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All Journal Buletin Veteriner Udayana
Nur Ika Prihanani
Program Studi Sarjana Terapan Teknologi Veteriner, Departemen Teknologi Hayati dan Veteriner, Sekolah Vokasi, Universitas Gadjah Mada, Jl. Persatuan, Blimbingsari, Caturtunggal, Kec. Depok, Kabupaten Sleman, Daerah Istimewa Yogyakarta 55281
Immunology & microbiology Public Health Veterinary

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MICROBIAL CONTAMINATION OF ESCHERICHIA COLI IN DIFFERENT TYPES OF FOODS OF ANIMAL ORIGIN Tsalisa Praba Kusuma; Rasyad Wahyu Mahendra; Resta Lasarika; Aris Renanda Takbir’adha Hardanny; Nur Ika Prihanani
Buletin Veteriner Udayana Bul. Vet. Udayana. December 2024 Vol. 16 No. 6
Publisher : Fakultas Kedokteran Hewan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/bulvet.2024.v16.i06.p21

Abstract

Animal-based foods are an important source of protein. However, the presence of pathogenic microbes such as Escherichia coli (E. coli) in food products can lead to serious issues concerning food safety and public health. This study aims to provide a literature review on the contamination of E. coli in various animal-based foods, including chicken meat, beef, fish, and milk, with a focus on several factors including the causes of contamination, its impact on food safety, and effective control measures. The research method used is a literature review utilizing various electronic sources. A total of 335 chicken meat samples were tested, with 270 positive and 65 negative results. A total of 73 beef samples were tested, with 63 positive and 10 negative results. A total of 16 fish samples were tested, with 9 positive and 7 negative results. A total of 37 milk samples were tested, with 15 positive and 22 negative results. The overall findings indicate that E. coli contamination in animal-based food products can occur at various stages, from production to distribution. This contamination can lead to foodborne diseases such as diarrhea and more serious gastrointestinal infections, especially in vulnerable populations. Factors such as hygiene and individual behavior, environmental conditions, cleanliness, and unhygienic processing methods are the main causes of the increased risk of contamination. The literature review discusses the importance of implementing food safety standards, biosecurity, and appropriate processing technologies to reduce the risk of contamination. Educating the public and food industry stakeholders on safe food handling practices is crucial in preventing foodborne diseases caused by E. coli.
CONTAMINATION OF COLIFORM BACTERIA IN CHICKEN AND FISH MEAT IN TRADITIONAL MARKET Khilda Tsania Latifah; Muhammad Rafli; Nur Ika Prihanani
Buletin Veteriner Udayana Bul. Vet. Udayana. February 2025 Vol. 17 No. 1
Publisher : Fakultas Kedokteran Hewan Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/bulvet.2025.v17.i01.p14

Abstract

Meat is highly perishable food that easily contaminated by various microorganisms from its surrounding environment. Meat has the potential to serve as a growth medium for microbes such as Coliform bacteria, due to its high nutritional content. The presence of Coliform bacteria in certain quantities can be an indicator of hygiene and a sign of the presence of pathogenic bacteria. One of the Coliform species frequently found in contaminated chicken meat is Escherichia coli (E. coli). While Escherichia coli is a normal flora of the gastrointestinal tract, some strains are pathogenic and can cause diarrheal diseases. This study aims to assess bacterial contamination in chicken and fish meat sold in traditional markets, ensuring food safety and preventing foodborne diseases. The method used in this research is a literature review, by sourcing relevant scientific articles and research journals related to the topic. The results showed that in chicken meat there were 87 samples tested positive for Coliform and 16 samples tested negative, whereas in fish meat there were 6 samples positive for Coliform, and 4 samples tested negative. The bacterial contamination was attributed to a lack of attention to hygiene during the processing, storage, and distribution of chicken meat. The researchers concluded that Coliform contamination found in meat sold in traditional markets contributes to the degradation of meat quality, rendering it unsuitable for human consumption. Therefore, strategies are needed to prevent and control contamination in the distribution of chicken and fish meat. This includes ensuring sanitation during slaughtering, processing, environmental cleanliness, unloading from fishing vessels, marketing, storage, and distribution to maintain cleanliness and hygiene. Additionally, the use of effective disinfectants that comply with food safety standards is crucial to achieving a “from farm to table” approach.
Co-Authors Aris Renanda Takbir’adha Hardanny Khilda Tsania Latifah Muhammad Rafli Rasyad Wahyu Mahendra Resta Lasarika Tsalisa Praba Kusuma