scholarly journals Kajian Cemaran Salmonella spp pada Daging Ayam Broiler di Pasar Tradisional dan Modern Kota Bandar Lampung

2021 ◽  
pp. 1-4
Author(s):  
Z Zairiful ◽  
Y Sukaryana ◽  
K Maghfiroh
Keyword(s):  
Broiler Chicken ◽  
Chicken Meat ◽  
Personal Hygiene ◽  
Pathogenic Microorganisms ◽  
Salmonella Spp ◽  
Food Ingredient ◽  
Traditional Markets ◽  
Chicken Carcass ◽  
Sterile Plastic ◽  
Meat Samples

Food can be a carrier for pathogenic agents that can disease in consumers (foodborne disease). Chicken meat is one of the products from livestock which has a high consumption rate, because besides being easy to obtain, the growth of chickens is fast, and the price is also more affordable compared to large livestock types. Chicken meat is an excellent medium for microbial growth and makes it a perishable food ingredient. Foodborne illness is a disease caused by pathogenic microorganisms that contaminate food, such as Salmonella spp, Staphylococcus aureus, and Escherichia coli (E.coli). Salmonella spp infection can cause salmonellosis which irritates the digestive tract and many of them result in death. This study aims to assess the presence and number of pathogenic microorganisms Salmonella spp in broiler chicken sold in traditional and modern markets in Bandar Lampung. The research was conducted by purposive sampling of 30 chicken meat samples. Broiler chicken carcass samples were taken as whole and then stored in sterile plastic, labeled and put into a cool box filled with ice. The variables observed in this study were the presence and number of Salmonella bacteria. The data obtained were analyzed descriptively. The results of Salmonella spp examination on chicken meat samples in traditional markets in Bandar Lampung City showed a positive  in 1 (one) sample or 6.7%, while in modern markets Salmonella was not found. The presence of Salmonella in chicken meat is thought to be due to contamination from the water used during the process of slaughtering and preparing the carcass, contamination from the carcass slaughtering and selling environment which does not apply good sanitary hygiene and poor personal hygiene of the traders. The conclusion obtained is that the number of Salmonella spp in chicken meat in traditional markets is not in accordance with SNI 7388 of 2009 concerning the Maximum Limit of Microbial Contamination (BMCM) in fresh meat.

scholarly journals Karakteristik Genus Bakteri Pada Karkas Ayam Broiler Dari Swalayan di Kota Pontianak

2018 ◽  
Vol 7 (3) ◽  
Author(s):  
Prianti Rahmawati Diah Wulandari Rousdy
Keyword(s):  
Broiler Chicken ◽  
Pathogenic Bacteria ◽  
Chicken Meat ◽  
Bacterial Isolates ◽  
Bacterial Genus ◽  
Chicken Carcass

The availability  of nutrients in chicken carcasses can cause chicken meat to be an excellent medium for the growth of pathogenic and non-pathogenic bacteria. This study aims to determine the characteristics of the bacterial genus in broiler chicken carcasses from supermarkets in Pontianak City. Based on the results of the study found 23 bacterial isolates in broiler chicken carcass samples from supermarkets in Pontianak City, which included members of the Aeromonas, Acetobacter, Alcaligenes, Amphibacillus, Bacillus, Brevibacterium, Camphylobacter, Carnobacterium, Erwinia,  Erysipelothrik, Eubacterium, Hafnia, Kluyvera, Klebsiella, Kurthia, Lactobacillus, Listeria, Proteus, Pseudomonas, Shigella, Sporolactobacillus, Serratia, and  Yersinia.

scholarly journals Interaction of Salmonella with E. coli and Proteus spp. in Biofilm Formation

2021 ◽  
pp. 30-45
Author(s):  
S. U. Pathiranage ◽  
D. N. N. Madushanka ◽  
K. V. D. M. Hasintha ◽  
H. C. Nadishani ◽  
G. C. P. Fernando ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Broiler Chicken ◽  
Chicken Meat ◽  
Salmonella Spp ◽  
E Coli ◽  
Time Points ◽  
Dual Cultures ◽  
Microtitre Plate Assay ◽  
Biofilm Development ◽  
Numerous Time

Aims: Investigate the interaction of Salmonella spp. with E. coli and Proteus spp. in biofilm formation as mono and dual-species at different time durations Experimental Design: Salmonella, Proteus, and E. coli were isolated from Broiler chicken meat, and the biofilm-forming ability of these organisms were studied. Place and Duration of Study: The study was conducted at the Laboratory of Livestock Production, Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, from 2019 December to 2020 May. Methodology: This study investigated the biofilm-forming ability of Salmonella as a mono species and its interaction with E. coli and Proteus in the process of biofilm formation. Microorganisms used for this study were isolated from broiler chicken meat. Biofilm was quantified using a microtitre plate assay. The interaction effects were tested at the temperature of 280C in different time durations (up to 120 hours). Results: Salmonella 1 and Proteus monocultures showed significantly higher biofilm-forming ability than Salmonella 3 isolate at all tested time points. At 120 hr, additionally to the salmonella 1 and Proteus isolates E. coli also formed significantly higher biofilms than Salmonella 3. However, Salmonella 3 was the lowest biofilm former as mono biofilm at all tested time durations. Salmonella 1 interaction with Salmonella 3 isolates formed less biofilms than Salmonella 1 mono biofilm at 48hr and 72hr correspondingly. Salmonella 1 and its interactions with Salmonella 3, Proteus, E. coli showed similar biofilm-forming abilities without significant differences at all other tested time points. Specifically, Salmonella 3 interaction with Salmonella 1 as dual biofilm showed higher biofilm-forming ability than Salmonella 3 mono biofilm at all tested time points. Tested isolates and their interaction achieved the highest biofilm formation at numerous time points. In fact, at 48hr, Salmonella 3 isolates and its interaction of Proteus, E. coli, and Salmonella 1 interaction with Proteus attained their highest biofilm formation abilities. The highest biofilm formation was achieved by Salmonella 1 isolate as mono biofilm and Salmonella 1 interaction with E. coli as dual biofilm at 72hr. Biofilm-forming trend of respective isolates and interactions showed numerous patterns at tested time durations. Specifically, E. coli rapidly enhanced its biofilm-forming ability as monoculture from 24 hr to 120 hr. Proteus, Salmonella 3 as monocultures, Salmonella 3 interaction with Proteus and E. coli as dual cultures showed progressive biofilm development from 24 hr to 48 hr. Salmonella 1 monoculture and its interaction with Salmonella 3, E. coli as dual biofilm improved their biofilm-forming ability from 24 hr to 72 hr. Similar to Salmonella 3 interaction with Proteus, Salmonella 1 interaction with Proteus also increased its biofilm-forming ability from 24 hr to 48 hr. Conclusions: This study concluded that there is a variation among isolates and their combinations in forming the biofilms, where there is an enhancement of biofilm in dual-species over the mono-species in some interaction, and there is a reduction in biofilm formation by dual-species with some combinations. Further, this concluded that Salmonella is interacting with other commonly found bacteria such as Proteus and E. coli in biofilm formation.

scholarly journals Antibiotic resistance and residue in chicken, cattle, buffalo and goat meats in different southern districts of Bangladesh

2021 ◽  
Vol 5 (1) ◽  
pp. 19-26
Author(s):  
Bidyut Matubber ◽  
Farzana Islam Rume ◽  
Mohammad Enamul Hoque Kayesh ◽  
Mohammad Mahfuzur Rahman ◽  
Mohammad Rohul Amin ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Chicken Meat ◽  
Human Consumption ◽  
Antibiotic Residues ◽  
Salmonella Spp ◽  
Resistance Patterns ◽  
Cattle Meat ◽  
Meat Samples ◽  
Controlling Measures ◽  
Antibiotic Resistance Patterns

