Escherichia coli O157:H7 is a major food-borne pathogen that has resulted in numerous
outbreaks around the world. Widespread distribution of the organism in various ecological
niches impedes the control measures. This study aimed to detect and quantify E. coli O157:H7
in beef sold in wet markets and hypermarkets in Malaysia and to determine the risk of E. coli
O157:H7 infection linked to consumption of beef. The rfbO157 and flicH7 primers targeted on
somatic antigen (O157) and flagellar antigen (H7) respectively of E. coli O157:H7 was used for
the MPN-PCR method. A total of 99 beef samples were collected from local wet markets and
hypermarkets. The highest E. coli O157:H7 contamination rate was observed in beef samples
collected from wet markets (89.50%), whereas the contamination rate in hyper market A and B
were compratively low (35.35 and 20% respectively). However, the microbial load was highest
in the beef samples from hypermarket A (1100 MPN/g) while E. coli O157:H7 bacterial load
in beef samples from hypermarket B and wet market ranged from 3 to 93 MPN/g and 3 to 240
MPN/g, respectively. Using the Quantitative Microbial Risk Assessment (QMRA) approach
the risk was estimated incorporating the findings of the prevalence study and predictions
based on home storage, cooking and consumption patterns. Three different exposure pathways
were investigated to estimate the risk associated with contaminated beef and Monte Carlo
simulation was used to determine the level of uncertainty. The developed model predicated that
consumption of contaminated beef can be accountable for 1.83E+06 E. coli O157:H7 cases per
year in Malaysia. The reliability of the model, data gaps and further research needs, is discussed.
Through continuous improvement Quantitative Microbial Risk Assessment provides valuable
insight into controlling and prevention strategies.
Using Stimulus–Organism–Response (S-O-R) framework, this study examines Stimulus–
Response relationships of fresh vegetable consumers’ behavior in Klang Valley, Malaysia. In
particular, the study focused on how loyalty drivers affect retail formats choice by the fresh
vegetable (FV) consumers. The Stimuli that pertain to loyalty drivers include promotional
activities, perceived price and social interaction and the Response is the retail format choice.
Three hypotheses were developed and tested with the data collected from a survey using
simple random sampling technique. Structural Equation Model (SEM) was used in analyzing
the data. Results of the study revealed that Stimuli (loyalty drivers) influence Response (retail
format choice) for the different FV markets in Malaysia. Based on the finding of the research,
Malaysian retailers have different marketing strategies to be considered with regards to loyalty
drivers.
Tarap seed (Artocarpus odoratissimus) is one of the popular snacks among Borneo Island
people especially in Sabah, Malaysia. Their flesh and seed are such a potential food source but
they are not fully exploited. Therefore, this study was conducted to determine its nutritional
composition, mineral content and functional properties of Tarap seed flour (TSF). The
proximate analysis (protein, carbohydrate, fat, crude fiber, ash, moisture), minerals content
and functional properties (powder particle size, bulk density, oil and water absorption capacity,
emulsion capacity, foaming ability, least gelling concentration, swelling ability and pasting
properties) were determined. The proximate analysis results obtained showed that TSF had
49.65% carbohydrate, 15.60% crude fat, 12.3% crude fibers, 8.8% crude protein, 1.17 % ash
and 12.5% moisture. Most abundant mineral found in Tarap flour was potassium, followed
by magnesium, calcium, and natrium. The results showed that TSF has an average particle
size of 166.02µm with low bulk density (0.57g/cm3
) as compared to wheat flour. Water and
oil absorption capacities of TSF were 2.61 and 1.69g/g, respectively, while the efficiency of
emulsification was 14.8%. Least gelation concentration was found to be 12% while foaming
ability was 7%. Swelling ability results showed a steady increment from 60°C to 70°C but
sharp increased observed from 70°C to 80°C. From the results presented, it can be concluded
that TSF has a great potential for use in the formulation of composite flours to be used as
ingredients in the food industry.
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.
