Title of article
Biosafety assessment of Listeria monocytogenes in vegetarian burger patties in Malaysia
Author/Authors
Wong, W. C. Universiti Putra Malaysia - Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research - Department of Food Science, Malaysia , Pui, C. F. Universiti Putra Malaysia - Faculty of Food Science and Technology, Center of Excellence for Food Safety Research - Department of Food Science, Malaysia , Chai, L. C. Universiti Putra Malaysia - Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research - Department of Food Science, Malaysia , Lee, H. Y. Universiti Putra Malaysia - Faculty of Food Science and Technology, Center of Excellence for Food Safety Research - Department of Food Science, Malaysia , Ghazali, F. M. Universiti Putra Malaysia - Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research - Department of Food Science, Malaysia , Tang, J.Y. H. Universiti Sultan Zainal Abidin - Faculty of Food Technology, Malaysia , Ponniah, J. Ministry of Health Malaysia - National Public Health Laboratory, Malaysia , Tuan Zainazor, T. C. Ministry of Health Malaysia - National Public Health Laboratory, Malaysia , Cheah, Y. K. Universiti Putra Malaysia - Faculty of Medicine and Health Sciences - Department of Biomedical Science, Malaysia , Son, R. Universiti Putra Malaysia - Faculty of Food Science and Technology, Centre of Excellence for Food Safety Research - Department of Food Science, Malaysia
From page
459
To page
463
Abstract
The aim of this study was to examine vegetarian burger patties manufactured by two producers in Malaysia for the presence of Listeria monocytogenes. Brand A was produced by an established food manufacturer while Brand B was produced by a small-scaled food producer. A total of 108 samples of vegetarian burger patties produced by both manufacturers were sampled from retail market and were analyzed by combined MPN-PCR and MPN plating method. Of all the samples tested, ten (9.3%) were found to be contaminated with L. monocytogenes. The L. monocytogenes contamination level in vegetarian burger patties manufactured by producer A (20.9% of the samples were contaminated with 3-1100 MPN/g of L. monocytogenes) was significantly higher (P 0.05) than vegetarian burger patties manufactured by producer B (1.5% of the samples harbored 9.2 MPN/g of L. monocytogenes). Based on the detection and isolation rate obtained with MPN-PCR and MPN-plating, the recovery rate of the L. monocytogenes was estimated to be only 40.0% by MPN-plating approach.
Keywords
L. monocytogenes , prevalence , vegetarian burger patty , MPN , PCR , recovery rate
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2559861
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