Excellence in Research and Innovation for Humanity

International Science Index


Select areas to restrict search in scientific publication database:
10007593
Microbiological Quality and Safety of Meatball Sold in Payakumbuh City, West Sumatra, Indonesia
Abstract:
The aim of this study was to evaluate the microbiological quality and safety of meatball obtained from five different manufacturers around Payakumbuh City, West Sumatra, Indonesia. Microbiological analysis of meatball sample resulted in aerobic plate count range from 7 log CFU/gr to 8.623 log CFU/gr, respectively. Total coliform ranges from 1.041 log Most Probable Number (MPN)/gr to 3.380 log MPN/gr, respectively. Chemical analysis of meatball sample consisted of borax and formalin content. The result of qualitative detection of borax and formalin content on all meatball samples were not detected. Thus, it remains essential to include the significance of effective hygiene practices as an important safety measure in consumer education programmes.
Digital Article Identifier (DAI):

References:

[1] WHO. Diet, nutrition and the prevention of chronic diseases. Report of a joint FAO/WHO expert consultation. WHO.2003.
[2] J.O. Igene,”Traditional African Meat Products for Food Security and Industrialization: Development Challenges”. Lambert Academic Publishing, Germany. 2009. 250pp.
[3] FAO. World Agriculture: towards 2015/2030. Summary report. Food and Agriculture Organisation.2002.
[4] J. R. Romans, W.J. Castello, C.W. Carlson, M.L. Greaserand K.W. Jones, The Meat We Eat. Third Edition, Danville: Interstate Publisher Inc.1994.
[5] A.E. Sloan, What, when and where American Eat: Food Technology, 2003. vol 57, no 8, pp 48 – 50.
[6] H. Purnomo, “Kajian mutu bakso daging, bakso uratdan bakso aci di daerah Bogor (A study of beef bakso, tendon bakso and “aci’ bakso in Bogor area)”. Bogor: Bogor Agriculture Institute, Bachelor Thesis.1990.
[7] D. Rahardiyan, “Bakso (Indonesian traditional meatballs) properties with rigor condition and frozen storage”. Baton Rouge: Louisiana State University, M.Sc. Thesis.2002.
[8] Arnim, Ferawati and Y. Marlida, “The Effect of Liquid Smoke Utilization as Preservative for Meatballs Quality”. Pakistan Journal of Nutritio, vol 11, no. 11, pp.1078-1080, 2012.
[9] H.D. Utami, G. Bailey, W.C., Morris, S. and H. Purnomo, “Marketing strategy as food processor response towards Malang meatballs”. Journal of Food Products Marketing, vol.13, no.4, pp.79-97.2007.
[10] Standar Nasional Indonesia. Batas Maksimum Cemaran Mikroba dalam Pangan. Badan Standardisasi Nasional. Jakarta.2009.
[11] E.S. Widyastuti, “Studi tentang penggunaan tapioca, pati kentang dan pati modifikasi pembuatan bakso daging sapi (Study on the incorporation of tapioca starch, potato starch and modified starches in the production of beef bakso)”. Malang: Brawijaya University, Master Thesis.1999.
[12] F.Di Renzo, G. Cappelletti, M.L. Broccia, E. Giavini and E. Menegola, “Boric acid inhibits embryonic histone deacetylases: A suggested mechanism to explain boric acid-related teratogenicity”. Toxicol. Applied Pharmacol., 2007, vol 220: 178-185. DOI: 10.1016/j.taap.2007.01.001.
[13] M. Arslan, M. Topaktas and E. Rencuzogullari, “The effects of boric acid on sister chromatid exchanges and chromosome aberrations in cultured human lymphocytes”. Cytotechnology, 2008.56: 91-96. DOI: 10.1007/s10616-007-9094-z.
[14] A. Normah, K.A. Ku Hasnah and M.H. Zainab, Penyalahgunaan asid borik dalam makanan. Teknol. Makanan, 3: 54-56.1984.
[15] P. Feick, S.R.L Haas, M.V. Singer and U.B.Ocker, “Low-dose exposure of intestinal epithelial cells to formaldehyde results in MAP kinase activation and molecular alteration of the focal adhesion protein paxillin’. Toxicology. 219:60-72.2006.
[16] P.F. Ross, H. Draayer and O. Itoh, “An international collaborative study on method for determination of formaldehyde in veterinary vaccines”. Biologicals 30: 37-41.2002