Cross contamination is one of the most important contributing factors in foodborne illness
originating in household environments. The objective of this research was to determine the
transfer between naturally contaminated chicken liver and leg to cutting board, hand glove,
knife and cucumber, during slicing. The microorganism tested was Campylobacter jejuni and
the results showed that the pathogen transferred to all utensils, at different transfer rate, despite
the low level of the naturally contaminating pathogen. With unknown concentration bacteria in
the naturally contaminated samples, a proportion of the utensils were still contaminated with C.
jejuni and not surprisingly, when the sample were contaminated with higher concentrations of
the pathogen, a higher proportion of the utensils had detectable C. jejuni cells present, though
in many cases cross contamination seems to be a random event. Transfer of the naturally
contaminating C. jejuni from the chicken liver and leg to the utensils were
The effect of mixed strain culture of lactic acid bacteria (LAB) and Yeast, and yeast or L.
brevis, L. plantarum, or L. sanfranciscencis on the physicochemical properties (pH, TTA,
organic acid, ethanol, and sugar content) of rice bran sourdough was investigated. Starter
culture with optimum physicochemical properties was used to ferment rice and wheat bran
for sourdough production. Rice and wheat bran sourdough and non-fermented rice and
wheat bran were mixed with wheat flour at 10% substitution level for bread production.
Results showed that rice bran fermented with L. plantarum had the best physicochemical
properties compared to rice bran sourdough produced by other LAB or mixed culture. The
specific volume of bread sample made with rice bran sourdough (4.65 cm3
/g) was higher
than that of the bread samples made from wheat bran sourdough (4.32 cm3
/g) and nonfermented
bran (3.74 – 4.24 cm3
/g), but not significantly different from the control (100%
wheat) bread (4.85 cm3
/g). The crumb colour of the rice bran and rice bran sourdough
substituted bread was lighter than that of the other bread samples. Crust colour of all the
bread samples was not significantly different (p > 0.05). At the end of 6 days storage
period, bread samples from control and wheat bran sourdough were firmer than that from
rice bran sourdough, however, crumb firmness values were highest in non-fermented bran
substituted bread. Sensory analysis result revealed that rice bran sourdough bread was
more acceptable than wheat bran sourdough bread, and non-fermented rice and wheat bran
substituted bread.
Different concentrations of aqueous and ethanolic extracts of Ocimum tenuiflorum L.
leaves were evaluated for their sucrase inhibition and non-enzymatic glycation inhibitory
effects. The results revealed that aqueous extracts, particularly the one from oven-dried
leaves had significant inhibition potential for all three assays. The IC50 values for sucrase
inhibition assay, BSA-glucose assay, and BSA-fructose assay were, 370.48±2.14 µg/ml,
188.19±2.52 µg/ml, and 166.16±1.99 µg/ml, respectively and the highest inhibition found
in1250 µg/ml were, 91.88±0.16%, 118.46±0.27%, and 104.15±0.21%, respectively. Other
than that, the aqueous extract of fresh leaves and 50% ethanol extract of oven dried leaves
also showed good inhibition activity. Though, the results presented the highest inhibition
activity for BSA-glucose assay. The leaves also attained 50% inhibition with the lowest
concentration for BSA-fructose assay. The overall result of O. tenuiflorum leaves
suggested that it can be used for treating diabetes mellitus and the complications
associated with this.
The safety level of microwaved foods remains at vague as this subject was less addressed
scientifically. A study was initiated to address the matter by investigating on the
survivability of Salmonella and Shiga-toxigenic Escherichia coli (STEC) O157 in
microwave heated ready-to-eat (RTE) foods using the Most Probable Number coupled
Polymerase Chain Reaction (MPN-PCR) technique. A total of 329 samples of various
ready-to-eat (RTE) convenience meals were collected around Wilayah Persekutuan Kuala
Lumpur and Selangor regions. Salmonella was positively identified in 66 samples (20.1%,
This goal of this study was to investigate the presence of Vibrio cholerae in street food,
namely satar and otak-otak, using Loop-Mediated Isothermal Amplification (LAMP),
multiplex Polymerase Chain Reaction (mPCR) and conventional plating on Thiosulphate
Citrate Bile-Salt Sucrose (TCBS) agar methods. A total of 78 satar and 35 otak-otak were
purchased from different districts of Terengganu (Besut, Setiu, Kuala Terengganu and
Kemaman). V. cholerae was found in satar with LAMP (10.3%), mPCR (10.3%) and
plating (0%). No V. cholerae was found in otak-otak using the three methods. This might
be due to V. cholerae able to survive in satar after grilling due to its thickness which may
contribute to undercooking. This study concluded that low presence of V. cholerae in satar
and otak-otak can be detected by molecular methods but not the conventional plating
method. LAMP assay is a useful tool for rapid detection of pathogens in food due to its
simplicity, highly sensitive and visual interpretation capability. Though the prevalence of
V. cholerae was low in the samples, proper handling of this food will help in reducing the
risk of acquiring infection from V. cholerae in contaminated samples.
