Abstract
This study aims to characterize the contaminating bacteria in grilled meatballs that are sold in Gorontalo City.
 The method in this study uses a qualitative approach that is descriptive. The type of data used is primary data. Primary data in this study are laboratory results and questionnaire results and secondary data in this study are data obtained from various literature, related journals.
 The results of the characteristic study on macroscopic examination showed that the different characteristics of each isolate could be observed. Colony shape, margin, elevation, and color are among the characteristics revealed by macroscopic observation of the isolate code. Colonies are irregular and round. Smooth colony side. There are only three variations of colony elevation, namely milky white and yellowish white: curved, uphill, and flat. Based on the microscopic results, isolates P3, P4, and P5 showed a purple stem (bacilli) cell shape, indicating that this form was a Gram-positive bacterium. Isolates P1, P2, and P6 showed rod (bacillus) cell shape and were Gram-negative. For the biochemical test of simon citrate, 3 isolates were negative for citrate and 3 isolates were positive for citrate.
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