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Veterinaria Medika

ISSN 1979-1305

Vol. 6 / No. 1 / Published : 2013-02

TOC : 8, and page :39 - 44

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Original Article :

The isolation of escherichia coli from the meat some traditional markets in the south surabaya

Author :

  1. Harijani, Nenny*1
  2. Rahadi, U.S.E*2
  3. Nazar, D.S*3
  1. Fakultas Kedokteran Hewan Universitas Airlangga
  2. PPDH Fakultas Kedokteran Hewan Universitas Airlangga
  3. Fakultas Kedokteran Hewan Universitas Airlangga

Abstract :

The meet as a food from animal source contains high protein. The meet quality could be indentified from the level of bacterial contamination there. One of the indicators of meet quality is the Esherichia coli bacterial presence. Esherichia coli is the normal flora in the mammal and human intestine, this bacteria could be pathogen if did not life in the original habitat. The aim of this research wasconducted to know the contamination level of Esherichia coli  in meet which is sold in the traditionalmarket of South Surabaya. This research use random sample was taken from some traditional markets in the South Surabaya. This study utilized Most Probable Number (MPN) method. The result of the research was shown the presence of Esherichia coli and some difference contamination level of each sample and also each traditional market. The presence of Escherichia coli contamination can be seen from the change color on the medium used for isolation of Escherichia coli. Escherichia coli contamination on meet in South Surabaya traditional markets are influenced by several factors, how to transport and means of transport used, selling place the meet, water supply, hygiene human, and how packaging. The average number of Escherichia coli in meet as much as 903 Escherichia coli/g meet. Based on the above data, the level of Esherichia coli contamination was past the maximum standard ISO 392-2008, about 1 x 10 ¹ cfu / g.

Keyword :

Esherichia coli, Meat, Most Probable Number,


References :

  1. Lawrie R.A. , (2003). Ilmu Daging. Aminuddin P, penerjemah. . . : Jakarta: UI-Press. Terjemahan dari : Meat Science. Daging. Yogyakarta: Universitas Gadjah Mada.
  2. Soeparno, (2005). Ilmu dan Teknologi Daging. Yogyakarta : Fakultas Peternakan Universitas Gadjah Mada, University Press


   


Archive Article

Cover Media Content

Volume : 6 / No. : 1 / Pub. : 2013-02
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