Sains Malaysiana 47(7)(2018): 1541–1545

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

 

Diserahkan: 7 Ogos 2017/Diterima: 13 Februari 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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*Pengarang untuk surat-menyurat; email: norainy@upm.edu.my