Survivability of Salmonella and shiga-toxigenic Escherichia coli (STEC) O157 in microwave heated ready-to-eat (RTE) foods
Journal Title: Food Research - Year 2018, Vol 2, Issue 4
Abstract
The safety level of microwaved foods remains at vague as this subject was less addressed scientifically. A study was initiated to address the matter by investigating on the survivability of Salmonella and Shiga-toxigenic Escherichia coli (STEC) O157 in microwave heated ready-to-eat (RTE) foods using the Most Probable Number coupled Polymerase Chain Reaction (MPN-PCR) technique. A total of 329 samples of various ready-to-eat (RTE) convenience meals were collected around Wilayah Persekutuan Kuala Lumpur and Selangor regions. Salmonella was positively identified in 66 samples (20.1%, <3.0-11000 MPN/g) while 86 samples (26.1%, <3.0 - >11000 MPN/g) were positive for E. coli. Out of the 66 positive Salmonella samples, S. enterica serovar Typhimurium was identified in 6 samples (1.8%, <3.0-62.0 MPN/g) and S. enterica serovar Enteritidis was identified in 13 samples (4.0%, <3.0-270 MPN/g). On the other hand, 17 out of the 86 positive E. coli samples were identified as positive STEC O157 (5.2%, 3.0-930 MPN/g). The results signified the high possibility of the pathogens’ survival in RTE foods due to uneven heat distribution, resulting in the presence of cold spots which supports the growth of the pathogens, as well as the microwave reheating time and lack consumers’ knowledge on the microwave oven. The risk of contracting foodborne illness from the consumption of survived pathogens in microwave heated RTE food was estimated using the @RISK® Version 7.5 (Palisade, USA). The outcome indicated a moderate to high rate of foodborne illness incidence which indicated the need to create the awareness on the safety of microwaved foods and provide proper microwaving guidelines to mitigate the risk.
Authors and Affiliations
C. Y. New, A. S. Mohammed, Abdul Rahman R. , Son R.
Keywords
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- EP ID EP488582
- DOI 10.26656/fr.2017.2(4).E01
- Views 164
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