M-A-R. Nor-Khaizura

• Ph.D. (Food Microbiology), Massey University, M.Sc. (Food Microbiology and Food Safety), Bachelor of Food Science and Technology, Universiti Putra Malaysia
• Professor (Associate) at Universiti Putra Malaysia

Chicken is the most widely consumed meat in Malaysia as it is abundant, provides good nutrient and taste, and available at an affordable price. However, it is known to harbour various foodborne pathogens including faecal microorganism, Escherichia coli. There are various routes and factors that can cause contamination of E. coli in chicken. Further...

Campylobacter spp. are one of the major zoonotic pathogens from chicken meat, causing world‑leading foodborne diseases. Thus, the aims of this study include monitoring the aerobic plate count (APC), the prevalence, and the characterisations (antimicrobial resistance, aerotolerance, aerobic growth, and plasmid profiling) of Campylobacter spp.. This...

Biofilm formation and its molecular signaling in bacteria resistant to ionizing radiation is not fully understood. This study aimed to investigate the genetic variations and gene expression of biofilm in an ionizing radiation-resistant Bacillus subtilis in Ramsar. Direct sequencing and quantitative PCR were applied to determine nucleotide variation...

Bacillus cereus is a common foodborne pathogen associated with cooked rice. The sporicidal effects of Habbatus Sauda (HS), Lemongrass (LM), Black Pepper (BP), Oregano (OR) and Rosemary (RM) essential oils on B. cereus spores were investigated, along with their application in extending the shelf-life of cooked rice when stored at room temperature (3...

Individual ultrasound treatment or adding exogenous enzyme treatment such as papain has been successfully proven to not only marinate but tenderise the meat. Incorporating both treatments at the same time could further tenderise the meat but the quality of the meat might be compromised. Hence, this study aimed to investigate the effect of ultrasoun...

The market for snack foods is currently heading for healthier choices. Extrusion-based snacks made of starch are widespread but less nutrient-dense. Therefore, an effort to produce expanded snacks with higher protein was attempted. However, the physical properties of high protein extrudates are less desirable. Hence, different kind of starches were...

Mangosteen peels have high total phenolic compounds that may be enhanced through fermentation. This research aimed to study the physical, microbial analyses and antimicrobial activity of spontaneously fermented mangosteen peel (SMP). Mangosteen peels, brown sugar and water were mixed at a ratio of 1:1:10 (mangosteen peel:sugar: water) and were spon...

The present study evaluated the microbial quality, pH, and water activity of Tualang honey (TH) marinated chicken breast meat under various temperatures and packaging conditions. Chicken breast meat samples were marinated in marinades containing 50% TH for 24 h at 4 ºC. The samples were drained and packaged under aerobic and vacuum packaging condit...

Seafood is abundant in high-quality protein, healthy fats (n-3 and n-6 PUFAs), minerals (calcium, magnesium, copper, selenium, and so on), and vitamin D. Functional compounds in seafood can protect against lifestyle-related diseases. Having had all the merits mentioned, it is also a highly putrefiable food item. To maintain quality and prolong seaf...

Lactic acid bacteria (LAB) are known to exhibit various beneficial roles in fermentation, serving as probiotics, and producing a plethora of valuable compounds including compounds with antimicrobial activity including bacteriocin-like inhibitory substance (BLIS) that can be used as biopreservative to improve food safety and quality. However, the yi...

This study investigates the nutritional and microbial aspects of locally fermented lassi from three establishments in Seri Kembangan, Selangor. The microbial analysis encompasses Total Plate Count (TPC), Yeast and Mould Count (YMC), Lactic Acid Bacteria (LAB), coliform, Listeria monocytogenes, and Staphylococcus aureus. Additionally, physicochemica...

This study investigates the impact of tapioca starch concentrations on almond milk yoghurt-like products, aiming to enhance their physicochemical and sensory properties. Almond milk with varying tapioca starch levels (0%, 1%, 2%, 3%) underwent pasteurization, and development into yoghurt. The findings indicated that, among the variables examined, t...

