Microbiological Quality and Safety Assessment of Selected Food Premises in Sarawak

• Main Author: Sharifah Nurazmina, Binti Wan Aziz
• Format: Thesis
• Language: English; English; English
• Published: Universiti Malaysia Sarawak 2025
• Subjects: Q Science (General); QR Microbiology
• Online Access: http://ir.unimas.my/id/eprint/49915/

Foodborne pathogens on food-contact surfaces pose a significant public health concern, particularly in food service establishments, where inadequate sanitation can facilitate cross-contamination and the transmission of antimicrobial-resistant bacteria. In this study, the microbiological quality of food-contact surfaces in designated P2 category food premises in Kuching and Kota Samarahan, Sarawak, was examined, with a focus on the prevalence of contamination, antimicrobial resistance profiles, and strategies for food safety management. The most probable number–polymerase chain reaction (MPN-PCR) method was employed to analyse a total of 150 samples from spoons, forks, plates, tables, and glasses. Subsequently, 16S rRNA sequencing was conducted to identify the species and conduct antibiotic susceptibility testing. The results indicated that 46% of the samples were contaminated, with microbial concentrations ranging from 3 MPN/mL to over 1,100 MPN/ml. The genus Enterobacter spp. was the most prevalent, and 34.78% of the isolates exhibited multidrug resistance, which included resistance to carbapenems. Statistical analyses verified that there was a substantial variation in bacterial concentrations among outlets, with Kota Samarahan exhibiting a higher degree of variability than Kuching. The hazard analysis revealed six critical control points, which are primarily associated with the handling of fresh meat, refrigerated storage, cooking, and reheating. Only two outlets in Kuching had documented Hazard Analysis and Critical Control Point (HACCP) plans, while none were observed in Kota Samarahan, despite the ubiquitous adoption of baseline food safety programs such as Clean, Safe, and Healthy (BeSS) and Food Safety is the Responsibility of the Industry (MeSTI). These findings suggest that sanitation practices are systemically flawed and that HACCP implementation is inadequate. The study concludes that food-contact surfaces in Sarawak food establishments act as reservoirs for antimicrobial-resistant bacteria, highlighting the necessity of implementing more stringent sanitation practices, conducting routine microbial monitoring, and promoting the broader adoption of HACCP to protect public health.