Analisis angka kuman pada makanan siap saji
Background: Food poisonings in Indonesia mostly occurred in catering services. Salmonella sp., Campylobacter, Listeria, and E. coli are the types of bacteria that frequently cause food poisoning.
Objective: The study aimed to detect Salmonella sp. on foods served in several restaurants.
Methods: This research is a survey research with crossectional method. Selection of the restaurant was done by random sampling. There were 12 subdistricts and two restaurants were selected from each subdistrict in Pekanbaru, Riau, Indonesia. There were two types of foods consisted of animal and beans or vegetables, then 48 types of food from 24 Restaurants were obtained. The identification step was proceeded in Biochemical Laboratory of Health Polytechnic of Ministry of Health of Riau Province. This method was SNI 01-2332.2-1006 which was done with several steps of testing, namely pre-enrichment, enrichment, isolation and identification, and biochemical test. Data was presented in narration and univariate analysis for the frequency distribution of data.
Results: In isolation and identification test steps on SS agar, there were 17 colonies found and suspected as Salmonella sp.. According to this data, it was found that 17 out of 48 (35,41%) of food samples in the restaurant contained bacteria. However, in the final steps of biochemical test there were 6 out of 48 total (12,5%) food samples contained Salmonella sp, and was found in 6 out of 24 restaurant (25%) and in 6 of 12 (50%) subdistricts. Foods that contained Salmonella sp. were rendang, chicken seasoning, tuna fish, vegetarian bak, fried shrimp, and grilled chicken
Conclusion: Salmonella sp. found on foods served in several restaurants.
Alsuhendra dan Ridawati. Bahan Toksik dalam Makanan. Bandung: PT. Remaja Rosdakarya; 2013.
Anant, J.K., Inchulkar S.R, Bhagat SA review article on food poisoning. Wjpls 2018, 4, 94–99 .
Prashanth M, Indranil C. Illness Ranges from Relatively Mild Through To Life Threatening. Journal of Medical and Health Sciences Food Poisoning : 2016;5(4):1–19.
Akanele E, Mgbo S, Chukwu O, Ahudie CM. Microbiological Contamination Of Food : The Mechanisms , Impacts And Prevention. 2016;5(03).
Angelo KM, Chu A, Anand M, Nguyen TA, Bottichio L, Wise M, Williams I, Seelman S, Bell R, Fatica M, Lance S, Baldwin D, Shannon K, Lee H, Trees E, Strain E, Gieraltowski L. Outbreak of Salmonella sp. Newport infections linked to cucumbers – United States, 2014. Morbidity and Mortality Weekly Report 2015; 64, 144–147.
Valero, A.; Rodríguez, M.-Y.; Posada-Izquierdo, G.D.; Pérez-Rodríguez, F.; Carrasco, E.; García-Gimeno, R.M. Risk factors inﬂuencing microbial contamination in food service centers. InSigniﬁcance,Prevention and Control of Food Related Diseases; Makun, H., Ed.; Intec hOpen: London, UK, 2016; Chapter 2; ISBN 978-953-51-2277-7.
Badan Standardisasi Nasional (BSN). SNI 01-2332.2-2006. Cara Uji Mikrobiologi. Bagian 2: Penentuan Salmonella sp. pada produk perikanan. Jakarta; 2006.
Eng S, Pusparajah P, Mutalib NA, Ser H, Chan K, Lee L. Frontiers in Life Science Salmonella sp. : A review on pathogenesis , epidemiology and antibiotic resistance. 2015;3769.
Kurtz JR, Goggins JA, Mclachlan JB. immune system. 2018;42–50.
Octa Dwienda, R., Liva Maita, S. S. T., Saputri, E. M., & Yulviana, R. Buku Ajar Asuhan Kebidanan Neonatus, Bayi/Balita dan Anak Prasekolah untuk Para Bidan. Yogyakarta : Deepublish. 2015
Als D, Radhakrishnan, Arora P, Gaffey MF, Campisi S, Velummailum R, et al. Global trends in typhoidal salmonellosis: A systematic review. Am J Trop Med Hyg. 2018;99(3):10–9.
Waturangi DE, Wiratama E, Theresia AS. Prevalence and molecular characterization of Salmonella sp. enterica serovar Typhimurium from ice and beverages in Jakarta , Indonesia. BMC Res Notes [Internet]. 2019;10–5.
Ochiai RL, Acosta CJ, Danovaro-Holliday MC, Baiqing D, Bhattacharya SK, Agtini MD, et al. A study of typhoid fever in five Asian countries: disease burden and implications for controls. Bull World Health Organ. 2008;86:260–8.
Arficho TS. Microbiological quality and safety of Ready- to- eat foods from restaurants and food establishments in Yirgalem town Southern , Ethiopia. Research square 2019, :1–15.
Amiruddin, RR., Darniati, Ismail. Isolasi dan identifikasi Salmonella sp. sp pada ayam bakar di rumah makan kecamatan syiah kuala kota banda aceh. 2017;01(3):265–74. JIMVET. ISSN : 2540-9492.
Puspadewi R, Adirestuti P, Abdulbasith A. Deteksi Staphylococcus Aureus Dan Salmonella sp. Pada JajananSirup. Jurnal Ilmiah Manuntung 2017; 3(1), 26-33.
Murti NIK &Budayanti NNS. Prevalensi Salmonella sp. Sp. Pada Cilok Di Sekolah Dasar Di Denpasar. E-JurnalMedika 2017; Vol 6 No 5, Hal 36-4.
