With the drying process, the water activity and moisture content of the foods are reduced, so
the growth of microorganisms in the foods is largely prevented/postponed. But low-aw foods …

The purpose of this study was to assemble two types of loop-mediated isothermal
amplification (LAMP) kit that have the ability to visually detect Salmonella in ready-to-eat …

The deterioration of fresh food by spoilage microorganisms remains a significant problem
even though a diversity of preservation approaches has been proposed. The consumer's …

Staphylococcal aureus (S. aureus) has been reported as the most prevalent bacteria which
can cause foodborne disease worldwide. Since fresh salads, vegetables are consumed …

Foodborne illnesses pose an escalating global threat, predominantly stemming from
bacterial contamination. Despite a growing incidence rate in Malaysia, there remains a …

The fresh food products like fruits and vegetables became an important element in the
consumer's daily meal in view of their high nutritional value, low caloric value, availability …

Basil is one type of vegetable that can be consumed without any processing. Unprocessed
vegetables can cause contamination from Coliform bacteria. This study aimed to determine …

A bactericidal property of Cymbopogon nardus oil (CNO) has been investigated in the
previous study. This study aimed to confirm the bactericidal activity of Cymbopogon nardus …

Background Methicillin-resistant Staphylococcus aureus is an important cause of foodborne
diseases. The present research evaluated the antibiotic resistance properties, distribution of …

ABSTRACT he consumption and production of fresh produce have been steadily increasing.
In Southeast Asia, increased production and consumption of fresh produce can be attributed …