Food Safety

RESEARCH PROGRAMME

Food Safety 

PROGRAMME SYNOPSIS

Food safety is an integral part and contributor to food security. It has received heightened attention worldwide as it is associated with death and suffering caused by unhealthy diet. The aims of the programme is to reduce food safety risk of human beings and live stocks along the food value-chain from farm to table, and to develop related analytical methods and detection tools. The research programme is multidisciplinary, dedicated to the generation of new knowledge through basic and applied research. The research focuses on the current and emerging pathogens, contaminants, adulterants, naturally occurring toxins, allergens, and also toxicology and risk assessment. The research could save the nation billions through cost reduction in people health care and social welfare, and increase market access of food, locally and for export. This research programme would be the only one in Malaysia and Southeast Asia focusing research in food safety and quality.

GROUP LEADER

Nor Khaizura binti Mahmud @Ab Rashid (Assoc. Prof. Dr.)

RESEARCH GROUP

Chemical and Microbiology Food Safety

MEMBERS

1. Nor Khaizura binti Mahmud @Ab Rashid (Assoc. Prof. Dr.)
2. Ahmad Faizal bin Abdull Razis (Assoc. Prof. Dr.)
3. Maimunah binti Sanny (Assoc. Prof. Dr.)
4. Farinazleen binti Mohamad Ghazali (Assoc. Prof. Dr.)
5. Nor Ainy binti Mahyudin (Assoc. Prof. Dr.)
6. Rashidah binti Sukor (Dr.)
7. Nuzul Noorahya binti Jambari (Dr.)
8. Nik Iskandar Putra bin Samsudin (Dr.)
9. Noor Azira bint Abd. Mutalib (Dr.)
10. Nurul Hawa binti Ahmad (Dr.)

CURRENT RESEARCH

1. Molecular Epidemiology Of Staphylococcus Aureuss Among Food Handlers And Food In Seri Kembangan, Malaysia (UPM)
2. Analysis Of Phthalates In Different Types And Brans Of Pet-Bottled Water Using LC-MS/MS (UPM)
3. Microbiological Quality Of Ready-To-Serve Bitter Gourd (Momordica Charatia) Drink (UPM)
4. Antimicrobial Of Various Type Of Honey And Its Application On Fresh Chicken Meat (UPM)
5. Assessment The Effect Of Natural Radiation On Biofilm Formation, A Transcriptome And Proteomic Profile Study At Csra Pathway (UPM)
6. Effect Of Contact Time On The Level Of Phthalates In Pet-Bottled Water From Point Of Sales (KKM)
7. Kinetic Modeling Of Aerobic Microbial Population, And Pseudomonas Spp. For Shelf Life Prodiction Of Cinnamomum Verum Marinated Meat Fillets Under Isothermal And Dynamic (KPT)
8. Productionof Polyclonal Antibodies For The Sensitive And Selective Detection Of As1-Casein In Goat Milk (UPM)€

PAST RESEARCH

1. Umami In Relation The First Compaunds In Soy Sauce From Sea / Flavor Compounds Of Soy Sauce From Southeast Asia (Southeast Asian Association Of Glutamate Science)
2. Formation Of Acrylamide In Sweet Potato (Ipomoea Batatas L.Lam) Crisp During Deep Frying And Kinetics Study In Palm Olien Medium) (International Foundation For Science)
3. Evaluation of Local Spices and Herbs for the Reduction of Hetrocyclic amines (HCAs) in meat and meat Products (MOSTI)
4. Unravelling the mechanism of simultaneous formation of HCA and PAH in a grilled meat model system using isotope labeling (KPT)
5. Elucidating The Role Of Lipids In The Formation Of Acrylamide In A Fried Potato Chips Model System Using Isotope Labeling (KPT)
6. Implementation Of Food-Borne Pathogens In Production Of Oral Vaccine And Delivery Of Antibiotics Using Bacterial Ghost (Bg) Platform System (MOSTI)
7. Bacillus Cereus dalam Sampel Susu 1Malaysia (PS1M) Menggunakan Teknik MPM-PCR-Selective Agar Planting (KKM)
8. Development of Diagnostic Kit for Multi-Drug Resistance via Bacteriophage (RAWAFID)
9. Induction Of Secondary Metabolites Biosynthesis From Marine Fungal Isolated As Potential Inhibitors Of Listeria Monocytogenes Biofilm Formation (KPT)
10. Microbiological And Antibacterial Characteristics Of Raw And Powdered Goats Milk (UPM)
11. Mechanism Of Acrylamide Formation And Its Reduction In Cooking Oils During Deep Fat Frying (UPM)
12. Simultaneous Formation of HCA and PAH in Meat during Grilling (UPM)

Updated:: 27/04/2022 [lilytahnani]