The presence of antibiotic residue in chicken and animal meats is a serious threat to human health due to its harmful effects. This study aimed at identifying the antibiotic resistance patterns of the isolates as well as antibiotic residues in chicken, cattle, buffalo and goat meats in different southern districts of Bangladesh. A total of 205 meat samples, including 70 chicken meat, 60 cattle meat, 50 buffalo meat and 25 goat meat were aseptically collected and analysed for the detection of antibiotic residues by thin layer chromatography and the isolates obtained from these samples were subjected to antibiogram study against 16 commonly used antibiotics. The isolates found in this study were Staphylococcus spp., Streptococcus spp., Escherichia coli, and Salmonella spp. and their prevalence were 37.5% (77/205), 22.1% (48/205), 29.7% (61/205), 8.7% (19/205), respectively. The isolates showed different degrees of sensitivity to the antibiotics used in the study. The most resistant phenotype was against cefradine, amoxicillin, penicillin, oxytetracycline, erythromycin, and enrofloxacin. 18.5% (38/205) meat samples were found to be positive for antibiotic residues and the highest prevalence was observed in chicken meat compared to other meat types. Overall, the findings of the study suggest that it is important to take controlling measures for the emergence of antibiotic resistance and also for ensuring healthy meats for human consumption. Asian Australas. J. Food Saf. Secur. 2021, 5 (1), 19-26

scholarly journals THE DIFFERENCE OF E.COLI CONTENT IN THE CHICKEN MEAT IN THE SOUTH KEPUTRAN TRADITIONAL MARKET AND SUPERMARKET ' X ' OF SURABAYA CITY

2019 ◽  
Vol 14 (1) ◽  
pp. 24
Author(s):  
Athalla Permana ◽  
R. Bambang W
Keyword(s):  
Bacterial Contamination ◽  
Chicken Meat ◽  
Personal Hygiene ◽  
Food Handler ◽  
The South ◽  
Cross Sectional ◽  
E Coli ◽  
Traditional Market ◽  
The Difference ◽  
Meat Samples

Hygiene and sanitation practices in chicken influenced Eschericia coli bacterial contamination in food. A Study conducted by Sasmita and Juwita mentioned that there was positively E.coli content in chicken meat in supermarket. Thus, the purpose of this study was to assess the difference of E.Coli content in chicken meat and personal hygiene of food handler. It was an observational study with cross sectional approach. The population of this study included traditional market sellers and supermarkets. The sample of this study consisted of 14 samples of chicken meat in which 7 samples came from the South Keputran traditional market and other 7 samples came from Supermarket ‘X’. Moreover, 7 traditional market sellers and 2 supermarkets were involved to be examined. Variables of the study were E.coli content in chicken meat from Traditional Market of South Keputran and Supermarket ‘X’ and personal hygiene. Samples of chicken meat was done by accidental sampling. Data were collected through interview and observation, whereas the difference of E-Coli content was analyzed using statistical test. The results of this study indicated that one of chicken meat samples positively contained E.Coli bacteria, and no significant differences of the E.coli content were found on the chicken meat samples from both the Traditional Market of South Keputran and Supermarket ‘X’. The suggestion that can be given to Supermarket ‘X’ seller is to control and pay close attention to the sanitation process from suppliers to retails

scholarly journals Detection Of Extended Spectrum Β-Lactamase (ESBL) Gene Patterns Of Enterobacteriaceae In Broiler Chicken Meat Sold In Traditional Markets In The East Surabaya

2020 ◽  
Vol 9 (1) ◽  
pp. 12-19
Author(s):  
Binti Mu’arofah ◽  
Radita Yuniar Arizandy ◽  
Budi Utomo ◽  
Kuntaman Kuntaman
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Broiler Chicken ◽  
Chicken Meat ◽  
Esbl Production ◽  
Gene Detection ◽  
Cross Sectional ◽  
E Coli ◽  
Traditional Markets ◽  
Esbl Gene ◽  
Synergy Test