The conversion of coconut milk (CM) into yogurt may enhance its nutritional qualities and acceptance as a sustainable alternative to dairy. Three types of CM (Pandan, MATAG, and MAWA) were analyzed for protein and fat content using the Kjeldahl and Gerber method, respectively. Commercial plant-based starter culture was utilized to produce yogurts,...

An emulsifier is incorporated to delay the fat bloom formation and improve the overall quality of dark chocolate. This study aims to investigate the effects of different emulsifiers on the physical properties and stability of fat bloom in dark chocolate with cocoa butter alternatives (CBAs). Dark chocolate formulations were prepared containing diff...

Appropriate addition of vegetable oil can improve the flavour, increase the nutritional composition, and modify the quality of surimi seafood products. In the present work, the effects of different levels (0 to 2%) of red palm oil (RPO) and extra virgin coconut oil (EVCO) on the properties of threadfin bream surimi were studied. Significant changes...

Objectives This study is designed to investigate the microbial populations, sensory, and volatile compounds profiling of locally cooked rice stored at room temperature (30 °C) on days 0, 1, 2, and 3 (D0, D1, D2, and D3) for the determination of specific spoilage organisms (SSOs). Materials and Methods Microbiological, physicochemical, sensory eval...

Aim: Shelf-life estimation, determination and validation of frozen food are essential in hazard analysis and critical control points (HACCP) and can be done by adopting an accelerated shelf-life (ASL) study to reduce the time and cost of a long-lasting experiment. This study aims to determine the microbial shelf-life of frozen crispy chicken curry...

Food industries are developing new processing technologies, resulting in the emergence of new product categories, including ready-to-eat meals, functional foods and beverages, and plant-based foods, etc. Rapid globalization, changes in lifestyle, consumer awareness, and perception toward food drive further technical advancements. However, consumer...

Seafood is a high-value market product well known for its nutrition and easily digestible protein. However, they are highly vulnerable to postharvest storage such as microbial deterioration and oxidation process (protein and lipid oxidation). Hence, various strategies have been employed to preserve the quality of seafood products, including chemica...

The present work investigated the profile and biodiversity of lactic acid bacteria (LAB) isolated from selected manufactured and homemade fermented foods in Malaysia. A total of 55 LAB were isolated from 20 samples, and identified based on the sequencing of 16S rRNA gene. The LAB isolates were identified as Lacticaseibacillus rhamnosus (34.5%), Lac...

Staphylococcus aureus and Salmonella Typhimurium have a propensity to develop biofilms on food contact surfaces, such as stainless-steel, that persist despite rigorous cleaning and sanitizing procedures. Since both bacterial species pose a significant public health risk within the food chain, improved anti-biofilm measures are needed. This study ex...

Goat’s milk is thought to be a good substitute for cow's milk protein allergic (CMPA) individuals. However, there is growing evidence that their proteins have cross-reactivities with cow's milk allergens. This study aimed to profile and compare milk proteins from different goat breeds that have cross-reactivity to cow's milk allergens. Proteomics w...

Pennywort (Centella asiatica) is a herbaceous vegetable that is usually served in the form of fresh-cut vegetables and consumed raw. Fresh-cut vegetables are in high demand as they offer convenience, have fresh-like quality and are potentially great for therapeutic applications. However, it could be the cause of foodborne outbreaks. Pulsed light is...

Meat spoilage caused by temperature abuse is a major problem for producers, retailers, and consumers that can generate large economic losses to industries. Microbial growth of Pseudomonas spp. is the main source of spoilage during storage. Cinnamon has antimicrobial properties that may potentially be used to reduce the spoilage caused by Pseudomona...

The present work evaluated the antimicrobial potential of the ethanolic extract of jambu mawar [Syzygium jambos (L.) Alston] leaves against various foodborne pathogens and spoilage microorganisms via the disc diffusion assay (DDS) and the time-kill curve assay. These microorganisms included bacteria (Klebsiella pneumoniae ATCC13773, Listeria monocy...

This research investigated the effect of curry leaf essential oil (CLEO) on the properties of chitosan-based film and its potential as a natural insect-repellent film. CLEO was added at different concentrations (0.5–1.5 %) with Tween 80 (0.1–0.3 %) as a surfactant. Chitosan-CLEO matrix films successfully reduced (p < 0.05) the moisture content, fil...

