BACTERIAL CONTAMINATION AND ANTIBIOTIC RESIDUE ON PORK IN WET MARKETS IN ABIANSEMAL AND KUTA DISTRICTS IN BADUNG REGENCY
Abstract
This study aimed to determine the bacterial contamination and antibiotic residues on pork and provided an overview of the handling conditions of pork sold in wet markets in the Abiansemal and Kuta, Badung traditional markets. This study was a cross-sectional study using questionnaires and testing bacterial contamination and antibiotic residues in pork. Questionnaires and pork samples were collected from 26 pork sellers from 8 wet markets, then the data were discussed descriptively. Bacterial contamination tests were carried out by calculating the value of Total Plate Count, Coliform, Escherichia coli, Salmonella sp, Staphylococcus aureus, and Campylobacter sp. The antibiotic residue test was carried out by a screening method (bioassay) against tetracycline and penicillin antibiotics. The results showed that the mean total plate count was 3,7 x 105 (7,3 x 103 to 1,5 x 106 colonies/gram). The contamination of Coliform and Escherichia coli were 1,3 x 105 dan 2,1 x 104 respectively with (1,1 x 103 to 4,4 x 105 colonies/gram) and (4,5 x 101 to 9,7 x 104 colonies/gram). Contamination of Staphylococcus aureus was the negative results up to 2 x 101 colonies/gram. Contaminations of Salmonella sp and Campylobacter sp were negative. Tetracycline and penicillin antibiotic residues were found in 15.38% and 11.54% of all pork samples. The level of public understanding and awareness of the handling and sanitation of pork was found in 50% of respondents who were in the adequate category and 50% in the categories lacked understanding and were less aware of sanitation. Factors that influence the level of bacterial contamination were hygiene practices and sanitation practices of pork sellers 7.7% in the good category, 80.8% in the moderate category and 11.5% in the low category. In conclusion, pork in the traditional markets of Abiansemal and Kuta in Badung Regency is contaminated with bacteria and contains antibiotic residues, and from the aspect of veterinary public health, it was not suitable for consumption.
Downloads
References
Arief RA, Darmawan RD, Sunandar, Widyastuti MDW, Nugroho E, Jatikusumah A, Putra AAG, Basuno E, Kurniawati A, Suwandono A, Wilyanto I, Suandy I, Latif H. 2016. Penggunaan antibiotik pada peternakan babi di Provinsi Jawa Tengah Indonesia. Proc. KIVNAS 14: 261-263.
Baer AA, Miller MJ, dan Dilger AC. 2013. A Rivew of Research on Interventions to Assure Food Safety. Comp. Rev. Food Sci. Food Safety. (12): 183-217.
Bantawa K, Rai K, Limbu DS, Khanal H. 2018. Food-borne bacterial pathogens in marketed raw meat of Dharan, eastern Nepal. BMC Res Note. 11(618): 1-5.
BSN (Badan Standar Nasional). 2009. Standar Nasional Indonesia (SNI)-7388-Tentang Batas Maksimum Cemaran Mikroba dan Batas Maksimum Residu dalam Bahan Makanan Asal Hewan. Jakarta: Badan Standardisasi Nasional.
BSN (Badan Standar Nasional). 2008. Standar Nasional Indonesia (SNI) 2897:2008 tentang Metode pengujian cemaran mikroba dalam daging, telur dan susu, serta hasil olahannya. Jakarta (ID): Badan Standarisasi Nasional.
Dewey-Mattia D, Manikonda K, Hall AJ, Wise ME, Crowe SJ. Surveillance for foodborne disease outbreaks-United States, 2009-2015. 2018. Surveillance Summaries. 67(10): 1-11.
Do MHN, Yamaguchi T, Okihashi M, Harada K, Konishi Y, Uchida K, Bui LT, Nguyen TD, Phan HB, Bui HDT, Nguyen PD, Kajimura K, Kumeda Y, Dang CV, Hirata K, Yamamoto Y. 2016. Screening of antibiotic residues in pork meat in Ho Chi Minh City, Vietnam, using a microbiological test kit and liquid chromatography/tandem mass spectrometry. Food Control. 69: 262-266.
Donkor ES, Newman MJ, Tay SCK, Dayie NTKD, Bannerman E, Olu-Taiwo M. 2011. Food Control. 22(6): 869-873.
Duffy EA, Belk KE, Sofos JN, Bellinger GR, Pape A, Smith GC. 2001. Extent of microbial contamination in United States pork retail products. J. Food Prot. 64: 172-178.
Fajardo-Guerrero M, Rojas-Quintero C, Chamorro-Tobar I, Zambrano C, Sampedro F, Carrascal-Camacho A. 2020. Exposure assessment of Salmonella spp. in fresh pork meat from two abattoirs in Colombia. Food Sci. Technol. Int. 26(1): 21-27.
