Microwave heating technology is widely used in food catering and domestic households. Nonuniformity of microwave temperature distribution causes the formation of hot and cold spots in heated product has led to the survival of foodborne pathogens which may later cause food borne diseases. It is the aim of this study to determine the effect of different microwave heating on the microbiological quality of microwavable frozen chicken curries. Nine commercialised frozen chicken curries were thawed overnight in the chiller (< 4°C) and exposed to different microwave power levels and times (270 W at 60 s; 950 W at 150 s and 300 s). 25 g of chicken curry were homogenised, serial diluted and enumerated aseptically. Total Aerobic Count (TAC), Total Coliform Count (TCC), Escherichia coli count and Salmonella count were carried out and no microorganisms were detected. Enterobacteriaceae were found in the food samples after enrichment process. Polymerase Chain Reaction (PCR) amplification and 16S ribosomal ribonucleic acid (rRNA) sequencing were carried out. Results of 16S rRNA sequence analysis indicated that two gram-negative isolates after enrichment were identified as Klebsiella pneumoniae.
The Ramadhan fast is a form of worship where Muslims spend the daylight hours in a complete
fast. During the month of Ramadhan, a large number of people tend to purchase food from
stalls or bazaars for breaking fast. It is crucial that the foods prepared and sold are handled in
a clean and safe manner. Thus, this research focused on evaluating the microbiological quality
of cooked meat products (beef and chicken) from food bazaars and street-vended foods in
10 districts throughout the state of Kelantan. A total of 100 samples were collected from all
10 districts in Kelantan and were tested for coliform, Escherichia coli, Salmonella spp., and
Staphylococcus spp. Microbiological analysis of the meat samples showed unsatisfactory
results where a total of 42% of the samples were found unsatisfactory for coliform. The overall
prevalence for Staphylococcus spp. in beef and chicken were 19.6% and 12.9%. Escherichia
coli were detected in 23.9% of beef and 12.9% of chicken. Non-compliances for Salmonella
were found in 13% and 9.3% of beef and chicken samples. This study determined the presence
of foodborne pathogen in cooked meat products and indicated the possibilities of cross
contamination and lack of hygiene during food handling.