This study was to analyze the pattern of colonization of ESBL-producing bacteria and ESBL gene patterns in broiler chicken meat. Random sampling was chosen for collecting broiler chicken meat. One hundred portions of broiler chicken meat were taken from the Traditional Market in East Surabaya. This study was an observational analytic study with a cross-sectional approach. Bacteria were growth in TSB media then screened for ESBL production on McConkey Agar with Cefotaxime 2ug/ml. Afterward, continue for phenotypic screening using Double Disk Synergy Test (DDST). Finally, the detection of ESBL gene by using PCR. ESBL-producing bacteria were found in 33 (33%) broiler chicken samples with thirty positive E. coli, and three positive samples of Pseudomonas aeruginosa. Positive gene detection in SHV genes (1%), TEM genes (18%) and CTX-M genes (24%). ESBL producing bacteria have spread in broiler chicken meat (33%) sold in traditional markets, including Escherichia coli and Pseudomonas aeruginosa

scholarly journals Rapid and simultaneous detection of Campylobacter spp. and Salmonella spp. in chicken samples by duplex loop-mediated isothermal amplification coupled with a lateral flow biosensor assay

PLoS ONE ◽  
2021 ◽  
Vol 16 (7) ◽  
pp. e0254029
Author(s):  
Thanawat Sridapan ◽  
Wanida Tangkawsakul ◽  
Tavan Janvilisri ◽  
Taradon Luangtongkum ◽  
Wansika Kiatpathomchai ◽  
...  
Keyword(s):  
Simultaneous Detection ◽  
Chicken Meat ◽  
Lateral Flow ◽  
Isothermal Amplification ◽  
Salmonella Spp ◽  
Promising Alternative ◽  
Loop Mediated Isothermal Amplification ◽  
Alternative Approach ◽  
Meat Samples ◽  
Sensitivity Specificity

Development of a simple, rapid and specific assay for the simultaneous detection of Campylobacter spp. and Salmonella spp. based on duplex loop-mediated isothermal amplification (d-LAMP), combined with lateral-flow biosensor (LFB) is reported herein. LAMP amplicons of both pathogens were simultaneously amplified and specifically differentiated by LFB. The specificity of the d-LAMP-LFB was evaluated using a set of 68 target and 12 non-target strains, showing 100% inclusivity and exclusivity. The assay can simultaneously detect Campylobacter and Salmonella strains as low as 1 ng and 100 pg genomic DNA per reaction, respectively. The lowest inoculated detection limits for Campylobacter and Salmonella species in artificially contaminated chicken meat samples were 103 CFU and 1 CFU per 25 grams, respectively, after enrichment for 24 h. Furthermore, compared to culture-based methods using field chicken meat samples, the sensitivity, specificity and accuracy of d-LAMP- LFB were 95.6% (95% CI, 78.0%-99.8%), 71.4% (95% CI, 29.0%-96.3%) and 90.0% (95% CI, 73.4%-97.8%), respectively. The developed d-LAMP-LFB assay herein shows great potentials for the simultaneous detection of the Campylobacter and Salmonella spp. and poses a promising alternative approach for detection of both pathogens with applications in food products.

scholarly journals Comparative bacteriological analysis of frozen and fresh chicken meats sold around old site Bayero University Kano

2021 ◽  
Vol 14 (1) ◽  
pp. 258-262
Author(s):  
Habibu Usman Abdu ◽  
Aisha Mustapha Abubakar
Keyword(s):  
Staphylococcus Aureus ◽  
Bacterial Species ◽  
Bacterial Count ◽  
Chicken Meat ◽  
Salmonella Spp ◽  
E Coli ◽  
Meat Samples ◽  
And Staphylococcus Aureus ◽  
Klebsiella Spp ◽  
Campylobacter Spp