The efficacy of potable water and antimicrobial agents, including turmeric extract, black pepper extract, sodium chloride and sodium bicarbonate, in reducing Listeria monocytogenes on the leaf mustard (Brassica integrifolia) and iceberg lettuce (Lactuca sativa L.) was compared. The uncontaminated samples of two raw leafy vegetables were inoculated...

Fatty acids are essential building blocks for the structural components of the cells, tissues, organs, and certain biologically active substances synthesis. Omega-3 polyunsaturated fatty acids are long-chain fatty acids essential for several biological functions including oxidative stress reduction and cardiovascular safety. Diet rich in omega-3 fa...

The transformation of organic by-products into valuable materials has become a necessity and a common practice in the foodindustry. By-products oftentimes offer low economic value and conferred numerous health benefits. Sugarcane molasses is a waste from the sugar manufacturing process with many valuable compounds. It is known to be rich in nutrien...

Sanitation is a compulsory procedure in the food industry. As it involves production downtime, it imposes overhead costs. One way to obtain higher profit margins is to cut the overhead costs of sanitation. Eco-innovative cleaners and sanitisers such as electrolysed water have a high potential to reduce sanitation costs. The only ingredients of elec...

Cross movement between workstations, and inefficient material flow during the production process results in cross-contamination of food products. The purpose of this study is to develop a new layout design for a SME manufacturing frozen crispy chicken curry puff in Malaysia. Facility Sanitary Design Checklist was used in evaluating the establishmen...

Over the last two decades, only a handful of research have been conducted pertaining to food safety in the aviation industry. The gap of knowledge in in-flight food safety literature has long been silenced. Therefore, it was the objective of this study to conduct preliminary screenings to evaluate the environmental quality of the service equipment...

Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption. The combination of these cooking methods could produce greasy and fatty products thus negatively affect health in a long term. Other cooking methods could be better alternatives to the common methods. Therefore, this study aimed to investigate the eff...

This paper aims to determine the influence of students’ engagement on academic performance. A total of 84 non-food science students enrolled in a food science course were chosen to answer the questionnaire. The overall mean of students’ engagement was found to be 3.63 (SD =.24). Respondents were found to be more engaged in social engagement (x̄ = 3...

Natural clays have recently been proven to possess antibacterial properties. Effective natural antimicrobial agents are needed to combat bacterial contamination on food contact surfaces, which are increasingly more prevalent in the food chain. This study sought to determine the antibacterial activity of clays against the food-borne pathogens Salmon...

This study aimed to evaluate the microbiological and physicochemical properties of grey oyster mushroom during storage (day 0, 3, 6, 9, 12) at 4 °C and 25 °C. The microbial quality and safety analyses were aerobic plate count (APC), yeast and mould count, Escherichia coli count, Bacillus cereus count, and Listeria monocytogenes count, while the phy...

Gas chromatography with flame ionization detection (GC-FID) has often been used to quantify fatty acids in fish. This study validated the common method for determining omega-3 fatty acids (DHA and EPA) in the raw and cooked warm-water fish, selayang, using GC-FID for subsequent evaluation on EPA and DHA retention using the Weibull model. The EPA an...

Bananas are fruits that quickly turn brown after being peeled or cooked. The browning reaction reduces the quality of the appearance and shelf life of banana jam. Therefore, this study was aimed to evaluate the effect of chemical blanching and anti-browning agents on reducing browning reactions and maintaining the quality of banana jam during stora...

Pomegranate (Punica granatum L.) peel extracts (PPE) and green tea (Camellia sinensis) leaves extracts (GTE) have the potential to be the natural preservatives to prolong the chicken meat quality stored in chilling temperature. The first part of this work aimed to determine the effects of solid-liquid extraction (SLE) and ultrasound-assisted extrac...

Essential oils have a long history in their variety of applications. Although essential oils of various herbs and spices from other parts of the world have shown antimicrobial effects, those from Malaysian herbs remain underreported. Thus, can be further utilized in the search for novel bioactive compounds as natural antimicrobials to fulfil the co...

