Microbiological analysis of Escherichia coli O157:H7 on Cow’s Products during the Production Process

Sartika, Ratu Ayu Dewi; Indrawani, Yvonne Magdalena; Sudiarti, Trini

doi:10.7454/msk.v9i1.365

Cited by 6 publications

(6 citation statements)

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“…This situation indicates that the milked milk has been contaminated with E. coli O157:H7 bacteria. Isolation and identification of E. coli O157:H7 in milk have been reported by [5] in Depok and Bogor. This study reported that 14 samples of cow's milk (73.7%) from 19 milk samples were detected with E. coli O157:H7.…”

Section: Resultsmentioning

confidence: 91%

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Contamination of Escherichia coli O157:H7 in Milk and Its Dairy Products in Depok, Cianjur, Sukabumi and Bandung

Ariyanti¹,

Rachmawati²,

Noor³

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Escherichia coli O157:H7 is known as a foodborne pathogen that can infect humans as well as animals. Dairy cows are the main reservoir of E. coli O157:H7 strains. These bacteria have the potential to pollute milk through direct contact with cattle and the dairy farming environment. Bacteria can survive during the production process and dairy products such as cheese. The presence of E. coli O157:H7 in dairy products has not been widely reported in Indonesia. The purpose of this study was to examine E. coli O157:H7 in the fresh milk from livestock and dairy products obtained from supermarkets and traditional markets in Depok, Cianjur, Sukabumi, and Bandung. A conventional method for E. coli isolation and testing techniques and serotyping tests on O157 and H7 was used in the study. The results showed that 26 isolates (23.85%) of a total of 109 fresh milk samples were positive for E. coli. They were identified as E. coli O157:H7 were 17 (65.38%) of 26 E. coli isolates. In dairy products, E. coli O157:H7 was not detected. This indicates that biosafety and biosecurity in the of dairy cows need to be to prevent E. coli O157:H7 contamination in milk and their livestock environment.

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Section: Resultsmentioning

confidence: 91%

“…Contamination of fresh milk by E. coli O157:H7 has been previously reported in several areas in Java [5][6][7][8][9]. Abroad, detection of E. coli O157:H7 in fresh milk and dairy products has been widely reported [1][2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Contamination of Escherichia coli O157:H7 in Milk and Its Dairy Products in Depok, Cianjur, Sukabumi and Bandung

Ariyanti¹,

Rachmawati²,

Noor³

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Salah satu jalur masuk bakteri E. coli pada tubuh manusia adalah melalui saluran pencernaan. Daging yang sudah terkontaminasi bakteri E. coli apabila tidak dilakukan pengolahan secara tepat seperti dimasak hingga matang, maka bakteri akan menginfeksi tubuh manusia yang mengkonsumsinya (Sartika et al 2005).…”

Section: ■ Hasil Dan Pembahasanunclassified

Uji Escherichia coli pada feather meal dan daging ayam

Ikhriandanty

Hidayah²

2023

ARSHI vet lett

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Daging ayam merupakan salah satu sumber protein yang sering dikonsumsi masyarakat, dalam konteks keamanan pangan penting bagi masyarakat untuk mendapatkan daging yang sehat dengan kandungan gizi yang tinggi. Feather meal (tepung bulu) merupakan tambahan pada pakan ternak ruminansia. Pengawasan terhadap kandungan bakteri E. coli pada daging ayam dan feather meal perlu dilakukan untuk mencegah efek samping terhadap kontaminasi. Menurut SNI 3924:2009 batas kontaminasi E. coli pada daging ayam dan feather meal adalah <1 x 101 koloni/g. Sampel berasal dari produsen daging dan feather meal di Kabupaten Mojokerto dan pemeriksaan dilakukan di Dinas Pertanian setempat. Pemeriksaan menggunakan media petrifilm E. coli (3M™ Petrifilm™ E. Coli) dengan pengenceran 1x 10-6 yang diinkubasi selama 24 jam. Hasil yang didapatkan yaitu 15 x 10-6 koloni/g pada media feather meal dan 11 x 10-6 koloni/g pada daging ayam. Kontaminasi E. coli pada produk menandakan bahwa proses pengolahan dan higiene kurang baik, sehingga daging ayam dan feather meal tidak layak untuk dikonsumsi dan sebagai sumber bahan tambahan pakan ternak.

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“…Suhu, kelembaban, dan sanitasi akan sangat menentukan apakah tempat atau daging tersebut akan terkontaminasi oleh bakteri Eschericia coli atau tidak karena jika kondisi lingkungan optimal dan sesuai maka akan sangat memungkinkan untuk Eschericia coli tumbuh dengan baik. Peningkatan kontaminasi oleh bakteri Escherichia coli akan sangat menurunkan kualitas dari daging sehingga tidak dapat dijadikan konsumsi dan akan mengakibatkan gangguan pencernaan bagi manusia seperti diare (Sartika et al, 2005). Daging merupakan media yang sangat baik untuk pertumbuhan bakteri Coliform.…”

Section: Total Coliform Dan Escherichia Coliunclassified

MICROBIOLOGICAL OF BALI BEEF MARINED WITH DIFFERENT CONCENTRATIONS OF MORINGA LEAF POWDER (Moringa oleifera Lamk)

Sriyani

Wibawa

2023

MIP

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This study aimed to investigate the effect of marinating with Moringa leaf powder solution with different con- centrations on microbiological of Bali beef stored at room temperature for 12 hours. The experimental design used was a completely randomized design (CRD) with four treatments and four replications. Each replication consisted of 100 g of beef. The four treatments were: P0 (Bali beef marinated in 0% solution of Moringa leaf powder), P1 (0.2% w/v solution of Moringa leaf powder), P2 (0.4% w/v solution of Moringa leaf powder), P3 (0.6% w/v solution of Moringa leaf powder). The variables observed in this study were the Total Plate Count (TPC), Total Coliform and Escherichia coli, the pH value, and the water content of the meat. The results showed that the treatment of Moringa leaf powder had a significant effect (P<0.05) on microbiological of Bali beef. The conclusion of this study is that the marinated solution of Moringa leaf powder affects the microbiological quality of Bali beef, which reduces the Total Plate Count (TPC), but has no effect on total Coliform, Escherichia coli, water content, and pH levels. Total Plate Count, Coliform, Escherichia coli, and all treatments were above the SNI threshold. It means that Bali beef mari- nated with concentrations of 0% (P0), 0.2% (P1), 0.4% (P2), and 0.6% (P3) and stored at room temperature for 12 hours is not suitable for consumption.

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Microbiological analysis of Escherichia coli O157:H7 on Cow’s Products during the Production Process

Cited by 6 publications

References 0 publications

Contamination of Escherichia coli O157:H7 in Milk and Its Dairy Products in Depok, Cianjur, Sukabumi and Bandung

Contamination of Escherichia coli O157:H7 in Milk and Its Dairy Products in Depok, Cianjur, Sukabumi and Bandung

Uji Escherichia coli pada feather meal dan daging ayam

MICROBIOLOGICAL OF BALI BEEF MARINED WITH DIFFERENT CONCENTRATIONS OF MORINGA LEAF POWDER (Moringa oleifera Lamk)

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