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Assessment of Salmonella Contamination in Egg-based Traditional Kuih in
Kuala Terengganu
Nur Hazwani Binti Harun
Supervisor: Dr Tuan Zainazor Bin Tuan Chilek
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Traditional kuih is very popular in east coast of Malaysia. The demand of this heritage
food increasing from time to time due to influence of social media. This type of kuih’ was
categorized in highly risk food due to specific ingredient such as egg which normally
contaminated with Salmonella. Therefore, the study are conducted to investigate the
microbial load, to isolate Salmonella, and to characterized the isolated Salmonella from
the egg-based kuih. The samples will be analysed for total plate count (TPC), Salmonella
detection and antimicrobial susceptibility test. The present of Salmonella in the samples
of kuih sold in Kuala Terengganu will be discovered that may prone to Salmonella
outbreak.
1195 | UMT UNDERGRADUATE RESEARCH DAY