Sains Malaysiana 53(5)(2024): 1105-1118

http://doi.org/10.17576/jsm-2024-5305-11

Investigating Potential Sources of Sore Throat: Physico-Chemical Attributes and Microbial Contamination in Rambutan from Fresh Harvests and Retail Stores

(Mengkaji Punca Potensi Sakit Tekak: Sifat Fiziko-Kimia dan Pencemaran Mikrob dalam Rambutan daripada Penuaian Segar dan Kedai Runcit)

ILIYA ZAKIRAH IZHAR¹, SAIFUL IRWAN ZUBAIRI^1,*, ZAINUN NURZAHIM¹, HARISUN YAAKOB² & ZALIFAH MOHD KASIM¹

¹Department of Food Sciences, Faculty of Science & Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

²Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor, Malaysia

Diserahkan: 9 Disember 2023/Diterima: 25 Mac 2024

Abstract

Rambutan (Nephelium lappaceum), a tropical fruit cherished for its succulent flesh and vibrant appearance, is cultivated extensively across various regions worldwide. However, despite its popularity, the fruit faces challenges related to particulate contamination during the harvesting process. Particulate matter contamination refers to the presence of solid or liquid particles suspended in the air or adhered to the fruit's surface, posing potential risks to both consumer health and fruit quality. Hence, this study aims to identify the factors in rambutan that could cause sore throats by analysing its physicochemical properties and conducting a microbiological study. For this study, two samples of rambutan fruit which are rambutan sold in stores (RS) and rambutan freshly harvested from the tree (RT) were collected and analysed for their external peel, internal peel, and pulp parts (n = 3). The assessment included the weight of visible fine dirt, pH value, oil content, surface morphology and total coliform (TPC). The results showed that the weight of visible fine dirt on RT external peel (93.50 ± 5.00 mg) and the pH value of its external peel and pulp (4.17 ± 0.00 - 5.17 ± 0.00) were significantly higher and more acidic (p<0.05) than those of RS. However, there were insignificant differences (p>0.05) in oil content (0.36 ± 0.7 - 0.38 ± 0.8%) between the external peels of the rambutan samples. Additionally, the surface morphology and image analysis of RS showed more foreign particles, represented as black or white dots on its internal peel and pulp, compared to RT, which was suspected to be yeast. Moreover, the total coliform count for both samples was significantly different (p<0.05) in their external peel and pulp, but it was still within the safe eating limit. The study concluded that environmental pollution and contamination during rambutan handling could cause sore throat.

Keywords: Contamination; microbes; physicochemical properties; Rambutan particulates: sore throat

Abstrak

Rambutan (Nephelium lappaceum) adalah buah tropika yang digemari kerana isinya yang lembut dan tampaknya yang menarik, ditanam secara meluas di pelbagai kawasan di seluruh dunia. Walau bagaimanapun, buah ini menghadapi cabaran berkaitan dengan pencemaran partikulat semasa proses penuaian. Pencemaran bahan partikulat merujuk kepada kehadiran zarah pepejal atau cecair yang terampai di udara atau melekat pada permukaan buah yang membawa risiko kepada kesihatan pengguna dan kualiti buah. Oleh yang demikian, kajian ini bertujuan untuk mengenal pasti faktor pada buah rambutan yang dapat menyebabkan sakit tekak melalui analisis sifat fizikokimia dan mikrobiologi. Dalam kajian ini, dua sampel buah, iaitu rambutan yang dijual di kedai (RS) dan rambutan yang baru dituai daripada pokok (RT) dikumpul dan dianalisis untuk bahagian kulit luar, kulit dalam dan isi buah (n = 3). Analisis yang dijalankan merangkumi berat kotoran halus terlihat, nilai pH, kandungan minyak, morfologi permukaan dan jumlah koliform (TPC). Hasil kajian menunjukkan bahawa berat kotoran halus terlihat pada kulit luar (93.50 ± 5.00 mg); dan nilai pH pada kulit luar dan isi sampel RT (4.17 ± 0.00 - 5.17 ± 0.00) lebih signifikan tinggi dan berasid (p<0.05) berbanding RS. Namun, perbezaan dari segi kandungan minyak pada kulit luarnya (0.36 ± 0.7 - 0.38 ± 0.8%) tidak signifikan (p>0.05). Seterusnya, imej dan analisis morfologi pada kulit dalam dan isi RS menunjukkan lebih banyak zarah asing berbanding RT yang merujuk kepada imej titik hitam dan putih yang disebabkan oleh pertumbuhan yis. Kemudian, jumlah koliform pada kulit luar dan isi kedua-dua sampel juga signifikan berbeza (p<0.05), namun masih dalam had yang selamat dimakan. Kajian ini menyimpulkan bahawa pencemaran persekitaran dan kontaminasi semasa pengendalian rambutan boleh menyebabkan sakit tekak.

Kata kunci: Ciri fizikokimia; kontaminasi; mikrob; partikulat Rambutan; sakit tekak

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*Pengarang untuk surat-menyurat; email: saiful-z@ukm.edu.my