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Assessment of Microbiological Contamination in Freshwater and Fried Prawn
Sold At Selected Restaurant at Penarik Beach
Noor Anisah Binti Bokri
Supervisor: Dr Tuan Zainazor B Tuan Chilek
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Prawn is a bottom-dwelling animals that becoming contaminated with bacteria from the
muddy substrate. The raw and exportable products may loss own quality due to netting,
transportation, handling, processing and packaging. Thus, microbial assessment should
be done for maintaining own quality and to gain satisfaction and safety of consumers.
The right cooking technique playing an important role in reduction of bacterial
concentration. Therefore, the aims of this study are to evaluate the bacteria load in
freshwater and fried prawn and to determine the reduction of bacteria towards time of
cooking. The microbial load will be determined through Total Plate Count (TPC), Total
Coliforms/E.coli and Staphylococcus aureus using plating methods. The identification and
confirmation of pathogenic bacteria will be done accordingly. The pathogenic bacteria will
be isolated from both types of prawn at the selected restaurant. The food poisoning
maybe occurred due to contaminated of freshwater and fried prawns.
1258 | UMT UNDERGRADUATE RESEARCH DAY