The total plate count, Staphylococcus aureus, and pH value of raw chicken meat sold at the traditional markets in Maros regency

Abstract

Abstract Chicken meat sold in traditional markets generally has not implemented proper sanitation procedures. Chicken meat is easily damaged and has the potential to cause illness due to contamination by pathogenic bacteria. Staphylococcus aureus is a major bacterium that causes food poisoning. This study aimed to determine the total bacteria, Staphylococcus aureus , and pH chicken meat from the traditional market in Maros. This research was conducted by the survey method and observing market conditions. A total of 24 samples of chicken meat obtained from four Maros traditional markets were examined using the pour plate method to enumerate the total bacteria and Staphylococcus aureus . The results were then analyzed descriptively. The pH value data were analyzed using analysis of variance, then further testing using the least significant difference. The results showed that the total bacteria in the four Maros traditional markets was 25% according to SNI, ranging from 4.8×10 5 –6.8×10 6 CFU/g. Based on the Indonesian National Standard (SNI) 7388-2009 [1] all chicken meat samples did not meet the standard of the Staphylococcus aureus bacteria. The pH values of all chicken meat samples were in the normal range according to SNI 6.2–6.7, respectively.

Access to Document

Other files and links

• Link to publication in Scopus
• Open Access Version Available

Fingerprint