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
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