The primary objectives of this study were to process corncob into corncob powder (CCP)
and to apply CCP in the formulation of instant cereal beverage (ICB) in order to produce
high fibre ICB, and to investigate the physicochemical and sensory properties of the
corncob-based instant cereal beverage. Corncobs were sourced and washed thoroughly
before drying and grinding into CCP. CCP was then imparted into ICB formulation in
three different ratios (10, 20 and 30% w/w) to partially substitute corn flour in the
formulation. All four ICB samples including the commercial counterpart were analysed
for their physicochemical and sensory properties. The incorporation of CCP has affected
the viscosity, colour and sensory attributes significantly of the produced ICB. Higher
contents of CCP in the formulation was found to be responsible for less viscous and
browner effect compared to the commercial ICB samples. Formulation of ICB
incorporated with 30% w/w CCP had the highest mean scores (6.00, p
Clitoria ternatea (CT) or commonly known as telang tree originates from the Fabaceae
family. The flower of this tree has vivid, deep-blue and white colouration and it is usually
used as a natural colourant in food preparation especially in the local culinary scene such
as for the preparation of nasi kerabu and kuih tekan. Moreover, this plant could act as a
food source for the livestock due to the taste and nutritious value it has. Besides that, parts
of the plant such as its leaves, flowers, and roots are believed to possess sought-after
medicinal values such as analgesic, antipyretic and anti-inflammatory properties. The
plant also possesses a number of advantages such as antioxidant, antidiabetic,
antimicrobial, antihelminthic, hepaprotective and antiasthmatic properties that are
beneficial and useful in reducing health disorders. For the purpose of this study, the
chemical composition such as proximate analysis of flowers, leaves and also active
compound were also included in the review.
Two different drying methods- freeze drying and vacuum oven drying were applied to
Ocimum basilicum leaves to determine the proximate composition and antioxidant
activities. The results were compared to fresh leaves of Ocimum basilicum. Each sample
was prepared for determination in three different solvents- methanol, ethanol, and water
have been used. The total phenolic content (TPC) and total flavonoid content (TFC) assays
showed almost the same values in the freeze-dried sample of methanol extract as it
exhibited the highest TPC and TFC values - 54.46±1.24 mg gallic acid/g, 950±17.32 mg
quercetin/g whereas the water extract showed only 26.23±0.63 mg gallic acid/g and
543.33±56.86 mg quercetin/g, respectively. On the contrary, fresh sample with water
extract displayed the lowest TPC and TFC. In addition, the percent inhibition of 1,1-
diphenyl-2-2picrylhydrazyl (DPPH) free radical-scavenging assay ranged from 6.09±
0.47% in fresh sample with water extract to 92.60±0.58% in freeze-dried sample with
methanol extract. The ferric reducing antioxidant power (FRAP) assay values ranged from
7.62±1.09 µmol FeII/g in fresh samples with water extract to 1,160.95±15.80 µmol FeII/g
in freeze-dried sample with methanol extract. Both assays showed the same trend of result
with the highest antioxidant activity observed in freeze-dried sample with methanol extract
and the lowest from fresh samples with water extract.
Bacteriophages are ubiquitous in our world, mainly in the oceans, soil, the water and food
we consume. They can be used efficiently in modern biotechnology, as well as alternatives
to antibiotics for many antibiotic resistant bacterial strains. Phages can be used as vehicles
for vaccines both DNA and protein, for the detection of pathogenic bacterial strain, as biocontrol
agents in agriculture and food industry. This review outlines the properties as well
as the influence of different external physical and chemical factors like temperature and
acidity on phage persistence. A better understanding of the complex problem of phage
sensitivity to external factors may be useful for other researchers working with phages.
