Dampak Trichinella sp. dalam Daging Babi Terhadap Kesehatan Masyarakat

Abstract

Trichinellosis/Trichinosis is one of the most common zoonotic parasites in the world caused by infection with Trichinella nematodes. The infection occurs after the larvae have been eaten in the muscles of the infected animal. Due to its spread and spread, several outbreaks of trichinosis have occurred around the world, which has caused serious public health problems. The main risk factor for trichinosis is the consumption of raw or undercooked meat from pigs and hunted meat. In the first stage of infection, adults nematode in the intestine can cause transient gastroenteritis, but the most serious symptoms are associated with the larval formation and muscle migration. a study conducted in India to investigate at the clinical and biochemical profile of Trichinella infection stated that clinical symptoms first appeared at 2-3 weeks after consuming pork and the symptoms would gradually disappear at 4-5 weeks, but there were also some who experienced myalgia. Supervision and implementing proper biosecurity in livestock areas by monitoring and surveillance of the risk of Trichinella infection in pig products and their derivatives as well as preventing transmission to humans.

The Effect of Socialization through Video Education The Effect of Food Maturity Level on Food Nutritional Content

“…If this is done continuously, it can make people unable to pay attention to their diet by applying a form of nutritional content as a guideline or feeding rules regarding nutritional knowledge as the basis for one's nutritional intake behavior [5]. Processing food must be appropriate because of the vulnerability of chicken meat to the dangers of microbes that contaminate chicken meat, namely salmonella [6]. In the case of chicken as a food ingredient most results in poisoning.…”

KUALITAS KIMIA BAKSO DAGING SAPI TERSUBSTITUSI DAGING IKAN TUNA (Thunnus sp)

“…Kandungan gizi yang tinggi menyebabkan daging sapi termasuk bahan pangan yang mudah rusak (perishable food), bahkan sangat mudah rusak (highly perishable) (Agustina et al, 2017). Kerusakan daging sapi ini lebih banyak disebabkan oleh mikroorganisme, karena daging merupakan media yang sangat baik untuk pertumbuhan mikroorganisme (Zelpina et al, 2020;Kallau, 2014). Kerusakan daging akan menurunkan kualitasnya, yang menyebabkan daging tidak dapat disimpan dalam waktu yang lama.…”