05. Rizaldi.cdr Vol.14, No.3, September 2020, p 117-120 DOI: 10.5454/mi.14.3.5 SHORT COMMUNICATION Detection of Salmonella sp. and Escherichia coli on Chicken Meat at Tamiang Layang Market AKHMAD RIZALDI¹ AND ENGKI ZELPINA²* ¹Veterinary Medical Expert of the Department of Agriculture in East Barito Regency, Central 2 Agricultural State Polytechnic of Payakumbuh, Jl. Raya Negara, KM 7 Tanjung Pati, Harau, Fifty Cities, 26271 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 a 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 hygiene and sanitation for chicken traders. Key words: chicken meat, Escherichia coli, market, Salmonella sp. Salmonella sp. dan Escherichia coli (E. coli) merupakan dua patogen terpenting karena merupakan indikator keamanan pangan dan indikator sanitasi pada pangan asal hewan, karena berpotensi menimbulkan risiko tinggi penyakit bawaan makanan pada pangan asal hewan. Penelitian ini bertujuan untuk melihat prevalensi Salmonella sp. dan E. coli di Pasar Tamiang Layang sebagai pengawasan keamanan pangan asal hewan. Sebanyak 6 sampel dada daging ayam yang diambil pada semua pedagang ayam di pasar Tamiang Layang. Pengujian sampel tentang keberadaan Salmonella sp. dan E. coli menggunakan MC-Media Pad. Keberadaan Salmonella sp. dan E. coli pada daging ayam di pasar Tamiang Layang masing-masing sebesar 66,6% dan 83,3%, Perlunya meningkatkan higienitas dan sanitasi para pedagang ayam. Kata kunci: daging ayam, Escherichia coli, pasar, Salmonella sp. MICROBIOLOGY INDONESIA Available online at http://jurnal.permi.or.id/index.php/mionline ISSN 1978-3477, eISSN 2087-8575 *Corresponding author: Phone: +62-; Fax: -; Email: engkizelpina03@gmail.com therefore it is necessary to identify microbial contaminants in maintaining food safety from farm to dining table (safe from farm to table). Contamination of pathogenic microbes in animal foods such as chicken is a health problem that needs attention. Several types of pathogenic bacteria that can contaminate chicken meat are Salmonella sp. and Escherichia coli (E. coli). Both types of bacteria are the main cause of Foodborne disease. Foodborne disease is a disease that occurs due to consuming food contaminated with microbes such as bacteria with common symptoms of abdominal pain, vomiting, diarrhea, dizziness, convulsions, and fever (CDC 2018). Food safety assurance or foodstuffs have become demands along with the increasing public awareness of health. Tamiang Layang Traditional Market is the main market that provides chicken meat every day for the people of East Barito. At the Tamiang Layang traditional market, there are eight stalls selling chicken meat. Chicken meat can be contaminated in the slaughterhouse, at the point of sale, and during Food is the most important basic human need in maintaining a healthy body, growth, and improving people's intelligence. Meat is an important food ingredient in meeting nutritional needs. Chicken meat is one of the sources of high-quality animal protein that is much in demand by the community because it is easily digested, can be accepted by the majority of people and the price is relatively cheap. Chicken meat is muscle tissue obtained from chicken which is commonly used for food consumption purposes. The speed at which meat breaks down depends on the number of initial microbes. The greater the number of initial microbes in the meat, the faster the damage will be. Microbial contamination in foodstuffs of animal origin and its products is a problem of major concern for consumers. There are many potential critical points for the occurrence of contact and entry of microbes into food from animal origin and their processed products, processing with incomplete cooking. The possibility of Salmonella sp. and E. coli in chicken meat during the sales process at the Traditional Tamiang Layang market, it is necessary to conduct research to detect the presence or absence of Salmonella sp. bacterial contamination and E. coli in chicken sold in the Tamiang Layang traditional market. Information about the contamination of these two bacteria in chicken meat products sold at the Tamiang Layang traditional market will be able to increase the awareness of the Tamiang Layang community in particular and East Barito in general in buying and consuming chicken meat sold in traditional markets in East Barito. A total of 6 chicken meat samples were obtained from chicken traders at the Tamiang Layang market, East Barito. The samples taken were put into a sterile plastic and stored in a cooler box containing an ice pack and immediately taken to the laboratory for bacteriological testing. Isolation and Presence of Escherichia coli. A total of 50 grams of chicken thigh meat was weighed then added with 450 mL of Phosphate Buffered Saline (FBS), after which it was homogenized using a stomacher. Prepare the MC-Media Pad E. coli test kit by opening the aluminum cap, then opening the transparent pad cover and then dropping 1 mL of a mixture of chicken meat with homogeneous