KAJIAN SUMBER CEMARAN MIKROBIOLOGIS PANGAN PADA BEBERAPA RUMAH MAKAN DI LINGKAR KAMPUS IPB DARMAGA, BOGOR

Siti Nurjanah

Abstract


Food borne diseases by microganism was still happened as a lot of cases per annum. Sources of food microbiological contamination were raw materials, personal hygiene, sanitary of equipment and airborne and water sources. The goal of this research was to sources of food microbiological contamination in five restaurant around IPB campus which sould “pecel ayam”. Microbiological testing was conducted by total plate count, most probable number of coliform and biochemical identification of salmonella sp. And escherhicia colli. Personal hygiene and sanitaryof water and equipment testing have been done to detect sources of microbiological contamination. Food without heat teratment (cucumber) has a large amount of microganism (2.9-6.8 log CFU/g) and coliform (2.5-3.7 log MPN/g). smoked and fried chicken have total microoganism under 1.4 log CFU/g and total coliform under 0.3 log MPN/g. Sambal have total microoganism between 1.4-4.1 log CFU/g and total 0.3-4.1 log MPN/g. Neither Entorocbater aerogenes, nor Escherichia coli, the bacterium cold occasionally cause gastroenteritis, was identified from all of the smoked and fried chicken. E. coli has been isolated from cucumber of RM3, and the best possibility source of this bacterium was water source. Source of Entrobacter aerogenesis which identified from cucumber and sambal were personal handed, talenan and water source. Salmonella has not been identified from the entire sample.

Keywords


microganism; Salmonella; escherhicia colli; food microbiological contamination

Full Text:

PDF

References


Adam MR, Moss MO. 1995. Food Microbiology. The Royal Society of Chemistry. Cambridge

Arpah M, Nurtama B and Berliana S. 2005. Exsposure assessment of catering industry products. Research Grant project report. B-program, IPB, Bogor.

BPOM. 2004. Laporan tidak dipublikasikan, 30 Sept 2004.

Doylie MP, Beuchat LR, Montville TJ. 2001. Food Microbiology. ASM Press, Washington DC.

Fardiaz S dan Jenie BSL. 1989. Uji Sanitasi dalam Industri Pangan. PAU Pangan dan Gizi, IPB, Bogor.

(FDA) Food and Drug Administration. 2001. Bacteriological Analytical Manual.

ICMSF. 1996. The International Commission on Microbiological Specifiations for Foods. Microganisms in Foods 5. Characteristical of microbial pathogens. Kluwer Academics Publ, New York.

ICMSF. 2002. The International Commission on Microbiological Specifiations for Foods. Microganisms in Foods 7. Microbiological test in food satefy management. Kluwer Academics Publ, New York.

Johnston LM, Jaycus LA, Martinez MC, Anciso J, Mora B, Moe CL and Moll D. 2005. A field study of the microbiological quality of fresh produce. J. of Food Protection. Sep; 68(9): 1840-7.

Levieleld HLM, Moster MA, Holal J and white B. 2000. Hygiene inFood Processing. Woodhead Publ and CRC Press, Cambridge.

Lues JF, Rasephei MR, Venter P and Theron MM. 2006. Assessing food satefy and assciated food handling practices in street food vending. Int J. Environ Heatlth Res. Oct;16(5): 319-28.

Rahayu WP and Kuswanti Y. 2002. Sanitary Condition of Campus Canten. Paper Presented in FIFSTA Conference, Bangkok.

Stock K, Stolle A. 2001. Insidence of Salmonella in minced meat produced in a European Union-approved cutting plant. J. Food Protect 64(9): 1435-1438.

SNI 19-2897-1992. Cara Uji Cemaran Mikroba. Dewan Standarisasi Nasional.

Sagoo SK, Little CL and Mitchell RT. 2003. Microbiological quality of open ready-to-eat salad vegetables: effectivieness of food hygiene training of management. J. of Food Protection. Sept. 66(9): 1581-6.

Tessi MA, Aringoli EE., Pirovani ME,. Vincenzini AZ., Sabbas NC,. Costa SC,. Garcia CC., Zannier MS., Silva ER., Moquilevsky MA. 2002. Microbiological quality and satefy of ready-to-eat cooked foods from a centralized school kitchen in Argentina. J. of Food Protection. 2002. Apr; 65(4): 636-42.

Wahyuni YM. 2002. Studi Kondisi Sanitasi Sarana Penjualan dan Higiene Pedagang Makanan Jajanan di Sekolah Daerah Bogor.

Worsfold D and Griffith CJ. 2003. A survey of food hygiene and satefy training in the retail and catering industry. Nutrition & Food Science. Vol 33, (2): 68-79.




View JIPI Stats

 

   Creative Commons License

This journal is published under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License.

Editorial Office: Institute for Research and Community Services (LPPM), Andi Hakim Nasoetion Building, 5th Floor, Jl. Raya Darmaga, IPB Darmaga Campus, Bogor, West Java, Indonesia 16680, Telp/Fax: +62251-8622323, email: jipi-lppm@apps.ipb.ac.id; jipi-lppm@ipb.ac.id