scholarly journals Microbiological analysis of raw chicken meat sold at Maros traditional markets: Total Plate Count and Escherichia coli

2021 ◽  
Vol 788 (1) ◽  
pp. 012118
Author(s):  
A Nurmasytha ◽  
F N Yuliati ◽  
Hajrawati ◽  
K I Prahesti
Keyword(s):  
Escherichia Coli ◽  
Chicken Meat ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Traditional Markets ◽  
Total Plate Count

scholarly journals Prevalence of Escherichia Coli, Salmonella Sp, Staphylococcus Aureus Bacteria in Chicken Meat of Traditional Market Surabaya City

2021 ◽  
Vol 8 (2) ◽  
pp. 193-204
Author(s):  
Ulfa Dwi Karisma ◽  
Nurul Wiqoyah ◽  
Suhintam Pusarawati
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Chicken Meat ◽  
Plate Count ◽  
Test Results ◽  
E Coli ◽  
Traditional Markets ◽  
Two Samples ◽  
Contaminated Food ◽  
And Staphylococcus Aureus

Foodborne disease is a disease caused by contaminated food. Chicken meat is very susceptible to contamination by bacteria. Escherichia coli, Salmonella sp, and Staphylococcus aureus are types of bacteria found in chicken meat. The purpose of this study was to see how many Escherichia coli, Salmonella sp, and Staphylococcus aureus colonies in raw chicken meat in traditional markets in Surabaya City. The research sample used was 30 samples of chicken meat taken in 5 traditional markets in Surabaya. Six chicken meat sellers were taken with 1 sample and put in the sterile tube from each market. The test was carried out using the Total Plate Count (TPC) method. The TPC test results showed that all samples were contaminated with E. coli, with the most colony being 2.2X10-7 CFU/g while the minor colony was 5X10-4 CFU/g. There are two samples contaminated with Salmonella sp, in the G market and the W market, with code D6 4.7X10-6 CFU/g and code E5 1X10-6 CFU/g. Meanwhile, S. aureus was only found in the W market with sample codes E1 & E6, and each sample had a colony of 2.7X 10-7 CFU/g and 2X10-5 CFU/g.

scholarly journals Teknologi Marinasi Daging Ayam Broiler Dengan Ekstrak Buah Nenas (Ananas comosus (L). Merr) Terhadap Kualitas Mikrobiologi

2021 ◽  
Vol 11 (3) ◽  
pp. 211
Author(s):  
Ludfia Windyasmara ◽  
Ahimsa Kandi Sariri
Keyword(s):  
Broiler Chicken ◽  
Storage Time ◽  
Microbiological Quality ◽  
Inhibition Zone ◽  
Chicken Meat ◽  
Ananas Comosus ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Zone Of Inhibition ◽  
Total Plate Count

Abstract This study aims to determine the effect of the microbiological quality of broiler chicken meat that is marinated using pineapple extracts with different storage times at refrigerator temperature (180C). The stages of this research consisted of 2 stages, namely the first stage of making pineapple extract from fresh pineapples and the second stage was the marination process in which the broiler chicken meat samples were marinated using pineapple extract with a concentration of 30%. The experimental design used in this study was a completely randomized design (CRD) with one treatment factor (0 days, 3 days, 6 days, 9 days and 12 days) with each treatment repeated 4 times, in order to obtain 5 x experimental units. 4 = 20 experimental units. The microbiological analysis observed was the inhibition zone analysis and Total Plate Count (TPC). Giving marination with pineapple extract to the storage time of chicken meat has a significant effect on the inhibition zone. The highest zone of inhibition was 3.23 mm (for 6 days) while the lowest zone of inhibition was 2.21 mm (for 0 days). Provision of pineapple extract marination on the storage time of broiler chicken has a significant effect on the TPC. The highest TPC was 2.29 (for 12 days) while the lowest TPC was 0.30 (for 0 days). Keywords: Broiler chicken; Marination; Microbiological quality; Pineapple extract.   Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh kualitas mikrobiologi daging ayam broiler yang dimarinasi menggunakan ekstrak buah nenas dengan lama penyimpanan yang berbeda pada suhu refrigerator (180C). Tahapan penelitian ini terdiri dari 2 tahapan yaitu tahap pertama pembuatan ekstrak buah nenas yang berasal dari buah nenas segar dan tahap kedua adalah proses marinasi dimana sampel daging ayam broiler dimarinasi dengan menggunakan ekstrak buah nenas dengan konsentrasi 30%. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan (0 hari, 3 hari, 6 hari, 9 hari dan 12 hari) dengan masing-masing perlakuan diulang sebanyak 4 kali, sehingga diperoleh unit percobaan 5 x 4 = 20 unit percobaan. Analisis mikrobiologi yang diamati adalah analisis zona hambat dan Total Plate Count (TPC). Pemberian marinasi dengan ektrak buah nenas terhadap lama penyimpanan daging ayam berpengaruh nyata terhadap zona hambat. Zona hambat tertinggi 3,23 mm (selama 6 hari) sedangkan zona hambat terendah 2,21 mm (selama 0 hari). Pemberian marinasi ekstrak buah nenas terhadap lama penyimpanan daging ayam broiler berpengaruh nyata terhadap TPC. TPC tertinggi 2,29 (selama 12 hari) sedangkan TPC terendah 0,30 (selama 0 hari). Kata Kunci: Daging broiler; Ekstrak nanas; Kualitas mikrobiologi; Marinasi.