Ready-to-eat (RTE) chilli shrimp paste has a short shelf life; thus, chemical additives are usually added to extend it. However, certain additives have potential health implications. In this regard, plant essential oils (EOs) which exhibit antibacterial properties can be used as an alternative for extending the shelf life of RTE chilli shrimp paste...

Irradiation is principally used as preservation to improve food shelf-life. The effect of gamma irradiation on physicochemical properties and microbiological quality of yellow noodles with addition of rice bran were observed. Wheat flour was replaced with rice bran at different levels (5%, 10%, 15%, 20%). The rice bran yellow (RBY) noodles were exp...

The antibacterial activity of honey is mainly credited to its acidity, osmolarity and enzymatic generation of hydrogen peroxide via glucose oxidase. Additional honey components, such as aromatic acids or phenolic compounds, also contribute to the overall antibacterial activity. The level of antibacterial activities found in honey varies with differ...

Stingless bee-collected pollen (bee bread) is a mixture of bee pollen, bee salivary enzymes, and regurgitated honey, fermented by indigenous microbes during storage in the cerumen pot. Current literature data for bee bread is overshadowed by bee pollen, particularly of honeybee Apis. In regions such as South America, Australia, and Southeast Asia,...

Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and 15% RB. Besides, additives such as emulsifiers an...

Green cleaner and disinfectant can provide a better environment and they can reduce cleaning cost by eliminating the cost of harsh cleaning chemicals, minimizing cleaning chemicals storage space, reducing cost for wastewater treatment and reducing logistics cost for chemical supply. This study explored the personal view of Small and Medium Enterpri...

Antimicrobial resistant Salmonella is recognized as a potential food safety threat and its prevalence in farmed shrimps is very concerning. However, information about antimicrobial resistant Salmonella in retail farmed shrimps in Malaysia is very limited. Therefore, this study was aimed at determining the level of Salmonella contamination of farmed...

Featured Application We approached supercritical carbon dioxide (SC-CO2) treatment with different levels of pressure (7.4, 11.4 and 15.4 MPa) on raw chicken meat stored for seven days at 4 °C. We emphasize the lower temperature (31 °C) and shorter time (10 min) used as compared to previous studies by other researchers. Through analysis of microbiol...

Pollen collected by stingless bee is stored and packed in honey pots following the addition of various enzymes and nectar, or honey which contains microorganisms to undergo lactic acid fermentation to produce bee bread. Naturally fermented foods are known to contain probiotic bacteria. Thus, the aim of this study was to isolate probiotic bacteria f...

Aspergillus flavus is the predominant species that produce aflatoxins in stored peanuts under favourable conditions. This study aimed to describe the growth and aflatoxin production by two A. flavus strains isolated from imported raw peanuts and to model the effects of temperature and aw on their colony growth rate as a function of temperature and...

Electrolyzed water (EW) shows great potential as a green and economical sanitation solution for the food industry. However, only limited studies have investigated the optimum electrolysis parameters and the bactericidal effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). Here, the Box–Behnken experimental design was u...

Supercritical carbon dioxide (SC-CO 2) is a non-thermal technique implemented by food, pharmaceutical, and similar industries with the aim of inhibiting the microorganisms and apply effective sterilisation. Presently, limited number of studies has reported the application of SC-CO 2 on fresh chicken meat. The present work therefore aimed to reveal...

Staphylococcus aureus is a pathogenic bacterium that capable to adhere on the processing surfaces that could cause a cross-contamination of foods. In Malaysia, S. aureus has been reported from foods and food-handlers hand at food service environment but the multidrug -resistant S. aureus (MDRSA) and their adherence on stainless steel were limited....

Flat rice noodle is classified under non-wheat noodles due to the absence of gluten and required gelatinization of starch during processing. It is also very susceptible to spoilage and has a short shelf-life because of the high moisture content. This study was conducted to investigate and compare the effect of gamma irradiation on the physicochemic...

The employment of chemical synthetic as an antimicrobial agent in inhibiting microbial growth has become a major concern due to adverse health impact, food safety crisis and the pressure on food manufacturers. Essential bioactive compound in sugarcane molasses, a by-product from a sugar refinery process could be effective as an alternative antimicr...

