Microbial quality of satays served on different commercial flight sectors

This study was aimed to determine the microbiological quality of beef, chicken and mutton satays served in the inbound sectors of the world premier airlines. A total of 80 satay samples were collected and analyzed for foodborne pathogens such as Bacillus cereus, Shiga toxin-producing Escherichia coli, E. coli O157:H7, Listeria spp., L. monocytogenes, Salmonella spp., S. Enteritidis and S. Typhimurium. Most probable number plating (MPN) and MPN polymerase chain reaction (MPN-PCR) were used as detection methods. The results showed that using the MPN-plating method, 12.50% samples were positive (10/80) for of B. cereus and 7.50% were positive (6/80) for of E. coli, with concentration range of 3-350 MPN/g and 3-94 MPN/g, respectively. No foodborne pathogens were detected by MPN-PCR. Overall, these results revealed that the microbial quality and safety of the satay samples were satisfactory and fell within acceptable levels.