Presentation Fyp Idris

8/2/2019 Presentation Fyp Idris

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MICROBIOLOGICAL QUALITY OF RANDOMLY SELECTED READY-TO-EAT FOOD ON POULTRY BASED PRODUCT

Prepared by: Muhammad Idris A. WahidSupervisor: Puan Siti Baizura M. Zain


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INTRODUCTION

Problemstatement

Significancestudy

Objective


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INTRODUCTION (CONT.)

Many foods premises such restaurants, cafeteriasand even street vendors served ready to eat foodsand it becomes a common choice for human indeveloping countries.

People prefer to eat ready to eat foods because itreadily cooked, inexpensive, nutritional meals andusually food premises provide a wide varieties of foodchoices for the customer to eat.

These make ready to eat foods more preferable, butthe vendors usually lack of adequate training on basicfood hygiene practices and this will give raises

concern over the safety of these sold foods.


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P ROBLEM STATEMENTS

The food price is always be an issues; food soldare quite expensive but the safety level of the foodis unknown

Food handlers usually lack of adequate training onbasic food hygiene practices and this will giveraises concern over the safety of these sold foods

Pathogens might be contaminate food duringpreparation, cooking, reheating and holding period Food borne illness


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S IGNIFICANT OF STUDY

Important - Preventis better than cure

A lot of money spend when dealing with food borne illness in order

to run the enforcement, investigating of the outbreaks, sampling of

sample to be analyses at laboratory, cost of the treatment, cost of

the equipment and chemical used etc

The RTE food served at the Cafeteria should be safe for

consumption to avoid any harm to the consumer.

Because of these great consequences it is important to study the

microbiological quality of foods.


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S IGNIFICANT OF STUDY (CONT .)

Cared about microbiological hazard in the foodwe consumed

We should know about the foods we consumed. Its not just only

about their nutritional value, we should also care about the safety

in term of the potential of food borne illness to occur. Hence a

control measure can be taken by the food premises in reducing

the potential hazard.


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S IGNIFICANT OF STUDY (CONT .)

Give additional exposure for Food Science andTechnology student

It will expose student the general knowledge on pathogenic (if

any) microorganisms detection.

As food technology student who dealing most with foods during

food production and processing, it is important for us to have a

basic knowledge about the characteristics of these pathogens (if

any) especially about their optimum growth environment, factors

influences their growth and also how to inhibit the growth of

pathogens in order to reduce their contamination during food

preparation.


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S IGNIFICANT OF STUDY (CONT .)When the risk is there, a control measure can beestablished in order to control the problem

Make it more clear regard the safety of the foods we take, because

some delicious food is not necessarily prepared in the right way.

Once we know the risk is there, a control measure can be establish

in order to overcome the problems and give guideline of good

hygiene practices among the food handlers, that will result in not

only increasing the customer confident, also can raise the

reputation of food premises and the most important is can reducedor eliminated the risk of food borne illness.

The steps taken to keep foods safe from disease-causing bacteria

will also improve the culinary quality and shelf life of the food.


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OBJECTIVE OF STUDY

Determine the microbiological Q

in ready to eat cooked dishesthat serves at the cafeteria inorder to interpret the risk of theseparticular food that are present to

consumer

To isolatemicroorganism thatpresent in ready toeat cooked dishes

To identify thespecies of isolated

microorganism


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READY-TO-EAT FOODS ..

Kari Kicap Lemak

Rendang Kurma Sweet sour


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PATHOGENS ASSOCIATED WITH POULTRY

Foodborne human pathogens associate withpoultry - Campylobacter spp, Salmonella serotypes, Listeria monocytogenes, Escherichia coli,, Clostridium perfringens, Staphylococcus aureus (Ray and Bhunia, 2007).


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S OURCE OF MICROORGANISMS

Sources of foodcontamination

Air

Water

Foodhandlers

Foodcontact

surfaces

Animals

Ingredients

(McSwane et al.,2004)


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FACTORS INFLUENCING MICROBIAL GROWTH

Food

Acid

Temperature

Time

Oxygen

Moisture

(Jay, 2000)


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(SOURCE : C ENTRES FOR DISEASE CONTROL AND PREVENTION , 2000)

37%

19%16%

11%

6% 11%

Causative Factors of Foodborne Illness 1993-1997 (by % outbreak)

improper holdingtemperature

poor personel hygiene

contaminatedequipment

inadequate cooking

food from unsafesource

other


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FOODBORNE HUMAN PATHOGENS ASSOCIATE WITH POULTRY

Campylobacter spp

Salmonella serotypes

Listeria monocytogenes

Escherichia coli Clostridium perfringens

Staphylococcus aureus


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CAUSATIVEAGENT

TYPE OFILLNESS

SYMPTOMS ONSET COMMON FOOD PREVENTION

Salmonella spp. Bacterialinfection Nausea, fever, vomiting,abdominal cramps,diarrhea (6 to 48 hours)