Foodborne pathogens are serious public healthproblems that greatly affect the cost of food production and healthcare while poultry are often associated with foodborne disease outbreaks. This study aimed at investigating the occurrence and distribution of bacterial pathogens associated with chicken meats sold around Bayero University, Kano old site. A total of twenty (20) meat samples comprised of 10 frozen and ten freshly slaughtered chicken were purchased from different selling outlets around the study area. The samples were processed using standard cultural and biochemical procedures. The results of the study showed the mean aerobic mesophilic bacterial count of 5.93 x 106 CFU/g and 3.12 x 106  CFU/g for frozen and freshly slaughtered chicken meat samples respectively. The coliform counts were 420.1 and 347.7 CFU/100g for frozen and freshly slaughtered chicken meat samples respectively. The distribution of different bacterial species revealed E. coli (26.0%), Klebsiella spp (4.0%), Salmonella spp (19.5%), Campylobacter spp. (14.6%) and Staphylococcus aureus (30%) in frozen chicken meat samples while freshly slaughtered chicken meat samples revealed E. coli (21.0%), Klebsiella spp (8.9%), Salmonella spp (30%), Campylobacter spp. (15.0%) and Staphylococcus aureus (24.0%). This showed that frozen chicken meats were more contaminated than freshly slaughtered chicken meats which might be associated with poor handling and storage conditions.

Prevalence and Multidrug Resistance Pattern of Salmonella Carrying Extended-Spectrum β-Lactamase in Frozen Chicken Meat in Bangladesh

2020 ◽  
Vol 83 (12) ◽  
pp. 2107-2121
Author(s):  
MST. SONIA PARVIN ◽  
MD. MEHEDI HASAN ◽  
MD. YAMIN ALI ◽  
EMDADUL HAQUE CHOWDHURY ◽  
MD. TANVIR RAHMAN ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Foodborne Pathogen ◽  
Multidrug Resistant ◽  
Chicken Meat ◽  
Resistance Pattern ◽  
Salmonella Spp ◽  
Policy Makers ◽  
Disk Diffusion Test ◽  
Extended Spectrum ◽  
Meat Samples

ABSTRACT Salmonella is an important foodborne pathogen that causes public health problems globally, and the increase of antimicrobial resistance in Salmonella has intensified the problem. Chicken meat is an important reservoir and disseminator of Salmonella to humans. This study aimed at estimating the burden of Salmonella carrying extended-spectrum β-lactamase (ESBL) and their antimicrobial resistance pattern in 113 domestic frozen chicken meat samples purchased from supershops available in five divisional megacities of Bangladesh. The study also focused on the determination of β-lactamase–, and plasmid-mediated quinolone resistance–encoding genes. All samples were analyzed for the presence of Salmonella using selective media and PCR assay. Antimicrobial susceptibility test was done by disk diffusion test, and ESBL screening was performed by double-disk synergy tests. Resistance genes were detected using multiplex PCR. Of samples, 65.5% were positive for Salmonella spp., and, of these, 58.1% isolates were ESBL producers. All the isolates were multidrug resistant (MDR): 40.5% were resistant to both three to five and six to eight antimicrobial classes; 17.6% were resistant to 9 to 11 classes, and 1.4% isolates to 12 to 15 classes. The highest rates of resistance were observed against oxytetracycline (100%), followed by trimethoprim-sulfamethoxazole (89.2%), tetracycline (86.5%), nalidixic acid (83.8%), amoxicillin (74.3%), and pefloxacin (70.3%). Notably, 48.6% of isolates demonstrated resistance to imipenem. One (1.4%) isolate was possibly extensively drug resistant. All the isolates were positive for the blaTEM gene, 2.7% were positive for blaCTX-M-1, and 20.3% for blaNDM-1. The prevalence of qnrA and qnrS genes was 4.1 and 6.8%, respectively. This study shows that ESBL-producing Salmonella are widespread in frozen chicken meat in Bangladesh, which puts greater responsibility on food processors and policy makers to ensure food safety. HIGHLIGHTS

scholarly journals Study of Broiler Chicken Meat Quality in Different Traditional Markets in Sukoharjo Regency

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Kiky Ayumasari ◽  
Sri Sukaryani ◽  
Ludfia Windyasmara
Keyword(s):  
Broiler Chicken ◽  
Animal Husbandry ◽  
Chicken Meat ◽  
Water Levels ◽  
Cooking Loss ◽  
Real Effect ◽  
Protein Levels ◽  
Traditional Markets ◽  
Test Water