Furthermore, the applications of bacteriophages were described in this paper as well.
Banana is a type of fruit that grows in tropical and sub-tropical areas such as Indonesia,
Malaysia, Africa (Madagascar), South America and also central America. Indonesia
itself is the largest banana producing country in Asia because 50% of the production of
banana Asia is produced by Indonesia. This fruit is consumed in the form of fresh (fresh
fruit) because it tastes good. In addition, bananas can be processed into banana chips and
banana butter, but still, a few who processed it into another durable product. Banana
flour has been processed into various types of food, including made into bread, baby
food, pancakes, pastries, dry noodles, and pasta. This study aimed to utilize unripe
bananas into dried noodle food products and evaluate their chemical, physical and
sensory contents. This research was divided into 4 stages, namely the production of
banana flour, the characterization of banana flour, the manufacture of dry noodle
substitution of banana flour and the characterization and sensory analysis of banana flour
substitution noodles. The results showed that unripe banana flour contains 12.91%
moisture content, 0.46% fat content, 1.02% ash content, 4.45% protein content 4.45%,
81.15% carbohydrate content and 2.75% food fiber (dry basis). The resulting unripe
banana flour was then applied as a substance of flour substitution in the manufacture of
noodles. The results showed that noodles that had the same acceptance as control were
noodles containing 10% and 30% unripe banana flour.
This study aimed to compare the physical and functional properties of Indian squid (Loligo
duvauceli) and cuttlefish (Sepia latimanus) ink powders. Indian squid and cuttlefish are
common major sources of seafood products available in Malaysia. However, the inks of
these cephalopods are considered waste products. Inks were removed from squids, freezedried,
and ground into powder form. The color, pH, water activity, bulk and tapped
densities, emulsifying activity and stability, viscosity, water solubility and microscopic
study were examined. The mean L* value of cuttlefish ink was 14.27±0.010. Squid ink
was slightly darker in color (12.21±0.005). The physical properties of squid and cuttlefish
ink were pH (6.48±0.01, 7.26±0.02), water activity (0.091±0.006, 0.166±0.003), and bulk
and tapped densities (24.650±0.02, 20.591±1.78 g/m3
). The functional properties of both
squid and cuttlefish were emulsion activity (15.38±2.67, 11.88±0.23), emulsion stability
(56.56±30.45, 39.09±2.91), viscosity (3.07±0.051 mPa, 2.96±0.057 mPa), and water
solubility index (17.12±0.01%, 10.51±0.01%). Cuttlefish ink powder is better than squid
ink powder because it possessed most of the properties satisfying industrial requirements
(emulsion activity, emulsion stability, viscosity, water solubility, bulk and tapped
densities). This ink can also be used as a natural emulsifier in food applications.
Incorporation of Green Banana Flour (BF) into Chinese steamed bread (CSB) may be a
strategy to fortify the traditional CSB due to its health benefits. However, BF-incorporated
foods in general, have poorer sensory properties affecting consumer acceptability. The aim
of this study was to examine the adjustment of water content from the original formulation
and addition of coffee flavour on physical properties and consumer acceptability of BFincorporated
CSB. Wheat flour as control was substituted with 15% BF varied by addition
of 30% water and coffee flavour. Physical analysis (colour, volume, spread ratio and
texture) of CSB and hedonic test for appearance, aroma, flavour, overall acceptability and
preference ranking of CSB were conducted. Results showed no significant differences
(p>0.05) in specific volume, springiness, and adhesiveness among samples. A significant
increase (p
Foodborne illness is a global burden that impacts a country politically, economically and
socio-economically. The severity of the burden can be unmeasurable as foodborne illness
is often an underestimated problem. In order to enlighten the burden, appropriate food
safety control measures should be taken. This study aimed to optimize a multiplex
Polymerase Chain Reaction (mPCR) detection method to identify foodborne pathogens
simultaneously. Six foodborne pathogens namely, Salmonella spp., Escherichia coli O157,
Vibrio parahaemolyticus, Vibrio cholerae, Listeria monocytogenes and Campylobacter
spp., were targeted in the mPCR detection method. Each mPCR parameter was tested and
the outcome was analysed to obtain a successful mPCR protocol to detect the targeted
foodborne pathogens. The amplified PCR products showed that the optimized mPCR
protocol will be a potential rapid diagnostic tool in foodborne pathogen detection.