Raw meat: raw poultry, eggs,milk, dairy product Properly cook foods, avoidcross contamination

Staphylococcusaureus

Bacterialintoxication

Nausea, vomiting,abdominal cramps,headaches (2 to 6 hours)

Food that are prepared withhuman contact; cooked orprocessed foods

Wash hands and practice goodpersonal hygiene. Cooking willnot inactivate the toxin

FOODBORNE ILLNESS CAUSE BY BACTERIA

(McSwane et al.,2004)


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METHODOLOGY

Samplecollection

Samplepreparation Serial dilution

Total PlateCountIncubated

Coloniesobservation

Gram staining Microscopicdetermination

Biochemical test(confirmation

test)


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S AMPLE COLLECTION

This study was carried out at Dataran ChendekiaUiTM Shah Alam and involved three restaurants andcharacterised as restaurant A, B and C respectively.

All food samples taken for the microbiological testwere chosen randomly based on poultry origin

The timing of the samples taken was between 11.30

a.m. to 1.30 p.m. at which the time considers aslunch hour


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S AMPLE COLLECTION (CONT .)

Aseptic technique is use to transfer the sample intoa sterile plastic container, using single use sterileutensils

The sample collection is based on USDArequirement - Microbiology Laboratory Guidebook 3 rd edition, 1998


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S AMPLE PREPARATION

The chicken content of each poultry dish areaseptically cut into small pieces to increase thesurface area

Chicken sample, are weight 25 g and homogenizein stomacher bag with 225 ml of 0.1% peptonewater to make tenfold dilution

The sample is homogenize for 30 sec in a

stomacher

Further serial dilution is make as require using 1 mlof the homogenate and 9 ml of 0.1% peptone water

(Meldrum et al., 2006)


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S ERIAL DILUTION


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INCUBATION

Incubation time and temperature are based onaerobic and anaerobic method

Aerobic

The plate will beincubated for 24 48hours at 37 oC

Anaerobic

The plate will be placeinside the anaerobic

jar (remove oxygen)and incubated for 24 48 hours at 37 oC


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COLONIES OBSERVATION

The total number of bacteria is determined bymultiplying the colony count by the dilution factor toyield the number of bacteria per gram of food.

The number of CFU per ml of sample =

The number of colonies The dilution factor of the plate count


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GRAM STAINING

Inoculate the colony onto the surface of

glass specimen

Stain with methyl violet for 20s

Wash off and replace with iodine & leavefor 1 min

Wash off with alcohol or acetone &leaving for a few second

Wash with water

Counterstained with safranin

(Collins and Lyne, 1987)


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GRAM STAINING

Gram negative stainingGram positive staining


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RESULT OF ENUMERATION FOR AEROBIC AND ANAEROBIC P LATE COUNT FOR RESTAURANT A

Samples CFU/mL Gram Morphology Aerobic

Lemak 2.5 x 10 6 +ve, -ve Round, regular, white opaque, yellow

Kicap - - -

Rendang 3.3 x 10 6 +ve Round, regular, white opaque

Kari 4.0 x 10 6 +ve Round, regular, white opaque

Anaerobic


Kicap - - -RendangKari

2.9 x 10 6

3.1 x 10 6 +ve

+veRound, regular, white opaque

Round, regular, white opaque


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RESULT OF ENUMERATION FOR AEROBIC AND ANAEROBIC P LATE COUNT FOR RESTAURANT B

Samples CFU/mL Gram Morphology

Aerobic


Sup 3.8 x 10 6 +ve, -ve Round, regular, white opaque, yellow


Masam manis 2.0 x 10 4 +ve, -ve Round, regular, white opaque, yellow

Anaerobic


Sup 2.9 x 10 6 +ve, -ve Round, regular, white opaque, yellow


Masam manis 4.2 x 10 3 +ve, -ve Round, regular, white opaque, yellow


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RESULT OF ENUMERATION FOR AEROBIC AND ANAEROBIC P LATE COUNT FOR RESTAURANT C

Samples CFU/mL Gram MorphologyAerobic

Kurma ND - -Lemak ND - -Curry ND - -Rendang ND - -

Anaerobic

Kurma ND - -Lemak ND - -CurryRendang

NDND

--

--


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RESULT OF GRAM STAINING AND MICROSCOPY EXAMINATION

Restaurant Whitecolony

Yellowcolony

Restaurant A

Ayam lemak +ve -ve

Ayam kicap N/A N/A

Ayam rendang +ve - Ayam kari +ve -

Restaurant B

Ayam kari +ve - Ayam sup +ve -ve

Ayam lemak +ve -ve Ayam masam manis +ve -ve


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Agar Colony ObservationWhite opaque

