Microbiological quality of selected “ulam” from chosen market in Shah Alam, Selangor / Nornajihah Ghazali

Vegetables such as “ulam” are important foods that can help to promote health. However, it is widely exposed to microbial contamination during pre-harvest and post-harvest. “ulam" usually consumes raw, thus increased the probability of food poisoning among consumers. In this study, “petai”, “ka...

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Main Author:	Ghazali, Nornajihah
Format:	Thesis
Language:	English
Published:	2015
Subjects:	Nutrition
Online Access:	http://ir.uitm.edu.my/id/eprint/27251/ http://ir.uitm.edu.my/id/eprint/27251/1/TM_NORNAJIHAH%20GHAZALI%20AS%2015_5.pdf

id	uitm-27251
recordtype	eprints
spelling	uitm-272512020-01-14T03:48:32Z http://ir.uitm.edu.my/id/eprint/27251/ Microbiological quality of selected “ulam” from chosen market in Shah Alam, Selangor / Nornajihah Ghazali Ghazali, Nornajihah Nutrition Vegetables such as “ulam” are important foods that can help to promote health. However, it is widely exposed to microbial contamination during pre-harvest and post-harvest. “ulam" usually consumes raw, thus increased the probability of food poisoning among consumers. In this study, “petai”, “kacang bowl", “pegaga”, “ulam raja” and “timun” were obtained from the wet market, mini market and hypermarket in Shah Alam. Each of the vegetables was divided into three treatments, which were unwashed, washed with tap water and washed with 2.5% v/v vinegar. The selected “ulam” were analyzed to study the microorganism presence on the sample. The range of total bacteria counts obtained from this study was from 5.32 to 7.35 log10 CFU/g from all markets. While the range of fungi count obtained was from 4.36 to 6.24 log10 CFU/g. The present of microorganism on “ulam” was varied in each sample that collected from every market. However, it is still in acceptable, satisfactory and unsatisfactory level, which means it, is still safe to be consumed‘ Bacteria targeted in this study was Escherichia coli, Esrherichia coli 0157:H7, Salmonella Sp. and Listeria monocytogenes, while fungi were Aspergillus sp., Aspergillus oryzae, Aspergillus fumigatus, Aspergillus niger, Aspergillux ochraceus, Aspergillus oryzae, Aureobasidium pullans, Cladosporium sp., Fusarium sp., Fusarium oxysporum, Penicillium Sp. and Penicillium citrinum. These results shows that the necessity for awareness among consumers regarding the microbiological quality of “ulam”. This study revealed that “ulam” were contaminated with different bacteria and fungi and the microbial number can be reduced with proper wash especially with 2.5% (v/v) vinegar. 2015 Thesis NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/27251/1/TM_NORNAJIHAH%20GHAZALI%20AS%2015_5.pdf Ghazali, Nornajihah (2015) Microbiological quality of selected “ulam” from chosen market in Shah Alam, Selangor / Nornajihah Ghazali. Masters thesis, Universiti Teknologi MARA.
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Nutrition
spellingShingle	Nutrition Ghazali, Nornajihah Microbiological quality of selected “ulam” from chosen market in Shah Alam, Selangor / Nornajihah Ghazali
description	Vegetables such as “ulam” are important foods that can help to promote health. However, it is widely exposed to microbial contamination during pre-harvest and post-harvest. “ulam" usually consumes raw, thus increased the probability of food poisoning among consumers. In this study, “petai”, “kacang bowl", “pegaga”, “ulam raja” and “timun” were obtained from the wet market, mini market and hypermarket in Shah Alam. Each of the vegetables was divided into three treatments, which were unwashed, washed with tap water and washed with 2.5% v/v vinegar. The selected “ulam” were analyzed to study the microorganism presence on the sample. The range of total bacteria counts obtained from this study was from 5.32 to 7.35 log10 CFU/g from all markets. While the range of fungi count obtained was from 4.36 to 6.24 log10 CFU/g. The present of microorganism on “ulam” was varied in each sample that collected from every market. However, it is still in acceptable, satisfactory and unsatisfactory level, which means it, is still safe to be consumed‘ Bacteria targeted in this study was Escherichia coli, Esrherichia coli 0157:H7, Salmonella Sp. and Listeria monocytogenes, while fungi were Aspergillus sp., Aspergillus oryzae, Aspergillus fumigatus, Aspergillus niger, Aspergillux ochraceus, Aspergillus oryzae, Aureobasidium pullans, Cladosporium sp., Fusarium sp., Fusarium oxysporum, Penicillium Sp. and Penicillium citrinum. These results shows that the necessity for awareness among consumers regarding the microbiological quality of “ulam”. This study revealed that “ulam” were contaminated with different bacteria and fungi and the microbial number can be reduced with proper wash especially with 2.5% (v/v) vinegar.
format	Thesis
author	Ghazali, Nornajihah
author_facet	Ghazali, Nornajihah
author_sort	Ghazali, Nornajihah
title	Microbiological quality of selected “ulam” from chosen market in Shah Alam, Selangor / Nornajihah Ghazali
title_short	Microbiological quality of selected “ulam” from chosen market in Shah Alam, Selangor / Nornajihah Ghazali
title_full	Microbiological quality of selected “ulam” from chosen market in Shah Alam, Selangor / Nornajihah Ghazali
title_fullStr	Microbiological quality of selected “ulam” from chosen market in Shah Alam, Selangor / Nornajihah Ghazali
title_full_unstemmed	Microbiological quality of selected “ulam” from chosen market in Shah Alam, Selangor / Nornajihah Ghazali
title_sort	microbiological quality of selected “ulam” from chosen market in shah alam, selangor / nornajihah ghazali
publishDate	2015
url	http://ir.uitm.edu.my/id/eprint/27251/ http://ir.uitm.edu.my/id/eprint/27251/1/TM_NORNAJIHAH%20GHAZALI%20AS%2015_5.pdf
first_indexed	2023-09-18T23:18:06Z
last_indexed	2023-09-18T23:18:06Z
_version_	1777419248230989824

Microbiological quality of selected “ulam” from chosen market in Shah Alam, Selangor / Nornajihah Ghazali

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