Abstract
Background and Aim:Chicken meat can be contaminated by microorganisms anywhere in the supply chain, from farm to market, and these microorganisms can be transmitted to humans through direct contact, contact with the environment, and food consumption. The microbial contamination has a serious impact on public health. This study aimed to analyze the microbial contamination of chicken meat sampled from local markets in Surabaya, East Java, Indonesia.Materials and Methods:A total of 60 samples of fresh chicken meat obtained from 10 traditional markets (six samples per market) were examined for the presence of bacteria. Staphylococcus aureus, Salmonella spp., and Escherichia coli were identified using Gram staining, culturing, and biochemical tests. The most probable number (MPN) method was used to identify E. coli.Results:Most chicken meat samples were positive for S. aureus (58.3%), Salmonella spp. (48.3%), and E. coli (40%). The samples were considered positive for E. coli if the MPN value was higher than 1×101 CFU/g.Conclusion:High microbial contamination was found in all the chicken meat sampled from local markets in Surabaya. Such contamination can lead to foodborne diseases so, proper hygiene and sanitation standards should be followed from slaughterhouses to the end-users.
Highlights
Poultry meat products are widely consumed worldwide due to their high nutrition level, relatively low-cost production, and short cooking process [1]
Most chicken meat samples were positive for S. aureus (58.3%), Salmonella spp. (48.3%), and E. coli (40%)
High microbial contamination was found in all the chicken meat sampled from local markets in Surabaya
Summary
Poultry meat products are widely consumed worldwide due to their high nutrition level, relatively low-cost production, and short cooking process [1]. Chicken is an excellent source of animal protein with low lipid content and high biological value, which contains all the essential amino acids and unsaturated fatty acids required for a human diet [3]. Chicken meat is widely popular in Indonesia, where an average of 1.11 million tons of it is consumed per year, with production reaching 1.48 million tons per year. Chicken meat is an affordable source of animal protein, yet it is damaged, as the rapid growth of microorganisms can alter its quality [4]. Chicken meat can be contaminated by microorganisms anywhere in the supply chain, from farm to market, and these microorganisms can be transmitted to humans through direct contact, contact with the environment, and food consumption. This study aimed to analyze the microbial contamination of chicken meat sampled from local markets in Surabaya, East Java, Indonesia
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