Mannitol salt agar +ve Colony found to grow on agar media

Color of agar changed from red to yellow

Blood base agar +ve Colony found to grow on agar media Each colony surround with a clear zone Coagulation of blood occurred

Yellow

TSI +ve Slant turn to black in color

Simmon citrate +ve Orange color appear at the bottom of slant

Eosine Methylene Blue +ve Colony growth appear grey in color

Salmonella-Shigella agar +ve Colony found to grow on agar media

Colony have a black spot on the centre

Table : Biochemical test (confirmation test)

RESULT OF INOCULATION OF IDENTIFIED COLONIES ON SPECIFIC AGAR


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RESULT INTERPRETATION

Microbial result will be interpreted in accordancewith microbiological criteria based on the guidancedocuments developed by both the UK FoodProtection Agency and FSANZ

These criteria use the present or level of bacterialcontamination as an indicator of food safety, andclassify prepared foods as being of good,

acceptable, unsatisfactory or unacceptable(potentially hazardous) microbiological quality

Test Microbiological Result


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Good Acceptable Unsatisfactory Potentially hazoardous

Standard Plate Count

Category A


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RESULTS INTERPRETATION (CONT .)

CFU numbers of enterotoxigenic S.aureus (greaterthan 10 6 CFU/mL) are needed to produce enoughstaphylococcal enterotoxin to cause food intoxication(Khalilah, 2007)


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RESULTS INTERPRETATION (CONT .)

Based on the result, the white opaque and roundshape colonies from aerobic and anaerobic plateare characterised as gram positive bacteria,suspected to be a staphylococcus spp. and

confirmed by using two selective different agars;mannitol salt agar and blood base agar.

The yellow, regular, round shape colonies detected

from both aerobic and anaerobic condition arefound gram negative rod shaped bacteria and wassuspected to be salmonella spp. confirmed by usingTSI, Simmon citrate, Eosine Methylene Blue andSS agar.


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CONCLUSION

It can be concluded that the samples taken for themicrobiological quality test are contained foodbornepathogens

Based on the biochemical test done onto the speciesof isolated colonies the result showed positive growthof salmonella spp. and staphylococcus aureus bacteria


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CONCLUSION (CONT .)

Result was interpreted in accordance withmicrobiological criteria based on the guidancedocuments developed by both the UK FoodProtection Agency and FSANZ:

The level of staphylococcus aureus andsalmonella spp. contamination in samples, can beclassified prepared foods as being of unacceptable(potentially hazardous) microbiological quality


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RECOMMENDATIONS

Control of cross contamination with proper cleaningand sanitizing

Cooked food for sufficient time at the sufficienttemperature and keep at proper temperature duringhot-holding of foods.

Food handlers should always in good health anduse good personal hygiene practices.


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REFERENCES Bibek Ray and Arun Bhunia, (2007). Fundamental food

microbiology. (4 th ed.).

C.H. Collins and Patricia M. Lyne, (1987). Microbiological method.(5 th ed.).

David McSwane, Nancy R. Rue and Richard Linton, (2004).

Essentials of food safety and sanitation. (4th

ed.). PearsonPrentice Hall.

E. Cardinale, J.D. Perrier gros-Claude, F. Tall, E.F. Gueye and G.Salvat, (2004). Risk factors for contamination of ready-to-eat street-vended poultry dishes in Dakar, Senegal.

International Journal of Food Microbiology 103 (2005) 157-165.

G.C. Mead, (2005). Food safety control in the poultry industry.Woodhead Publishing in Food Science and Technology.


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REFERENCES James M. Jay, (2000). Modern Food Microbiology. (6 th ed.). Aspen

Publisher.

Khalilah, A.K., (2007). Food Microbiology: a laboratory manual

McLandsborough, L., (2003). Food microbiology laboratory.

NSW Food Authority, (2009). Microbiological quality guide forready-to-eat foods: A guide to interpreting microbiologicalresult.

R.J. Meldrum, R.M.M. Smith, P. Ellis, J. Garside and on behalf ofthe Welsh Food microbiological Forum, (2006).Microbiological quality of randomly selected ready-to-eatfood sampled between 2003 and 2005 in Wales, UK.


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REFERENCES R.J. Meldrum, C.L. little, S. Sagoo, V. Mithani, J. McLauchlin and

E. de pinna, (2009). Assesment of the microbiological safety

of salad vegetables and sauces from kebab take-awayrestaurants in United kingdom.

Thomas J. Montville and Karl R. Matthew, (2005). Foodmicrobiology: An introduction.


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