Improper handling, poor hygienic practices, and lack of environmental control affect the safety of street-vended beverages. The objective of this study is to determine the bacterial contamination level of three types of beverages (cordial-based drinks, milk-based drinks, fruit juices) sold by street vendors at Chow Kit, Kuala Lumpur. A total of 31 samples of beverages were analyzed to determine total viable count (TVC), total coliform, Escherichia coli, and Staphylococcus aureus counts via the standard plate count method. The results showed that only 9.7% of the total samples were not contaminated with the tested microorganisms. All milk-based drink samples were positive for TVC and also had the highest average bacterial counts at 5.30 ± 1.11 log Colony Forming Unit/mL (CFU/mL). About 71% of the samples were contaminated with total coliform with the average readings ranging between 4.30 and 4.75 log CFU/mL, whereas 58.1% of the samples were positive with S. aureus, with fruit juices having the highest average reading (3.42 ± 1.15 log CFU/mL). Only one sample (milk-based drink) was E. coli positive. This study showed that the microbiological safety level of street-vended beverages in Chow Kit, Kuala Lumpur was average and needs to be improved. Provision of food safety education and adequate sanitary facilities at vending sites are suggested to increase the safety of food products.

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Beef is one of the essential sources of protein in human diet. But retail beef are easily contaminated with pathogenic bacteria and can cause foodborne disease. To determine the bacterial contamination, 45 samples of retail beef including imported beef (n = 24) and local beef (n = 21) were collected from selected wet markets at every district in Selangor. Samples were analyzed for total viable counts (TVC), Escherichia coli, Enterobacteriaceae and the incidence of pathogenic bacteria which are Salmonella spp. and E. coli O157:H7. Overall results showed that all beef samples (n = 45) were positive for TVC and Enterobacteriaceae at an average reading of (mean ± SD) 7.05±0.78 log CFU/g and 5.05±0.87 log CFU/g, respectively. Only 53.3% of the total samples were contaminated with E. coli (4.22±0.60 log CFU/g) whereas only 24.4% of total samples were found to be positive with Salmonella spp. All bacterial count readings fall under the marginal category based on the international standards. There were no significant differences (p > 0.05) in microbial counts between the local and imported beef samples for all parameters. Among the E. coli isolates detected from the beef samples, 3 isolates were identified as E. coli O157:H7. In conclusion, meat safety level for the retail beef sold at wet markets in Selangor and Kuala Lumpur is low and requires more attention from the authorities to ensure its microbiological safety for consumers.

A food premise's sanitation level can be reflected by the cleanliness of its food contact surfaces. Contaminated food contact surfaces along with poor handling methods by food handlers may increase the risk of foodborne diseases through cross-contamination events. This study aimed to assess the microbiological contamination levels on food contact surfaces of 12 residential college cafeterias in a local university and its correlation with the cafeteria's premise grade. The presence of selected indicator and pathogenic microorganisms (total viable count (TVC), total coliform, Escherichia coli, Staphylococcus aureus, Salmonella spp., and Shigella spp.) on food contact surfaces were also determined. Cutting boards, knives and utensils (cutleries, bowls and plates) that were used for ready-to-eat food were sampled for this study. The cafeteria's premise grade was obtained based on the food premise inspection report by the university Health Centre. Three cafeterias have significantly higher (p < 0.05) bacterial counts (TVC) as compared to the international standard (1 log CFU/cm 2). E. coli was only found in 2 cafeterias while Salmonella spp. was only detected on 7 of the cafeterias. Cutting boards were identified as the most contaminated food contact surface whereas utensils were the least contaminated. There was only a weak correlation between the microbiological levels on food contact surfaces and the cafeteria's inspection grade (r = 0.02 p > 0.01). This study demonstrated that the sanitation level of food contact surfaces in the residential college cafeterias was only average. Improvements need to be done to increase the sanitation level of the cafeterias, thus assuring the safety of the food for consumers.