Noor Azira Abdul Mutalib

Universiti Putra Malaysia | UPM · Department of Food Service and Management

The increase of antibiotic-resistance bacteria in food and vegetables has heightened the concern related to food safety globally. The current study aimed to determine the prevalence and antibiotic resistance profile of extended-spectrum beta-lactamase (ESBL)producing Escherichia coli in raw vegetables. This study coupled the most probable number (M...

Objectives: The objective of this study was first to perform the supercritical fluid extraction (SFE) and encapsulationof torch ginger (Etlingera elatior) inflorescences into a functional powder. Second objective was to evaluate the powder’s characteristics, metabolite profiles, and antioxidant activity. Methods: Torch ginger inflorescences were ex...

Encapsulated Salvia officinalis L. powder (SESP) was developed from extract obtained by supercritical fluid extraction (SFE), and it was compared with commercial sage powder of hydro-distillation extract (HESP). The optimised conditions of 30 MPa at 50 °C for laboratory scale SFE extraction were found to generate the highest yield at 40.96 ± 0.84%....

Food poisoning cases in Malaysia showed an increasing trend every year where 496 episodes were reported in 2018 as compared to 401 episodes in the same week of the year 2017. Bacillus cereus is one of the foodborne pathogens related to food poisoning cases in Malaysia. The main cause for the outbreak of B. cereus is the unregulated temperature duri...

The prevalence of antimicrobial resistance has drawn the public’s attention worldwide. The presence of ESBL E. coli in fresh produce and other food represents a growing problem involving food safety and has become a global food safety issue. This study was aimed to determine the prevalence of ESBL-producing E. coli in raw vegetables (lettuce and be...

The advent of food contact material made from oil palm empty fruit bunch (EFB) fiber serves as a biodegradable alternative to petrochemical-based materials. This material needs to be tested according to strict regulations for its compliance as a food contact material. Present work aims to determine the presence of chemical contaminants in the EFB t...

Vibrio parahaemolyticus is a foodborne pathogen that is frequently isolated from a variety of seafood. To control this pathogenic Vibrio spp., the implementation of bacteriophages in aquaculture and food industries have shown a promising alternative to antibiotics. In this study, six bacteriophages isolated from the seafood samples demonstrated a n...

The study's objective was to evaluate the performance of the food safety management system (FSMS) in relation to the microbiological food safety (FS) output of Salmon Nigiri Sushi in the selected outlets of a Japanese chain restaurant. Two outlets that are FSMS certified with ISO 22000 and two outlets that are FSMS not certified with ISO 22000 were...

Salmonella are widely found in the poultry industry, which subsequently may pose a risk to animal and human health. The aim of this review is to highlight strategies for the prevention and control of Salmonella at each stage in the poultry production chain by monitoring risks from the farm to the retailer. Among the primary approaches for control o...

The purpose of the study was to identify the prevalence of Staphylococcus aureus and its antimicrobial resistance profile among food handlers and in cooked food in Klang Valley, Malaysia. The correlation between the prevalence of S. aureus and the occupational information of the food handlers was also identified. Two hundred hand swab samples and 1...

Climate change is primarily manifested by elevated temperature and carbon dioxide (CO2) levels and is projected to provide suitable cultivation grounds for pests and pathogens in the otherwise unsuitable regions. The impacts of climate change have been predicted in many parts of the world, which could threaten global food safety and food security....

Bacillus cereus is a food-borne pathogenic bacterium that can cause infection and intoxication to human beings. Its ability to form spores and produce toxins are significant contributory factors to making it a great health risk for the consumer. This paper aims to provide an overview of the occurrence of emetic and diarrhoeal food poisoning caused...

Bacteriophages are ubiquitous in our world, mainly in the oceans, soil, the water and food we consume. They can be used efficiently in modern biotechnology, as well as alternatives to antibiotics for many antibiotic resistant bacterial strains. Phages can be used as vehicles for vaccines both DNA and protein, for the detection of pathogenic bacteri...

Campylobacter is a major foodborne pathogen frequently associated with human bacterial gastroenteritis in the world. This study was conducted to determine the prevalence and antibiotic resistance of Campylobacter spp. in the beef food system in Malaysia. A total of 340 samples consisting of cattle feces (n = 100), beef (n = 120) from wet markets an...

This study implemented the pyrosequencing technique and real-time quantitative PCR to determine the prevalence of foodborne pathogenic bacteria (FPB) and as well as the ecological correlations of background biota and FPB present on restaurant cutting boards (CBs) collected in Seri Kembangan, Malaysia. The prevalence of FPB in high background biota...

The outbreak of food poisoning due to Staphylococcus aureus has been reported with a significant level of morbidity worldwide. In this study, 128 samples taken from nasal swabs of 64 food handlers and 64 food items were collected and analyzed for the presence of S. aureus. The antibiotic susceptibility profiles of the isolates were also determined....

Foodborne disease is a global issue and has caused 3% mortality globally. The objectives of this study is to identify microorganisms exist on 26 cutting board collected from different grades of food premises around Seri Kembangan, a local city in Malaysia. Pyrosequencing technique was used for the study of the microbial community. The analysis gene...

Foodborne disease has been associated with microorganisms like bacteria, fungi, viruses and parasites. Most commonly, the outbreaks take place due to the ingestion of pathogenic bacteria like Salmonella Typhi, Escherichia coli, Staphylococcus aureus, Vibrio cholera, Campylobacter jejuni, and Listeria monocytogenes. The disease usually happens as a...

he outbreak of food poisoning due to Staphylococcus aureus has been reported with a significant level of morbidity worldwide. In this study, 128 samples taken from nasal swabs of 64 food handlers and 64 food items were collected and analyzed for the presence of S. aureus. The antibiotic susceptibility profiles of the isolates were also determined....

The outbreak of food poisoning due to Staphylococcus aureus has been reported with a significant level of morbidity worldwide. In this study, 128 samples taken from nasal swabs of 64 food handlers and 64 food items were collected and analyzed for the presence of S. aureus. The antibiotic susceptibility profiles of the isolates were also determined....