23% Thai and imported Malaysian,
respectively). Thirty strains possessed aggA (coding for a major component of
AAF/I fimbriae), a gene associated with enteroaggregative E. coli (EAEC) pathotype,
and all strains carried fimH (encoding Type 1 fimbriae). Thirty strains
belonged to phylogenetic group B1 and one strain (from Malaysian beef) to group
A. Agglutination of yeast cells was observed among 29 E. coli O104 strains. Investigation
of stx2 phage occupancy loci demonstrated that sbcB was occupied in 12
strains. Antimicrobial susceptibility assay revealed that 7 strains were resistant
to at least one antimicrobial agent and two were multi-drug resistant. One strain
carried extended spectrum β-lactamase gene blaCTX-M and three carried blaTEM. PFGE-generated DNA profiling showed identical DNA pattern between that of
one EAEC O104 strain from Thai beef and another from Malaysian beef, indicating
that these two strains originated from the same clone. This is the first report
in Thailand describing the presence of EAEC O104 from both Thai and imported
Malaysian beef and their transfer between both countries. Thorough surveillance
of this pathogen in fresh meats and vegetables should help to prevent any possible
outbreak of E. coli O104.

Matched MeSH terms: Foodborne Diseases/microbiology; Foodborne Diseases/epidemiology*

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