Microbiological Quality of Fresh, Cold, and Frozen Beef at the Bogor Traditional Markets and Supermarkets

DOI

10.2991/ahsr.k.200215.036How to use a DOI?

Keywords

microbiology, fresh meat, cold, frozen, traditional markets, supermarkets

Abstract

Beef is one of the food sources of animal protein which provides fulfilment of community nutrition, because it is easily damaged, preservative methods are needed so that the quality of fresh meat remains good. A cross-sectional study identified the quality of the microbiological content in fresh, cold and frozen beef from traditional markets and supermarkets in Bogor. The bacteria examined were Eschercia coli, Staphylococcus aureus, Camphylobacter sp. and Salmonella sp. Bacterial analysis using TPC (Total of Plate Count) method. The results showed that for beef from traditional markets, Escherichia coli bacteria found in fresh beef ranged from 0 - 10 × 101 cfu/g and in frozen beef ranged from 0 – 4 × 101 cfu/g. For beef from the supermarket, E. coli bacteria found in cold beef ranged from 0 – 1.3 × 101 cfu/g, while in frozen meat it was not found (negative). Staphylococcus aureus is found in frozen beef ranging from 0 – 16.7 × 101 cfu / g from traditional markets while in fresh meat is not found. For meat from supermarket, both cold and frozen meat, S. aureus is not found (negative). Beef from traditional markets both fresh and frozen meat, Camphylobacter sp. not found (negative). Likewise with cold and frozen meat from the supermarket Camphylobacter sp. not found either (negative). For Salmonella sp. bacteria, beef from traditional markets with fresh and frozen conditions and from supermarkets in cold and frozen beef conditions, Salmonella sp. not found (negative). The conclusion was found Escherichia coli bacteria in beef from traditional markets and supermarkets. Staphylococcus aureus was also found in beef from traditional markets. The number of both bacteria exceeds the specified limit. Salmonella sp was not found in accordance with the Indonesian National Standard (SNI), so it can be said that beef sold in traditional markets and supermarkets in Bogor is suitable for consumption by cooking perfectly.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Dian Sundari
AU  - Fitrah Ernawati
AU  - Kambang Sariadji
AU  - Efriwati
AU  - Nelis Imanningsih
AU  - Nunung Nurjanah
AU  - Ema Sahara
AU  - Mutiara Prihatini
AU  - Yuriestia A Aya
PY  - 2020
DA  - 2020/02/22
TI  - Microbiological Quality of Fresh, Cold, and Frozen Beef at the Bogor Traditional Markets and Supermarkets
BT  - Proceedings of the 4th International Symposium on Health Research (ISHR 2019)
PB  - Atlantis Press
SP  - 192
EP  - 196
SN  - 2468-5739
UR  - https://doi.org/10.2991/ahsr.k.200215.036
DO  - 10.2991/ahsr.k.200215.036
ID  - Sundari2020
ER  -