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1860797960502116352
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INTELEK Repository
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Food Control, 41 (2014) 102-105. doi:10.1016/j.foodcont.2014.01.004
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Online Access
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| collectionurl |
https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072
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| date |
2024-08-29 09:28:17
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Restricted Document
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15097
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UniSZA
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Abd-Elghany, S. M., & Sallam, K. I. (2013). Occurrence and molecular identification of Vibrio parahaemolyticus in retail shellfish in Mansoura, Egypt. Food Control, 33, 399-405. Abdullah Sani, N., Ariyawansa, S., Babji, A. S., & Hashim, J. K. (2013). The risk assessment of Vibrio parahaemolyticus in cooked black tiger shrimps (Penaeus monodon) in Malaysia. Food Control, 31, 546-552. Aberoumand, A. (2010). Estimation of microbiological variations in minced lean fish products. World Journal of Fish & Marine Sciences, 2, 204e207. Bernama. (2009). Keropok safe to eat, says Health Director. The Star Online. Available at http://www.thestar.com.my/story.aspx?file¼%2f2009%2f11%2f24%2fsouthneast %2f5164406&sec¼southneast. Bernama. (2011). Keropok lekor to enter Chinese, Saudi markets. Available at http:// www.bt.com.bn/business-asia/2011/08/31/keropok-lekor-enter-chinese-saudi-markets. Carrasco, E., Morales-Rueda, A., & García-Gimeno, R. M. (2012). Cross-contamination and recontamination by Salmonella in foods: a review. Food Research International, 45, 545-556. Center for Health. (2011). Epidemiology, prevention and control of cholera in Hong Kong. Available at http://www.chp.gov.hk/files/pdf/epidemiology_prevention_ and_control_of_cholera_in_hong_kong_r.pdf. Center for Health Protection. (2010). Food poisoning associated with Vibrio parahaemolyticus in Hong Kong e Current situation and recommendations. Available at http://www.chp.gov.hk/files/pdf/food_poisoning_associated_with_vibrio_ parahaemolyticus_in_hong_kong_current_situation_and_recommendations_r.pdf. Fujino, T., Sakazaki, R., & Tamura, K. (1974). Designation of the Type Strain of Vibrio parahaemolyticus and description of 200 strains of the species. International Journal of Systematic Bacteriology, 24, 447-449. Harth, E., Matsuda, L., Hernandez, C., Rioseco, M. L., Romero, J., Narjol, G. E., et al. (2009). Epidemiology of Vibrio parahaemolyticus outbreaks, Southern Chile. Emerging Infectious Diseases, 15, 163-168. Huang, Y.,Ghate, V., Phua, L., & Yuk, H.G. (2012). Prevalence of Salmonella and Vibrio spp. in seafood products sold in Singapore. Journal of Food Protection, 75, 1320-1323. Huat, J. T. Y., Leong, Y. K., & Lian, H. H. (2008). Laboratory study of Vibrio cholerae O1 survival on three types of boiled rice (Oryza sativa L.) held at room temperature. Journal of Food Protection, 71, 2453-2457. International Commission on Microbiological Specifications for Foods. (1996a). Microorganisms in foods 5. London: Blackie Academic & Professional. International Commission on Microbiological Specifications for Foods. (1996b). Microorganisms in foods 5. London: Blackie Academic & Professional. Johnston, M. D., & Brown, M. H. (2002). An investigation into the changed physiological state of Vibrio bacteria as a survival mechanism in response to cold temperatures and studies on their sensitivity to heating and freezing. Journal of Applied