Bacterial Contamination on Beef Sold at Selected Wet Markets in Selangor and Kuala Lumpur

Zulfakar, Siti Shahara; Baharudin, N A; Bakar, Nur Faizah Abu

doi:10.5539/jas.v9n13p89

Cited by 8 publications

(10 citation statements)

References 12 publications

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“…The current study was disagreement with the study done by 19 , which say that no differences in microbial load between the local and imported meat. Meat preservation is necessary during transporting for varied distances to reduce spoiling of texture, color, and nutritional value after the development and rapid growth of supermarkets 1 .…”

Section: Discussioncontrasting

confidence: 99%

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Detection of Escherichia coli from Imported and Local Beef Meat in Mosul City

Al-Chalaby¹

2020

J. Pure Appl. Microbiol.

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The aim of the present study is the detection of red beef meat (local and imported) contaminated by E. coli. The microbial load in local and imported beef meat was detected by counting the E. coli total number according to the universal standards. Sixty samples of local and imported beef meat from Indian origin were collected from city meat retailers and butchers that divided into 6 localities (quarters) including AL-Hadbaa, AL-Baladiat, AL-Faisalia, AL-Majmoaa, AL-Jazair and AL-Wahdaa in Mosul city. Ten samples were collected from each locality (five local samples, five imported ones). All samples were subjected for morphological, biochemical (including API20E) and confirmed by molecular identification (PCR). Results were revealed that imported beef samples were more contaminated with E. coli bacteria than local samples since they ranged from 61 x 10 2-22 x 10 3 CFU /g and 13 x 10 2 to 65 x 10 2 CFU / g respectively.

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Section: Discussioncontrasting

confidence: 99%

“…Journal of Pure and Applied Microbiology raw meat in check, the food safety requirements should be followed hardly Hazard analysis critical control point 17,19 .…”

Section: Polymerase Chain Reactionmentioning

confidence: 99%

Detection of Escherichia coli from Imported and Local Beef Meat in Mosul City

Al-Chalaby¹

2020

J. Pure Appl. Microbiol.

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“…The growth of the bacteria can be minimised by controlling the temperature correctly. Raw poultry and meat are categorised as high-risk food that can cause food poisoning, which, when consumed raw or undercooked meat, can cause Escherichia coli infection (Dudeja & Singh 2017;Zulfakar et al 2017).…”

Section: Discussionmentioning

confidence: 99%

Food Safety Knowledge, Beliefs and Behaviour among Health Sciences-related Field Undergraduate Students at a Local University

ZAILANI

IDRIS

ZAINAL

et al. 2022

JSKM

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Foodborne disease is among the primary illness that causes morbidity and mortality in the world. Several studies show that most students do not have adequate food safety knowledge to protect themselves against foodborne diseases. This study aimed to determine the food safety knowledge, behaviour, and beliefs among undergraduate students at a local university in Malaysia. This cross-sectional study involves 121 respondents from three health science-related faculties at the studied institution. The questionnaire was distributed via an online platform. This study used multiple-choiceformat questions for Food Safety Knowledge and a Likert type scale for Food Safety Behaviour and Belief question statements. Most of the respondents were female (78%). About 16% of the respondents have experience working / volunteering in food services, and half of them are involved in food handling during their services. This study recorded a moderate score in all sections (knowledge, behaviour, beliefs) with a total percentage score of 60.3%, 60.3%, and 66.1%, respectively. A strong but not significant correlation between food safety knowledge and beliefs (r = 0.69 p > 0.05) and between food safety knowledge and behaviour (r = 0.83 p > 0.05) were observed. This study is useful as a basis to develop a targeted food safety education program among undergraduate students. Students with high knowledge of food safety will increase food safety beliefs and behaviour, thus preventing them from getting any foodborne illness.

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“…Secara keseluruhan, Enterobacteriaceae dapat membahayakan dan berpotensi menjadi patogen karena dapat berkolonisasi dan menghasilkan toksin dalam saluran pencernaan (Baylis et al, 2011). Tingginya jumlah Enterobacteriaceae mencerminkan terjadinya kontaminasi feses dan status kebersihan umum yang buruk dari lokasi sampel diambil (Zulfakar et al, 2017). Tingginya jumlah Enterobacteriaceae pada penelitian ini disebabkan oleh penerapan higiene sanitasi di tempat penjualan daging ayam yang buruk.…”

Section: Pembahasanunclassified

Kualitas Mikrobiologis Daging Ayam yang Dijual di Pasar Kota Dili, Timor Leste

Costa¹,

Bachrum²,

Lukman³

et al. 2022

Acta Vet Indones

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Daging ayam merupakan salah satu produk pangan asal hewan yang banyak dikonsumsi di Timor Leste. Salah satu aspek kualitas daging ayam yang harus diperhatikan adalah kualitas mikrobiologi. Penelitian ini bertujuan untuk mengetahui kondisi umum penjualan daging ayam dan kualitas mikrobiologis daging ayam berdasarkan jumlah hitungan cawan (Total Plate Count/TPC) dan jumlah Enterobacteriaceae pada daging ayam lokal maupun impor yang dijual di Pasar Kota Dili, Timor Leste. Penelitian dilakukan pada 8 pasar dengan sampel sebanyak 150 yang terdiri dari 60 sampel daging ayam lokal dan 90 daging ayam impor. Metode TPC dan jumlah Enterobacteriaceae dilakukan berdasarkan SNI Nomor 2897 Tahun 2008 tentang Metode Pengujian Cemaran Mikroba dalam Daging, Telur dan Susu, serta Hasil Olahannya. Menurut International Commission on Microbiological Specification for Foods (ICMSF) tentang Kriteria Mikrobiologi dalam Pangan jumlah maksimum nilai TPC dan jumlah Enterobacteriaceae setiap bahan makanan masing-masing adalah 7 log cfu/g dan <102 cfu/g (toleransi negara tertentu 102–104 cfu/g). Nilai rata-rata TPC dan jumlah Enterobacteriacea daging ayam yang beredar di Timor Leste berdasarkan penelitian ini masing-masing 4.78 ± 0.90 log cfu/g (3.05 × 105 ± 5.66 × 105 cfu/g) dan 3.34 ± 0.93 log cfu/g (2.86 × 104 ± 9.93 × 104 cfu/g). Kualitas mikrobiologi seluruh jenis daging ayam yang beredar di Timor Leste memenuhi standar yang ditetapkan oleh ICMSF berdasarkan nilai rata-rata TPC. Sementara itu, berdasarkan jumlah Enterobacteriaceae, hanya daging ayam lokal dan daging ayam impor dari Brazil memenuhi standar jumlah Enterobacteriaceae yang ditetapkan oleh ICMSF. Berdasarkan analisis statistik, maka kualitas mikrobiologis daging ayam yang dijual di Pasar Kota Dili, Timor Leste berdasarkan TPC dan jumlah Enterobacteriaceae dapat disimpulkan yang terbaik adalah daging ayam lokal dan daging ayam impor dari Brazil, sedangkan kualitas yang kurang baik adalah daging ayam lokal dan daging ayam impor dari Malaysia, dan impor dari Amerika. Tingginya TPC dan jumlah Enterobacteriaceae pada daging ayam yang dijual mengindikasikan bahwa praktik higiene sanitasi di pasar perlu diperbaiki.

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Bacterial Contamination on Beef Sold at Selected Wet Markets in Selangor and Kuala Lumpur

Cited by 8 publications

References 12 publications

Detection of Escherichia coli from Imported and Local Beef Meat in Mosul City

Detection of Escherichia coli from Imported and Local Beef Meat in Mosul City

Food Safety Knowledge, Beliefs and Behaviour among Health Sciences-related Field Undergraduate Students at a Local University

Kualitas Mikrobiologis Daging Ayam yang Dijual di Pasar Kota Dili, Timor Leste

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