Isolasi dan Identifikasi Escherichia coli 0157:H7 pada Daging Sapi di Kabupaten Badung Provinsi Bali

Abstract

The food safety is an important for both consumers and industries. Coliform and Escherichiu coli have been used as sanitary indicator of food processing industries. The detmtion of foodborne pathogens, including those capable of infecting human such as Escherichia coli 0157:H7 have also been conducted. The bacteria produce toxin konown as Shiga toxin which can cause bloody diarrhea to more serious clinical conditions such as hemorrhagic col~tisa nd hemolytic uremic syndrome. In the this study the correlation of contamination levels with incidence of Coliform, E.coli, E.coli 01 57 and 0157:H7 in beef were examined. The bacteria were firstly cultured in Eosin Methylene Blue Agar (EMBA) medium, then in Sorbitol MacConkey Agar (SMAC) medium and finally tested by Latex agglutination test to confirm the presence of E.coli 0157. A complete assay was carried by H7 antiserum for the presence of E.coli 0157:H7. From 89 beef samples examined, it was shown that the average of Coliform and E.coli contaminations were 93,01 + 2,64 x 10kfdg and 47,82 k 32,34 x lO'Wcfg repectively. Analysis by Spearman's rho test indicated that there was not si ificant (P>0.05c)o rrelation betwsen Coliform contamination levels and the presence of Kcoli, E.co r i 0157 and 0157:H7. On the other hand, E.coli contamination levels correlated significantly (P<O.Ol)w ith the presence of E . d i 015 7 and E.coli O157:H7. Wilcoxon test indicated the percentage of Colifora was significantly higher (P<0.01t)h an the percentage E.coli, E.coli 0157 and E.coli 0 1 57 : H7 contamination. Key words : Coliform, E.coli, E. coli 0157:H7, beef.