Food hygiene and storage practices towards the understanding of food microbe among Universiti Malaysia Sabah (UMS) students

Lack of microbial knowledge among university students may expose them to food poisoning and disregard food safety concerns, especially food hygiene and storage practices. This research aimed to assess undergraduate students’ understanding of biological (microbial) food hazards and evaluate current food handling practices. The study involved 372 respondents consisting of UMS students, including Labuan and Sandakan campus branches. The respondents of this study consisted of students of different genders, ages, ethnicities, fields of study, years of study, faculties, and early studies. Respondents answered all 19 questions of the complete questionnaire, including demographics, personal hygiene practices, food storage practices, and microbial knowledge. Results: On average, the parts of personal hygiene, food storage practices, and microbial knowledge had values of (3.66 ± 0.414), (3.70 ± 0.363) and (3.52 ± 0.607), respectively. All variables showed a relationship categorised as moderate. The relationship between personal hygiene practices and knowledge was (r = 0.319), food storage practices and microbial knowledge were (r = 0.410), while personal hygiene practices and food storage practices were (r = 0.425). UMS students maintain a moderate level of knowledge on personal hygiene and food handling and have a level of knowledge on biological hazards (microbes) that affect food safety

Reflecting Leadership Effectiveness via Food-hygiene Practices

Good leadership may implicate and reflect positive actions and effective hygiene practices. This study aims to encourage and disseminate the importance of the use of technological tools in detecting risks in Food-hygiene Practices in six government-controlled training centers. The survey and scientific swab method elicited data on leadership effectiveness (LE) prevalent in these organizations, focusing mainly on their impact on human health and the environment. The regression analysis shows that LE significantly affects perception and actual Food-hygiene Practices. The large effect sizes of significance difference for both practices were also detected. Accordingly, recommendations and limitations are highlighted in this study.© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: Food safety; food-hygiene practice; leadership effectiveness; Malaysia

Food Safety and Hygiene Practice among Hotel in Malaysia: Qualitative Approach

This study examines the effectiveness of food safety and hygiene practice (FSHP) among restaurants in a selected Malaysian hotel and impact of FSHP toward culinary intern. It is essential to examine effectiveness FSHP among the hotel restaurants and its impact on culinary intern towards producing competent food handler. Using qualitative method, five (5) of culinary intern were interviewed. The data were then transcribing and analyzed using Atlas.ti software. Finding of a current study confirming the effectiveness FSHP in a hotel restaurant in Malaysia depends on the type of hotel, star rating, and location.© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia..Keywords: Food safety; food hygiene practices; culinary; culinary inter

The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages

This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein contents of the beef sausages were not influenced (p 0.05) the sensory properties (week 1), water holding capacity, peroxide value, lightness (week 1), and yellowness (week 1). The formulation cost was least for 15% RaPMF beef sausages and highest for 0% RaPMF beef sausages. As a general conclusion, RaPMF improved the mineral composition of the beef sausages and reduced production costs without compromising its physicochemical and sensory properties

The nutritional profile of indonesian salmon van Java mahseer T. soro species

T. soro, in Indonesia called salmon van Java is of high economic value, and due to high demand, its culture has been intensively studied and developed. This study aimed to assess the nutritional value of wild and cultured T. soro. The fish’s proximate compositions, minerals, as well as amino and fatty acid profiles were analyzed. A t-test analysis was used to identify differences between treatments. Results showed that the fat content of wild T. soro was higher than that of cultured fish, but the protein, water, and ash contents between the two groups were not significantly different (p >0.05). T. soro was considered a lean fish with higher concentrations of PUFAs (polyunsaturated fatty acids) than MUFAs (monounsaturated fatty acids). The amino acid profile was dominated by lysine, phenylalanine, and allo-isoleucine. Both groups of fish were a good source of macro- (Na, K, Ca) and microminerals (Zn, Fe), except for selenium (Se). The two groups were not significantly different (p >0.05) in ω3, ω6, and PUFAs, indicating that culturing T. soro in proper ways could substitute for wild T. soro

The Malay Traditional Food Preparation

Global modernization, food technology and time constraint becomes the reasons why youngest generation is choosing ready-to-eat food rather than preparing traditional foods. Even the traditional kuih-muih until the main dishes, the preparations are relying on the elder. The purpose of this study is to determine the reasons why the young generation had limited skills and knowledge in the Malay traditional food preparation. The ethnography technique has been used to document all the activities of food preparation. Consequently, upgrading young generation skills and knowledge helps to preserve Malay traditional foods that become one of the most valuable knowledge.Keywords: food knowledge, cooking skills, traditional foods, social interactions.eISSN 2398-4279© 2017 The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.

Leadership, task load and job satisfaction: A review of special education teachers perspective

There are studies that prove that, leadership affects every thing in an organization. There are even opinions stating that leadership is a mirror to the organization it leads. In determining the success or failure of an organization, leadership is also one of the key factors. So it is undeniable that, leadership is also what determines the workload and also the job satisfaction of a staff in the organization. Discussions on leadership do not stop in a large organization, but are also widely discussed within the scope of a school. Previous studies have shown that the influence of leadership is very large in determining the climate of a school. There are also studies that lead to a more focused part of the school that is special education. This survey was conducted to examine the influence between the leadership of head teachers, workload and job satisfaction of special education teachers. The findings of this study are expected to provide a more focused picture of special education

Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin

This study is aimed at determining the functional effect of snakehead fish gelatin as a binder on the characteristics and shelf life of beef cheek-based emulsion sausage compared with bovine commercial gelatin. The level of snakehead fish gelatin used was 0%, 1%, 2%, and 3%, while that of bovine commercial gelatin was 2% with a storage time of 0 to 28 days in the refrigerator (4±2° C). Emulsion stability, cooking loss, proximate composition, texture profile, and microstructure of sausage were initially determined before storage; then, observations were made every seven days to determine the shelf life of sausages based on pH, antioxidant activity, and TBA reactivity. Characteristics such as emulsion stability, proximate composition, and texture profile were influenced by the treatment (p 0:05). On the other hand, the pH, TBA reactivity, and antioxidant activity of sausages were not only affected by gelatin level (p < 0:05) but also by storage time (p < 0:05). The sausage microstructure confirms the use of 2% snakehead fish gelatin to make sausages with properties similar to 2% commercial bovine gelatin. The byproduct of the snakehead fish industry can be used as a gelatin alternative to produce sausages. This gelatin has the potential as a binder, which can functionally improve sausage characteristics. This effectiveness can boost the water holding capacity of sausages, although it has not been effective in inhibiting fat oxidation which causes an increase in malonaldehyde levels

Reflecting Leadership Effectiveness via Food-hygiene Practices

This study aims to show that good leaders imply and reflect positive actions and effective hygiene practices. It also aims to encourage and disseminate the importance of the use of technological tools in detecting risks in Food-hygiene Practices in six government-controlled training centers. The survey and scientific swab method elicited data on leadership effectiveness (LE) prevalent in these organizations, focusing mainly on their impact on human health and the environment. The regression analysis shows that LE significantly affects perception and actual Food-hygiene Practices. Large effect sizes of significant difference for both practices were also detected. Accordingly, recommendations and limitations are highlighted in this study. Keywords: Food safety; food-hygiene practice; leadership effectiveness; Malaysia eISSN 2398-4295 © 2017 The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia