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Preliminary study of safety evaluation for commercial fermented food:yogurt drinks

Yoghurt drink is a type of fermented food that is available in Malaysia. As none yoghurt drink is not manufactured in traditional way, there is little concern towards its safety compared to any other traditionally manufactured Malaysian fermented food. This research is carried out to determine the s...

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Main Author: Mohd Najwan Nawi
Format: Undergraduate Final Project Report
Published: 2013
Online Access:http://discol.umk.edu.my/id/eprint/5795/
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spelling my.umk.eprints.57952022-05-23T08:43:12Z http://discol.umk.edu.my/id/eprint/5795/ Preliminary study of safety evaluation for commercial fermented food:yogurt drinks Mohd Najwan Nawi Yoghurt drink is a type of fermented food that is available in Malaysia. As none yoghurt drink is not manufactured in traditional way, there is little concern towards its safety compared to any other traditionally manufactured Malaysian fermented food. This research is carried out to determine the safety of yoghurt drinks that are available in Malaysia. There are five different brands of yoghurt samples from five different companies were obtained for testing. Three aspects of food safety that are tested in this rstudy in which are chemical safety, biological safety and physical safety. Chemical safety for all yoghurt samples is determined through the detection of concentration of selected heavy metals; lead (Pb), cadmium (Cd) and mercury (Hg). The biological safety is determined using obtaining numbers of the colony forming unit of microorganism. Gram staining was performed to observe the bacteria visually. Physical safety was carried out through obtaining the pH of the samples. The results of this study show that Pb concentration in four samples exceeds the maximum allowed limit of 2.0 mg/L set by Malaysia Food Act 1983 (MFA1983). However, the concentration of Cd and Hg in all samples did not exceed the maximum allowed limit posed by MFA 1983 which are 1.0 mg/L for Cd and 0.05 mg/L for Hg. In microbial testing, the number of bacteria did not exceed the microbial standards posed by microbiological standards of MFA1983. Physical testing also reveals that all samples show pH for around 4.6. However, this study is not complete because several testing needed to be used for food safety evaluation. 2013 Undergraduate Final Project Report NonPeerReviewed Mohd Najwan Nawi (2013) Preliminary study of safety evaluation for commercial fermented food:yogurt drinks. Undergraduate Final Project Report thesis, Faculty of Agro - Based Industry. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
description Yoghurt drink is a type of fermented food that is available in Malaysia. As none yoghurt drink is not manufactured in traditional way, there is little concern towards its safety compared to any other traditionally manufactured Malaysian fermented food. This research is carried out to determine the safety of yoghurt drinks that are available in Malaysia. There are five different brands of yoghurt samples from five different companies were obtained for testing. Three aspects of food safety that are tested in this rstudy in which are chemical safety, biological safety and physical safety. Chemical safety for all yoghurt samples is determined through the detection of concentration of selected heavy metals; lead (Pb), cadmium (Cd) and mercury (Hg). The biological safety is determined using obtaining numbers of the colony forming unit of microorganism. Gram staining was performed to observe the bacteria visually. Physical safety was carried out through obtaining the pH of the samples. The results of this study show that Pb concentration in four samples exceeds the maximum allowed limit of 2.0 mg/L set by Malaysia Food Act 1983 (MFA1983). However, the concentration of Cd and Hg in all samples did not exceed the maximum allowed limit posed by MFA 1983 which are 1.0 mg/L for Cd and 0.05 mg/L for Hg. In microbial testing, the number of bacteria did not exceed the microbial standards posed by microbiological standards of MFA1983. Physical testing also reveals that all samples show pH for around 4.6. However, this study is not complete because several testing needed to be used for food safety evaluation.
format Undergraduate Final Project Report
author Mohd Najwan Nawi
spellingShingle Mohd Najwan Nawi
Preliminary study of safety evaluation for commercial fermented food:yogurt drinks
author_facet Mohd Najwan Nawi
author_sort Mohd Najwan Nawi
title Preliminary study of safety evaluation for commercial fermented food:yogurt drinks
title_short Preliminary study of safety evaluation for commercial fermented food:yogurt drinks
title_full Preliminary study of safety evaluation for commercial fermented food:yogurt drinks
title_fullStr Preliminary study of safety evaluation for commercial fermented food:yogurt drinks
title_full_unstemmed Preliminary study of safety evaluation for commercial fermented food:yogurt drinks
title_sort preliminary study of safety evaluation for commercial fermented food:yogurt drinks
publishDate 2013
url http://discol.umk.edu.my/id/eprint/5795/
_version_ 1763303604286914560
score 13.211869

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