Quantitative Analysis of Salmonella in Broiler Chiken Skin Sold in Bogor

Abstract

One of the most popular meat that can be found in Indonesia is chicken meat. Chicken meat contains a lot of nutrients for human growth but can be dangerous if it is not perfectly cooked. Salmonella can cause disease in the digestive system. Salmonella bacteria lives in the digestive tract of humans and animals and can spread through food, especially meat, eggs, and milk (foodborne disease). Salmonella is known as a zoonotic agent, which means the disease can be transmitted from animals to humans. The aim of this study is to obtain the number of Salmonella in the chicken skin that is sold in wet-markets, supermarkets, traditional and modern chicken slaughterhouse in Bogor. This study was conducted by sampling chicken carcass from each place then followed by isolation and quantitative analysis of Salmonella from the breast and back regions of the chicken skin by the most probable number (MPN) method. The results showed that the number of Salmonella in the wet-market had the highest which is 586.8 MPN/g compared to other places and the back region of chicken had the highest number of Salmonella which is 315.1 MPN/g compared to the other parts of the skin.