Effect of serving time on microbiological quality of food served (chicken dish and rice) during wedding banquet

• Main Authors: Ahmad, Noor Aliza, Mohamad Rohamad, M. A., Mohammad Rashedi, Ismail Fitry, Mahyudin, Nor Ainy, Mahmud @ Ab Rashid, Nor Khaizura
• Format: Article
• Language: English
• Published: University Tun Hussein Onn Malaysia Press 2018
• Online Access: http://psasir.upm.edu.my/id/eprint/72448/1/Effect%20of%20serving%20time%20on%20microbiological%20quality%20of%20food%20served%20.pdf; http://psasir.upm.edu.my/id/eprint/72448/; https://publisher.uthm.edu.my/ojs/index.php/JST/article/view/3004
• Institution: Universiti Putra Malaysia

Ayam masak merah (chicken in tomato sauce) and nasi minyak (flavoured ghee rice) are among the common dish served in Malay wedding banquet. The microbiological quality of these dishes becomes a concern when there was a food poisoning that caused four deaths after attending the wedding banquet. There...