ORCID Profile
0000-0002-4207-2729
Current Organisation
Universiti Putra Malaysia
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Publisher: Oxford University Press (OUP)
Date: 2023
Abstract: The present work investigated the profile and bio ersity of lactic acid bacteria (LAB) isolated from selected manufactured and homemade fermented foods in Malaysia. A total of 55 LAB were isolated from 20 s les, and identified based on the sequencing of 16S rRNA gene. The LAB isolates were identified as Lacticaseibacillus rhamnosus (34.5%), Lactiplantibacillus plantarum (20%), Limosilactobacillus fermentum (20%), Lacticaseibacillus paracasei (12.7%), Lacticaseibacillus casei (3.6%), Lactobacillus sp. (1.8%), Enterococcus faecalis (3.6%), Enterococcus faecium (1.8%), and Enterococcus durans (1.8%). Majority (94%) of the LAB isolates exhibited broad-spectrum antimicrobial activity against selected foodborne pathogens, and four isolates (L. fermentum SC1001, L. paracasei K2003, and L. rhamnosus KF1002 and MK2003) could produce bacteriocin-like inhibitory substance (BLIS). Lacticaseibacillus paracasei M1001 (homemade mozzarella) exhibited high-temperature tolerance and acid resistance, was homofermentative, and generated good antimicrobial activity, which strongly implied its potential for industrial applications. The present work results would potentially widen our knowledge of LAB ersity in Malaysian fermented foods and provide a potential for their applications in the food industry or other purposes.
Publisher: Elsevier BV
Date: 05-2019
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.
Publisher: Elsevier BV
Date: 05-2023
Publisher: Rynnye Lyan Resources
Date: 13-03-2022
DOI: 10.26656/FR.2017.6(2).149
Abstract: Over the last two decades, only a handful of research have been conducted pertaining to food safety in the aviation industry. The gap of knowledge in in-flight food safety literature has long been silenced. Therefore, it was the objective of this study to conduct preliminary screenings to evaluate the environmental quality of the service equipment (GE), safety equipment (SE) and common facilities (CF) within the confinement of commercial aeroplanes in Malaysia. A total of 112 swab s les (n = 112) were analyzed to detect the prevalence of Escherichia coli, Vibrio, Salmonella and coliforms using conventional microbiological methods. The qualitative aerobic mesophilic plate count revealed that 99 (88.39%) and 13 (11.61%) were reported as positive and negative s les, respectively. It was reported that all 17 s les taken from the long-haul flight were positive, with 8 (9.14%), 4 (3.57%) and 5 (4.46%) s les belonging to the GE, SE, and CF, respectively. Forty-five positive swab s les taken from medium-haul flight sectors showed that 30 (26.79%), 8 (9.14%), 7 (6.25%) s les were that of the GE, SE, and CF, respectively. Meanwhile, 19 (16.96%), 8 (9.14%), and 10 (8.93%) of the shorthaul flights s les were that of the GE, SE, and CF, respectively. It was therefore concluded that GE, SE and CF were reported at 57 (50.89%), 20 (17.86%) and 22 (19.64%), respectively. In view of the large numbers and high percentages of positive s le results, it is our opinion that the cleaning, sanitizing and disinfecting procedures of the galley equipment, safety equipment and common facilities are revisited. The assurance in conformance to the hazard analysis and critical control points (HACCP) management system may enhance the safety and reliability of all stakeholders especially the flight attendants who are the final custodians of the environmental hygiene and that of themselves.
No related grants have been discovered for Mahmud Ab Rashid Nor-Khaizura.