Proximate, microbial and mineral compositions of Millet Pennisetum gluacuum L. and sorghum bicolor compounded straw feed for ruminant

2021 ◽  
Vol 3 (2) ◽  
pp. 009-014
Author(s):  
Bello Muhammed magaji ◽  
Femi Maroof Adams ◽  
Azeez Ayodeji Tijani ◽  
Bamidele Joshua Awogbemi ◽  
Temitope Oluwaranti Alake ◽  
...  
Keyword(s):  
Sorghum Bicolor ◽  
Crude Protein ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Crude Fibre ◽  
Total Plate Count ◽  
Mineral Compositions ◽  
Digestible Protein ◽  
Ruminant Feed

The study was aimed for the production and determination of the proximate, microbiological and mineral compositions of Millet Pennisetum gluacuum L. and Sorghum bicolor compounded straw feed for ruminant production. The result revealed a pH 5.791 which is suitable for fibre in the feed and promote chewing and rumination processes in the rumen, low percentage moisture content of 1.37 was recorded due to high drying in the field, high percentage fat and crude protein of 4.67 and 6.97 respectively this was as a result of the inclusion of groundnut cake as source of protein and fat in the feed, percentage digestible protein was 3.58, crude fibre value of 27.56 which satisfied the 18% requirement in the diet of ruminants, percentage carbohydrate was 54.2, and estimated energy value (Kcal) 286.95. Microbiological analysis showed a total plate count of 5 x10-4 cfu/g, Mould count of 1 x10-3 cfu/g, while Yeast, Staphylococcus, Coliform, Shigella, Salmonella and Escherichia coli count were not detected respectively. Mineral composition of sorghum and millet Pennisetum gluacuum compounded straw feed showed the presence of Fe, Na, K, Mg, Zn, Cu Mn, and Cr as 120.4189mg/kg, 570.9844 mg/kg, 227.1493 mg/kg, 568.2669 mg/kg, 12.9195mg/kg, 14.0666mg/kg, 62.9926mg/kg respectively and 18.584 mg/kg while Ni and Pb were not detected in the formulated ruminant feed.

scholarly journals Verification of prediction of growth of Listeria monocytogenes micro-organism in chicken meat

2000 ◽  
Vol 18 (No. 5) ◽  
pp. 183-186
Author(s):  
A. Landfeld ◽  
M. Karpíšková R Houška ◽  
K. Kýhos ◽  
P. Novotná
Keyword(s):  
Listeria Monocytogenes ◽  
Incubation Temperature ◽  
Chicken Meat ◽  
Raw Material ◽  
Plate Count ◽  
Raw Meat ◽  
Total Plate Count ◽  
Measured Water ◽  
Number Of Bacteria ◽  
Storage Temperatures