[17] S. Prakash, J.K. Immaculate., J.K.P. Edward, J. Patterson, “Effect of gamma irradiation on the microbial quality of dried fishes”. The Asia Journal of Applied Microbiology., vol.1, no. 3, pp. 26-48.2014
[18] (ISO) International Organization for Standardiza¬tion. ISO 4833: 2003. International Standard: Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of microorganism – Colony-count technique at 30 degrees C. The International Organization for Standardization. Geneve.2003a
[19] (ISO) International Organization for Standardiza¬tion. ISO 4832: 2006. International Standard: Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of coliforms – colony-count technique. The In¬ternational Organization for Standardization. Geneve.2003b.
[20] AOAC, Official Methods of Analysis. Association of Official Analytical Chemists Inc., Washington. DC.2000.
[21] Faradila, Y. Alioesand Elmatris,”Identifikasi formalin pada bakso yang dijual pada beberapa tempat di Kota Padang”. Jurnal Kesehatan Andalas. vol.3, no.2, pp. 156-158.2014.
[22] SAS, User’s guide statistics. Cary, NC: SAS Institute, Inc.1999.
[23] Permentan (Peraturan Menteri Pertanian Republik Indonesia Nomor 13/Permentan/OT.140/1/2010).Persyaratan rumah potong hewan ruminansia dan unit penanganan daging (Meat Cutting Plant). Jakarta.2010.
[24] Ferawati, E. Purwati, Arief and Khalil, “Effect of Gamma Irradiation Technology on the Microbial Quality and Sensory Attributes of Fresh Meat in Pondok Labu Traditional Market, South Jakarta”. Pakistan Journal of Nutrition, vol. 14, no.10, pp. 693-697.2015.
[25] K.F. Talaroand A.E Talaro, Foundation in Microbiology. W.M.C. Brown Publisher, Dubuque. Pp.781-783, 2006.
[26] B.Jeffery, A.B. Donald and C.O. Gill, “Implementation of validated HACCP system for the control of microbiological contamination of pig carcass at a small abattoir”. Canadian Veterinary J.vol. 44, no.1.2003.
[27] C.M. Schroeder, A.L. Naugle., W.D. Schlosser., A.T. Hogue., F.J. Angulo., J.S Rose, 2005. Emerging infectious Diseases, vol.8, no.10, pp. 2385 – 2388.
[28] D. Jackson, and C.H. McGowan, “Diet management effects carcass attribution and meat quality of young goat”. Small Ruminant Res., 28: 93- 98.2001.
[29] F.M. Rombout and R. Nout, Food Microbiology and Hygiene. Encyclopedia of Human Biology, Academic Press, 111: 661-665.1994.
[30] W.C. Frazier and D.C. Westhoff, Food Microbiology. 4th Edn., McGraw-Hill Book Company, New York, pp. 218-219.2004.
[31] P.H. Yiu, J. See, A. Rajan and C.F.J. Bong. “Boric acid levels in fresh noodles and fish ball”. Am. J. Agric. Biol. Sci., 3: 476-481. 2008.
[32] B.T. Sabuncuoglu, P.A. Kocaturk, O. Yaman, G.O. Kavas and M. Tekelioglu, “Effects of subacute boric acid administration on rat kidney tissue”. Clin. Toxicol., 44 :249-253. DOI:10.1080/15563650600584386.2006.
[33] D.M. Bakerand S.C. Bogema, 1986. “Ingestion of boric acid by infants” Am. J. Emergency Med., 4: 358-361. DOI: 10.1016/0735-6757(86)90309-8.
[34] F.S. Kot, Boron sources, “Speciation and its potential impact on health”. Rev. Environ. Sci. Biotechnol., 8: 3-28. DOI: 10.1007/s11157-008-9140-0.2009.
[35] R.F. Moseman, Chemical disposition of boron in animals and humans. Environ. Health Perspect., 102: 113-117. PMID: PMC1566637/.1994.
[36] S. Wang, X. Cui and G. Fang. “Rapid determination of formaldehyde and sulfur dioxide in food products and Chinese herbals”. Food Chem. 103: 1487-1493.2007.
[37] G.A. Wooster, C.M. Martinez and P.R. Bowser, “Human health risks associated with formaldehyde treatments used in aquaculture: Initial study”. N AMJAquacult. 67: 111-113.2005.
[38] S.H. Jung, D.S. Sim, M.S. Park, Q.T .Jo and Y. Kim, “Effects of formalin on hematological and blood chemistry in olive flounder, Paralichthys olivaceus”. Aquat Res. 34: 1269-1275.2003.

