The effects of cook-chill system on the microbiological status of some Malaysian meals

See Chuan Seng, . and Abdul Salam Babji, . The effects of cook-chill system on the microbiological status of some Malaysian meals. pp. 94-98. ISSN 1505-5337

Malaysian meals containing beef chicken mutton fish and prawn were sampled from the Malaysian Airline System (MAS) kitchen and from hawker stalls in Kajang and Kuala Lumpur. Cook-chill prepared foods were kept for 0 3 and 6 days at 31 deg. C to stimulate chill storage conditions. Microbiological analyses for Aerobic Plate Count (APC) coliforms E. coli (MPN) Staphylococcus aureus Salmonella sp. and Listeria monocytogenes were carried out on cook-chill foods and APC on hawker foods. This study showed that cook-chill foods stored up to 6 days at 31 deg C. had counts considered safe and acceptable for human consumption. Cook-chill food showed APC in the range of 100 - 1000000/g whereas food cooked by hawkers showed counts of 1000000 - 100000000/g. Coliforms and E. coli were present in 7/8 and 3/8 samples respectively the highest levels being 550/100g and 55/100g respectively in one sample of soya beef. Salmonella sp was not detected in any of the food tested. This study showed that the cook-chill system of food preparation at the MAS kitchen was able to maintain a desirable microbiological status and produce food safe for consumption

Full text available from:

Abstract

Malaysian meals containing beef chicken mutton fish and prawn were sampled from the Malaysian Airline System (MAS) kitchen and from hawker stalls in Kajang and Kuala Lumpur. Cook-chill prepared foods were kept for 0 3 and 6 days at 31 deg. C to stimulate chill storage conditions. Microbiological analyses for Aerobic Plate Count (APC) coliforms E. coli (MPN) Staphylococcus aureus Salmonella sp. and Listeria monocytogenes were carried out on cook-chill foods and APC on hawker foods. This study showed that cook-chill foods stored up to 6 days at 31 deg C. had counts considered safe and acceptable for human consumption. Cook-chill food showed APC in the range of 100 - 1000000/g whereas food cooked by hawkers showed counts of 1000000 - 100000000/g. Coliforms and E. coli were present in 7/8 and 3/8 samples respectively the highest levels being 550/100g and 55/100g respectively in one sample of soya beef. Salmonella sp was not detected in any of the food tested. This study showed that the cook-chill system of food preparation at the MAS kitchen was able to maintain a desirable microbiological status and produce food safe for consumption

[error in script]

Item Type:	Article
Additional Information:	Summary (En)
AGROVOC Term:	ALIMENTOS PREPARADOS
AGROVOC Term:	ANALISIS MICROBIOLOGICO
AGROVOC Term:	CALIDAD
AGROVOC Term:	CONTAMINACION BIOLOGICA
AGROVOC Term:	MALASIA
AGROVOC Term:	COMIDA CALLEJERA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:56
URI:	http://webagris.upm.edu.my/id/eprint/20717

Actions (login required)

View Item