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Evaluation of Staphylococcus Aureus in Cheeses and Bulk Margarines at
Selected Retail Outlets in Kuala Terengganu.
Nur Nabihah Binti Musa
Supervisor: Dr. Tuan Zainazor Bin Tuan Chilek
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Cheese and bulk margarine are commonly used in cooking and baking among Malaysian.
The temperature abused, cross-contamination during transportation and distribution
process and poor personal hygiene practices among food handlers contribute to existence
of S. aureus. The objective of this study is to investigate the S. aureus contamination in
cheeses and bulk margarine, assess the antimicrobial drug resistance on isolated S.
aureus and to determine the growth rate of isolated S. aureus toward pH (7.0 & 8.0) and
salinity (5%, 10%, 15%, 20%, and 25%). The enumeration and identification of S.
aureus, antibiotic susceptibility testing and the growth rate of S. aureus will be carried
out using selected agar (Baird Parker Agar), identified using disks method and determine
using spectrophotometer respectively. S. aureus will be isolated and identified in cheese
and bulk margarine. It is indicate that mishandling and poor hygiene practice throughout
food supply chain.
1197 | UMT UNDERGRADUATE RESEARCH DAY