Short mackerel (Rastrelliger brachysoma) is a common fish consumed in Malaysia. The high protein content of fish makes it prone to contamination with bacteria, including Listeria monocytogenes. Therefore, the objective of this study is to control the growth of L. monocytogenes by marinating short mackerel with turmeric-salt and storing at various t...

This research investigated the effect of combining modified atmosphere packaging with bilayer active packaging (MAP + BL) on the shelf life of oyster mushroom (Pleurotus ostreatus). The BL active packaging consisted of gelatin with pomegranate peel powder (PPP) coated on the polyethylene (PE) film (gelatin + PPP/PE). Pouches of single layer (SL) of...

Bee bread is the bee-collected pollen with the mixture of honey and bee salivary enzymes, stored inside the bee hive. Malaysia has limited information on bee bread collected by the stingless bee Heterotrigona itama. Therefore, this study aims to determine the botanical origin and nutritional values of bee bread from H. itama. Melissopalynological a...

The aims of the present work were to determine the prevalence of Aspergillus spp. and occurrence of aflatoxins (AFs) along the peanut sauce processing line from different peanut sauce companies in Malaysia, and to determine to which extent peanut sauce processing steps employed by the peanut sauce industries could efficiently reduce AFs in peanut s...

Food contact surfaces may pose a threat of becoming vector for antimicrobial-resistant transmission of bacteria along the food chain. Twenty-four isolates of Escherichia coli were investigated to determine the antimicrobial resistance, production of Extended-Spectrum Beta-Lactamase Enzyme and their attachment ability on stainless-steel surface. The...

Staphylococcus aureus and Escherichia coli are pathogens that can cause foodborne illnesses due to their ability to produce toxin. These bacteria are not naturally found in seafood, but recent studies have shown the prevalence of this microorganism in shrimp and its antibiotic resistance properties. In this study, shrimp from two species; Litopenae...

Aflatoxin contamination in foods is a global concern as they are carcinogenic, teratogenic and mutagenic compounds. The aflatoxin-producing fungi, mainly from the Aspergillus section Flavi, are ubiquitous in nature and readily contaminate various food commodities, thereby affecting human’s health. The incidence of aflatoxigenic Aspergillus spp. and...

In recent years, demands for minimal processing and free-synthetic preservatives are increasing because of growing concern among consumers regarding the safety issues of additives. Nutmeg (Myristica fragrans Houtt.) has been used as a spice and traditional medicine in Asian countries. This study aimed to determine the antibacterial activity of nutm...

The aim of the present work is to investigate the microbiological quality and safety of three main dishes served during Malay wedding banquets. The two selected Malay wedding banquets were each prepared by commercial catering services and ‘rewang’ activity (a group of voluntary cooks from the local community) in Selangor. Three types of the dish (c...

Multidrug resistance among bacterial pathogens is an issue of global concern, especially in commercial food premises. This study aimed to isolate and identify the multidrug-resistant S. aureus from cutting boards of some selected restaurants in Sri Serdang, Selangor, Malaysia. Samples were obtained from the surfaces of 55 plastic cutting boards of...

Peanuts are widely consumed in many local dishes in southeast Asian countries, especially in Malaysia which is one of the major peanut-importing countries in this region. Therefore, Aspergillus spp. and aflatoxin contamination in peanuts during storage are becoming major concerns due to the tropical weather in this region that favours the growth of...

Coconut milk is a good substitute for dairy milk in yogurt production, so that individuals with lactose intolerance and allergy may enjoy the benefits of probiotics in the yogurt. Addition of raisins puree in coconut milk yogurt will further enhance the probiotic viability and increase the prebiotics in yogurt. The objective of the research was to...

Effect of gamma irradiation on physicochemical properties and microbiological quality of wet water spinach yellow (WYS) noodles were investigated. Water spinach has been substituted with the wheat flour at level 5%, 10% and 15% and irradiated at 0 kGy, 3 kGy, 5 kGy and 7 kGy with a dose rate of 34 Gy/minutes by using Cobalt-60. Gamma irradiation si...

