Molecular analysis of pathogenic Escherichia coli isolated from cow meat in Yogyakarta, Indonesia using 16S rRNA gene

Indraswari A, Suardana IW, Haryanto A, Widiasih DA. 2021. Molecular analysis of pathogenic Escherichia coli isolated from cow meat in Yogyakarta, Indonesia using 16S rRNA gene. Biodiversitas 22: 4566-4573. Meat has been recognized as a major source of foodborne disease and a public health problem. The characteristics of meat become an ideal growth medium for various microorganisms if not handled properly. Pathogenic Escherichia coli is one of the foodborne disease agents that causes diarrhea. Identification of pathogenic E. coli isolated from cow meat needs to be done. This research aims to study nucleotide sequence of 16S rRNA gene of pathogenic E. coli isolated from cow meat in Yogyakarta, Indonesia using Polymerase Chain Reaction (PCR). These fifteen isolates have been detected for eae target gene, then amplification of the 16S rRNA gene was carried out using primers 27F and 1492R. Phylogenetic tree reconstruction was performed on the fifteen isolates of pathogenic E. coli to figure out the relationship to reference strains available at the GenBank. Results show that nucleotide sequence among the fifteen isolates from different traditional markets in Yogyakarta, Indonesia and reference strains are very similar. The fifteen isolates have small genetic distance to the reference strains, and these fifteen isolates are also in the same clade with reference strains. This research shows that the fifteen isolates under investigation are closely related to the reference strains, which is Shiga-toxin producing E. coli (STEC). People should pay more attention in processing food stock, especially cow meat. Further research may focus on determining the strain of those fifteen isolates.

MATHEMATICAL MODELING OF MICROBIAL GROWTH IN VACUUM-PACKAGED AND REFRIGERATED FRESH COW MEAT

Fresh meat is a highly perishable product due to its biological composition. This study examined the effect of different storage time (24, 48, 72 hours), gaseous permeability of packaging film (Aluminum foil and Polyethylene) on the growth of microorganisms (Bacteria and fungi) isolated from the refrigerated cow meat at constant temperature of 0°C. Microbial growth was modeled using Gompertz and Linear Regression Models. The bacteria count was observed to decrease as the storage time increases. While fungi count was observed to increase with increasing storage time. Aluminum foil packaged cow meat samples recorded lower microbial growth when compared to polyethylene packaged samples. In Gompertz model, the specific growth rate (μ) of the test organisms was observed to increase significantly upon a shift of storage time. The transition from 24 hours to 48 hours resulted in large changes in the growth profile with increased maximum population density (MPD) of the test organisms. However, lag phase of approximately two hours for bacteria and five hours for fungi was observed. An increase of storage time from 48 hours to 72 hours, an accelerated μ, higher MPD with reduced lag phase duration (LPD) was observed. In the linear regression model, the coefficient of determination (R2) values for aluminum foil packaged samples was 0.3 and polyethylene packaged samples was 0.1. Therefore, it can be concluded that varying storage time at constant temperature; μ and MPD of the test organisms significantly increased with decreasing LPD of both studied vacuum packaging films of the refrigerated fresh cow meat.

Determination of Heavy Metals and Anti – Nutrients in Cow Meat Sold in Minna, Major Markets

