Prevalence of Escherichia Coli, Salmonella Sp, Staphylococcus Aureus Bacteria in Chicken Meat of Traditional Market Surabaya City

Karisma, Ulfa Dwi; Wiqoyah, Nurul; Pusarawati, Suhintam

doi:10.32668/jitek.v8i2.510

Cited by 4 publications

(3 citation statements)

References 6 publications

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“…Pencarian literatur dilakukan dengan metode PRISMA yang dikembangkan Moher et al (2009) Suswati et al 2020;Syarifah et al 2020;Zairiful et al 2020;Karisma et al 2021;Wardhana et al 2021a;Wardhana et al 2021b;Candra et al 2022) yang digunakan dalam penelitian meta-analisis.…”

Section: Karakterisik Literaturunclassified

Prevalensi Cemaran Bakteri Indikator Sanitasi dan Patogen pada Daging Ayam dan Produk Olahannya di Indonesia: Sistematika Review dan Meta-Analisis

Sipayung,

Rahayu,

Nurjanah

2023

J. Mutu Pangan

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Chicken meat, a staple of the Indonesian diet, undergoes extensive examination for contamination across diverse regions, yielding different findings. Using a comprehensive meta-analysis approach by combining previous researchees, making the results are widely applicable and understandable. This research aimed to obtain prevalence of bacterial contamination and pathogenic agents in both raw chicken meat and processed chicken products in Indonesia. The investigation occured in two sequential phases: first, a systematic review, including literature retrieval from databases like Google Scholar, Cross Ref, Pro Quest, PubMed, and Science Direct, followed by literature screening and data extraction. Then, in the second stage was conducted a meta-analysis. Effect size measurements, primarily the proportion/prevalence of bacterial contamination, are calculated using the random-effects model via the DerSimonian–Laird method. Analysis of 44 studies from 25 carefully selected literature sources shows that the prevalence of bacterial contami-nation in Indonesian chicken meat and its processed derivatives is 32.8% (95% CI: 21.6-44.1, I2 = 99.49%). To address the noticeable heterogeneity, sub-group meta-analyses was performed, which was categorized by sample type, the specific contaminating bacteria, and the sampling location. The sub-group meta-analysis based on sample type highlights processed chicken meat as having the highest prevalence at 47.8%. When broken down by bacterial type, contamination rates reveal E. coli (45.3%), Salmonella sp. (30.6%), Campylo-bacter sp. (20%), and L. monocytogenes (15.7%) as significantly influencing the prevalence of bacterial contamination in Indonesian samples. Geographically, traditional markets emerge as the primary source of bacteria-contaminated samples, with a prevalence rate of 31.2%.

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Section: Karakterisik Literaturunclassified

Prevalensi Cemaran Bakteri Indikator Sanitasi dan Patogen pada Daging Ayam dan Produk Olahannya di Indonesia: Sistematika Review dan Meta-Analisis

Sipayung,

Rahayu,

Nurjanah

2023

J. Mutu Pangan

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“…Regardless, the benefits of reducing national resistance rates are predicted to outweigh the costs of introducing such bans. One study predicted that a worldwide ban on antimicrobial growth promoters would lead to a decrease of 1% to 3% in global meat production and a loss in meat production value of US$ 13.5 to US$ 44.1 billion, compared to an estimated loss of US$ 35 billion per year in the United States alone due to healthcare costs and losses to productivity from AMR [68][69][70][71][72][73][74][75][76][77][78][79][80][81][82][83][84][85].…”

Section: Economic Impact Of S Aureusmentioning

confidence: 99%

Review on Antimicrobial Susceptibility of Staphylococcus aureus from Raw Meat and Its Public Health Importance

2022

Microbiol Immunol Pathol

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development of microorganisms. Due to its chemical composition and biological characteristics, meats are highly perishable foods providing a good source of nutrients for the growth of different microbial, that can leads infection in humans and also can lead to economic loss due to spoilage [5].Staphylococcal food intoxication is happen due to the consumption of staphylococcal enterotoxins that preformed in the food. The main clinical manifestation of Staphylococcal food poisoning is vomiting, sudden onset of nausea, abdominal cramps and diarrhea. This condition is common in developing countries, because poor hygienic practices and low level of awareness. The staphylococcal enterotoxins are highly heat stable and are thought to be more heat resistant in food stuffs than in a laboratory culture medium. Due to this reason, even though we heating at normal cooking temperature, the bacteria may be killed but the toxins remain active. About half strains of staphylococcal strain are able to produce enterotoxins associated with food poisoning. Because of this condition enterotoxins producing Staphylococcus aureus are most dangerous and harmful for the human health [6]. Currently, Antimicrobial resistance is one

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“…However, there are still threats that reduce the quality of animal food, due to high levels of microbial contamination that have been reported widely (Chmielowiec-Korzeniowska et al 2021;Klaharn et al 2022;Dias et al 2023;Nhantumbo et al 2023). The main pathogenic bacteria in regard with food safety and hygiene are S. argenteus, Clostridium, E. coli, Salmonella, and Staphylococcus that are still being reported in some developing countries (Khare et al 2018;Karisma et al 2021;Tran et al 2021;Mengistu et al 2022). Taken together, unhygienic practices in handling food and a lack of knowledge on sanitation are considered to be the main factors in foodborne diseases that can occur at any stage of food processing (Saeed et al 2021;Klaharn et al 2022;Negassa et al 2022;Tropea 2022;Lu et al 2023).…”

Section: Introductionmentioning

confidence: 99%

Microbial Investigation of Animal Product Hygiene in Bali and Nusa Tenggara of Indonesia

2023

Int J Vet Sci

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Products of animal origin, namely meat, eggs, and milk, must have good value and quality for human benefit and must be monitored regularly. The present study aimed to review the epidemiological mapping of the level of microbial contamination based on surveillance data in the Provinces of Bali and Nusa Tenggara. During 2017, a total of 1875 samples were collected from targeted places that did not have a veterinary control number (VCN) such as slaughterhouses, traditional markets, retail shops and meat supply companies (importers), then brought to the Disease Investigation Center (DIC) Denpasar for analysis. Microbial contamination was tested using the total plate count (TPC) method, according to laboratory procedures for DIC Denpasar. The test results showed that 56.9% of the samples contained germs that exceeded the maximum microbial contamination limit (MMCL) stipulated in SNI 7388: 2009, namely 1x10 6 colonies/g. The contaminant germs were dominated by E. coli (73.8%). There was a highly significant (P<0.001) difference in the number of E. coli that exceeded the maximum limit microbial contamination (MLMC) values detected between the three provinces, the four types of samples tested, and the type of slaughterhouses/markets. However, all samples tested did not contain pathogenic bacteria such as Staphylococcus aureus, Salmonella spp., and Campylobacter spp. This data suggested that the hygiene level of animal products in the region was low which can threaten the health of consumers.

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Prevalence of Escherichia Coli, Salmonella Sp, Staphylococcus Aureus Bacteria in Chicken Meat of Traditional Market Surabaya City

Cited by 4 publications

References 6 publications

Prevalensi Cemaran Bakteri Indikator Sanitasi dan Patogen pada Daging Ayam dan Produk Olahannya di Indonesia: Sistematika Review dan Meta-Analisis

Prevalensi Cemaran Bakteri Indikator Sanitasi dan Patogen pada Daging Ayam dan Produk Olahannya di Indonesia: Sistematika Review dan Meta-Analisis

Review on Antimicrobial Susceptibility of Staphylococcus aureus from Raw Meat and Its Public Health Importance

Microbial Investigation of Animal Product Hygiene in Bali and Nusa Tenggara of Indonesia

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