Microbiology, 92, 1066-1077. Khuntia, H. K., Samal, S. K., Kar, S. K., & Pal, B. B. (2010). An Ogawa cholera outbreak 6 months after the Inaba cholera outbreaks in India, 2006. Journal of Microbiology Immunology and Infection, 43, 133-137. Lake, R., Hudson, A., & Cressey, P. (2003). Risk Profile: V. parahaemolyticus in seafood. New Zealand: Institute of Environmental Science and Research Limited. Nor-Khaizura, M. A. R., Loh, S. W., Zaiton, H., Jamilah, B., & Rusul, G. (2010). Quantification of coliform and Escherichia coli in keropok lekor (Malaysian fish product) during processing. Journal of Applied Science Research, 6, 1651-1655. Nor-Khaizura, M. A. R., Zaiton, H., Jamilah, B., & Gulam Rusul, R. A. (2009). Microbiological quality of keropok lekor during processing. International Food Research Journal, 16, 215-223. Omar, M., Mohd Adzahan, N., Mohd Ghazali, H., Karim, R., Abdul Halim, N. M., & Abdul Karim, S. (2011). Sustaining traditional food: consumers’ perceptions on physical characteristics of keropok lekor or fish snack. International Food Research Journal, 18, 117-125. Ottaviani, D., Leoni, F., Rocchegiani, E., Santarelli, S., Masini, L., Trani, V., et al. (2009). Prevalence and virulence properties of non-O1 non-O139 Vibrio cholerae strains from seafood and clinical samples collected in Italy. International Journal of Food Microbiology, 132, 47-53. Ravishankar, S., Zhu, L., & Jaroni, D. (2010). Assessing the cross contamination and transfer rates of Salmonella enteric from chicken to lettuce under different food-handling scenarios. Food Microbiology, 27, 791-794. Saravanan, V., Kumar, S., Karunasagar, I., & Karunasaga, I. (2007). Putative virulence genes of Vibrio cholerae from seafoods and the coastal environment of South-west India. International Journal of Food Microbiology, 119, 329-333. Soares, V. M., Pereira, J. G., Viana, C., Izidoro, T. B., Bersot, L. D. S., & Pinto, J. P. D. A. N. (2012). Transfer of Salmonella Enteritidis to four types of surfaces after cleaning procedures and cross-contamination to tomatoes. Food Microbiology, 30, 453- 456. Tang, J. Y. H., Izenty, B. I., Nur’Izzati, A. J., Masran, S. R., Yeo, C. C., Roslan, A., et al. (2013). Survivability of Vibrio cholerae O1 in cooked rice, coffee, and tea. International Journal of Food Science, 2013, 1e5. http://dx.doi.org/10.1155/2013/ 581648. Tang, J. Y. H., Nishibuchi, M., Nakaguchi, Y., Ghazali, F. M., Saleha, A. A., & Son, R. (2011). Transfer of Campylobacter jejuni from raw to cooked chicken via wood and plastic cutting boards. Letter of Applied Microbiology, 52, 581-588. Thompson, J. R., & Polz, M. F. (2006). Dynamics of Vibrio population and their role in environmental nutrient cycling. In F. L. Thompson, B. Austin, & J. Swings (Eds.), The biology of vibrios (pp. 190e203). Washington: ASM Press. Urakawa, H., & Rivera, I. N. G. (2006). Aquatic environment. In F. L. Thompson, B. Austin, & J. Swings (Eds.), The biology of vibrios (pp. 175e189). Washington: ASM Press. Zhao, F., Zhou, D., Cao, H., Ma, L., & Jiang, Y. (2011). Distribution, serological and molecular characterization of Vibrio parahaemolyticus from shellfish in the eastern coast of China. Food Control, 22, 1095-1100
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4840-01-FH02-FPBSM-14-00330.pdf
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| person |
John Yew Huat Tang
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| recordtype |
oai_dc
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| resourceurl |
https://intelek.unisza.edu.my/intelek/pages/view.php?ref=15097
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| spelling |
15097 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=15097 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072 Restricted Document Article Journal application/pdf Adobe Acrobat Pro DC 20 Paper Capture Plug-in with ClearScan 5 1.7 John Yew Huat Tang Food Control 2024-08-29 09:28:17 Food Control, 41 (2014) 102-105. doi:10.1016/j.foodcont.2014.01.004 41 (2014) 102-105. doi:10.1016/j.foodcont.2014.01.004 4840-01-FH02-FPBSM-14-00330.pdf UniSZA Private Access Survival of Vibrio cholerae O1 and Vibrio parahaemolyticus in fried and boiled Malaysian fish sausage Food Control Survivability of Vibrio cholerae O1 and Vibrio parahaemolyticus in a popular Malaysian fish sausage snack, keropok lekor (either boiled or fried) in two conditions (closed or opened) was investigated by spiking ca. 8.00 log CFU/ml of each bacterial culture. Spread plate method onto TCBS agar was used to determine the numbers of inoculated vibrios that had survived as per tested condition. V. parahaemolyticus was more sensitive than V. cholerae O1 and lost viability in saline (control, closed condition). Both vibrios were not detected in the opened condition control after 1 h but keropok lekor proved to significantly support the viability of vibrios for up to 6 h. No significant growth or reduction (p > 0.05) was detected in an enclosed container but a significant reduction (p < 0.05) was observed in the opened condition over a 6 h incubation period. After 6 h incubation, V. cholerae survived at 7.95 ± 0.05 log CFU/g (boiled, enclosed), 6.11 ± 0.18 log CFU/g (fried, enclosed), 4.23 ± 0.48 log CFU/g (boiled, opened) and 3.08 ± 0.46 log CFU/g (fried, opened), respectively. Though V. parahaemolyticus showed poor viability in saline, they persisted well in keropok lekor with numbers recorded at 5.75 ± 0.09 log CFU/g (boiled, enclosed), 5.49 ± 0.59 log CFU/g (fried, enclosed), 2.85 ± 0.45 log CFU/g (boiled, opened) and 2.13 ± 0.52 log CFU/g (fried, opened), respectively. While vibrios are known to be easily killed by heat, post-cooking contamination might lead to food poisoning as a result from vibrios persistence in keropok lekor. 41 102-105 Abd-Elghany, S. M., & Sallam, K. I. (2013). Occurrence and molecular identification of Vibrio parahaemolyticus in retail shellfish in Mansoura, Egypt. Food Control, 33, 399-405. Abdullah Sani, N., Ariyawansa, S., Babji, A. S., & Hashim, J. K. (2013). The risk assessment of Vibrio parahaemolyticus in cooked black tiger shrimps (Penaeus monodon) in Malaysia. Food Control, 31, 546-552. Aberoumand, A. (2010). Estimation of microbiological variations in minced lean fish products. World Journal of Fish & Marine Sciences, 2, 204e207. Bernama. (2009). Keropok safe to eat, says Health Director. The Star Online. Available at http://www.thestar.com.my/story.aspx?file¼%2f2009%2f11%2f24%2fsouthneast %2f5164406&sec¼southneast. Bernama. (2011). Keropok lekor to enter Chinese, Saudi markets. Available at http:// www.bt.com.bn/business-asia/2011/08/31/keropok-lekor-enter-chinese-saudi-markets. Carrasco, E., Morales-Rueda, A., & García-Gimeno, R. M. (2012). Cross-contamination and recontamination by Salmonella in foods: a review. Food Research International, 45, 545-556. Center for Health. (2011). Epidemiology, prevention and control of cholera in Hong Kong. Available at http://www.chp.gov.hk/files/pdf/epidemiology_prevention_ and_control_of_cholera_in_hong_kong_r.pdf. Center for Health Protection. (2010). Food poisoning associated with Vibrio parahaemolyticus in Hong Kong e Current situation and recommendations. Available at http://www.chp.gov.hk/files/pdf/food_poisoning_associated_with_vibrio_ parahaemolyticus_in_hong_kong_current_situation_and_recommendations_r.pdf. Fujino, T., Sakazaki, R., & Tamura, K. (1974). Designation of the Type