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Microbiological assessment of keropok lekor production in Kuala Terengganu and Marang, Malaysia

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dc.contributor.authorHamat, HWen_US
dc.contributor.authorLani, MNen_US
dc.contributor.authorHamzah, Yen_US
dc.contributor.authorAlias, Ren_US
dc.contributor.authorHassan, Zen_US
dc.date.accessioned2024-05-29T03:01:28Z
dc.date.available2024-05-29T03:01:28Z
dc.date.issued2019
dc.description.abstractKeropok lekor is a popular Terengganu heritage traditional snack and its microbiological safety is one of the important aspects should be of concern. Thus, the present study was carried out to assess microbiological status of keropok lekor, and its production premises in Kuala Terengganu and Marang. A total of 136 samples were collected randomly from eight premises (in three replicates) comprising of raw materials, food contact surfaces and ready to eat (RTE). All samples were analysed for aerobic plate count (APC), total coliforms (TC) count, Escherichia coli and detection of foodborne pathogens. Results showed that the APC and TC count in raw materials (fish flesh, sago starch, ice, dough and chilli paste) ranged from below the detection limit (< 1.0 log(10) CFU/g) to 6.7 log(10) CFU/g and 4.6 log(10) CFU/g, respectively. While, food contact surfaces have the APC and TC in the range of < 1.0 to 6.4 log(10) CFU/cm(2) and < 1.0 to 4.1 log(10) CFU/cm(2), respectively. The food handlers hand swabs had APC and TC counts between 2.2 to 6.4 log(10) CFU/cm(2) and < 1.0 to 4.4 log(10) CFU/cm(2), respectively. RTE keropok lekor and dipping sauce contained APC in 1.8 to 5.5 log(10) CFU/g and < 1.0 to 5.1 log(10) CFU/g range, respectively. TC was detected as unsatisfactory level (> 1.7 lo g(10) CFU/g) in three keropok lekor samples. E. coli was found in 10.29% of samples and all of them were non-diarrheagenic serotypes. Two RTE keropok lekor and display containers were contaminated with E. coli. Coagulase positive staphylococci, Salmonella and Vibrio parahaemolyticus were detected in four, two and one samples, respectively, with none of them found to have Vibrio cholerae and Listeria monocytogenes. High prevalence of indicator organisms in food contact surfaces and food handlers hand indicated that hygiene practices were not well implemented. The unsatisfactory levels of presence of APC, TC and E. coli in RTE keropok lekor also described cross contamination due to inadequate hygiene practices after cooking process.en_US
dc.identifier.epage85
dc.identifier.issn2307-8553
dc.identifier.issue1
dc.identifier.scopusWOS:000468057400009
dc.identifier.spage74
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/11827
dc.identifier.volume7
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherLife Sciences Soc Pakistanen_US
dc.relation.ispartofAsian Journal Of Agriculture And Biologyen_US
dc.sourceWeb Of Science (ISI)
dc.subjectCross contaminationen_US
dc.subjectFood contact surfacesen_US
dc.subjectFood handlersen_US
dc.subjectHygieneen_US
dc.subjectIndicator organismsen_US
dc.titleMicrobiological assessment of keropok lekor production in Kuala Terengganu and Marang, Malaysiaen_US
dc.typeArticleen_US
dspace.entity.typePublication

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