Rizky M, Bella A, Soleha TU, Mustofa S, Apriliana E, Studi P, et al. Identifikasi Bakteri Salmonella sp. typhi Pada Makanan Jajanan Gorengan yang Dijual di Depan Sekolah Dasar Negeri Kecamatan Kedaton Kota Bandar Lampung Identification of Salmonella sp. typhi Bacteria in Fried Foods Sold at Public Elementary School in Kedaton Band.J Agromedicine 2019;6:290–4.
Adzhani AA, Purwanta M, Rahmatullah I. Salmonella sp. sp. Detection in Elementary School Street Foods in Surabaya. Biomol Heal Sci J. 2018;1(2):89.
Lovell-Read SR, de Carvalho LPS. “Salmonella sp., meet mycobacteria.” J Exp Med [Internet]. 2019 Apr 1;216(4):721–2.
Zha L, Garrett S, Sun J. Salmonella sp. Infection in Chronic Inflammation and Gastrointestinal Cancer. Diseases. 2019;7(1):28.
Pucket, RP. Food Service Manual for Health Institutions. Chicago: Amerika Chicago Press; 2004.
Darmawati, S dan R. Haribi. Analisis Protein Pilli Salmonella sp. typhi isolate RS. Kariadi Semarang dengan Elektroforesis SDS-PAGE. Jurnal Litbang Universitas Muhammadiyah Semarang 2015 2(3):1-4.
Jawetz, Melnick, Adelberg. Medical Microbiology Book I. Salemba Medika: Jakarta; 2005.
Francis SP, Nagarajan P, Upgade A. Prevalence of Salmonella sp. in finger swabs and nail cuts of hotel workers Prevalence of Salmonella sp. in finger swabs and nail cuts of hotel workers. Journal of Microbiology and Infectious Diseases 2015;(December).
Yesigat T, Jemal M, Birhan W. Prevalence and Associated Risk Factors of Salmonella sp., Shigella, and Intestinal Parasites among Food Handlers in Motta Town, North West Ethiopia. Can J Infect Dis Med Microbiol. 2020.
Netter's gastroenterology. edited by Floch MH et al. (2020), 3rd ed. Gastroenterology & Hepatology Collection @ ScienceDirect. ISBN: 9780323596244.
Upadhyay R, Nadkar MY, Muruganathan A, Tiwaskar M, Amarapurkar D, Banka NH, et al. API RECOMMENDATIONS API Recommendations for the Management of Typhoid Fever. J Assoc Physiciasn India 2015;63(November):77–96.
Kim YJ, Park K, Park D, Park J, Bang BW, Lee SS, et al. Guideline for the Antibiotic Use in Acute Gastroenteritis. 2019;51(2):217–43.icjournal.org https://doi.org/10.3947/ic.2019.51.2.217
Virginia D, Semedo G, Vinicius F, Castro S. Salmonella sp. spp . in the fish production chain : a review. Cienc. Rural. 2018 vol.48 no.8 Santa Maria http://dx.doi.org/10.1590/0103-8478cr20180141
Suryani, D. Keberadaan Angka Kuman Ikan Bawal Bakar Dan Peralatan Makan Bakar.” Jurnal Kesehatan Masyarakat. 2014; 9 (2)(9): 96.
Elias SDO, Decol LT, Tondo EC. Foodborne outbreaks in Brazil associated with fruits and vegetables : 2008 through 2014. Foods. 2018;(October):173–81. doi:10.1093/fqsafe/fyy022
Ajibade VA, Ado-ekiti TFP, Fajilade OT, Ado-ekiti TFP, Ajenifuja F, Polytechnic TF. MICROBIOLOGICAL ANALYSIS OF READY-TO-EAT ( RTE ) S. 2018;(December). https://www.researchgate.net/publication/329543129
Mun SG, The effects of ambient temperature changes on foodborne illness outbreaks associated with the restaurant industry. 2. International Journal of Hospitality Management. 2020; Volume 85, February, 102432. https://doi.org/10.1016/j.ijhm.2019.102432
Issa Y, Abu-rayyan A, Hemidat S, Team H, Health P. Prevalence of Salmonella sp. in different poultry and meat food products in Hebron district : a prevalence study. Lancet [Internet]. 2019L 390:S33.
Firestone MJ, Hedberg CW. Restaurant inspection letter grades and Salmonella sp. infections, New York, New York, USA. Emerg Infect Dis. 2018;24(12):2164–8.
Sampedro F, Wells SJ, Bender JB, Hedberg CW. Developing a risk management framework to improve public health outcomes by enumerating Salmonella sp. in ground Turkey. Epidemiol Infect. 2019;147(May).
Articles received and published by the Media Ilmu Kesehatan are by the publication, the copyright of the article is fully transferred to the Media Ilmu Kesehatan. All operational forms such as printing, publication, and distribution of hard file journals are carried out by the Media Ilmu Kesehatan. Articles that have finished the review process and have been declared accepted by the journal manager or editor will be asked to fill out a statement of submission of copyright by the journal secretary to the main author or correspondent author. The statement of transfer of copyright is signed with a seal and sent via email to email@example.com and contacted the admin of the journal to be followed up on archiving. Journal managers and editors have the right to edit the manuscript according to the provisions of the writing rules in the Media Ilmu Kesehatan.
Articles that have been declared accepted either online through the author's account on the OJS website https://ejournal.unjaya.ac.id/index.php/mik or a letter of receipt of the article (LOA), as well as those that have been published on OJS are not allowed to be published in other journals, or proceedings. The number of authors with more than one and as the main author or designated as the correspondent writer must have coordinated with members of the research team. The order of the authors submitted in the article as the author of one, two, three and so on cannot be changed when the article is published unless an error occurs in the technical operation of the journal.