Microbiological assessment of soy milk collected from bazar Ramadhan in Kuala Nerus, Terengganu

Soy milk is a popular non-dairy alternative, often consumed for its high protein content and health benefits. Despite its increasing popularity, concerns about the quality and safety of soy milk persist. Soy milk sold at the Ramadan bazaar is typically home-prepared by small-scale producers, making it susceptible to contamination due to its rich nutritional profile and simple packaging. This can lead to a short shelf life and potential public health issues. Hence, this study aimed to assess the microbial quality of soy milk samples from the Ramadan bazaar in Kuala Nerus. A total of 48 soy milk samples were randomly purchased from the Ramadan bazaar Gong Badak, Kuala Nerus, between 20th May and 10th June 2018. The Total Plate Count method was used to determine the bacterial load in the soy milk, while XLD agar and the BBL Crystal Kit were employed to identify isolated bacteria. The study reported that the total bacterial count ranged from 2.81 ± 0.08 log10 CFU/ml to 9.71 ± 0.04 log10 CFU/ml, with the highest count exceeding the allowable limit for soy beverages (5 log10 CFU/ml). Additionally, 62.5% of the selected screened samples revealed coliform bacteria, the Cronobacter sakazakii complex, Acinetobacter baumannii, Enterobacter cloacae, Salmonella sp., and Escherichia coli. These findings highlight the significance of proper management during soy milk production to prevent contamination that could lead to foodborne illnesses. Regular screening and monitoring of food and beverages sold at markets and Ramadan bazaar are essential to enforce food safety and security measures.