Effect of serving time on microbiological quality of food served (chicken dish and rice) during wedding banquet
Ayam masak merah (chicken in tomato sauce) and nasi minyak (flavoured ghee rice) are among the common dish served in Malay wedding banquet. The microbiological quality of these dishes becomes a concern when there was a food poisoning that caused four deaths after attending the wedding banquet. There...
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| Format: | Article |
| Language: | English |
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University Tun Hussein Onn Malaysia Press
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72448/1/Effect%20of%20serving%20time%20on%20microbiological%20quality%20of%20food%20served%20.pdf |
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| author | Ahmad, Noor Aliza Mohamad Rohamad, M. A. Mohammad Rashedi, Ismail Fitry Mahyudin, Nor Ainy Mahmud @ Ab Rashid, Nor Khaizura |
| author_facet | Ahmad, Noor Aliza Mohamad Rohamad, M. A. Mohammad Rashedi, Ismail Fitry Mahyudin, Nor Ainy Mahmud @ Ab Rashid, Nor Khaizura |
| author_sort | Ahmad, Noor Aliza |
| collection | UPM |
| description | Ayam masak merah (chicken in tomato sauce) and nasi minyak (flavoured ghee rice) are among the common dish served in Malay wedding banquet. The microbiological quality of these dishes becomes a concern when there was a food poisoning that caused four deaths after attending the wedding banquet. Therefore, the aim of this work is to investigate the microbiological quality of ayam masak merah and nasi minyak during the serving time (0, 1, 2, 3 and 4 hours) at the wedding banquet. The microbiological analysis were; total plate count (TPC), total coliform, Escherichia coli , Staphylococcus aureus, Bacillus cereus, Salmonella spp., and Listeria spp. The results showed that ayam masak merah has the highest count for TPC, total coliform, Escherichia coli, Staphylococcus aureus, but low count in Listeria spp. and Salmonella spp. was not detected. Highest TPC was observed at the first hour of serving time, 7.33 log CFU/g, while for total coliforms and Staphylococcus aureus was at the 4 hours of serving time, 7.44 log CFU/g and 7.27 log CFU/g respectively. |
| first_indexed | 2024-03-06T10:09:15Z |
| format | Article |
| id | upm.eprints-72448 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:09:15Z |
| publishDate | 2018 |
| publisher | University Tun Hussein Onn Malaysia Press |
| record_format | dspace |
| spelling | upm.eprints-724482020-06-11T03:40:56Z http://psasir.upm.edu.my/id/eprint/72448/ Effect of serving time on microbiological quality of food served (chicken dish and rice) during wedding banquet Ahmad, Noor Aliza Mohamad Rohamad, M. A. Mohammad Rashedi, Ismail Fitry Mahyudin, Nor Ainy Mahmud @ Ab Rashid, Nor Khaizura Ayam masak merah (chicken in tomato sauce) and nasi minyak (flavoured ghee rice) are among the common dish served in Malay wedding banquet. The microbiological quality of these dishes becomes a concern when there was a food poisoning that caused four deaths after attending the wedding banquet. Therefore, the aim of this work is to investigate the microbiological quality of ayam masak merah and nasi minyak during the serving time (0, 1, 2, 3 and 4 hours) at the wedding banquet. The microbiological analysis were; total plate count (TPC), total coliform, Escherichia coli , Staphylococcus aureus, Bacillus cereus, Salmonella spp., and Listeria spp. The results showed that ayam masak merah has the highest count for TPC, total coliform, Escherichia coli, Staphylococcus aureus, but low count in Listeria spp. and Salmonella spp. was not detected. Highest TPC was observed at the first hour of serving time, 7.33 log CFU/g, while for total coliforms and Staphylococcus aureus was at the 4 hours of serving time, 7.44 log CFU/g and 7.27 log CFU/g respectively. University Tun Hussein Onn Malaysia Press 2018 Article NonPeerReviewed text en http://psasir.upm.edu.my/id/eprint/72448/1/Effect%20of%20serving%20time%20on%20microbiological%20quality%20of%20food%20served%20.pdf Ahmad, Noor Aliza and Mohamad Rohamad, M. A. and Mohammad Rashedi, Ismail Fitry and Mahyudin, Nor Ainy and Mahmud @ Ab Rashid, Nor Khaizura (2018) Effect of serving time on microbiological quality of food served (chicken dish and rice) during wedding banquet. Journal of Science and Technology, 10 (2). 92 - 98. ISSN 2229-8460; ESSN : 2600-7924 https://publisher.uthm.edu.my/ojs/index.php/JST/article/view/3004 10.30880/jst.2018.10.02.015 |
| spellingShingle | Ahmad, Noor Aliza Mohamad Rohamad, M. A. Mohammad Rashedi, Ismail Fitry Mahyudin, Nor Ainy Mahmud @ Ab Rashid, Nor Khaizura Effect of serving time on microbiological quality of food served (chicken dish and rice) during wedding banquet |
| title | Effect of serving time on microbiological quality of food served (chicken dish and rice) during wedding banquet |
| title_full | Effect of serving time on microbiological quality of food served (chicken dish and rice) during wedding banquet |
| title_fullStr | Effect of serving time on microbiological quality of food served (chicken dish and rice) during wedding banquet |
| title_full_unstemmed | Effect of serving time on microbiological quality of food served (chicken dish and rice) during wedding banquet |
| title_short | Effect of serving time on microbiological quality of food served (chicken dish and rice) during wedding banquet |
| title_sort | effect of serving time on microbiological quality of food served chicken dish and rice during wedding banquet |
| url | http://psasir.upm.edu.my/id/eprint/72448/1/Effect%20of%20serving%20time%20on%20microbiological%20quality%20of%20food%20served%20.pdf |
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