Kualitas mikrobiologis karkas ayam broiler selama pemasaran pada pasar tradisional di Bogor
Chicken meat is an important protein source which has relatively low in price. The demand of chicken carcass increases year by year, but it is not followed by the development of carcass handling procedurs in traditional market, especially in Indonesia This fact resulted that chicken carcass easily conlaminated by microorganism, so the quality decreased In traditional market, chicken carcass sold in open air and room tempemhm without any package. The objective of this research was to study microbial quality of broiler carcass during marketing process on traditional market in Bogor. This research studied about total microorganism, total coliform and Salmonella, in 6 hour marketing process in traditional market.