Cover Image

Microbiological quality of food contact surfaces (spoons) at selected restaurants in Klang Valley, Malaysia

Food borne diseases increase worldwide and contamination of food contact surfaces serves as one of the reasons for their occurrence. The aim of this study was to determine the microbiological quality of spoons at selected restaurants in Klang Valley, Malaysia. Five restaurants were selected therein...

Full description

Saved in:
Bibliographic Details
Main Authors: Naili Nahar,, Nor Ainy Mahyudin,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2018
Online Access:http://journalarticle.ukm.my/12172/1/23%20Naili%20Nahar%20Isa.pdf
http://journalarticle.ukm.my/12172/
http://www.ukm.my/jsm/english_journals/vol47num7_2018/contentsVol47num7_2018.html
Tags: Add Tag
No Tags, Be the first to tag this record!
id my-ukm.journal.12172
record_format eprints
spelling my-ukm.journal.121722018-10-09T20:32:19Z http://journalarticle.ukm.my/12172/ Microbiological quality of food contact surfaces (spoons) at selected restaurants in Klang Valley, Malaysia Naili Nahar, Nor Ainy Mahyudin, Food borne diseases increase worldwide and contamination of food contact surfaces serves as one of the reasons for their occurrence. The aim of this study was to determine the microbiological quality of spoons at selected restaurants in Klang Valley, Malaysia. Five restaurants were selected therein for the study. They were respectively labelled A, B, C, D and E. A total of 150 cleaned spoons (30 spoons from each restaurants) that were ready to be used by customers at the restaurants were examined. Total plate counts (CFU/cm2) of the spoons were determined; the presumptive and confirmatory tests for the presence of Escherichia coli on the spoons were also conducted. The samples were collected by surface swabbing. The result showed that restaurant C and B had the highest and lowest total plate counts (TPC), respectively. Samples from 3 of the 5 selected restaurants (restaurants C, D and E) showed positive results for the presence of E. coli mainly due to poor dishware cleansing. On the contrary, negative results for the presence of E. coli at restaurant A and B were associated with the advance cleaning procedure, which used more hygienic method with dishwashers. Penerbit Universiti Kebangsaan Malaysia 2018-07 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12172/1/23%20Naili%20Nahar%20Isa.pdf Naili Nahar, and Nor Ainy Mahyudin, (2018) Microbiological quality of food contact surfaces (spoons) at selected restaurants in Klang Valley, Malaysia. Sains Malaysiana, 47 (7). pp. 1541-1545. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol47num7_2018/contentsVol47num7_2018.html
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description Food borne diseases increase worldwide and contamination of food contact surfaces serves as one of the reasons for their occurrence. The aim of this study was to determine the microbiological quality of spoons at selected restaurants in Klang Valley, Malaysia. Five restaurants were selected therein for the study. They were respectively labelled A, B, C, D and E. A total of 150 cleaned spoons (30 spoons from each restaurants) that were ready to be used by customers at the restaurants were examined. Total plate counts (CFU/cm2) of the spoons were determined; the presumptive and confirmatory tests for the presence of Escherichia coli on the spoons were also conducted. The samples were collected by surface swabbing. The result showed that restaurant C and B had the highest and lowest total plate counts (TPC), respectively. Samples from 3 of the 5 selected restaurants (restaurants C, D and E) showed positive results for the presence of E. coli mainly due to poor dishware cleansing. On the contrary, negative results for the presence of E. coli at restaurant A and B were associated with the advance cleaning procedure, which used more hygienic method with dishwashers.
format Article
author Naili Nahar,
Nor Ainy Mahyudin,
spellingShingle Naili Nahar,
Nor Ainy Mahyudin,
Microbiological quality of food contact surfaces (spoons) at selected restaurants in Klang Valley, Malaysia
author_facet Naili Nahar,
Nor Ainy Mahyudin,
author_sort Naili Nahar,
title Microbiological quality of food contact surfaces (spoons) at selected restaurants in Klang Valley, Malaysia
title_short Microbiological quality of food contact surfaces (spoons) at selected restaurants in Klang Valley, Malaysia
title_full Microbiological quality of food contact surfaces (spoons) at selected restaurants in Klang Valley, Malaysia
title_fullStr Microbiological quality of food contact surfaces (spoons) at selected restaurants in Klang Valley, Malaysia
title_full_unstemmed Microbiological quality of food contact surfaces (spoons) at selected restaurants in Klang Valley, Malaysia
title_sort microbiological quality of food contact surfaces (spoons) at selected restaurants in klang valley, malaysia
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2018
url http://journalarticle.ukm.my/12172/1/23%20Naili%20Nahar%20Isa.pdf
http://journalarticle.ukm.my/12172/
http://www.ukm.my/jsm/english_journals/vol47num7_2018/contentsVol47num7_2018.html
_version_ 1643738713627295744
score 13.211869

Similar Items