Identification of Salmonella sp. Contamination in Chicken Eggs Sold at Sanglah Market

Abstract

Salmonella sp. is one of the bacteria that causes gastroenteritis that has millions of infections yearly. Generally, this bacterial infection is the result of consuming food which is contaminated with these bacteria, one of which is chicken eggs. These bacteria can contaminate chicken eggs while the eggs are forming or after the egg is formed. The aim of this research is to determine the contamination rate of Salmonella sp. in chicken eggs sold at Sanglah Market. A descriptive study with simple random sampling approach was carried out to identify Salmonella sp. contamination in chicken eggs sold at Sanglah Market. A total of 27 chicken eggs were used as samples taken from 9 chicken egg traders at Sanglah Market. Samples were then tested for the presence of Salmonella sp. by culturing on Salmonella-Shigella Agar media at Laboratorium Biomedik Terpadu Divisi Bakteriologi dan Virulogi FK Universitas Udayana and then later identified using the BD PhoenixTM M50 instrument at Nikki Medika Laboratory Denpasar. Of the 27 eggs that were examined for the contents and the shells of each egg, no samples of chicken eggs were identified that were contaminated with Salmonella sp. (0%). However, in 4 samples Providencia rettgeri and Proteus mirabilis were identified using the BD PhoenixTM M50. Salmonella sp. contamination was not found in the shells and contents of chicken eggs sold at Sanglah Market with a contamination prevalence of 0%. Keywords: chicken eggs, Salmonella sp. contamination, Salmonella sp