Strain of Vibrio parahaemolyticus and description of 200 strains of the species. International Journal of Systematic Bacteriology, 24, 447-449. Harth, E., Matsuda, L., Hernandez, C., Rioseco, M. L., Romero, J., Narjol, G. E., et al. (2009). Epidemiology of Vibrio parahaemolyticus outbreaks, Southern Chile. Emerging Infectious Diseases, 15, 163-168. Huang, Y.,Ghate, V., Phua, L., & Yuk, H.G. (2012). Prevalence of Salmonella and Vibrio spp. in seafood products sold in Singapore. Journal of Food Protection, 75, 1320-1323. Huat, J. T. Y., Leong, Y. K., & Lian, H. H. (2008). Laboratory study of Vibrio cholerae O1 survival on three types of boiled rice (Oryza sativa L.) held at room temperature. Journal of Food Protection, 71, 2453-2457. International Commission on Microbiological Specifications for Foods. (1996a). Microorganisms in foods 5. London: Blackie Academic & Professional. International Commission on Microbiological Specifications for Foods. (1996b). Microorganisms in foods 5. London: Blackie Academic & Professional. Johnston, M. D., & Brown, M. H. (2002). An investigation into the changed physiological state of Vibrio bacteria as a survival mechanism in response to cold temperatures and studies on their sensitivity to heating and freezing. Journal of Applied Microbiology, 92, 1066-1077. Khuntia, H. K., Samal, S. K., Kar, S. K., & Pal, B. B. (2010). An Ogawa cholera outbreak 6 months after the Inaba cholera outbreaks in India, 2006. Journal of Microbiology Immunology and Infection, 43, 133-137. Lake, R., Hudson, A., & Cressey, P. (2003). Risk Profile: V. parahaemolyticus in seafood. New Zealand: Institute of Environmental Science and Research Limited. Nor-Khaizura, M. A. R., Loh, S. W., Zaiton, H., Jamilah, B., & Rusul, G. (2010). Quantification of coliform and Escherichia coli in keropok lekor (Malaysian fish product) during processing. Journal of Applied Science Research, 6, 1651-1655. Nor-Khaizura, M. A. R., Zaiton, H., Jamilah, B., & Gulam Rusul, R. A. (2009). Microbiological quality of keropok lekor during processing. International Food Research Journal, 16, 215-223. Omar, M., Mohd Adzahan, N., Mohd Ghazali, H., Karim, R., Abdul Halim, N. M., & Abdul Karim, S. (2011). Sustaining traditional food: consumers’ perceptions on physical characteristics of keropok lekor or fish snack. International Food Research Journal, 18, 117-125. Ottaviani, D., Leoni, F., Rocchegiani, E., Santarelli, S., Masini, L., Trani, V., et al. (2009). Prevalence and virulence properties of non-O1 non-O139 Vibrio cholerae strains from seafood and clinical samples collected in Italy. International Journal of Food Microbiology, 132, 47-53. Ravishankar, S., Zhu, L., & Jaroni, D. (2010). Assessing the cross contamination and transfer rates of Salmonella enteric from chicken to lettuce under different food-handling scenarios. Food Microbiology, 27, 791-794. Saravanan, V., Kumar, S., Karunasagar, I., & Karunasaga, I. (2007). Putative virulence genes of Vibrio cholerae from seafoods and the coastal environment of South-west India. International Journal of Food Microbiology, 119, 329-333. Soares, V. M., Pereira, J. G., Viana, C., Izidoro, T. B., Bersot, L. D. S., & Pinto, J. P. D. A. N. (2012). Transfer of Salmonella Enteritidis to four types of surfaces after cleaning procedures and cross-contamination to tomatoes. Food Microbiology, 30, 453- 456. Tang, J. Y. H., Izenty, B. I., Nur’Izzati, A. J., Masran, S. R., Yeo, C. C., Roslan, A., et al. (2013). Survivability of Vibrio cholerae O1 in cooked rice, coffee, and tea. International Journal of Food Science, 2013, 1e5. http://dx.doi.org/10.1155/2013/ 581648. Tang, J. Y. H., Nishibuchi, M., Nakaguchi, Y., Ghazali, F. M., Saleha, A. A., & Son, R. (2011). Transfer