ORCID Profile
0000-0002-5548-8715
Current Organisation
Universiti Putra Malaysia
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Publisher: Rynnye Lyan Resources
Date: 09-09-2019
DOI: 10.26656/FR.2017.4(1).268
Abstract: Consumption of chicken offal is common and famous among Malaysians as it is often served as one of the side dishes with rice. Chicken offal can be a potential source of Listeria monocytogenes because slaughtered animals are recognized as a reservoir for foodborne pathogens. L. monocytogenes is a dangerous foodborne pathogen which can cause severe foodborne listeriosis with high fatality rate. This study aimed to determine the efficacy of different washing pre-treatment and cooking methods to reduce L. monocytogenes in artificially contaminated chicken offal. All the washing pre-treatments (dip treatment in different water sources and wash treatment with different water flow rates) showed significant reduction of the pathogen (p .05) when the inoculated s les were treated from 2 mins onwards. Washing the inoculated s les under the water flow rate of 2 L/min was the most effective way to reduce the number of L. monocytogenes (approximately 1.97 log reduction after washing for 10 mins). For heat treatment study, deep-frying was the most effective cooking method followed by boiling and pan-frying to reduce L. monocytogenes where all L. monocytogenes cells (7.91 log10 CFU/g) were killed within 45 s under deep-frying treatment. Overall, the study indicated that washing under running tap water (2 L/min) and deep-frying was effective in reducing and controlling the microbial populations during food preparation. The findings from this study can serve as a safe preparation step and cooking guideline. It is necessary to implement safe steps in food handling practices among food handlers to minimize the risk of foodborne infection.
Publisher: Elsevier BV
Date: 08-2016
DOI: 10.3382/PS/PEW144
Abstract: Salmonellosis is one of the major food-borne diseases in many countries. This study was carried out to determine the occurrence of Salmonella spp., Salmonella Enteritidis, and Salmonella Typhimurium in raw chicken meat from wet markets and hypermarkets in Selangor, as well as to determine the antibiotic susceptibility profile of S. Enteritidis and S. Typhimurium. The most probable number (MPN) in combination with multiplex polymerase chain reaction (mPCR) method was used to quantify the Salmonella spp., S. Enteritidis, and S. Typhimurium in the s les. The occurrence of Salmonella spp., S. Enteritidis, and S. Typhimurium in 120 chicken meat s les were 20.80%, 6.70%, and 2.50%, respectively with estimated quantity varying from <3 to 15 MPN/g. The antibiogram testing revealed differential multi-drug resistance among S. Enteritidis and S. Typhimurium isolates. All the isolates were resistance to erythromycin, penicillin, and vancomycin whereas sensitivity was recorded for Amoxicillin/Clavulanic acid, Gentamicin, Tetracycline, and Trimethoprim. Our findings demonstrated that the retail chicken meat could be a source of multiple antimicrobial-resistance Salmonella and may constitute a public health concern in Malaysia.
Publisher: Wiley
Date: 20-01-2020
DOI: 10.1111/JFS.12770
Publisher: MDPI AG
Date: 08-12-2022
Abstract: Meat spoilage caused by temperature abuse is a major problem for producers, retailers, and consumers that can generate large economic losses to industries. Microbial growth of Pseudomonas spp. is the main source of spoilage during storage. Cinnamon has antimicrobial properties that may potentially be used to reduce the spoilage caused by Pseudomonas. The objectives of this study were to determine the inhibitory effect of cinnamon extract (CE) against Pseudomonas aeruginosa (ATCC 27853) and evaluate the treatment of CE on meat quality during different storage temperatures (5 °C, 10 °C, 15 °C, and 25 °C). The anti-Pseudomonas result showed that 100% (w/v) CE concentration produced a 13.50 mm zone of inhibition in a disc diffusion assay. The minimum inhibitor concentration (MIC) of CE was noted at 25% (v/v), whereas the minimum bactericidal concentration (MBC) value was observed at 50% (v/v) concentration of CE. The time-kill showed the growth of P. aeruginosa decreased from 7.64 to 5.39 log CFU/mL at MIC concentration. Total phenolic content and IC50 value of the cinnamon extract was expressed as 6.72 ± 0.87 mg GAE/g extract and 0.15 mg/mL, respectively. When the meat was marinated with 50% (v/v) CE and stored at various temperatures, the total viable count (TVC) and growth of Pseudomonas spp. were lowered as compared to the control s le. However, the reduction in microbial count in all s les was influenced by the storage temperature, where the lowered microbial count was noted in the s le treated with CE and stored at 5 and 10 °C for 48 h. The pH of meat treated with or without CE ranged from pH 5.74 to 6.48. The sensory attributes of colour, texture, and overall acceptability have a significant difference, except for odour, between marinated meat and control. The results indicate that the use of cinnamon extract as the marination agent for meat could reduce the growth of Pseudomonas spp. and therefore assist in extending the shelf life of meat at 5 and 10 °C storage temperatures.
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