The aim of this study was to determine the quality of broiler chicken meat that sold at different traditional markets in Sukoharjo Regency. This study was conducted in the Laboratory Faculty of Agriculture, Animal Husbandry, Bangun Nusantara University Sukoharjo. This study was conducted in 2 weeks. The research method uses RAL (Completely Randomized Design) directional pattern. Then data was analyzed using by Anova (Analysiss of variance). The real effect of treatment was continued with the DMRT test (Duncan Multiple Range Test) to find out the differences between treatments. The observational parameters of the study include the pH levels test, water levels test, dissolved protein levels test, cooking loss levels and fat levels test. The results showed that different markets had no real effect (P>0,05) on the pH levels test, water levels test, cooking loss levels and have a real impact (P<0,05) on the dissolved protein levels test and fat levels test. Keywords : Traditional Market; Quality of Meat; Broiler Chicken.

scholarly journals Prevalence and Antibiotic Resistance Profile of Salmonella spp. in Broiler Carcasses From Dominant Poultry Production Areas in Bhutan

2021 ◽  
Author(s):  
Kinley Penjor Penjor ◽  
Monu Gurung Gurung ◽  
Kamrul Islam Islam ◽  
Ricardo J. Soares Magalhaes Magalhaes
Keyword(s):  
Multidrug Resistance ◽  
Antibiotic Susceptibility ◽  
Broiler Chicken ◽  
Chicken Meat ◽  
Surveillance Program ◽  
Poultry Production ◽  
Salmonella Spp ◽  
Broiler Meat ◽  
Commercial Broiler ◽  
Production Areas

Abstract Background Salmonella is an important zoonotic pathogen and its infections are considered among the most commonly and widely distributed food-borne illness reported worldwide. Poultry products have been identified as important sources of Salmonella infection to humans. While there have been reports of high prevalence of Salmonella and multidrug resistance in imported chicken meat in Bhutan, the safety of nationally produced broiler meat with regards to Salmonella contamination is not known. In the absence of national surveillance of Salmonella in food animals in Bhutan, this study assessed the prevalence of Salmonella and its serotypes in broiler chicken carcass in the dominant poultry production areas of the country and determine its antibiotic susceptibility patterns. Methods A cross-sectional study was conducted in January to April 2016 in all five major commercial broiler meat producers and suppliers in Bhutan located in the Samphelling and Darla gewogs. Following a systematic random sampling method, 36 broiler carcasses were sampled from each of the five broiler commercial farms producing the total sample size of 180 samples. Salmonella was isolated and identified following the International Organization for Standardization methods (ISO 6579:2002). All Salmonella isolates were subjected to antibiotic susceptibility testing (AST) following the procedures of the Clinical and Laboratory Standards Institute (CLSI) method. Results The overall prevalence of Salmonella in broiler chicken meat samples was 12.78% (95% CI, 10.98–14.58). The prevalence of Salmonella spp. was higher in farms of the Samphelling gewog compared to Darla gewog [14.81% (95% CI, 8.2.7–21.5) vs 9.72% (95% CI, 2.9–16.6) respectively]. Among 23 Salmonella isolates, the most prevalent serovar was S. typhi (73.9%). The Salmonella isolates showed high sensitivity to gentamicin (73.9% of isolates) followed by streptomycin (56.5%) and ampicillin (47.8%). The highest proportion of resistance was noted to tetracycline (95.6%), trimethoprim (86.9%), amoxicillin (65.2%), and ampicillin (47.8%). Among 23 Salmonella isolates, 60.87% (n = 14) were considered multidrug resistant and 7 patterns of multidrug resistance were discovered. Conclusion The estimates of Salmonella prevalence and multidrug resistance in nationally produced commercial broiler chicken carcasses from the two main broiler meat producing areas in Bhutan, raises significant public health concerns highlighting the need for an integrated national Salmonella surveillance program across the poultry market chain.

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