Microbiological quality of “Khebab” consumed in the Accra metropolis

Agbodaze, D; Nmai, P.N.A.; Robertson, F.C.; Yeboah-Manu, Dorothy; Owusu-Darko, K; Addo, Kennedy Kwasi

doi:10.4314/gmj.v39i2.35981

Cited by 19 publications

(21 citation statements)

References 3 publications

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“…Daging yang masih segar mengandung sedikit mikroba, tetapi bagian luar daging mudah mengalami kontaminasi baik selama proses pemotongan hewan, pengeluaran isi perut hewan, maupun penanganan daging setelah pemotongan. Sanitasi, pendinginan, dan penanganan daging yang tepat sangat diperlukan untuk meminimalkan kontaminasi dan menghambat aktivitas mikroba (Agbodaze, et al, 2005).…”

Section: Kata Kunci: Kebab Meat Salmonella Staphylococcus Aureusunclassified

UJI CEMARAN Salmonella sp. DAN Staphylococcus aureus PADA DAGING KEBAB YANG DIJUAL DI JALAN DURIAN PEKANBARU

Lasmini¹,

Sitorus²

2018

jstlm

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Kebab merupakan salah satu jenis makanan olahan yang menggunakan daging sebagai bahan utamanya. Daging merupakan bahan yang mengandung banyak nutrisi sehingga sangat mendukung untuk pertumbuhan berbagai mikroorganisme. Mengonsumsi daging yang terkontaminasi bakteri seperti Salmonella sp. dan Staphylococcus aureus akibat penanganan dan pengolahan daging yang kurang baik dapat menyebabkan penyakit (foodborne disease). Penelitian ini bertujuan untuk mengidentifikasi Salmonella sp. dan S. aureus pada daging kebab yang dijual di Jalan Durian Pekanbaru. Penelitian ini dimulai dengan menentukan Angka Lempeng Total (ALT) dilanjutkan isolasi pada media MSA dan SSA dan identifikasi dengan uji reaksi biokimia. Hasil penelitian menunjukkan bahwa nilai ALT dari 5 sampel daging kebab yang dijual di Jalan Durian Pekanbaru, 4 sampel melebihi batas maksimum cemaran mikroba yang diijinkan oleh SNI 7388:2009 (1 x 105). Uji biokimia menunjukkan semua sampel negatif S. aureus, dan ditemukan 1 sampel terkontaminasi Salmonella sp. (sampel A).

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Section: Kata Kunci: Kebab Meat Salmonella Staphylococcus Aureusunclassified

UJI CEMARAN Salmonella sp. DAN Staphylococcus aureus PADA DAGING KEBAB YANG DIJUAL DI JALAN DURIAN PEKANBARU

Lasmini¹,

Sitorus²

2018

jstlm

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“…Moreover, studies on the spread of E. coli among meats, humans and their environment in Ghana are limited. Studies have also shown that the manner in which animals are handled prior to slaughter, during slaughter and post-slaughter makes meat and their related samples potential sources of foodborne pathogens [26][27][28][29][30][31][32]. In addition, the sale of meats and meat products is sometimes conducted in open markets and by roadsides without adherence to strict hygiene [33][34][35].…”

Section: Introductionmentioning

confidence: 99%

Phenotypic Antimicrobial Susceptibility of Escherichia coli from Raw Meats, Ready-to-Eat Meats, and Their Related Samples in One Health Context

