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Stingless bee-collected pollen (bee bread) is a mixture of bee pollen, bee salivary enzymes, and regurgitated honey, fermented by indigenous microbes during storage in the cerumen pot. Current literature data for bee bread is overshadowed by bee pollen, particularly of honeybee Apis. In regions such as South America, Australia, and Southeast Asia, information on stingless bee bee bread is mainly sought to promote the meliponiculture industry for socioeconomic development. This review aims to highlight the physicochemical properties and health benefits of bee bread from the stingless bee. In addition, it describes the current progress on identification of beneficial microbes associated with bee bread and its relation to the bee gut. This review provides the basis for promoting research on stingless bee bee bread, its nutrients, and microbes for application in the food and pharmaceutical industries.
Salma Mohammad; Nor-Khaizura Mahmud-Ab-Rashid; Norhasnida Zawawi. Stingless Bee-Collected Pollen (Bee Bread): Chemical and Microbiology Properties and Health Benefits. Molecules 2021, 26, 957 .
AMA StyleSalma Mohammad, Nor-Khaizura Mahmud-Ab-Rashid, Norhasnida Zawawi. Stingless Bee-Collected Pollen (Bee Bread): Chemical and Microbiology Properties and Health Benefits. Molecules. 2021; 26 (4):957.
Chicago/Turabian StyleSalma Mohammad; Nor-Khaizura Mahmud-Ab-Rashid; Norhasnida Zawawi. 2021. "Stingless Bee-Collected Pollen (Bee Bread): Chemical and Microbiology Properties and Health Benefits." Molecules 26, no. 4: 957.
Goh Ee Vian; Nor-Khaizura M.A.R.; Nor Ainy Mahyudin. Antimicrobial-resistant Salmonella spp. isolated from retail farmed shrimp in Kuala Lumpur. African Journal of Biological Sciences 2020, 02, 1 .
AMA StyleGoh Ee Vian, Nor-Khaizura M.A.R., Nor Ainy Mahyudin. Antimicrobial-resistant Salmonella spp. isolated from retail farmed shrimp in Kuala Lumpur. African Journal of Biological Sciences. 2020; 02 (04):1.
Chicago/Turabian StyleGoh Ee Vian; Nor-Khaizura M.A.R.; Nor Ainy Mahyudin. 2020. "Antimicrobial-resistant Salmonella spp. isolated from retail farmed shrimp in Kuala Lumpur." African Journal of Biological Sciences 02, no. 04: 1.
This work aimed to determine the microbiological, physicochemical, microstructural, and sensorial attributes of chicken meat treated with different pressures of supercritical carbon dioxide (SC-CO2) at a low temperature for a short duration. The raw chicken meat was subjected to three pressures: 7.4, 11.4 and 15.4 MPa at 31 °C for 10 min and then stored at 4 °C for seven days. The 11.4 and 15.4 MPa treatments on the zeroth day reduced the microbial load compared to the control and 7.4 MPa treatment. Similarly, the higher pressure resulted in a decrease in the total count of yeast and mold. The SC-CO2 had a lesser effect on the lipid peroxidation, pH, cooking loss, and water holding capacity of the treated chicken meats. Color analysis showed an increase in lightness (L*) and a reduction in redness (a*) on the sample surface. Both texture and color results were within acceptable ranges. SC-CO2 treatment with 11.4 or 15.4 MPa at a low temperature for a short time improve microbiological safety while retaining the quality of chicken meat. These findings can be expanded and applied as an alternative for non-thermal processing of chicken meat.
Safiullah Jauhar; Mohammad Rashedi Ismail-Fitry; Gun Hean Chong; Mahmud Ab Rashid Nor-Khaizura; Wan Zunairah Wan Ibadullah. Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat. Applied Sciences 2020, 10, 6629 .
AMA StyleSafiullah Jauhar, Mohammad Rashedi Ismail-Fitry, Gun Hean Chong, Mahmud Ab Rashid Nor-Khaizura, Wan Zunairah Wan Ibadullah. Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat. Applied Sciences. 2020; 10 (19):6629.
Chicago/Turabian StyleSafiullah Jauhar; Mohammad Rashedi Ismail-Fitry; Gun Hean Chong; Mahmud Ab Rashid Nor-Khaizura; Wan Zunairah Wan Ibadullah. 2020. "Different Pressures, Low Temperature, and Short-Duration Supercritical Carbon Dioxide Treatments: Microbiological, Physicochemical, Microstructural, and Sensorial Attributes of Chill-Stored Chicken Meat." Applied Sciences 10, no. 19: 6629.
Electrolyzed water (EW) shows great potential as a green and economical sanitation solution for the food industry. However, only limited studies have investigated the optimum electrolysis parameters and the bactericidal effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). Here, the Box–Behnken experimental design was used to identify the optimum parameters. The tests were conducted with different types of electrodes, electrical voltages, electrolysis times, and NaCl concentrations. There were no obvious differences observed in the physico-chemical properties of EW when different electrodes were used. However, stainless steel was chosen as it meets most of the selection criteria. The best-optimized conditions for AcEW were at 11.39 V, 0.65 wt.% NaCl, and 7.23 min, while the best-optimized conditions for AlEW were at 10.32 V, 0.6 wt.% NaCl, and 7.49 min. The performance of the optimum EW (AcEW and AlEW) compared with commercial cleaning detergents for the food industry was then evaluated. The bactericidal activity of AcEW and AlEW was examined against Escherichia coli ATCC 10536 at different temperatures (30 °C and 50 °C) for 30 s. The results show that both AcEW and AlEW have the ability to reduce the Escherichia coli to non-detectable levels (less than 2 log CFU/mL).
Nurul Izzah Khalid; Nurul Shaqirah Sulaiman; Norashikin Ab Aziz; Farah Saleena Taip; Shafreeza Sobri; Nor-Khaizura Mahmud Ab Rashid. Optimization of Electrolysis Parameters for Green Sanitation Chemicals Production Using Response Surface Methodology. Processes 2020, 8, 792 .
AMA StyleNurul Izzah Khalid, Nurul Shaqirah Sulaiman, Norashikin Ab Aziz, Farah Saleena Taip, Shafreeza Sobri, Nor-Khaizura Mahmud Ab Rashid. Optimization of Electrolysis Parameters for Green Sanitation Chemicals Production Using Response Surface Methodology. Processes. 2020; 8 (7):792.
Chicago/Turabian StyleNurul Izzah Khalid; Nurul Shaqirah Sulaiman; Norashikin Ab Aziz; Farah Saleena Taip; Shafreeza Sobri; Nor-Khaizura Mahmud Ab Rashid. 2020. "Optimization of Electrolysis Parameters for Green Sanitation Chemicals Production Using Response Surface Methodology." Processes 8, no. 7: 792.
Aflatoxin contamination in foods is a global concern as they are carcinogenic, teratogenic and mutagenic compounds. The aflatoxin-producing fungi, mainly from the Aspergillus section Flavi, are ubiquitous in nature and readily contaminate various food commodities, thereby affecting human’s health. The incidence of aflatoxigenic Aspergillus spp. and aflatoxins in various types of food, especially raw peanuts and peanut-based products along the supply chain has been a concern particularly in countries having tropical and sub-tropical climate, including Malaysia. These climatic conditions naturally support the growth of Aspergillus section Flavi, especially A. flavus, particularly when raw peanuts and peanut-based products are stored under inappropriate conditions. Peanut supply chain generally consists of several major stakeholders which include the producers, collectors, exporters, importers, manufacturers, retailers and finally, the consumers. A thorough examination of the processes along the supply chain reveals that Aspergillus section Flavi and aflatoxins could occur at any step along the chain, from farm to table. Thus, this review aims to give an overview on the prevalence of Aspergillus section Flavi and the occurrence of aflatoxins in raw peanuts and peanut-based products, the impact of aflatoxins on global trade, and aflatoxin management in peanuts with a special focus on peanut supply chain in Malaysia. Furthermore, aflatoxin detection and quantification methods as well as the identification of Aspergillus section Flavi are also reviewed herein. This review could help to shed light to the researchers, peanut stakeholders and consumers on the risk of aflatoxin contamination in peanuts along the supply chain.
Mahror Norlia; Selamat Jinap; Mahmud Ab Rashid Nor-Khaizura; Son Radu; Nik Iskandar Putra Samsudin; Farah Asilah Azri. Aspergillus section Flavi and Aflatoxins: Occurrence, Detection, and Identification in Raw Peanuts and Peanut-Based Products Along the Supply Chain. Frontiers in Microbiology 2019, 10, 2602 .
AMA StyleMahror Norlia, Selamat Jinap, Mahmud Ab Rashid Nor-Khaizura, Son Radu, Nik Iskandar Putra Samsudin, Farah Asilah Azri. Aspergillus section Flavi and Aflatoxins: Occurrence, Detection, and Identification in Raw Peanuts and Peanut-Based Products Along the Supply Chain. Frontiers in Microbiology. 2019; 10 ():2602.
Chicago/Turabian StyleMahror Norlia; Selamat Jinap; Mahmud Ab Rashid Nor-Khaizura; Son Radu; Nik Iskandar Putra Samsudin; Farah Asilah Azri. 2019. "Aspergillus section Flavi and Aflatoxins: Occurrence, Detection, and Identification in Raw Peanuts and Peanut-Based Products Along the Supply Chain." Frontiers in Microbiology 10, no. : 2602.
Peanuts are widely consumed in many local dishes in southeast Asian countries, especially in Malaysia which is one of the major peanut-importing countries in this region. Therefore, Aspergillus spp. and aflatoxin contamination in peanuts during storage are becoming major concerns due to the tropical weather in this region that favours the growth of aflatoxigenic fungi. The present study thus aimed to molecularly identify and characterise the Aspergillus section Flavi isolated from imported peanuts in Malaysia. The internal transcribed spacer (ITS) and β-tubulin sequences were used to confirm the species and determine the phylogenetic relationship among the isolates, while aflatoxin biosynthesis genes (aflR, aflP (omtA), aflD (nor-1), aflM (ver-1), and pksA) were targeted in a multiplex PCR to determine the toxigenic potential. A total of 76 and one isolates were confirmed as A. flavus and A. tamarii, respectively. The Maximum Likelihood (ML) phylogenetic tree resolved the species into two different clades in which all A. flavus (both aflatoxigenic and non-aflatoxigenic) were grouped in the same clade and A. tamarii was grouped in a different clade. The aflatoxin biosynthesis genes were detected in all aflatoxigenic A. flavus while the non-aflatoxigenic A. flavus failed to amplify at least one of the genes. The results indicated that both aflatoxigenic and non-aflatoxigenic A. flavus could survive in imported peanuts and, thus, appropriate storage conditions preferably with low temperature should be considered to avoid the re-emergence of aflatoxigenic A. flavus and the subsequent aflatoxin production in peanuts during storage.
Mahror Norlia; Selamat Jinap; Mahmud Ab Rashid Nor-Khaizura; Son Radu; Cheow Keat Chin; Nik Iskandar Putra Samsudin; Abdul Halim Farawahida. Molecular Characterisation of Aflatoxigenic and Non-Aflatoxigenic Strains of Aspergillus Section Flavi Isolated from Imported Peanuts along the Supply Chain in Malaysia. Toxins 2019, 11, 501 .
AMA StyleMahror Norlia, Selamat Jinap, Mahmud Ab Rashid Nor-Khaizura, Son Radu, Cheow Keat Chin, Nik Iskandar Putra Samsudin, Abdul Halim Farawahida. Molecular Characterisation of Aflatoxigenic and Non-Aflatoxigenic Strains of Aspergillus Section Flavi Isolated from Imported Peanuts along the Supply Chain in Malaysia. Toxins. 2019; 11 (9):501.
Chicago/Turabian StyleMahror Norlia; Selamat Jinap; Mahmud Ab Rashid Nor-Khaizura; Son Radu; Cheow Keat Chin; Nik Iskandar Putra Samsudin; Abdul Halim Farawahida. 2019. "Molecular Characterisation of Aflatoxigenic and Non-Aflatoxigenic Strains of Aspergillus Section Flavi Isolated from Imported Peanuts along the Supply Chain in Malaysia." Toxins 11, no. 9: 501.
The manufacture of food during distribution, a concept known as “made-in-transit” (MIT) manufacture, has the potential to expand the distribution range, extend shelf-life, and provide the customer with the freshest possible product. Benefits for the manufacturer include maximising throughput while minimising manufacturing space and inventory. This concept is new, with mushrooms being the only MIT food developed so far. The feasibility of developing an MIT product from a fermented food was reviewed using yoghurt as a model system. Through the alteration of some of the yoghurt manufacturing parameters (e.g. milk base formulation, heat treatment, starter culture composition and fermentation temperature) it is possible to develop this form of yoghurt production. A predictive microbiology approach is suitable for predicting the effects of both time and temperature on designing and predicting the fermentation process. This review demonstrates the potential of the MIT concept for a fermented food.
M. A. R. Nor-Khaizura; S. H. Flint; O. J. McCarthy; J. S. Palmer; M. Golding; A. Jaworska. ‘Made-in-transit’ yoghurt processing: a review of basic concepts and technological implications. International Journal of Food Studies 2018, 7, 1 .
AMA StyleM. A. R. Nor-Khaizura, S. H. Flint, O. J. McCarthy, J. S. Palmer, M. Golding, A. Jaworska. ‘Made-in-transit’ yoghurt processing: a review of basic concepts and technological implications. International Journal of Food Studies. 2018; 7 (2):1.
Chicago/Turabian StyleM. A. R. Nor-Khaizura; S. H. Flint; O. J. McCarthy; J. S. Palmer; M. Golding; A. Jaworska. 2018. "‘Made-in-transit’ yoghurt processing: a review of basic concepts and technological implications." International Journal of Food Studies 7, no. 2: 1.
The peanut supply chain in Malaysia is dominated by three main stakeholders (importers, manufacturers, retailers). The present study aimed to determine the levels and critical points of aflatoxin and fungal contamination in peanuts along the supply chain. Specifically, two types of raw peanuts and six types of peanut-based products were collected (N = 178). Samples were analysed for aflatoxins by using high-performance liquid chromatography. Results revealed that the aflatoxin contamination was significantly higher (P ≤ 0.05) in raw peanuts and peanut-based products from the retailers. However, there was no significant difference (P ≥ 0.05) in fungal contamination for both types of peanuts except for the total fungal count in raw peanuts from the retailers. Furthermore, raw peanut kernels from the retailers were the most contaminated ones ranged from
Mahror Norlia; M. A. R. Nor-Khaizura; Jinap Selamat; Fatimah Abu Bakar; Son Radu; Cheow Keat Chin. Evaluation of aflatoxin and Aspergillus sp. contamination in raw peanuts and peanut-based products along this supply chain in Malaysia. Food Additives & Contaminants: Part A 2018, 35, 1787 -1802.
AMA StyleMahror Norlia, M. A. R. Nor-Khaizura, Jinap Selamat, Fatimah Abu Bakar, Son Radu, Cheow Keat Chin. Evaluation of aflatoxin and Aspergillus sp. contamination in raw peanuts and peanut-based products along this supply chain in Malaysia. Food Additives & Contaminants: Part A. 2018; 35 (9):1787-1802.
Chicago/Turabian StyleMahror Norlia; M. A. R. Nor-Khaizura; Jinap Selamat; Fatimah Abu Bakar; Son Radu; Cheow Keat Chin. 2018. "Evaluation of aflatoxin and Aspergillus sp. contamination in raw peanuts and peanut-based products along this supply chain in Malaysia." Food Additives & Contaminants: Part A 35, no. 9: 1787-1802.
This study was intended to determine the physicochemical and microbiological quality of commercial and traditional honey in Klang Valley. Eleven honey samples from different origins were obtained and examined. Commercial honey samples were labelled as A, B, C, D, E and F and traditional honey samples consisted of Yemeni Sidr honey, Red Tualang honey, Black Tualang honey, Acacia honey and Fraser Hills Tualang honey. Physicochemical quality such as sugar content moisture content, water activity, pH and colour were measured. The pH value for commercial honey reached from pH 3.48 to 3.97 while the pH value for traditional honey reached from 3.07 to 4.72. The moisture content of commercial honey ranged from 17.53% to 18.93% compared to moisture content for traditional honey ranged from 18.03% to 20.67%. The water activity for commercial and traditional honey was in the range 0.56 to 0.62 a w and 0.52 to 0.62a w , respectively. Total sugar content obtained for commercial honey varied from 79.27 to 81.73 g/mL while total sugar content obtained for traditional honey were slightly higher, from 80 to 83.77 g/mL. Colour revealed that commercial honey, D, has the darkest colour compared to other honey (*L=2.11±0.08, *a=-0.02±0.21, *b=1.63±0.15). Standard plate count and yeast and mould were carried out to determined microbiological quality of honey. Generally, honey samples A, B, C, D and Acacia honey were considered safe, as no growth was detected on standard plate count. Less than 10 CFU/g was detected in Honey E, Black Tualang honey and Fraser Hills Tualang honey. There was no growth of yeast and mould count except for Red Tualang honey with not more than 10 CFU/g. Results in this study are within the limits of standards and are comparable with previous reports on honey from various countries.
Khadra Y. M.; Nurul Shafiqa Atikah M. K.; Nurul Nadia A. A.; Shukri R.; Nor-Khaizura M. A. R.. Physicochemical and Microbiological Quality of Selected Commercial and Traditional Honey in Klang Valley Market, Malaysia. Journal of Science and Technology 2018, 10, 1 .
AMA StyleKhadra Y. M., Nurul Shafiqa Atikah M. K., Nurul Nadia A. A., Shukri R., Nor-Khaizura M. A. R.. Physicochemical and Microbiological Quality of Selected Commercial and Traditional Honey in Klang Valley Market, Malaysia. Journal of Science and Technology. 2018; 10 (2):1.
Chicago/Turabian StyleKhadra Y. M.; Nurul Shafiqa Atikah M. K.; Nurul Nadia A. A.; Shukri R.; Nor-Khaizura M. A. R.. 2018. "Physicochemical and Microbiological Quality of Selected Commercial and Traditional Honey in Klang Valley Market, Malaysia." Journal of Science and Technology 10, no. 2: 1.
Ayam masak merah (chicken in tomato sauce) and nasi minyak (flavoured ghee rice) are among the common dish served in Malay wedding banquet. The microbiological quality of these dishes becomes a concern when there was a food poisoning that caused four deaths after attending the wedding banquet. Therefore, the aim of this work is to investigate the microbiological quality of ayam masak merah and nasi minyak during the serving time (0, 1, 2, 3 and 4 hours) at the wedding banquet. The microbiological analysis were; total plate count (TPC), total coliform , Escherichia coli , Staphylococcus aureus, Bacillus cereus, Salmonella spp., and Listeria spp. The results showed that ayam masak merah has the highest count for TPC, total coliform, Escherichia coli , Staphylococcus aureus , but low count in Listeria spp. and Salmonella spp. was not detected. Highest TPC was observed at the first hour of serving time, 7.33 log CFU/g, while for total coliforms and Staphylococcus aureus was at the 4 hours of serving time, 7.44 log CFU/g and 7.27 log CFU/g respectively.
