Identifikasi Bakteri Escherichia coli O157:H7 dalam Daging Sapi yang Berasal dari Rumah Potong Hewan Lubuk Buaya

Rizki Muhammad Rananda, Aziz Djamal, Julizar Julizar

Abstract


Abstrak

Escherichia coli O157:H7 adalah penyebab penting foodborne disease di banyak negara. Infeksi pada manusia oleh bakteri Escherichia coli O157:H7 sering dihubungkan dengan konsumsi daging sapi yang kurang matang dan dapat menyebabkan diare berdarah, nekrosis jaringan usus, hemorraghic colitis (HC) dan hemolytic uremic syndrome (HUS). Tujuan penelitian ini ialah mengidentifikasi bakteri Escherichia coli O157:H7 dalam daging sapi yang dipotong di RPH Lubuk Buaya. Penelitian deskriptif ini telah dilaksanakan dari  Januari 2012 sampai Juni 2012. Untuk mengidentifikasi bakteri Escherichia coli O157:H7 digunakan medium CHROMagar O157. Tujuh dari sepuluh sampel yang diteliti menunjukkan kontaminasi bakteri Escherichia coli O157:H7. Disarankan pada masyarakat untuk memakan daging yang telah dimasak sampai benar-benar matang.

Kata kunci: Escherichia coli O157:H7, daging sapi, rumah potong hewan

 

Abstract

Escherichia coli O157:H7 is an important cause of foodborne disease in many countries. