Paper Title
Microbiological Quality Of Selected Malay Salads From Chosen Market In Shah Alam, Selangor

Vegetables such as Malay salad are important foods that can help to promote health. However, it is widely exposed to microbial contamination during pre-harvest and post-harvest. Malay salad usually consumes raw, thus increase the probability of food poisoning among consumers. In this study, bitter bean, Indian pennywort and king’s salads were obtained from the wet market and mini market in Shah Alam. Each of the vegetables was divided into three treatments, which are unwashed, washed with tap water and washed with 2.5% vinegar. The selected Malay salads were analyzed to study the microorganism presence on the sample. The range of total bacteria counts obtained from this study was from 5.55 to 7.35 log CFU/g from both markets. While the range of fungi count obtained was from 4.36 to 6.24 log CFU/g. The present of microorganism on Malay salads was varied in each sample that collected from both markets. It is still in satisfactory, acceptable and unsatisfactory level, which means it is still safe to be consumed. However, these results shows that the necessity for awareness among consumers regarding the microbiological quality of Malay salads. Keywords- Bacteria Count, Fungi Count, Food Safety, Malay Salad, Microbiological Quality.