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Evaluating microbiological quality of kitchen equipment in school canteens / Rosnaini P. Ramli ... [et al.]

Food preparation requires constant safety and health supervision and careful handling of raw materials. Due to the nature of processes occurring during food preparation, equipment within any food establishment will come into contact with various types of microbiological organism. If cleanliness is n...

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Main Authors: P. Ramli, Rosnaini, Salman, Hanis Syakira, Sazari, Lea Nursuria Sariza, Azmi, Alia
Format: Article
Language:English
Published: Faculty of Health Sciences, Universiti Teknologi MARA 2020
Subjects:
Food and food supply in relation to public health
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Online Access:https://ir.uitm.edu.my/id/eprint/64854/1/64854.pdf
https://ir.uitm.edu.my/id/eprint/64854/
http://healthscopefsk.com/
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spelling my.uitm.ir.648542022-08-04T12:06:02Z https://ir.uitm.edu.my/id/eprint/64854/ Evaluating microbiological quality of kitchen equipment in school canteens / Rosnaini P. Ramli ... [et al.] P. Ramli, Rosnaini Salman, Hanis Syakira Sazari, Lea Nursuria Sariza Azmi, Alia Food and food supply in relation to public health Hospitality industry. Hotels, clubs, restaurants, etc. Food service Food preparation requires constant safety and health supervision and careful handling of raw materials. Due to the nature of processes occurring during food preparation, equipment within any food establishment will come into contact with various types of microbiological organism. If cleanliness is not ensured, equipment such as dishwashing sponges and cutleries can be a source of contamination, leading to foodborne diseases. This is a serious health hazard, especially if it occurs within a setting that has vulnerable populations, such as a school canteen. As such, this study aims to evaluate the microbiological quality of kitchen equipment in school canteens, as well as the effectiveness of the cleaning agents used in the kitchen. Carried out in three schools in Puncak Alam, microbiological swabs were obtained from sponges, cutleries and plates used in each of the school canteen. Based on the microbiological analysis, Salmonella was detected the highest (mean; 4 log10 cfu/ml), compared to E. coli (mean; 3.4 log10 cfu/ml) and S.aureus, which showed the least growth (mean; 2.05 log10 cfu/ml). Faculty of Health Sciences, Universiti Teknologi MARA 2020-09 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/64854/1/64854.pdf Evaluating microbiological quality of kitchen equipment in school canteens / Rosnaini P. Ramli ... [et al.]. (2020) Health Scope, 3 (3). pp. 49-53. ISSN 2735-0649 http://healthscopefsk.com/
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Food and food supply in relation to public health
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
spellingShingle Food and food supply in relation to public health
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
P. Ramli, Rosnaini
Salman, Hanis Syakira
Sazari, Lea Nursuria Sariza
Azmi, Alia
Evaluating microbiological quality of kitchen equipment in school canteens / Rosnaini P. Ramli ... [et al.]
description Food preparation requires constant safety and health supervision and careful handling of raw materials. Due to the nature of processes occurring during food preparation, equipment within any food establishment will come into contact with various types of microbiological organism. If cleanliness is not ensured, equipment such as dishwashing sponges and cutleries can be a source of contamination, leading to foodborne diseases. This is a serious health hazard, especially if it occurs within a setting that has vulnerable populations, such as a school canteen. As such, this study aims to evaluate the microbiological quality of kitchen equipment in school canteens, as well as the effectiveness of the cleaning agents used in the kitchen. Carried out in three schools in Puncak Alam, microbiological swabs were obtained from sponges, cutleries and plates used in each of the school canteen. Based on the microbiological analysis, Salmonella was detected the highest (mean; 4 log10 cfu/ml), compared to E. coli (mean; 3.4 log10 cfu/ml) and S.aureus, which showed the least growth (mean; 2.05 log10 cfu/ml).
format Article
author P. Ramli, Rosnaini
Salman, Hanis Syakira
Sazari, Lea Nursuria Sariza
Azmi, Alia
author_facet P. Ramli, Rosnaini
Salman, Hanis Syakira
Sazari, Lea Nursuria Sariza
Azmi, Alia
author_sort P. Ramli, Rosnaini
title Evaluating microbiological quality of kitchen equipment in school canteens / Rosnaini P. Ramli ... [et al.]
title_short Evaluating microbiological quality of kitchen equipment in school canteens / Rosnaini P. Ramli ... [et al.]
title_full Evaluating microbiological quality of kitchen equipment in school canteens / Rosnaini P. Ramli ... [et al.]
title_fullStr Evaluating microbiological quality of kitchen equipment in school canteens / Rosnaini P. Ramli ... [et al.]
title_full_unstemmed Evaluating microbiological quality of kitchen equipment in school canteens / Rosnaini P. Ramli ... [et al.]
title_sort evaluating microbiological quality of kitchen equipment in school canteens / rosnaini p. ramli ... [et al.]
publisher Faculty of Health Sciences, Universiti Teknologi MARA
publishDate 2020
url https://ir.uitm.edu.my/id/eprint/64854/1/64854.pdf
https://ir.uitm.edu.my/id/eprint/64854/
http://healthscopefsk.com/
_version_ 1740829102001094656
score 13.211869

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