Escherichia coli and coliforms level of food utensils at food premises in Kuala Pilah, Malaysia

The aim of this study was to evaluate the Escherichia coli and coliforms level of food utensils at sixty food premises in Kuala Pilah, Malaysia. The swab technique was used to investigate the presence of E. coli and coliforms on 180 of food utensils (chopping boards: 60, knives: 60 and dish plates: 60). The results indicated that 180 of food utensils were contaminated with E. coli and coliforms. More than 60% of the coliforms were exceeded the acceptable limit compared to E. coli on the food utensils. The one-way ANOVA analysis demonstrated that the presence of E. coli and coliforms differed significantly among the three types of food utensils (knives, chopping boards, and dish plates). In conclusion, this study revealed that there are hygiene issues exist in every food premises. The food utensils are safe to use during the food preparation if the presence of E. coli and coliforms are not exceed the acceptable limit. Thus, it is recommended that the food handlers in the food premises should improve effective cleaning and sanitizing of food utensils in their daily work.