Detection of Salmonella sp. and Escherichia coli on Chicken Meat at Tamiang Layang Market: Detection of Salmonella sp. and Escherichia coli on Chicken Meat at Tamiang Layang Market

AKHMAD RIZALDI
ENGKI ZELPINA (Politeknik Pertanian Negeri Payakumbuh)

Microbiology Indonesia
Vol. 14 No. 3 (2020): September 2020

Salmonella sp. and Escherichia coli (E. coli) are the two most important pathogens because they are indicators of food safety and sanitation indicators because they can potentially pose a high risk of foodborne disease. This study aims to look at the prevalence of Salmonella sp. and E. coli in the Tamiang Layang Market as supervision of food safety. A total of 6 chicken breast samples were taken at all chicken traders in the Tamiang Layang market. Testing the presence of Salmonella sp. and E. coli using MC-Media Pad. The existence of Salmonella sp. and E. coli in chicken meat at the Tamiang Layang market were 66.6% and 83.3%. The need to improve the hygiene and sanitation of chicken traders.