Abstract
This study was aimed to determine the prevalence, the level and the main contributing factors to contamination of Salmonella spp. in four selected chicken-based side dishes prepared for the school canteens. One hundred and seven samples were collected from four different food processing chains, i.e. fried chicken with precooking, fried chicken without precooking, breaded fried chicken, and sauced chicken. Salmonella contamination was determined by the most probable number (MPN) and confirmed with polymerase chain reaction. Salmonella spp. were detected in 8 of 21 chicken cuts samples (360-920 MPN/g) and in 4 of 30 end products samples (0.61-3 MPN/g). The fact that Salmonella was still found at the end product indicated that cross-contamination and/or inadequate heating process likely occurred. Besides the chicken cuts, the contributing factors to the Salmonella contamination were water (4 of 17 samples) and seasonings (8 of 13 samples). To ensure the safety of chicken-based side dishes prepared for the school canteen, adequate cooking process must be performed by all food handlers. The results of this study might contribute to analysing the risk of salmonellosis in Indonesia.
Highlights
Poultry and its products are among the most nutritious food, and a well-known reservoir of Salmonella spp. (Gould et al, 2013; Kang et al, 2017)
In 2016 NAFDC examined 106 fried chicken samples using the Most Probable Number (MPN) method and confirmed by Polymerase Chain Reaction (PCR) method, found that 45 samples were contaminated by Salmonella spp. with 42.0% of prevalence, and 0.36-2.30 MPN/g of concentration (NADFC, 2016a)
This study found that 30 of 107 samples were contaminated by Salmonella spp., indicated by the appearance of 284 bp band in PCR product (Figure 1)
Summary
Poultry and its products are among the most nutritious food, and a well-known reservoir of Salmonella spp. (Gould et al, 2013; Kang et al, 2017). In Indonesia, not many Salmonella spp. cases have been reported. A report from Chusniati et al (2009) stated that domestic chicken eggs used in a traditional herbal drink (jamu) in Sidoardjo City, East Java of Indonesia, were contaminated by Salmonella spp. In 2011, the microbial examination conducted on 4808 food samples from the school canteens revealed that 13 (0.27%) samples contaminated by Salmonella (NADFC, 2012). In 2016 NAFDC examined 106 fried chicken samples using the Most Probable Number (MPN) method and confirmed by Polymerase Chain Reaction (PCR) method, found that 45 samples were contaminated by Salmonella spp. with 42.0% of prevalence, and 0.36-2.30 MPN/g of concentration (NADFC, 2016a). In 2017 NADFC reported 53 foodborne outbreaks in Indonesia, where 2041 people ill and 3 people died. About 13.21% of the outbreaks confirmed as microbial related, and 15 outbreaks (28.30%) happened in school (NADFC, 2017)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
