Species Differentiation Of Fish Samples By Restriction Fragment Length Polymorphism Analysis Of Cytochrome B Gene

Metode pengukuran polimorfisme fragmen hasil pemotongan produkreaksi polimorfik berantai oleh enzim restriksi spesifik (polymerase chainreaction-restriction fragment length polymorphism, RFLP-PCR) telah digunakanuntuk membedakan beberapa jenis ikan mentah. Situs cytochrome b mitokondria,yang diamplifikasi oleh primer universal, dipotong menggunakan empat enzimrestriksi (Bfa I, Hinf I, Msp I, Mbo II) sehingga dapat dianalisa fragment-fragmentpendeknya. Hasil yang diperolah dari pemotongan oleh enzim restriksi tersebutternyata dapat digunakan untuk membedakan tiap jenis ikan sampel. Hasilpenelitian ini menunjukkan bahwa PCR dan RFLP-PCR merupakan metode yangsensitif dan dapat dilakukan dalam waktu singkat untuk membedakan berbagaijenis ikan mentah

Wild pepper species consumed as green leafy vegetables among Orang Ulu groups in Asap-Koyan Belaga, Sarawak

Wild pepper plants are a valuable food source, particularly to the Sarawak local community living in rural areas. However, these plants remain unknown to the public due to the lack of scientific information disseminated to the public, and there is a rapid decline in traditional knowledge on edible plants from natural resources. The documentation and evaluation of traditional knowledge related to the diversity and usage of wild pepper plants are crucial. Therefore, this study was aimed to document and evaluate the species from Piperaceae vegetables as a food source among the Orang Ulu community in Belaga, Sarawak. Face-to-face interviews involving thirty respondents from Sungai Asap-Koyan, Belaga, Sarawak were conducted. This was to gather information on the diversity, distribution, usage, consumption and perception of wild pepper plants. From the results, wild peppers species commonly consumed were Piper umbellatum, P. borneense, P. auritifolium and P. rueckeri. Among the species, P. borneense var 1 and P. umbellatum showed significant distribution in the area. The consumption of wild pepper as leafy vegetables is common among the community as they prefer the taste, aroma, and due to their belief in its nutritional values and medicinal properties. The plant is also used as an additive in cooking, and it is widely accepted among the community. It has the potential to be commercialized and introduced as a food crop. Future studies should be conducted to assess and apply ethnic knowledge for improved performance of Piper species consumption among larger communities

Occurrance and antibiotic resistance of Campylobacter jejuni and Campylobacter coli in retail broiler chicken

Broiler part samples (80 fresh and 80 chilled) were examined for the prevalence and numbers of C. jejuni and C. coli by employing most-probable-number (MPN) and polymerase chain reaction (PCR) techniques. The prevalence of the bacteria was high where C. jejuni was detected in 92.5% fresh and 53.8% chilled samples while C. coli in 80.0% fresh and 56.3% chilled. The number of these bacteria in the positive fresh and chilled samples was from 3 to more than 2400 MPN/g and from 3 to 290 MPN/g, respectively. Antibiotic resistance test (using Kirby-Bauer disc diffusion method) on 10 C. jejuni and 13 C. coli isolates toward ampicillin, tobramycin, enrofloxacin, ciprofloxacin, tetracycline, cephalothin, gentamicin and norfloxacin revealed high resistance toward all antibiotics (20.0% - 100.0%). All isolates were resistant to at least two antibiotics. This study highlights the potential of multidrug-resistant C. jejuni and C. coli transmission to humans through fresh and chilled broiler parts. Consecutive studies with bigger sample sizes and covering all over Malaysia are warranted in future

A study on Campylobacter jejuni cross-contamination during chilled broiler preparation