According to the World Health Organisation (WHO), globally 600 million people suffer
from food-borne diseases (FBD), and 420,000 people die as a result. The European Food
Safety Authority (EFSA) has stated that FBD are linked to the food industry, with the
most common means of transmission being due to poor food handling and hygiene by
food handlers working in the food industry. The aim of this research was to investigate the
effectiveness of mandatory food handler training programmes (FHTP) to prevent FBD in
Malaysia and Ireland. To do this, the FHTP existing in Malaysia and Ireland were
analysed, in addition to the legislation they fall under in each respective country.
Effectiveness was determined by investigating the level of food safety knowledge (FSK)
and food safety practices (FSP) of food handlers in Malaysia and Ireland. A systematic
literature review (SLR) and a narrative literature review (NLR) were conducted for this
research. The SLR was based on the PRISMA diagram, using the Confidence in the
Evidence from Reviews of Qualitative research (CERQual) approach to evaluate the
studies used for this research. A total of 8 Malaysian studies and 1 Irish study were used to
determine the level of FSK and FSP of food handlers in each respective country, to
examine the effectiveness of FHTP. The results of the studies used for this research have
depicted overall good FSP and FSK of food handlers in Malaysia and Ireland; yet trends
continue to show that food handlers are one of the biggest contributors to FBD,
demonstrating that FHTP are not effective in preventing FBD. The findings from this
research highlights that although these trainings can be an effective tool to prevent FBD, if
they are not executed correctly, food handlers will continue to contribute to FBD.
This study was carried out to determine the influences of providing nutrition information
on fast food restaurant menus, especially among Malaysian undergraduates, who often eat
outside the campus during the semester. A validated questionnaire, adapted from previous
studies was used to determine the general perception of nutrition information and nutrient
intake when eating at fast food restaurants. A total of 185 undergraduates from three
different schools participated - medical sciences (n=54, 29.2%), dentistry, (n=54, 29.2%),
health sciences (n= 77, 41.6%) in a university. In general, the majority of the
undergraduates ate fast food at least once a week (n= 105, 56.8%) and most of them
preferred to eat outside on weekends (n=156, 84.3%). Majority perceived that it was
important to provide nutrition information at fast food restaurant (n=183, 98.9%). The
mean for calorie, fat and sodium composition of their food choices were significantly
different between before and after providing nutrition information of food items that they
intended to purchase (p
Sorbitol production from Meranti wood sawdust (MWS) using immobilized cells of
Lactobacillus plantarum (BAA-793) with repeated batch fermentation via solid state
fermentation (SSF) was studied. The storage stability of the immobilized cells, entrapped
in sodium alginate beads was also investigated. This study started with the pretreatment of
the MWS to recover the cellulose, followed by the entrapment of the bacterial cells in
sodium alginate, then the fermentation process via SSF. The results showed that the
storage stability of the immobilized cells in gel beads at 4°C were more stable when
compared to stability at 35°C, even with high cell concentration. The cell concentration,
when stored at 4°C showed great stability up to 2 days but started to decrease slightly as
the storage time was extended to 5 days. The concentration of the cells was about log
10.23 CFU/mL (1.70 x 1010 CFU/mL) after 2 days, and log 9.48 CFU/mL (3.00 x 109
CFU/mL), log 9.47 CFU/mL (2.98 x 109 CFU/mL) and log 9.44 CFU/mL (2.80 x 109
CFU/mL) after 3 to 5 days, respectively. The decrease in the concentration was not
significant within the studied period of storage at 4°C. The repeated batch fermentation for
sorbitol production through the reuse of the entrapped cells showed that the same bead
cells can be reused for the fermentation process up to 5 cycles. The production of sorbitol
using the immobilized cells of Lactobacillus plantarum (BAA-793) through solid state
fermentation process showed a good result due to the high concentration of cells entrapped
in the beads, giving rise to a high sorbitol production.