Raw chicken meat was comminuted and homogenised. There were measured water activity and pH (aw = 1 for temperature 25°C, pH = 5.8 for temperature 8°C). Input raw material was investigated for the presence of Listeria monocytogenes (negative) and the raw meat was inoculated by Listeria monocytogenes CCM 4699. Number of Listeria monocytogenes, total plate count and number of coliforms were determined in the range 0–7 days by bacteriological survey for the storage temperatures 4.9, 7 and 8.3°C. The increase of Listeria monocytogenes counts has been registered for temperature 4.9°C about log 1.5 CFU/g after 6 days, for temperatures 7 and 8.3°C about 2 log CFU/g (regarding to the starting counts). The prediction for listeria growth with the aid of Food MicroModel was also made. The best agreement between the experimentally analysed number of bacteria and prediction was received for the lowest incubation temperature 4.9°C.

scholarly journals The effect of keeping technology on the microbiological status of raw milk

2008 ◽  
pp. 67-75
Author(s):  
Ferenc Peles ◽  
Zsuzsa Máthéné Szigeti ◽  
Béla Béri ◽  
András Szabó
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Housing System ◽  
Plate Count ◽  
Small Farms ◽  
Total Plate Count ◽  
Large Farms ◽  
Microbiological Status

The importance of the quality of raw milk increased after Hungary had joined to the EU. On delivery of raw milk, the microbiological quality, especially total plate count of the milk is very important. Twenty-two farms (7 large, 4 medium-sized, and 11 small farms) were included in the study. We considered the different farm size, keeping- and milking circumstances during the selection of farms. The examined large farms use loose housing system (cubicle, deep litter) and milking parlour. Most of them use preand post-milking disinfection. In the medium-sized farms, loose,deep litter and tie-stall housing system, as well as milking parlour, pipeline milking and bucket milking occurred. All of them use preand post-milking disinfection. Small farms use tie-stall housing system, bucket milking and udder preparation by water. Unfortunately, they do not use pre- or post-milking disinfection. In the large and medium-sized farms mainly Holstein Friesian, in the small farms Hungarian Simmental breeds can be found.The aim of our research was to examine the microbiological status of the raw milk produced in dairy farms (total plate count, coliform count, Escherichia coli count, Staphylococcus aureus count, psychrotroph bacteria count, furthermore yeast and mold count); sources of the contamination; connection between the microbiological quality of produced milk and housing-, milking technologies of farms; furthermore the hygienic circumstances of milking and milk handling of the farms, by the examination of coliform bacteria and Escherichia coli contamination.During the examination of the connection between the different farm sizes, various housing- and milking forms and the microbiological characteristics we observed similar tendencies in the case of total plate count, coliform count, yeast and molds count, furthermore psychrotroph bacteria count. The value of  these parameters was significantly higher in small farms, and infarms which use tie-stall housing forms, bucket milking, udder preparation with water, and which do not use pre- and post-milking disinfection.The results showed that besides cooling, the milking procedure and the type of udder preparation had the largest effect on the total plate count. Statistical analysis shows that in medium and small farms the combination of pipeline milking – tie stall housing system – disinfectant preparation of the udder; in large farms the combination of milking parlour – loose cubicle housing system – dry preparation of the udder are the most appropriate in the aspect of the total plate count. We experienced that in farms where the hygienic instructions are not followed – and thereforeequipment used during the milking and handling of milk is very contaminated – or rather the separation of mastitic cows’ milk is not appropriate, different microorganisms may contaminate the produced milk. 

scholarly journals TOTAL BAKTERI DAN IDENTIFIKASI Escherichia coli PADA JAJANAN SIOMAY IKAN YANG DIJAJAKAN DI BEBERAPA SD NEGERI DI KOTA KENDARI

2019 ◽  
Vol 2 (2) ◽  
pp. 196
Author(s):  
Wa Ode Rusmianur ◽  
Asnani Asnani ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Escherichia Coli ◽  
Random Sampling ◽  
Sampling Method ◽  
Food Poisoning ◽  
Plate Count ◽  
Foodborne Disease ◽  
Total Plate Count ◽  
Fish Samples ◽  
Descriptive Survey ◽  
Number Of Bacteria

