Assessing Staphylococcus aureus in ready-to-eat food and sanitation level of food premises in Putrajaya, Malaysia
Food and waterborne diseases especially food poisoning cases are still a problem in public health. The incidence happened due to unsanitary food premise and unhygienic food handlers practice during food handling. Therefore, the information of food safety and sanitation of food premises is crucial...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/69427/1/FSTM%202016%209%20-%20IR.pdf http://psasir.upm.edu.my/id/eprint/69427/ |
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| Summary: | Food and waterborne diseases especially food poisoning cases are still a problem in
public health. The incidence happened due to unsanitary food premise and
unhygienic food handlers practice during food handling. Therefore, the information
of food safety and sanitation of food premises is crucial in planning strategies to
prevent or reduce the incidence of food poisoning cases. A cross sectional study was
conducted with the objective of the study were to determine the presence of
Staphylococcus aureus in ready-to-eat (RTE) food, assessing the level of sanitation
of food premises and determining the association between the presence of S. aureus
in RTE food and the level of sanitation of food premises in Putrajaya, Malaysia.
Method of most probable number (MPN) and polymerase chain reaction (PCR) were
combined in this study to determine the number of S. aureus in RTE food. A total of
106 samples of RTE food were purchased from 53 food premises have been analyzed
and the results confirmed by 56 (53%) samples contained S. aureus meanwhile the
rest 50 (47%) not detected presence of S. aureus. Analyzed also show RTE food
cooked detected S. aureus by 50 (45%) of the samples compared to RTE food that is
still raw with the number 56 (55%). As for assessment, the assessment form has nine
(9) main parameters consisting of 40 variables as a basis, was conducted on 53 of
food premises to determine the level of sanitation of the premises. The pre-test to the
assessment form was implemented to 10 food premises in Kuala Lumpur beforehand
and the result was a practical and consistent for use in research. The results of the
assessment carried out revealed a total of 49 (92%) were in a state of sanitary
premises, and the remaining 4 (8%) were categorized as unsanitary premises. In
terms of risk level, a total of 4 (8%) were high risk premises, 26 (49%) moderate
risk, and the remaining 23 (43%) were at low risk. The study also found no
significant association between the presence of S. aureus in RTE food with the level
of sanitation of food premises in Putrajaya. |
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