Introduction: Meat is a major source of protein for the urban – population, but it could be susceptible to contamination by heavy metals, heavy metals and anti - nutrients pose a serious threat to human well being due to thier toxicity and chelating activity, this call for the need to determine thier level in meat which is one of our daily food. Objectives: This study is designed to determine the concentrations of heavy metals (Lead, Chromium, Cupper, Cadmium, and Zinc) and anti-nutrients (Phytate, Oxalate and cyanogenic glycoside) in cow meat sold in different locations in Minna, Niger State. Method: A total of 12 beef samples were bought from beef outlet in 4 major markets in Minna namely Bosso Market, Kure Market, Mobil Market, and Tunga Market. The level of the heavy metals were assayed using Atomic Absorbance Spectrophotometry (AAS) while that of anti – nutrients were determined using standard analytical methods. Results: Show that the concentration of Lead is highest across all locations while that of Zinc is the lowest across all locations. The order of the level of heavy metal concentration across the locations are Pb > Cd = Cu >Cr > Zn. Lead (Pb) concentrations across the four markets are 6.340±1.3562µg/g, 6.766±0.3684µg/g, 6.057±1.2097µg/g, 3.716±0.247µg/g respectively, while that of zinc are 0.310±0.0061µg/g, 0.304±0.0023µg/g, 0.298±0.0227µg/g, 0.299±0.0180µg/g respectively. Conclusion: Results from this study indicate that heavy metal toxicity could result from the consumption of cow meat from these study areas.

The Effect of Soaking Time of Liquid Smoke on the Quality and Storability of Cow Meat

Post harvest quality of cow meat and in storage may changes as consequence of biochemistry and microbiology process. This changes make meat durability and processed products will be limited. So that necessary processing to improve meat durability is needed. This study aimed to test the effect of soaking time of liquid smoke against meat durability meet by tenderness and organoleptic test(texture, aroma, flavor and tenderness). This research was conducted at Laboratory of Food Technology Faculty of Agriculture, University of North Sumatra from Mei to June 2016.The design used in this study was completely randomized factorial design (factorial CRD) using two factors:the soaking time of liquid smoke(A): (5 minutes, 10 minutes and15minutes) and storability(P): (1 week, 2weeks, 3 weeks and4 weeks). The parameters analyzed were cooking shrinkage, tenderness and organoleptic test(texture, aroma, and flavor). The results showed that soaking time of liquid smoke gave highly significant effect (P<0,01) to the organoleptic test (aroma), while storability give highly significant effect (P<0,01) to the cooking shrinkage(%), tenderness, andorganoleptic test(texture, aroma, and flavor).The best results were obtained ats oaking time of liquid smoke 15 minutes.

KARAKTERISTIK SOSIS BERBAHAN BAKU CAMPURAN JAMUR TIRAM PUTIH (Pleurotus ostreatus) DAN OTAK SAPI

sage is a processed product which have meat as its main ingredients and the extender ingredients are binders, filler, sugar, salt and also seasoning then mixed and put it into a casing. Commonly sausage use meat as its raw ingredient.The expensive price of meat will cause the price of sausage also increasing, so then an innovation to use another main ingredients as the alternative of meat that is cheaper, such as white oyster mushroom. Oyster mushroom have protein and fiber but also contain low level of fat, so it need to increase of fat content by cow’s brain. Cow’s brain have high of fat content so that it will be useful to increase the fat content in the oyster mushroom mixed with cow brain sausage. The purpose of this experiment is to find the right ratio in the process of mixing white oyster mushroom with cow brain. This experiment was conducted by the Complete Randomized Design. The treatment was ratio of oyster mushroom and cow brain it had 5 levels. The oyster mushroom and cow brain ratio are P1 (90:10); P2 (80:20); P3 (70:30); P4 (60:40); P5(50:50). The parameter of the observation are texture, colour, cooking loss,apperance of the slice, moisture content, fat content, and sensoric properties was the preference of colour, flavour, texture, taste and overall. The best treatment was analysis of proximate test. Based on effectiveness test from this research, the best formulation was on P5 treatment (oyster mushroom and cow meat ratio 50:50). The sausage had score of texture of 63 g/1,5mm; color 57,59; cooking loss 7,11%; moisture content 60,31%; fat content 4,22%; protein content 21,05%; ash content 2,08%; carbohydrate content 12,34%; preference of colour, smell, texture, taste and overall was 5,7;6,36;5,36;5,75;5,92 (neutral- a bit of contentment). Keywords: sausage, oyster mushrooms, cow’s brain, ratio