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http://dx.doi.org/10.17576/jsm-2018-4707-23
Microbiological Quality of Food Contact Surfaces
(Spoons) at Selected Restaurants
in Klang Valley, Malaysia
(Kualiti Mikrobiologi Permukaan Sentuh Makanan
(Sudu) di Restoran Perkhidmatan
Makanan Terpilih di Lembah Klang, Malaysia)
NAILI NAHAR
& NOR AINY MAHYUDIN*
Department of Food
Service and Management, Faculty of Food Science and Technology, Universiti
Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
Received: 7 August 2017/Accepted:
13 February 2018
ABSTRACT
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.
Keywords: E. coli;
food safety; food service; total plate count
ABSTRAK
Keracunan
makanan semakin meningkat di seluruh dunia dan pencemaran pada permukaan sentuh
makanan adalah salah satu sebab kejadian ini berlaku. Tujuan kajian ini adalah untuk menentukan kualiti mikrobiologi sudu
yang digunakan di restoran perkhidmatan makanan di Lembah Klang, Malaysia. Lima restoran telah terpilih untuk kajian ini. Setiap
restoran dilabel sebagai restoran A, B, C, D dan E. Sejumlah 150 sudu yang
bersih (30 sudu daripada setiap restoran) dipilih sebelum digunakan oleh para
pelanggan restoran tersebut. Jumlah hitungan plat mikrob (CFU/cm2) sudu telah
ditentukan dengan menggunakan ujian andaian dan ujian pengesahan kehadiran Escherichia
coli pada sudu tersebut. Sampel telah dikumpulkan
menggunakan penyapuan permukaan. Jumlah kiraan mikrob plat sudu
menunjukkan bahawa restoran C dan B mempunyai hasil tertinggi dan terendah.
Daripada 5 restoran tersebut, 3 restoran iaitu C, D dan E telah menunjukkan
keputusan yang positif bagi kehadiran E. coli disebabkan oleh tahap
pencucian yang rendah. Manakala restoran A dan B menunjukkan keputusan negatif
bagi kehadiran E. coli, disebabkan oleh tahap pencucian yang lebih
bagus, dengan penggunaan mesin basuh pinggan mangkuk yang lebih bersih.
Kata
kunci: E.
coli; jumlah hitungan plat; keselamatan makanan; perkhidmatan makanan
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*Corresponding author; email: norainy@upm.edu.my
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