Vol:11 No:12 2017Vol:11 No:11 2017Vol:11 No:10 2017Vol:11 No:09 2017Vol:11 No:08 2017Vol:11 No:07 2017Vol:11 No:06 2017Vol:11 No:05 2017Vol:11 No:04 2017Vol:11 No:03 2017Vol:11 No:02 2017Vol:11 No:01 2017
Vol:10 No:12 2016Vol:10 No:11 2016Vol:10 No:10 2016Vol:10 No:09 2016Vol:10 No:08 2016Vol:10 No:07 2016Vol:10 No:06 2016Vol:10 No:05 2016Vol:10 No:04 2016Vol:10 No:03 2016Vol:10 No:02 2016Vol:10 No:01 2016
Vol:9 No:12 2015Vol:9 No:11 2015Vol:9 No:10 2015Vol:9 No:09 2015Vol:9 No:08 2015Vol:9 No:07 2015Vol:9 No:06 2015Vol:9 No:05 2015Vol:9 No:04 2015Vol:9 No:03 2015Vol:9 No:02 2015Vol:9 No:01 2015
Vol:8 No:12 2014Vol:8 No:11 2014Vol:8 No:10 2014Vol:8 No:09 2014Vol:8 No:08 2014Vol:8 No:07 2014Vol:8 No:06 2014Vol:8 No:05 2014Vol:8 No:04 2014Vol:8 No:03 2014Vol:8 No:02 2014Vol:8 No:01 2014
Vol:7 No:12 2013Vol:7 No:11 2013Vol:7 No:10 2013Vol:7 No:09 2013Vol:7 No:08 2013Vol:7 No:07 2013Vol:7 No:06 2013Vol:7 No:05 2013Vol:7 No:04 2013Vol:7 No:03 2013Vol:7 No:02 2013Vol:7 No:01 2013
Vol:6 No:12 2012Vol:6 No:11 2012Vol:6 No:10 2012Vol:6 No:09 2012Vol:6 No:08 2012Vol:6 No:07 2012Vol:6 No:06 2012Vol:6 No:05 2012Vol:6 No:04 2012Vol:6 No:03 2012Vol:6 No:02 2012Vol:6 No:01 2012
Vol:5 No:12 2011Vol:5 No:11 2011Vol:5 No:10 2011Vol:5 No:09 2011Vol:5 No:08 2011Vol:5 No:07 2011Vol:5 No:06 2011Vol:5 No:05 2011Vol:5 No:04 2011Vol:5 No:03 2011Vol:5 No:02 2011Vol:5 No:01 2011
Vol:4 No:12 2010Vol:4 No:11 2010Vol:4 No:10 2010Vol:4 No:09 2010Vol:4 No:08 2010Vol:4 No:07 2010Vol:4 No:06 2010Vol:4 No:05 2010Vol:4 No:04 2010Vol:4 No:03 2010Vol:4 No:02 2010Vol:4 No:01 2010
Vol:3 No:12 2009Vol:3 No:11 2009Vol:3 No:10 2009Vol:3 No:09 2009Vol:3 No:08 2009Vol:3 No:07 2009Vol:3 No:06 2009Vol:3 No:05 2009Vol:3 No:04 2009Vol:3 No:03 2009Vol:3 No:02 2009Vol:3 No:01 2009
Vol:2 No:12 2008Vol:2 No:11 2008Vol:2 No:10 2008Vol:2 No:09 2008Vol:2 No:08 2008Vol:2 No:07 2008Vol:2 No:06 2008Vol:2 No:05 2008Vol:2 No:04 2008Vol:2 No:03 2008Vol:2 No:02 2008Vol:2 No:01 2008
Vol:1 No:12 2007Vol:1 No:11 2007Vol:1 No:10 2007Vol:1 No:09 2007Vol:1 No:08 2007Vol:1 No:07 2007Vol:1 No:06 2007Vol:1 No:05 2007Vol:1 No:04 2007Vol:1 No:03 2007Vol:1 No:02 2007Vol:1 No:01 2007