Case Study Of Klantan Food

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1.1 Research Background
Dessert is a typically sweet course that concludes an evening meal. The course usually consists of sweet foods. In world cultures there are a wide variety of desserts including cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups (Alija and Talent, 2012). Kelantan is famous for desserts such as kuih akok, kuih tahi itik, kuih cekmek molek, tepung pelita, pengat pisang and a number of other sweet desserts. The desserts here are heavily influenced by the Thai dessert. The interesting fact about Kelantanese dessert compared to those from other Malaysian states, are other than the well known creativeness and innovativeness, is the use of a lot of eggs and sugar ( Maz, …show more content…

Subsequently, during distribution and storage, the conditions will be favourable for certain organisms to multiply and cause spoilage. Spoilage by microorganism can be delayed by lowering the storage temperature and proper location (Forsythe, 2010). Contamination is mainly associated with improper handling of cooked or processed foods, followed by storage under conditions which allow growth of microbes. Air, dust, and food contact surfaces can also serve as vehicles in the transfer of microbes to foods ( Argudín et al., 2010). Microbes play a crucial role in food resources, and are also responsible for direct loss of much food through food spoilage and contamination ( Marwaha, 2007). Milk, sugar, starch, flour, rice, spice and sweeteners used in the production of desserts create suitable atmosphere for microorganism and cause to reproduce bacterium, mould and yeasts. Moreover water used in the time of production, equipments, packing materials, microorganisms caused by workers and preserving conditions are among effective factors on the development of microorganisms (Secim et al., …show more content…

The growth requirements of the principal food borne pathogens are related to oxygen, temperature, pH, and water activity of the food (Wallace et al., 2011). Food borne disease is one of the public health problem causing a significant impact on economic and trade in Malaysia and others developing country (Rocourt et al., 2003). Food borne disease defined as any illness resulting from the consumption of foods or beverages contaminated with one or more of disease producing agents such as bacteria, parasites, viruses, fungi and others. Food borne diseases occur as the results of ingestion of foodstuffs contaminated with microorganisms or chemicals. The contamination of food may occur at any stage in the process from the food production until consumption and can also result from environmental contamination including pollution of water, soil and air. These diseases are cholera, typhoid fever, hepatitis A, dysentery and food poisoning and mainly related to poor sanitation. That may lead to permanent health problem and disability. Food poisoning can cause death if not treated at early stage (Sharifa et al., 2013). Food and water borne diseases (FWBD) particularly typhoid fever are one of the important health issues in Kelantan. Poor environmental sanitation, poor cases and carrier management, and unhygienic food handling are among known contributory

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