<![CDATA[Food safety is an important public health concern, particularly for ready-to-eat meat products that may be exposed to contamination during processing, handling, storage, and serving. This study aimed to presumptively identify Salmonella spp. in meatballs sold in selected snack areas of Gorontalo City based on macroscopic, microscopic, and biochemical characteristics. A descriptive laboratory study with a cross-sectional approach was conducted in June 2024 at the Microbiology Laboratory of Universitas Bina Mandiri Gorontalo. Six meatball samples were collected purposively from four snack-selling areas and examined using Salmonella-Shigella Agar (SSA), Gram staining, and Triple Sugar Iron Agar (TSIA). The laboratory findings were analyzed descriptively by comparing colony morphology, Gram reaction, and biochemical characteristics with the typical characteristics of Salmonella. Five samples (A, B, C, E, and F) showed characteristics consistent with presumptive Salmonella spp., including Gram-negative rod-shaped cells and TSIA reactions characterized by a red slant and yellow butt, with hydrogen sulfide production and gas formation observed in most samples. Sample D showed no bacterial colony growth under the examination conditions. The findings indicate that most examined meatball samples showed bacterial characteristics consistent with presumptive Salmonella spp. Therefore, improved hygiene, sanitation, food protection, and microbiological monitoring are recommended. Confirmatory biochemical, serological, or molecular testing is needed to establish definitive identification.]]>