ABSTRACT          Contamination in food may cause foodborne disease, one of them are diarrhea and food poisoning. The cause of contamination in food is microbial contamination. This study aims to determine the presence of contamination Escherichia coli and the number of bacteria on fish siomay, being sold at public elementary school in Kendari city (Kendari  barat, Mandonga, Puwatu and Poasia). This Research used a descriptive survey with random sampling  method to determine the number of bacteria and Escherichia coli using total plate count (TPC) and EMBA medium. The results showed that the number of bacteria were (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram,  (C) 6,67 x 103 CFU/gram dan (D) 8,00 x 103CFU/gram and wasfound Escherichia coli in samples A, C and D, while samples B not found Escherichia coli. This research showed that 3 out of 4 siomay fish samples (80%) contain Escherichia coli and the number of bacteria still according to SNI standar and siomay is still suitable for consumption.Keywords: Escherichia coli. Foodborne disease, Siomay, Total Plate Count (TPC).ABSTRAKAdanya kontaminasi pada pangan jajanan dapat menyebabkan foodborne disease, salah satunya adalah diare dan keracunan pangan. Penyebab kontaminasi pada pangan adalah cemaran mikroba. Penelitian ini bertujuan untuk mengetahui adanya cemaran  Escherichia coli dan jumlah bakteri pada jajanan siomay ikan yang dijajakan di Beberapa Sekolah Dasar Negeri di Kota Kendari (kecamatan Kendari barat, Mandonga, Puwatu dan Poasia). Metode penelitian yaitu Survey deskriptif dengan pengambilan sampel secara acak (random sampling) untuk mengetahui jumlah bakteri dan adanya bakteri Escherichia coli pada makanan jajanan siomay ikan dengan menggunakan metode TPC dan isolasi pada media EMBA. Hasil Penelitian menunjukan rata-rata jumlah bakteri yaitu (A) 3,50 x 103CFU/gram, (B) 3,00 x 103 CFU/gram,  (C) 6,67 x 103 CFU/gram dan (D) 8,00 x CFU/gram ditemukan Escherichia coli pada sampel A, C dan D sedangkan sampel B tidak ditemukan bakteri Escherichia coli. Hal iniMenunjukkan bahwa 3 dari 4 sampel siomay telah tercemar bakteri Escherichia coli sebesar 80% dengan total koloni bakteri masih memenuhi syarat yang ditetapkan SNI siomay ikan dan masih layak dikonsumsi.Kata kunci: Escherichia coli, Foodborne disease, Siomay, Total Plate Count (TPC).

scholarly journals Kualitas Daging Ikan Kurisi (Nemipterus japonicus) Hasil Tangkapan Nelayan di Pelabuhan Perikanan Branta, Pamekasan

2020 ◽  
Vol 23 (2) ◽  
pp. 303-319
Author(s):  
Abdus Salam Junaedi ◽  
Fortunata Riana ◽  
Harfatia Chandra Puspita Sari ◽  
Witria Witria ◽  
Muhammad Zainuri
Keyword(s):  
Escherichia Coli ◽  
Vibrio Parahaemolyticus ◽  
Vibrio Vulnificus ◽  
Plate Count ◽  
Total Plate Count ◽  
Nemipterus Japonicus

Kontrol mutu hasil tangkapan nelayan di Pelabuhan Perikanan Branta, Pamekasan masih belum dilaksanakan dengan baik. Penelitian ini bertujuan untuk menentukan kualitas daging ikan kurisi berdasarkan nilai Total Plate Count (TPC), keanekaragaman jenis, total kelimpahan jenis bakteri heterotrof dan patogen pada media TSA, EMB, SSA, dan TCBS. Nilai TPC bakteri heterotrof (TSA) adalah 8,59 Log CFU/g dengan 7 keanekaragaman jenis dan total kelimpahan tertinggi antara 2-336 koloni (BH3). Nilai TPC bakteri patogen (EMB) adalah 3,72 Log CFU/g dengan 6 keanekaragaman jenis dan total kelimpahan tertinggi antara 784-1009 koloni (BPE4), serta isolat bakteri BPE1 yang berwarna hijau metalik diduga sebagai Escherichia coli. Nilai TPC bakteri patogen (SSA) adalah 4,12 Log CFU/g dengan 5 keanekaragaman jenis dan total kelimpahan tertinggi antara 35-450 koloni (BPS1), serta isolat bakteri BPS1 yang berwarna hitam diduga sebagai Salmonella sp. Nilai TPC bakteri patogen (TCBS) adalah 5,41 Log CFU/g dengan 2 keanekaragaman jenis dan total kelimpahan tertinggi antara 0-44 koloni (BPT1). Isolat bakteri BPT1 dan BPT2 yang berwarna hijau dan kuning diduga sebagai Vibrio parahaemolyticus dan Vibrio vulnificus.

