Microbiological qualitly in Akak telur and Tepung pasung of selected local food premises

Abstract

The aim of this study was to assess the microbiological quality in Akak telur and Tepung pasung of food premises available in surrounding area of Kuala Terengganu. A total of 54 samples were purchased from three selected food premises and the following microbiological tests of Total Plate Count (TPC), Staphylococcus aureus count, Yeasts and moulds Count, psychrotrophic count, coliform count and the presence of presumptive E.coli were determined. Mean of TPC values of Tepung pasung samples were higher than Akak telur samples. Premise 3 showed higher mean of TPC compared to the other two premises (Premise 1 and 2). Akak telur (78%) had the higher percentage of S. aureus than Tepung pasung (67%). There was a significant difference (P<0.05) between the microbiological analyses conducted except for S. aureus count in all three premises. There was a significant difference (P<0.05) between the microbiological analyses conducted except for Total Plate Count, psychrotrophic count, and coliform count between Akak telur and Telur pasung. The present study concluded that the microbial qualities in Akak telur and Tepung pasung analyzed in this study were acceptable by the Ready-to-Eat Australian /New Zealand Standard that was used by the Ministry of Health, Malaysia.