Studies indicate that bacterial cross-contamination occurs during food preparation where bacteria can retent on the food contact surfaces and cause illness. The study evaluated the adherence of Campylobacter spp. to cutting boards, blades of knives and hands after cutting chilled, raw broiler parts (thighs + drumsticks, wings and livers). The adherence to cucumber cuts that were cut using the unwashed boards and knives was also analyzed. Generally, utensils have higher mean of Campylobacter spp. retained to them (1.4-223.3 MPN/ml rinse) than hands (0.7-43.4 MPN/ml rinse); however, Mann-Whitney U test showed no significant differences in the bacterial numbers found among the different surfaces. The transfer rates of Campylobacter spp. from utensils to cucumber cuts varied from 0% to more than 100%. The bacteria detected could be from the utensils and cucumber contamination before purchase or due to other factors where further investigation is required. The possibility is there for Campylobacter to spread to contact surfaces during chilled broiler handling; therefore, utensils and hands involved should be washed thoroughly especially before ready-to-eat food preparation

Ready-to-eat food consumption practices, food safety knowledge and relation to gender and education level of consumers in Kuala Lumpur, Malaysia

This study was aimed to evaluate consumers consumption practices of ready-to-eat (RTE) foods, food safety knowledge, and the relationship to gender and education level. A total of 258 consumers in Klang Valley, Kuala Lumpur, Malaysia were given questionnaires through convenience sampling. The results showed that the biggest motivation for consumers in purchasing RTE foods was convenience (47.3%). 40.7% of respondents purchase RTE foods more than twice a week, and 36.8% of respondents consumed RTE food at restaurants and cafes. A total of 54.3% of the respondents purchased RTE foods for lunch, and 48.1% of respondents usually spend RM11-RM20 per person. About 81% of respondents knew that the common symptom of foodborne disease is diarrhea, and 42.2% of respondents knew about the correct temperature for refrigeration. Most of the respondents (66.7%) knew that room temperature encourages the multiplication of bacteria, and 36.4% of respondents knew that bacteria will grow quickly at body temperature. About 60.9% of respondents knew that raw and cooked food should be separated to prevent the transfer of bacteria, and 62% of the respondents knew that placing raw meat in the plastic bag before putting it into the grocery basket decreases the chance of foodborne illness. However, only 10.1% of the respondents knew that the best way to clean a cutting board after using it for raw meat is by washing with bleach and water. Female respondents and those with higher education level generally had better food safety knowledge. This study could benefit RTE food marketers in gaining better insights into consumers’ behavior patterns towards RTE food. This study could also contribute to knowing the baseline knowledge of consumers in food safety as it is essential for the development of effective health educational programmes

Consumption practices and perception of ready-to-eat food among university students and employees in Kuala Lumpur, Malaysia

The purpose of the study was to examine the consumption practices and perception of ready-to-eat food among university students and employees in Kuala Lumpur, Malaysia. Through random sampling, a total of ninety-three respondents participated by answering questionnaires. The results showed that majority of the respondents (52%) consumed RTE food two to four times a week, and most of them (44%) consumed RTE food during lunch. The biggest motivator for the respondents to purchase RTE food was convenience (46%). It could be highlighted that majority of the respondents felt that fast-food restaurants to be very safe (11.8%), and that street foods to be very risky (34.4%). Most of the respondents were very worried about human spread diseases (such as Hepatitis B) and human spread bacteria (such as E. coli) when buying food (43%). When buying RTE food, consumers were most concerned about the cleanliness of the store they were buying their food from (66.7%). The present study indicated that university students and employees showed food safety awareness and concerns especially regarding RTE food. This study could benefit food marketers, and also public health organizations in their efforts to develop more effective education and dissemination of information to the public

