Abstract
Although vegetables are considered to be an essential part of a healthy diet, studies have shown that they can also represent a hazard for human health as they are usually eaten raw and receive minimal treatment. In recent years, vegetables are among the food groups associated with higher rates of recurrence and are the leading cause of enteric diseases. There is a colossal amount of data available on fresh produce worldwide; however, limited data are available regarding the microbiological quality of ulam in Malaysia. In fact, cross -contamination that occurs during minimal processing of ulam has not yet been studied. Therefore, the aim of this study was to evaluate the microbiological quality and the occurrence of Escherichia coli and Salmonella in ulam. A total of 32 samples of ulam were randomly collected from wet markets and supermarkets in Kuala Terengganu, Malaysia. The samples were analysed for enumeration of aerobic mesophilic bacteria, coliforms, yeast and moulds, Bacillus cereus, Listeria monocytogenes and detection of Escherichia coli and Salmonella. In this study, the microbiological quality of ulam were in the range of 6.36-8.83; 4.14-7.48; 0-8.16; 3.94-6.45 log10 CFU/g for aerobic mesophilic bacteria, coliforms, Salmonella and yeast and moulds, respectively. Escherichia coli and Salmonella were detected in 3.13% and 9.4% of ulam samples, respectively. The findings from the study are intended to provide insight into the potential health risks associated with the consumption of ulam. The strong interdisciplinary approach by various agencies and development of safe agricultural systems will ensure the delivery of safe vegetables to the end-users
Highlights
Herbs or ulam are important food intakes among the Malays because of their nutritional value
According to Nyenje et al (2012), one of the microbiological indicators is the presence of aerobic mesophilic bacteria in food, and it reflects the exposure of the sample to any contamination
This study provides information on the microbiological quality of ulam sold in supermarkets and wet markets in Kuala Terengganu, Terengganu, Malaysia
Summary
Herbs or ulam are important food intakes among the Malays because of their nutritional value. They provide proteins, fibre, sugar, minerals and many vitamins, which are essential to promote health for human life (Gruda, 2005; Bachok et al, 2014). Even though ulam can promote good health, ulam that is usually eaten raw and without enough heating process may be contaminated with a wide range of microorganisms, including foodborne bacteria. The Center for Science in the Public Interest (CSPI) published a report stating that 363 outbreaks and 13,568 cases of illness were related to green leafy vegetables.
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