FBS earlier. Enter it slowly diagonally, then close it again. Mc-Media Pad E. coli was inserted into a petri dish, given a code, then incubated at 35 ± 1 ° C for 24 ± 2 hours. AOAC OMA 966.24 (Cer 070901) was used as a positive control. Colonies and the presence of E. coli will appear as purplish-red colonies (Millipore 2017). Isolation of the presence of Salmonella sp. A total of 10 grams of thigh meat samples were weighed then mixed with 90 mL of Phosphate Buffered Saline (FBS) solution, after which it was homogenized with a stomacher. Prepare the MC-Media Pad Salmonella test kit by opening the aluminum cover, then opening the transparent pad cover and then dropping 1 mL of the chicken meat mixture with homogeneous FBS earlier. Insert it slowly diagonally, then close it again. Mc- Media Pad Salmonella sp. put into a petri dish, given a code, then incubated at 35 ± 1 ° C for 24 ± 2 hours. The colony and the existence of Salmonella sp. will appear as a light blue colony (Millipore 2017). Based on bacteriological analysis in the laboratory to determine the presence of Salmonella and E. coli from chicken meat obtained from the Tamiang Layang market, 6 samples were examined with the following results in Table 1. Table 1 shows that the presence of Salmonella sp. and E. coli were positive in 4 samples, i.e. sample (1,3,5,6), whereas in sample 2 it was negative Salmonella sp. and positive in E. coli and in sample 4 negative for both. Salmonella sp. and E. coli are food pathogenic bacteria that are transmitted by fecal or oral. The presence of these bacteria in food products of animal origin is caused by many factors of livestock/animal origin, the process of slaughtering, the process of transportation of the product to the market/retail, as well as handling at the sales location (Nel et al., 2004; Regalado-Pineda et al., 2020) Based on studies conducted on the wet market environment and small-scale processing plants in Perlis and Penang, Malaysia, Salmonella sp. not only in meat but also found in utensils and equipment used in processing, washing containers, soaking containers, tables, drains and floors around wet markets and processing plants. This suggests that this source is a potential risk for transmission of Salmonella sp. on chicken meat and its Table 1 Presence of Salmonella sp. and Escherichia coli in chicken Table 2 Prevalence of Salmonella sp. and Escherichia coli in chicken Sample Salmonella sp. Escherichia coli Sample 1 + Sample 2 - Sample 3 + Sample 4 - Sample 5 + Sample 6 + Prevalence (%) (n=6) Bacteria Positive Negative Salmonella sp. 5 (83.3) 1 (16.7) 4 (66.6) 2 (33.4) Escherichia coli + + + - + + 118 RIZALDI ET AL. Microbiol Indones environment (Nidaulah et al. 2017). Poor sanitation and hygiene conditions and high humidity in the slaughterhouse and chicken meat processing industry are ideal for biofilm formation by Salmonella sp. Bacteria. These biofilms are long-lasting and tend to protect Salmonella sp. from cleaners, so it is very risky to cross-contaminate Salmonella sp. in chicken and chicken meat shops (Smith et al. 2007). Based on Table 2, the prevalence of Salmonella sp. 4 (66%) and E. coli 5 (83,35). The prevalence of E. coli is higher than that of Salmonella sp. high prevalence E. coli in chicken meat shows the low application of sanitation and personal hygiene in producing chicken meat at the Tamiang Layang Market. Salmonella sp. and E. coli are indicators of food safety and sanitation indicators on the food of animal origin. Meat is one of the main sources of contamination from Salmonella sp. and E. coli, therefore the importance of controlling and surveillance of the presence of these pathogens in food of animal origin (Hedican et al. 2007; Kirk et al. 2015). The condition of the Tamiyang Layang market, which is located in an open stall for sales of chicken meat, is carried out on the sale site until the carcass is ready for sale without refrigeration resulting in cross- contamination of the presence of Salmonella sp. and E. coli. Sales of chicken meat in open markets without refrigeration have a chance to be contaminated by Salmonella sp. and E. coli is higher than sales in closed and refrigerated spaces (Nidaulah et al. 2016). In addition, the presence of Salmonella sp. and E. coli are also reported to be found in several processed chicken meat such as grilled chicken, chicken sausage and shredded chicken in chicken porridge (Amiruddin et al. 2017; Kartika et al. 2014; Zelpina et al. 2018). Poor sanitary conditions in the market for sales in tropical countries also have the potential for high risk of contamination by Salmonella sp. and E. coli which can cause foodborne disease and is a zoonotic disease for the community. The presence of Salmonella sp. and Escherichia coli in chicken meat, not only showed poor sanitary conditions during slaughter but also showed the health status of poultry as carrier carriers against Salmonella sp. and Escherichia coli. 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