MICROBIOLOGICAL QUALITY AND SAFETY ASSESSMENT OF MINIMALLY PROCESSED FRUITS SOLD IN KLANG VALLEY, MALAYSIA
DOI:
https://doi.org/10.52622/mejuajuajabdimas.v5i2.310Keywords:
Minimally Processed Fruits, Quality, Food Safety, Packaging, Public Health ImplicationsAbstract
Minimally processed fruits are increasingly popular in the Klang Valley, Malaysia, but remain vulnerable to microbial contamination during processing and packaging. This study evaluated the microbiological quality of 20 types of minimally processed fruits based on Total Plate Count (TPC), yeast and mold (YM), coliforms, and Staphylococcus aureus. Samples were randomly collected from local markets, including those packaged in plastic and sealed packs, and analyzed using standard microbiological procedures. The results revealed notable variations in microbial contamination, with fruits packaged in sealed packs showing lower contamination levels than those in plastic packaging. The highest TPC was observed in papaya, while the lowest was found in bananas; coliforms and S. aureus were detected in several samples. These findings highlight the critical role of packaging methods in reducing microbiological risks and can inform the development of more hygienic packaging policies, as well as improve consumer and vendor awareness of safe handling practices.
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