Food Safety Practices in the Restaurant Industry最新文献

Prevalence of Bacillus cereus in Ready-to-Eat Foods in Northern Perak, Malaysia 马来西亚北霹雳州即食食品中蜡样芽孢杆菌的流行情况

Food Safety Practices in the Restaurant Industry Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-7415-7.ch002

Noor-Azira Abdul Mutalib, Noor Aniza Abdul Rahim, Ungku Fatimah Ungku Zainal Abidin

{"title":"Prevalence of Bacillus cereus in Ready-to-Eat Foods in Northern Perak, Malaysia","authors":"Noor-Azira Abdul Mutalib, Noor Aniza Abdul Rahim, Ungku Fatimah Ungku Zainal Abidin","doi":"10.4018/978-1-7998-7415-7.ch002","DOIUrl":"https://doi.org/10.4018/978-1-7998-7415-7.ch002","url":null,"abstract":"Food poisoning cases in Malaysia showed an increasing trend every year where 496 episodes were reported in 2018 as compared to 401 episodes in the same week of the year 2017. Bacillus cereus is one of the foodborne pathogens related to food poisoning cases in Malaysia. The main cause for the outbreak of B. cereus is the unregulated temperature during holding time. This study was conducted to detect the presence of aerobic bacteria and B. cereus present in ready-to-eat food in Northern Perak. A total of 83 food samples were collected and analyzed for the microbial count. The result shows that aerobic bacteria and B. cereus were detected in 28% of the samples. B. cereus count in food samples tested ranged from 100 cfu/g to 42000 cfu/g, whereas the aerobic bacteria recorded a range of 500 cfu/g to 2100000 cfu/g. The highest percentage of B. cereus was found in rice-based food, followed by meat, poultry, and gravy dishes. Positive colonies of B. cereus were further tested for anti-microbial resistance profile. Most B. cereus isolates showed resistance to tetracycline and clindamycin.","PeriodicalId":304591,"journal":{"name":"Food Safety Practices in the Restaurant Industry","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122300211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Systematic Literature Review of Assessing the Level of Food Safety Knowledge Among Food Handlers in Malaysia 评估马来西亚食品处理人员食品安全知识水平的系统文献综述

Food Safety Practices in the Restaurant Industry Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-7415-7.ch007

Genevie Eleanor Ruby, Ungku Fatimah Ungku Zainal Abidin

{"title":"A Systematic Literature Review of Assessing the Level of Food Safety Knowledge Among Food Handlers in Malaysia","authors":"Genevie Eleanor Ruby, Ungku Fatimah Ungku Zainal Abidin","doi":"10.4018/978-1-7998-7415-7.ch007","DOIUrl":"https://doi.org/10.4018/978-1-7998-7415-7.ch007","url":null,"abstract":"Being knowledgeable about food safety is one of the strategies to address food-borne diseases (FBD). The systematic review was focuses on food safety knowledge and the respective interventions. Generally, numerous relevant studies have been done to determine the level of food safety knowledge among food handlers, but studies from a Malaysian perspective were limited. Therefore, the present study reviewed a number of previous studies regarding level of food safety knowledge and type of interventions that have been done among various categories of food handlers in Malaysia. For the review purpose, preferred reporting items for systematic reviews and meta-analyses (PRISMA) was adopted based on Science Direct, Scopus, and Google Scholar databases. A total of 22 resulted from the searching and were analyzed systematically. The review of food safety knowledge was divided into three themes consisting of food handlers at premises, consumers, and students. The results of this review have identified the knowledge gap of food handlers, and the authors provide recommendations for future food safety education.","PeriodicalId":304591,"journal":{"name":"Food Safety Practices in the Restaurant Industry","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133619293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Food Microbial Hazards, Safety, and Quality Control 食品微生物危害、安全和质量控制

Food Safety Practices in the Restaurant Industry Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-7415-7.ch004

A. Sameen, A. Sahar, Farwa Tariq, U. M. Khan, Tayyaba Tariq, Bushra Ishfaq

引用次数: 0

Evaluating Level of Awareness of Food Terrorism Activities Among Consumers in Klang Valley, Malaysia 评估在马来西亚巴生谷消费者对食品恐怖主义活动的认识水平

Food Safety Practices in the Restaurant Industry Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-7415-7.ch009

Siti Nurhayati Khairatun

引用次数: 0

Knowledge, Attitude, and Practice (KAP) of Polystyrene Food Packaging Usage Among Food Operators 食品经营者使用聚苯乙烯食品包装的知识、态度和实践(KAP)

Food Safety Practices in the Restaurant Industry Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-7415-7.ch005

Ungku Fatimah Ungku Zainal Abidin, M. Sanny, Nur Hanani Zainal Abedin

引用次数: 1

Rapid and Non-Invasive Techniques 快速非侵入性技术

Food Safety Practices in the Restaurant Industry Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-7415-7.ch003

M. Ahmad, A. Sahar, Muhammad Imran, M. Khan, R. Ahmad, Muhammad Bilal Hussain, Muhammad Faizan Afzal, Marwa Waheed

引用次数: 0

Assessing Consumer Awareness and Opinion Toward Food Safety Practices and Policies in the Maldives 评估消费者对马尔代夫食品安全实践和政策的认识和意见

Food Safety Practices in the Restaurant Industry Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-7415-7.ch008

Siti Nurhayati Khairatun, F. Nuzla

引用次数: 0

Standard Food Safety Practices From Receiving to Cleaning in the Restaurant 标准食品安全措施，从接收到清洁在餐厅

Food Safety Practices in the Restaurant Industry Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-7415-7.ch006

S. Ramli, J. Wong

引用次数: 0

Food Safety Audits 食物安全审核

Food Safety Practices in the Restaurant Industry Pub Date : 1900-01-01 DOI: 10.4018/978-1-7998-7415-7.ch001

Ruby Siwach

引用次数: 2