Evaluation of the safety of domestic food preparation in Malaysia

Desmarchelier P.M., Apiwathnasorn C., Vilainerun D., Watson C., Johari M.R., Ahmad Z. and Barnes A. (1994) Evaluation of the safety of domestic food preparation in Malaysia. Bulletin of the World Health Organization, 72 6: 877-884.

Author Desmarchelier P.M.
Apiwathnasorn C.
Vilainerun D.
Watson C.
Johari M.R.
Ahmad Z.
Barnes A.
Title Evaluation of the safety of domestic food preparation in Malaysia
Journal name Bulletin of the World Health Organization   Check publisher's open access policy
ISSN 0042-9686
Publication date 1994-01-01
Sub-type Article (original research)
Open Access Status Not yet assessed
Volume 72
Issue 6
Start page 877
End page 884
Total pages 8
Language eng
Subject 2739 Public Health, Environmental and Occupational Health
Abstract Food-handling practices were studied in 119 and 158 households, respectively, in an urban and a rural community in Peninsular Malaysia. Hazard analyses, including microbiological analysis of foods, were carried out in two households in each community and in a house that prepared food for distribution in the urban area. Kitchen hygiene was generally acceptable, although rated 'poor' in some instances in the rural area. Food prepared for lunch was usually sufficient for dinner also, the leftover items being stored at ambient temperature until required. In the house that prepared food for distribution, breakfast was prepared during the evening, stored at ambient temperature overnight, and reheated before sale the next morning. There was a local preference for cooking food at temperatures close to boiling point; this reduced the numbers of vegetative cells but not those of spores. In some stored foods the populations of Staphylococcus aureus, Bacillus cereus and mesophilic aerobic bacteria increased, the last-mentioned reaching spoilage levels. Reheating reduced the populations of proliferating bacteria in most foods to acceptable levels but would not have destroyed heat-resistant enterotoxins. Because of their importance in combating acute bacterial foodborne disease, the control of the temperature and time factors during the cooking and storage of food should receive special attention in education on health and food safety.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collection: Scopus Import - Archived
 
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Created: Sat, 09 Jul 2016, 17:36:49 EST by System User