Microbiological quality of food contact surfaces (spoons) at selected restaurants in Klang Valley, Malaysia

Food borne diseases increase worldwide and contamination of food contact surfaces serves as one of the reasons for their occurrence. The aim of this study was to determine the microbiological quality of spoons at selected restaurants in Klang Valley, Malaysia. Five restaurants were selected therein for the study. They were respectively labelled A, B, C, D and E. A total of 150 cleaned spoons (30 spoons from each restaurants) that were ready to be used by customers at the restaurants were examined. Total plate counts (CFU/cm2) of the spoons were determined; the presumptive and confirmatory tests for the presence of Escherichia coli on the spoons were also conducted. The samples were collected by surface swabbing. The result showed that restaurant C and B had the highest and lowest total plate counts (TPC), respectively. Samples from 3 of the 5 selected restaurants (restaurants C, D and E) showed positive results for the presence of E. coli mainly due to poor dishware cleansing. On the contrary, negative results for the presence of E. coli at restaurant A and B were associated with the advance cleaning procedure, which used more hygienic method with dishwashers

The globalization of Malaysia national cuisine: a concept of 'Gastrodiplomacy'

Malaysia national cuisines are inherited through various generations and have been created through multiple evolutions and assimilations, in which formed very unique and delicious cuisines using various tropical ingredients. However, Malaysia national cuisine is still new to some of the global citizens. Therefore, food globalization is very important, because food globalization not only contributes to the trade industries but also contributes to other local industries such as tourism industries. A new term known as 'gastrodiplomacy' has been introduced recently to explains how countries used their national cuisines as a method to promote their countries, cultures, foods, attract foreign tourists and also build political relations. Malaysia also has rigorously applying gastrodiplomacy practices especially through the 'Malaysia Kitchen for the World' programme (MKP). Not only that, media such as documentary programmes and cooking competitions somehow contributes to the globalization of Malaysia national cuisine. Though the government and the citizens have taken various actions, there are still rooms for improvements to make the cuisines further known worldwide. Malaysia has been recognized as one of the best gastrodiplomacy practitioners in the world, and it is hoped that this article could be as a platform to share how Malaysia used this method to promote its national cuisines

The globalization of Malaysia national cuisine: a concept of 'gastrodiplomacy'

Malaysia national cuisines are inherited through various generations and have been created through multiple evolutions and assimilations, in which formed very unique and delicious cuisines using various tropical ingredients. However, Malaysia national cuisine is still new to some of the global citizens. Therefore, food globalization is very important, because food globalization not only contributes to the trade industries but also contributes to other local industries such as tourism industries. A new term known as 'gastrodiplomacy' has been introduced recently to explains how countries used their national cuisines as a method to promote their countries, cultures, foods, attract foreign tourists and also build political relations. Malaysia also has rigorously applying gastrodiplomacy practices especially through the 'Malaysia Kitchen for the World' programme (MKP). Not only that, media such as documentary programmes and cooking competitions somehow contributes to the globalization of Malaysia national cuisine. Though the government and the citizens have taken various actions, there are still rooms for improvements to make the cuisines further known world-wide. Malaysia has been recognized as one of the best gastrodiplomacy practitioners in the world, and it is hoped that this article could be as a platform to share how Malaysia used this method to promote its national cuisines

Bakery science of bread and the effect of salt reduction on quality: a review

Salt or sodium chloride is widely used in most homemade dishes or processed foods. It can be considered\ as a crucial ingredient because, without adding salt most dishes or food products may have less flavor, become tasteless and not appetizing. The addition of salt can provide salty taste or can even mask the bitter taste. It is also widely used as a preserving agent and can increase product’s shelf life. Bread is widely consumed and serves as a staple food for certain countries. Not only that, bread is one of the world’s oldest foods and is said to be the largest contributor of salt in our diet. While bread is believed to supply the major percentage of daily salt intake, reduction of salt in this product can assist in reducing the consumption of salt in human’s diet. Salt is also found to have detrimental impact on human health as it can cause cardiovascular diseases. Nevertheless, the salt reduction in bread is not easy to apply as salt play important roles in bread-making and its reduction can affect the quality of bread. Salt in bread has been observed to improve dough-making process, enhances the flavor of bread and produces nice brown colour of the bread's crust through Maillard reaction. Besides that, salt also helps in improving the texture, decreasing staling and increasing the microbial shelf life of the bread. This article explains the bakery science of bread by discussing the effect of salt reduction on bread quality