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  1. Son, R., Shafini, A.B., Mahyudin, N.A., Rukayadi, Y., Tuan Zainazor, T.C.
    MyJurnal
    The prevalence of Salmonella in chicken and beef sold in retails outlets in Malaysia was
    determined by analysing 312 raw beef and chicken meat samples including their processed
    products. Samples purchased from supermarkets, butcher shops and wet market, which being
    classified into raw, minced and processed chicken and beef. A total of 86 (27.6%) samples were
    found positive for Salmonella spp., with chicken meat samples (40.4%) showed greater presence
    compared to beef (15.4%). Highest presence of Salmonella were detected from wet market
    samples (35.4%), followed by supermarket (26.9%) and butcher shop (21.3%). The prevalence
    of Salmonella were higher in unpacked chicken meat (84.8%), followed by unpacked beef
    (27.8%). Salmonella serovars were identified as S. Enteritidis, S. Hadar, S. Dublin, S. Anatum,
    S. Stanley, S. Gallinarum, S. Choleraesuis and S. Typhimurium. Detection of 8 Salmonella
    serovars showed possibilities of cross contamination in various sources either at slaughtering
    house, processing plant or until storage at retails level. Improper cooking method on meats and
    hygiene practices prior to consume should be avoided in order to ensure food safety before
    ingestion.
  2. Noorlis, A., Ghazali, F.M., Cheah, Y.K., Tuan Zainazor, T.C., Ponniah, J., Tunung, R., et al.
    MyJurnal
    Little is known on the biosafety level of Vibrio spp. in freshwater fish in Malaysia. The purpose of this study was to investigate the prevalence and concentration of Vibrio spp. and V. parahaemolyticus in
    freshwater fish using the Most Probable Number-Polymerase Chain Reaction (MPN-PCR) method. The study was conducted on 150 samples from two types of freshwater fish commonly sold at hypermarkets, i.e. Pangasius hypophthalmus (catfish) and Oreochromis sp. (red tilapia). Sampling was done on the flesh, intestinal tract and gills of each fish. The prevalence of Vibrio spp. and V. parahaemolyticus was found to be 98.67% and 24% respectively with higher percentages detected in samples from the gills followed by the intestinal tract and flesh. Vibrio spp. was detected in almost all red tilapia and catfish samples. V. parahaemolyticus was detected in 25% of the catfish samples compared to 22.6% of red tilapia fish. The density of Vibrio spp. and V. parahaemolyticus in the samples ranged from 0 to 1.1x107 MPN/g. Although the maximum value was 1.1x107 MPN/g, most samples had microbial loads ranging from 0 to >104 MPN/g. The outcome on the biosafety assessment of Vibrio spp. and V. parahaemolyticus in freshwater fish indicates another potential source of food safety issues to consumers.
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