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Abstract:
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  1. Tang, J.Y.H., Mat-Sa’ad, S.H., Ho, L.H., Banerjee, S.K., Son, R.
    MyJurnal
    Street food is popular in Asia due to its availability, low price and good taste. The safety of
    street food has been always questionable due to its poor handling which probably leads to
    microbial contamination. The objective of this study was to determine the surviving quantities
    of V. parahaemolyticus under various conditions in street-vended food, namely satar and otakotak
    after anticipated cross-contamination to support policy and regulatory documents. The
    satar and otak-otak were prepared from minced and unminced fish flesh, respectively, together
    with other ingredients. Each satar and otak-otak were prepared with 0, 0.5, 1.5 and 3% of
    sodium chloride (NaCl), respectively. V. parahaemolyticus inoculum at approximately 8.66 log
    CFU/ml were inoculated into the samples and incubated for up to 6 h. Samples were taken at 0,
    1, 3 and 6 h for enumeration of V. parahaemolyticus using spread plate method on Thiosulphate
    Citrate Bile Salts Sucrose (TCBS) agar. For control samples, V. parahaemolyticus was not
    immediately inactivated in distilled water even though significant better survivability was
    observed in Phosphate Buffer Saline (PBS). The numbers of V. parahaemolyticus was found
    to decrease by varying amounts based on the salt content and duration of holding. However,
    significant amounts survived to indicate potential risk.
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