2021

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Meat is an important food source that can provide a significant amount of protein for human development. The occurrence of bacteria that are resistant to antimicrobials in meat poses a public health risk. This study evaluated the occurrence and antimicrobial resistance of E. coli (Escherichia coli) isolated from raw meats, ready-to-eat (RTE) meats and their related samples in Ghana. E. coli was isolated using the USA-FDA Bacteriological Analytical Manual and phenotypic antimicrobial susceptibility test was performed by the disk diffusion method. Of the 200 examined meats and their related samples, 38% were positive for E. coli. Notably, E. coli was highest in raw beef (80%) and lowest in RTE pork (0%). The 45 E. coli isolates were resistant ≥ 50% to amoxicillin, trimethoprim and tetracycline. They were susceptible to azithromycin (87.1%), chloramphenicol (81.3%), imipenem (74.8%), gentamicin (72.0%) and ciprofloxacin (69.5%). A relatively high intermediate resistance of 33.0% was observed for ceftriaxone. E. coli from raw meats, RTE meats, hands of meat sellers and working tools showed some differences and similarities in their phenotypic antimicrobial resistance patterns. Half (51.1%) of the E. coli isolates exhibited multidrug resistance. The E. coli isolates showed twenty-two different resistant patterns, with a multiple antibiotic resistance index of 0.0 to 0.7. The resistant pattern amoxicillin (A, n = 6 isolates) and amoxicillin-trimethoprim (A-TM, n = 6 isolates) were the most common. This study documents that raw meats, RTE meats and their related samples in Ghana are potential sources of antimicrobial-resistant E. coli and pose a risk for the transfer of resistant bacteria to the food chain, environment and humans.

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“…The selected articles came from the following journals: three from Acta Tropica [11][12][13], two from the Ghana Medical Journal [14,15], two from the International Journal of Microbiology [16,17], and one each from the East African Medical Journal [18], the Journal of Urban Health [19], Archives of Environmental Contamination and Toxicology [20], and the Bulletin of the World Health Organization [21]. Published studies on food safety were observed to have mainly been based on research performed in the southern half of the country, with the majority of publications coming from the capital Accra and its environs ( Figure 1).…”

Section: Source and Geographical Distribution Of Articlesmentioning

confidence: 99%

“…Of these 105 isolates, 5 (5%) were Gram-positive bacteria (Bacillus spp., Campylobacter jejuni, Staphylococcus spp., and Mycobacterium spp. ), that were derived from four different food samples [11,14,15,16]. The vast majority of the bacterial strains isolated (95%) belong to the family One article (9%) sought to investigate problems in Accra and Kumasi.…”

Section: Types Of Bacterial Isolates and Frequency In Foodmentioning

confidence: 99%

Microbial food safety in Ghana: a meta-analysis

Saba

González‐Zorn

2012

J Infect Dev Ctries

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Introduction: Food safety is a crucial factor in the growth of developing countries worldwide. In this study, we present a meta-analysis of microbiological food safety publications from Ghana. Methodology: The search words "Ghana food safety", "Ghana food research", and "Ghana food bacteria" were used to search for microbiological food safety publications with related abstracts or titles in PubMed, published between 1997 and 2009. We obtained 183 research articles, from which we excluded articles concerning ready-to-eat microbial fermented foods and waterborne microorganisms as well as articles without abstracts. The criteria used for analysis of these publications were based on an assessment of methodological soundness previously developed for use in the medical field, with some modifications incorporated. Results: The most predominant bacteria in Ghanain foods are Enterobacter spp., Citrobacter spp., Klebsiella spp. and Escherichia spp., which were found to be present in 65%, 50%, 46% and 38% respectively, of the food samples considered in the studies analysed. The most contaminated food samples were macaroni, salad, and milk. Although the methodological quality of the articles was generally sound, most of them did not give directions for future research. Several did not state possible reasons for differences between studies. Conclusion: The microbiological food contamination in Ghana is alarming. However, we found that the downward trend in publications of microbial food safety articles is appalling. Hence a concerted effort in research on food safety is needed in Ghana to help curb the incidence of preventable food-borne disease.

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Microbiological quality of “Khebab” consumed in the Accra metropolis

Cited by 19 publications

References 3 publications

UJI CEMARAN Salmonella sp. DAN Staphylococcus aureus PADA DAGING KEBAB YANG DIJUAL DI JALAN DURIAN PEKANBARU

UJI CEMARAN Salmonella sp. DAN Staphylococcus aureus PADA DAGING KEBAB YANG DIJUAL DI JALAN DURIAN PEKANBARU

Phenotypic Antimicrobial Susceptibility of Escherichia coli from Raw Meats, Ready-to-Eat Meats, and Their Related Samples in One Health Context

Microbial food safety in Ghana: a meta-analysis

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