<![CDATA[This research was conducted to determine the quality of beef in slaughterhouses and Traditional markets in Denpasar, Badung, and Klungkung, in terms of Escherichia coli and isolation E. coli O157:H7 which are suspected of contaminating beef. Experimental research was conducted in a laboratory with a heating test of E. coli O157: H7 to determine the heat resistance of E. coli O157: H7. Beef taken at Nyanggelan, Panjer market shows the highest value of E. coli which is 222.3 colonies/g, and the lowest value of E. coli is obtained in beef taken at Kaliunda abattoir which is 2.3 colonies/g. The identification results on 39 beef samples showed that all beef samples contained E. coli, 24 samples positive of E. coli O157, and 9 other samples showed positive E. coli O157:H7. The heating treatment at 60? still grows E. coli O157:H7 colonies in the Petri dish, but there has been a decrease in the number of initial colonies before the heating process. All locations were 100% contaminated with E. coli, 61.5% positive E. coli O157, and 25.6% positive E. coli O157:H7. Heating 65? for 15 seconds and 70? for 5 seconds can kill E. coli O157: H7 in beef. Keywords: E. coli O157: H7, beef, slaughterhouses, traditional markets, heating process.]]>
Copyrights © 2020