The scenario of norovirus contamination in food and food handlers

Recently, many cases related to viral gastroenteritis outbreaks have been reported all over the world. Noroviruses are found to be leading as the major cause of outbreaks of acute gastroenteritis. Patients with the acute gastroenteritis normally found to be positive with norovirus when stools and vomit were analyzed. This paper reviews various activities and previous reports that describe norovirus contaminated in various food matrixes and relationship between food handlers. Lately, a numbers of norovirus outbreaks have been reported which are involved fresh produce (such as vegetables, fruits), shellfish and prepared food. Food produces by infected food handlers may therefore easily contaminated. In addition, food that required much handling and have been eaten without heat treatment gave the high risk for getting foodborne illnesses. The standard method for detection of norovirus has already been available for stool samples. However, only few methods for detection of norovirus in food samples have been developed until now

Detection and quantification of Vibrio parahaemolyticus in vegetables and environmental samples at farm level

The purpose of this study was to detect and quantify total and pathogenic Vibrio parahaemolyticus from vegetables and environmental samples at the farm level in Cameron Highlands, Pahang, Malaysia. Most Probable Number (MPN) – Polymerase Chain Reaction (PCR) method was used to detect toxR, tdh and trh genes and to quantify their concentration in samples. Samples obtained were cabbage (20), carrot (10), cucumber (10), lettuce (31), tomato (18), manure (10), soil (12), surface swab (21) and water (14), with a total of 146 samples. Sampling locations involved were three vegetable farms, two packing houses and one loading bay. Based on the results, overall, 13.7% of samples were present with V. parahaemolyticus toxR (maximum concentration 1100 MPN/g), with the highest detection in cabbage (6%). Vibrio parahaemolyticus tdh was detected in 1.4% samples (maximum concentration 7.3 MPN/g), and V. parahaemolyticus trh could not be detected in any samples. No tdh and trh genes could be detected from the recovered isolates. This finding highlighted that vegetables and environmental samples could potentially be contaminated with V. parahaemolyticus which poses risk to consumers. This study could be useful in future food safety risk communication and management programmes

Assessment of Pseudomonas aeruginosa biofilm-forming capacities from drinking water in water vending machine

The establishment of P. aeruginosa with biofilm formation in water vending machines may cause serious health issues to the consumers and its emergence has led to the public’s concern. This study aimed to assess the quality of water vending machines and to evaluate the biological contaminant P. aeruginosa in biofilm capacities. The qualities of the drinking water from a total of fifteen (n = 15) water vending machines at Kota Samarahan were evaluated based on physical and chemical parameters including pH value, turbidity, total of carbon (TOC), total dissolved solid (TDS) and total suspended solid (TSS). The colonies Enterobacteriaceae has been morphology characterized through biochemical tests and P. aeruginosa bacteria was identify through the PCR method. The results of the physical and chemical parameters complies with the authority standard including turbidity values found in conformance with values were lower than 0.1 NTU. Morphological analysis with a total of 66.7% (n = 10) was detected with the presence of Enterobacteriaceae, and a total of 40% (n = 6) of the isolates were found to be P. aeruginosa. This study extended by assessing the potential strength of biofilm formation. The microtiter assay performed in a 96-well polystyrene microtiter plate showed that 83.33% (n = 5) of the bacterial isolates have moderate potential as biofilm producers, while only 16.67% (n = 1) isolates were non-adherent and showed no potential in producing biofilm. The highest OD isolates found occupying moderate biofilm strength was (mean = 0.217) and the lowest moderate biofilm strength was (mean = 0.136). In conclusion, the significance and impact of the study displayed the qualities of water vending machines complies with Food Act 1983, Regulation 360C and Malaysian Drinking Water Quality, Ministry of Health 1983. However, the presence of biological contaminants may raise consumer concerns. This study had successfully assessed the potential strength of P. aeruginosa biofilm collected from water vending machines. Further microbiological assessments should be perform continuously to predict and eliminate any future risks related to water vending machines

New horizons in the role of digital data in the healthcare of older people

There are national and global moves to improve effective digital data design and application in healthcare. This New Horizons commentary describes the role of digital data in healthcare of the ageing population. We outline how health and social care professionals can engage in the proactive design of digital systems that appropriately serve people as they age, carers and the workforce that supports them