of Campylobacter jejuni from raw to cooked chicken via wood and plastic cutting boards. Letter of Applied Microbiology, 52, 581-588. Thompson, J. R., & Polz, M. F. (2006). Dynamics of Vibrio population and their role in environmental nutrient cycling. In F. L. Thompson, B. Austin, & J. Swings (Eds.), The biology of vibrios (pp. 190e203). Washington: ASM Press. Urakawa, H., & Rivera, I. N. G. (2006). Aquatic environment. In F. L. Thompson, B. Austin, & J. Swings (Eds.), The biology of vibrios (pp. 175e189). Washington: ASM Press. Zhao, F., Zhou, D., Cao, H., Ma, L., & Jiang, Y. (2011). Distribution, serological and molecular characterization of Vibrio parahaemolyticus from shellfish in the eastern coast of China. Food Control, 22, 1095-1100
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| spellingShingle |
Survival of Vibrio cholerae O1 and Vibrio parahaemolyticus in fried and boiled Malaysian fish sausage
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| subject |
Food Control
41 (2014) 102-105. doi:10.1016/j.foodcont.2014.01.004
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| summary |
Survivability of Vibrio cholerae O1 and Vibrio parahaemolyticus in a popular Malaysian fish sausage snack, keropok lekor (either boiled or fried) in two conditions (closed or opened) was investigated by spiking ca. 8.00 log CFU/ml of each bacterial culture. Spread plate method onto TCBS agar was used to determine the numbers of inoculated vibrios that had survived as per tested condition. V. parahaemolyticus was more sensitive than V. cholerae O1 and lost viability in saline (control, closed condition). Both vibrios were not detected in the opened condition control after 1 h but keropok lekor proved to significantly support the viability of vibrios for up to 6 h. No significant growth or reduction (p > 0.05) was detected in an enclosed container but a significant reduction (p < 0.05) was observed in the opened condition over a 6 h incubation period. After 6 h incubation, V. cholerae survived at 7.95 ± 0.05 log CFU/g (boiled, enclosed), 6.11 ± 0.18 log CFU/g (fried, enclosed), 4.23 ± 0.48 log CFU/g (boiled, opened) and 3.08 ± 0.46 log CFU/g (fried, opened), respectively. Though V. parahaemolyticus showed poor viability in saline, they persisted well in keropok lekor with numbers recorded at 5.75 ± 0.09 log CFU/g (boiled, enclosed), 5.49 ± 0.59 log CFU/g (fried, enclosed), 2.85 ± 0.45 log CFU/g (boiled, opened) and 2.13 ± 0.52 log CFU/g (fried, opened), respectively. While vibrios are known to be easily killed by heat, post-cooking contamination might lead to food poisoning as a result from vibrios persistence in keropok lekor.
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| title |
Survival of Vibrio cholerae O1 and Vibrio parahaemolyticus in fried and boiled Malaysian fish sausage
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| title_full |
Survival of Vibrio cholerae O1 and Vibrio parahaemolyticus in fried and boiled Malaysian fish sausage
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| title_fullStr |
Survival of Vibrio cholerae O1 and Vibrio parahaemolyticus in fried and boiled Malaysian fish sausage
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| title_full_unstemmed |
Survival of Vibrio cholerae O1 and Vibrio parahaemolyticus in fried and boiled Malaysian fish sausage
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| title_short |
Survival of Vibrio cholerae O1 and Vibrio parahaemolyticus in fried and boiled Malaysian fish sausage
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| title_sort |
survival of vibrio cholerae o1 and vibrio parahaemolyticus in fried and boiled malaysian fish sausage
|