Evaluation of microbial load in cut fruits sold by vendors in Kota Bharu
Fresh cut products such as fruits are highly demand by consumer nowadays. Fresh cut fruits promote good health but harbor a wide range of microbial contaminants. Slicing of the fruits may cause tissue disruption, which lead to high respiration rate. Higher respiration rates in fruits may cause me...
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| Main Author: | |
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| Format: | Monograph |
| Language: | English |
| Published: |
Universiti Sains Malaysia
2016
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| Subjects: | |
| Online Access: | http://eprints.usm.my/61337/1/NURUL%20AQILAH%20BINTI%20AHMAD%20SABRI%20-%20e.pdf http://eprints.usm.my/61337/ |
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| Summary: | Fresh cut products such as fruits are highly demand by consumer nowadays. Fresh cut fruits
promote good health but harbor a wide range of microbial contaminants. Slicing of the fruits may
cause tissue disruption, which lead to high respiration rate. Higher respiration rates in fruits may
cause metabolism to active, then cause fruits to deteriorate. Outbreaks have been linked with cut
watermelon, papaya, pineapple, honeydew and guava. Factor influencing microbial load in cut
fruits such as unclean seller and equipment, pH of fruits, sugar content, surface area and plating
method. To evaluate the microbial load of cut fruits in Kota Bharu, 10 samples of different fruits
were purchased from two vendors. Pour plate and spread plate method have been used to culture
microbial load. For pour plate method, microbial load ranged from 5.08 x 102 to 9.00 x IO4
cfu/ml in cut fruit sold by cafeteria vendor and from 3.36 x 102 to 2.80 x 103 cfu /ml in cut fruits
sold by roadside vendor. As for spread plate method, microbial load varied from 1.27 x 104 to
3.24 x 106 cfu /ml in cut fruit sold by cafeteria vendor and 7.60 x 103 - 8.10 x 106 cfu /ml in cut
fruit sold by roadside vendor. |
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