Hassan AN, Farooqui A, Khan A, Khan AY, Kazmi SU. 2010. Microbial contamination of raw meat and its environment in retail shops in Karachi, Pakistan. J. Infect. Develop. Count. 4(6): 382–388.
Hennekinne JA, De Buyser ML, Dragacci S. 2012. Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation. FEMS Microbiol. Rev. 36: 815–836.
Khan HA, Akram W, Shad SA, Razaq M, Naeem-Ullah U, Zia K. 2013. A cross sectional survey of knowledge, attitude and practices related to house flies among dairy farmers in Punjab, Pakistan. J. Ethnobiol. Enthnomed. 9:18-28.
Kim JH, Hur SJ, Yim DG. 2018. Monitoring of Microbial Contaminants of Beef, Pork, and Chicken in HACCP Implemented Meat Processing Plants of Korea. Korean Soc. Food Sci. Anim. Res. 38(2): 282-290.
Mallhi IY, Sohaib M, Khan AU, Nawaz M, Abdullah. 2018. Evaluating food safety knowledge, practices, and microbial profile of meat in abattoirs and butchery shops in Lahore, Pakistan. J. Food Safety. 39(2): 1-7.
Manios SG, Grivokostopoulos NC, Bikoili VC, Doultsos DA, Zilelidou EA, Gialitako MA, Skandamis PN. 2015. A 3-year hygiene and safety monitoring of a meat processing plant which uses raw materials of global origin. Int. J. Food Microbiol. 209: 60-69.
Marni S, Marzura MR, Eddy AA, Sulaiman AK. 2017. Veterinary Drug Residues in Chicken, Pork and Beef in Peninsular Malaysia in the period 2010-2016. Malaysian J. Vet. Res. 8(2): 71-77.
Martin NH, Trmcˇic´ A, Hsieh T, Boor KJ, Wiedmann M. 2016. Front Microbiol. 7(1549): 1-8.
Meyer C, Thiel S, Ullrich U, Stolle A. 2010. Salmonella in raw meat and by-products from pork and beef. J. Food Protection. 73(10): 1780–1784.
Oswar JA, Kikuvi G, Kariuki JN, Kariuki S. 2014. A cross-sectional study on the microbiological quality and safety of raw chicken meats sold in Nairobi, Kenya. BMC Res. Notes. 7 (627):1-8.
Prendergast DM, Duggan SJ, Gonzales-Barron U, Fanning S, Butler F, Cormican M, Duffy G. 2009. Prevalence, numbers and characteristics of Salmonella spp. on Irish retail pork. Int. J. Food Microbiol. 131(2-3): 233–239.
Rakotoharinome M, Pognon D, Randriamparany T, Ming JC, Idoumbin JP, Cardinale E, Porphyre V. 2014. Prevalence of antimicrobial residues in pork meat in Madagascar. Trop. Anim. Health Prod. 46(1): 49-55.
Sidabalok HA, Lukman DW, Purnawarman T. 2015. Karakteristik dan Pengetahuan Higine Sanitasi Pedagang Daging Ayam di Pasar Tradisional di Kota Jakarta. J. Kedokteran Hewan. 9(1): 61-63.
WHO (World Health Organization). 2015. Food safety: What you should know. https://apps.who.int/iris/handle/10665/160165. Diakses tanggal 5 Mei 2020.
Yadung III RS, Jr Ventura DC, Ybanez RHD, Ybanez AP. 2016. Microbial plate count and detection of Escherichia coli in pork meat samples from stalls in a public wet market in Cebu, Philippines. Int. Res. J. Interdis. Multidis. Stud. 2(2): 65-72.
Yamaguchi T, Okihashi M, Harada K, Konishi Y, Uchida K, Do MHN, Bui HDT, Nguyen PD, Chau VV, Dao KTV, Nguyen HTN, Kajimura K, Kumeda Y, Bui CT, Vien MQ, Le NH, Hirata K, Yamamoto Y. 2015. Antibiotic Residue Monitoring Results for Pork, Chicken, and Beef Samples in Vietnam in 2012–2013. J. Agric. Food Chem. 63(21): 5141-5145.
Yenealem DG, Yallew WW, Abdulmajid S. 2020. Food Safety Practice and Associated Factors among Meat Handlers in Gondar Town: A Cross-Sectional Study. J. Environ. Pub. Health. 2020: 1-7.
Zhao C, Ge B, De Villena J, Sudler R, Yeh E, Zhao S, White DG, Wagner D, Meng J. 2001. Prevalence of Campylobacter spp., Escherichia coli, and Salmonella serovars in retail chicken, turkey, pork, and beef from the Greater Washington, D.C. Area. Appl. Environ. Microbiol. 67(12): 5431-5436.