Recently natural polyphenol compounds (PCs) of plants, gained wide consideration of scientists, companies and public people because of its unique pharmaceutical and preservative benefits in the physiological system. They can prevent mortal and serious diseases such as cancer, cardiovascular and Alzheimer. However, defining a suitable source of PCs...

Cleaning of process equipment is a necessity in the food industry. There is no standard cleaning program formulated for all food industries. Thus, in order to achieve economic objectives and to comply with food hygiene regulations, specific cleaning problems need to be solved to achieve an optimal solution. In this work, a cleaning program was prop...

Fennel (Foeniculum vulgare Mill.) and coriander (Coriandrum sativum L.) are known to possess good antimicrobial properties. In the present work, spice-infused frozen parathas were formulated to investigate the effect of fennel and coriander on microbial (aerobic mesophilic bacteria, yeast and mould, and Bacillus cereus) reduction and sensory accept...

Aflatoxins (AFs) are secondary metabolites produced by aflatoxigenic strains of Aspergillus flavus and A. parasiticus, the most toxic being aflatoxin B1 (AFB1). The purpose of the present work was to investigate the effects of industrial-grade packaging materials (low-density polyethylene, polypropylene, polyethylene-laminated aluminium); temperatu...

Maintaining the quality of bakery products is vital for consumers' health and preference. Since bakery products are intermediate-moisture foods, spoilage by moulds is among the major causes of shelf life reduction. In the present work, the effects of substituting banana purée with banana powder to extend the shelf life of banana cakes were investig...

Made-in-transit (MIT) is a new concept that aims to develop products that can undergo part of their manufacture during transportation to their market destination. Fermented foods are suited to developing into MIT products under carefully controlled conditions that need to be set through experimentation and modelling. In the present study, primary a...

The aims of this study were to develop electrolysed technique and evaluate the characteristics and performance of electrolysed water that will be applied as a cleaning medium in the food industry. Acidic electrolyzed water (AcEW) and neutral electrolyzed water (NEW) have been reported to have a strong bactericidal effect on various types of foodbor...

The manufacture of food during distribution, a concept known as \made-in-transit" (MIT) manufacture, has the potential to expand the distribution range, extend shelf-life, and provide the customer with the freshest possible product. Benefits for the manufacturer include maximising throughput while minimising manufacturing space and inventory. This...

The manufacture of food during distribution, a concept known as “made-in-transit” (MIT) manufacture, has the potential to expand the distribution range, extend shelf-life, and provide the customer with the freshest possible product. Benefits for the manufacturer include maximising throughput while minimising manufacturing space and inventory. This...

Pomegranate (Punica granatum L.) peel powder was incorporated into fish gelatin film-forming solution (FFS) to develop an active packaging film. The physical, mechanical, antioxidant and antimicrobial properties of the films were investigated. Fish gelatin film without pomegranate peel powder (PPP) was used as the control film. The water vapor perm...

Silver nanoparticles (AgNPs) used in this study were synthesized using pu-erh tea leaves extract with particle size of 4.06 nm. The antibacterial activity of green synthesized AgNPs against a diverse range of Gram-negative foodborne pathogens was determined using disk diffusion method, resazurin microtitre-plate assay (minimum inhibitory concentrat...

Keropok Lekor (Malaysian fish sausage) produced in Kuala Lumpur (KLKL) due to its lower fish content is perceived to have lesser nutritional values especially protein against Keropok Lekor from Terengganu (KLT). This study formulated new Keropok Lekor by substituting tapioca starch with high protein flour, which was chickpea (KLCP), soybean (KLSB),...

The peanut supply chain in Malaysia is dominated by three main stakeholders (importers, manufacturers, retailers). The present study, aimed to determine the levels and critical points of aflatoxins and fungal contamination in peanuts along the supply chain. Specifically, two types of raw peanuts and six types of peanut-based products were collected...

Recently natural polyphenol compounds (PCs) of plants, gained wide consideration of scientists, companies and public people because of its unique pharmaceutical and preservative benefits in the physiological system. They can prevent mortal and serious diseases such as cancer, cardiovascular and Alzheimer. However, defining a suitable source of PCs...