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Prevalence and Antibiotic Susceptibility of E. coli and Salmonella in Raw<br />

Chicken Wing and Their Microbial Reduction, pH, Colur and Texture after<br />

Subjected to Freeze-Dried Lactic Acid Bacteria<br />

Yap Pui Xin<br />

Supervisor: Dr. Mohd Nizam Lani<br />

Co-supervisor: Assoc. Prof. Dr. Tan Geok Hun<br />

Bachelor of Food Science (Food Service and Nutrition)<br />

School of Food Science and Technology<br />

Malaysian consume 1.8 million chickens daily. These chickens are sold at wet markets,<br />

hyper markets and convenient stores for long exposure of time that may increase the<br />

microbial load in the chicken. Lactic acid bacteria (LAB) are one of bio-preservative agent<br />

that able to reduce microbial counts in chicken samples. Firstly, isolation of Escherichia<br />

coli and Salmonella spp. from the raw chicken wing will be determined. The antibiotic<br />

resistance (penicillin, tetracycline, streptomycin and kanamycin) of isolated bacteria will<br />

be determined using disk diffusion method. Then, the cryoprotectant agent and drying<br />

media suitable for freeze-dried LAB will be optimised before it is used for further study.<br />

The effectiveness of LAB in reducing microbial counts of Escherichia and Salmonella at<br />

different exposure times on the raw chicken samples will be determined using CHROM<br />

agar. The effect of LAB treatment on the colour, texture and pH of the chicken will be<br />

determined.<br />

1217 | UMT UNDERGRADUATE RESEARCH DAY

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