Ahmad N. A.; Mohamad-Rohamad M. A.; Ismail-Fitry M. R.; Mahyudin N. A.; Nor Khaizura M. A. R.. Effect of Serving Time on Microbiological Quality of Food Served (Chicken Dish and Rice) During Wedding Banquet. Journal of Science and Technology 2018, 10, 1 .
AMA StyleAhmad N. A., Mohamad-Rohamad M. A., Ismail-Fitry M. R., Mahyudin N. A., Nor Khaizura M. A. R.. Effect of Serving Time on Microbiological Quality of Food Served (Chicken Dish and Rice) During Wedding Banquet. Journal of Science and Technology. 2018; 10 (2):1.
Chicago/Turabian StyleAhmad N. A.; Mohamad-Rohamad M. A.; Ismail-Fitry M. R.; Mahyudin N. A.; Nor Khaizura M. A. R.. 2018. "Effect of Serving Time on Microbiological Quality of Food Served (Chicken Dish and Rice) During Wedding Banquet." Journal of Science and Technology 10, no. 2: 1.
Lactococcus lactis subsp. lactis S20, a bacteriocinogenic lactic acid bacterium, was isolated from Chinese sauerkraut. This strain produced the highest bacteriocin activity (1280 AU/ml) against Listeria monocytogenes ATCC 19115 after 20 h of culture at 30 °C in MRS broth, although our results demonstrate that TSB was a suitable alternative bacteriocin production medium. Bacteriocin S20 exhibited inhibitory activity against most Gram-positive food pathogens but did not inhibit the growth of Gram-negative bacteria. Results of the stability tests indicate that bacteriocin S20 was resistant to trypsin, amylase, and lipase but sensitive to proteinase K, α-chymotrypsin, and pepsin. This bacteriocin was stable over a wide range of pH (pH 3–9) and at temperatures of up to 70 °C for 15 min. The bacteriocin activity of bacteriocin S20 dropped to 40 AU/ml after autoclaving at 121 °C for 15 min. Taken together, the results from the stability tests and molecular studies suggest that bacteriocin S20 is closely related to nisin A. Based on the bacteriocin adsorption study, pH 6 and pH 7 were the optimal pH for the adsorption of bacteriocin S20. The cells of the sensitive strain showed a higher adsorption of bacteriocin S20 than did the producer strain. However, adsorption to the resistant strain observed in this study suggests that bacteriocin S20 bound randomly to the cell membrane. Bacteriocin adsorption in the general medium TSB was relatively higher than that in MRS. Conversely, a higher recovery yield was observed in bacteriocin S20 extracted from MRS broth. In addition, bacteriocin S20 showed an effective antilisterial activity in skim milk containing <12 % (w/v) milk solids-not-fat.
Yih-Zhet Chin; Selvi Velu; Fatimah Abu Bakar; Mahmud-Ab-Rashid Nor-Khaizura. Characterization and the influence of milk solids-not-fat on the bacteriocin produced by Lactococcus lactis subsp. lactis S20 isolated from Chinese sauerkraut, a traditional fermented vegetable. Annals of Microbiology 2015, 66, 673 -684.
AMA StyleYih-Zhet Chin, Selvi Velu, Fatimah Abu Bakar, Mahmud-Ab-Rashid Nor-Khaizura. Characterization and the influence of milk solids-not-fat on the bacteriocin produced by Lactococcus lactis subsp. lactis S20 isolated from Chinese sauerkraut, a traditional fermented vegetable. Annals of Microbiology. 2015; 66 (2):673-684.
Chicago/Turabian StyleYih-Zhet Chin; Selvi Velu; Fatimah Abu Bakar; Mahmud-Ab-Rashid Nor-Khaizura. 2015. "Characterization and the influence of milk solids-not-fat on the bacteriocin produced by Lactococcus lactis subsp. lactis S20 isolated from Chinese sauerkraut, a traditional fermented vegetable." Annals of Microbiology 66, no. 2: 673-684.