Philippine E-Journals

Microbiological Quality and Safety Assessment of Moron, a Traditional Filipino Delicacy

Julius C. Medellin | Lorina A. Galvez

 

Abstract:

Background: Cultural heritage is reflected not only in traditions and lifestyle but also in unique food products. Moron, a native delicacy from Leyte, Philippines, has been a staple food product for over two decades. Made from sticky rice, coconut milk, sugar, and tablea, and wrapped in banana leaves, it is commonly sold as pasalubong to locals and tourists. Objectives: The study investigated the microbiological quality and safety of moron. Methods: Product and environmental samples were collected from selected food business operators (FBOs) in three locations across Leyte. Microbiological analyses were conducted and compared with standards set by the Food and Drug Administration (FDA) Philippines. Results: Finished products showed acceptable levels of Bacillus cereus (2.30–2.41 log CFU g-1), Escherichia coli (after -1 initial detection, <1.00 log CFU g ), coliforms (2.41–4.15 log -1 -1 CFU g ), and Staphylococcus aureus (<1.00–2.40 log CFU g ). However, E. coli was detected on food contact (<1.00–2.48 log -1 -1 CFU g ) and non-food contact surfaces (2.43–2.46 log CFU g ). -1 S. aureus was also detected on food (4.40 log CFU g ) and non- -1 food contact surfaces (4.15 log CFU g ) in one FBO. Staphylococcus spp. was present in products and on surfaces (2.40 to -1 >6.34 log CFU g ). Salmonella spp. tested positive in all finished products and on food and non-food contact surfaces across all FBOs. Source tracing identified banana leaves as a contamination source due to inadequate sanitation during supplier wilting processes. Yeast, mold, aerobic plate count, and water quality met standards, but airborne microbial counts -3 (2565–4314 CFU m ) were unsatisfactory across all FBOs. Conclusion: Improved hygiene practices, stricter supplier control, and proper sanitation of banana leaves are necessary to ensure the microbiological safety of moron.