scholarly journals Identifikasi Sakarin, Siklamat, dan Natrium Benzoat Serta Karakteristik Susu Kedelai yang Dijual di Pasar Tradisional Wilayah Jimbaran, Bali Selama Penyimpanan

2021 ◽  
Vol 10 (1) ◽  
pp. 141
Author(s):  
Novelita Olivea Herman ◽  
Ni Luh Ari Yusasrini ◽  
I Nengah Kencana Putra
Keyword(s):  
Sodium Benzoate ◽  
Sampling Technique ◽  
Plate Count ◽  
Survey Method ◽  
Soy Milk ◽  
Sensory Assessment ◽  
Traditional Markets ◽  
Milk Samples ◽  
Total Plate Count

This study aims to identify saccharin, cyclamate, and sodium benzoate in soy milk circulating in traditional markets in the Jimbaran region, determine the percentage of soy milk samples in traditional markets in the Jimbaran region that contain saccharin, cyclamate, and sodium benzoate, and determine the characteristic of milk soybeans in the traditional markets of the Jimbaran region, Bali during storage. This study uses a survey method with saturation sampling technique. Saccharin, cyclamate and sodium benzoate were analyzed qualitatively and quantitatively while the characteristic of soy milk were observed included pH, total plate count, and sensory assessment. Saccharin, cyclamate, sodium benzoate, pH, total plate count, and sensory assessment were analyzed using descriptive methods. The results showed that soy milk in traditional markets in the Jimbaran region did not contain saccharin, 80% used cyclamate, 100% used sodium benzoate, and characteristics of soy milk in traditional markets in Jimbaran, Bali during 8 hours storage has pH between 6.8 to 8.34, as much as 70% of soy milk has total plate count less than 106 CFU/ml, and it is still well consuming because the color has the like criteria, aroma and flavor has the neutral criteria and very not acidic.

scholarly journals TEST FLOUR ANT NESTS INHIBITION (Myrmecodia pendans) AGAINST BACTERIA Escherichia coli and Salmonella IN INTESTINAL OF QUAIL ( Coturnix-coturnix japonica )

2018 ◽  
Vol 3 (2) ◽  
pp. 33-40
Author(s):  
Susan E Lumbangaol
Keyword(s):  
Escherichia Coli ◽  
Average Power ◽  
Intestinal Bacteria ◽  
Plate Count ◽  
Coturnix Coturnix ◽  
Total Plate Count ◽  
Yellow Corn ◽  
Inhibitory Power ◽  
Escherichia Coli Bacteria ◽  
Meat Bone Meal

This research aims to know the influence of addition of Ant (Myrmecodia pendans) to drag power bacteria quail. The sample in this research was the quail as much as 250 quail. Basal feed consists of a mixture of yellow corn, soybeans for cake, MBM (meat bone meal) fish meal, pollard, dicalsiumposfhat, premix, cooking oil, and Dekstro lekso methionine. The addition of Ant consists of 5 treatments, namely control or P0 (0%), P1 (0,2%), P2 (0,4%), P3 (0,6%), as well as the addition of  P4 (0,8%). The parameters observed inhibitory power is bacterial (Escherichia coli Bacteria Salmonella) and Total Plate Count (TPC). The research was designed using Random Design complete with 5 treatments and five replicates. The results of the analysis showed that the granting of Ant against test bacteria inhibitory power suggests that the addition of the Ant's nests significantly different (P<0,05) for bacteria Escherichia coli with an average power of drag is higheston treatment of P4 (0,8%) of 13,05 mm, whereas the drag power test Salmonella bacteria on average the highest inhibitory at the treatment power P2 (0,2%) of 12,21 mm. The addition of Ant against the test of Total Plate Count showed that increasing the giving of Ant can inhibit the bacteria in the gut quail but statistically not different either in the bacteria Escherichia coli Salmonella (P>0,05). Results of the study it was concluded that the higher the granting of Ant can maintain intestinal bacteria on growth performance of quail

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