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Microbial Food Contamination of Escherichia Coli in several restaurants in Riau Province Indonesia
fifia chandra

Last modified: 2018-08-20


Microbial Food Contamination of Escherichia Coli in several restaurants in Riau Province Indonesia


Fifia Chandra 1, Yanti Ernalia 2,

1,2 Program in Medical Science, Faculty of Medicine, Riau University

fifiachandra@gmail.com, ernaliayanti@gmail.com


Background : Food poisoning that occurs in Indonesia is mostly in catering services.  Salmonella, Campylobbacter, Listeria, and E.coli are the types of bacteria that often cause food poisoning. According to a study by WHO the prevalence of thypoid fever by Salmonella sp in Indonesia is in the range of 200 cases of 100,000 people, with a mortality rate of 0.3 / 100,000 cases each year.


Materials and methods : The objective is to detect Salmonella in foods served in several restaurants. This research is a survey research with crossectional design. Selection of the restaurant was done by proportional random sampling. Then two restaurants from each - district (12) in Pekanbaru City Riau Province of Indonesia were selected. At each restaurant two types of foods that can consist of animal, beans , or vegetables were selected, so that in the end, 48 types of food from 24 Restaurants were obtained. The identification process was proceeded in Biochemical Laboratory of Health Polytechnic of Ministry of Health of Riau Province. This test method  was SNI 01-2332.2-1006 which was done with several stages of testing, namely pra enrichment, enrichment, isolation and identification, and biochemical test. Data was presented in narration and univariate analysis to see the frequency of data distribution.


Results : In phase of isolation and identification test on SS media as many as 17 colonies which was suspected as Salmonella. Based on this data, it was found that 17 out of 48 (35,41%) of food samples in the restaurant contain bacteria. However, in the final stages of biochemical test there were 6 out of 48 total (12,5%) food samples containing salmonella, and was obtained in 6 out of 24 restaurant (25%) and in 6 of 12 (50%) subdistricts. The Food that contained salmonella were rendang, chicken seasoning, tuna, sibuak bak, fried shrimp, and grilled chicken.


Conclusions : Some food in several restaurant contained microbial food contamination.


Keywords : Salmonella, food, microbia, restaurant, bacteria