Kajian Paparan Campylobacter jejuni pada Konsumsi Ayam Panggang

Abstract

Campylobacter jejuni is a bacterial pathogen that can cause food borne disease in humans. Generally, Campylobacter jejuni are found in chicken carcasses and can cause infections in the gut (gastrointestinal) or outside the intestine (extraintestinal). Several cases of Campylobacter jejuni infection (Campylobacteriosis) has been reported in several countries. The purpose of this study was to determine risk of Campylobacter jejuni exposure in roasted chicken. This research included the determination of reduction rate of Campylobacter jejuni by roasting process and risk calculation of Campylobacter jejuni exposure in consumption of roasted chicken. Roasting process which used commercial setting of time and temperature resulted in 2 log reduction of campylobacter jejuni. Exposure assessment showed that 1.5 CFU of Campylobacter jejuni remained in each portion (100 gram) of roasted chicken. Probability of Campylobacter jejuni infection found in this study were 5.27x10-6 when using eksponential model and 2.5x10-3 if using beta-Poisson model with Teunis and Havelaar α and β value or 5.17x10-3 with FAO/WHO α and β value.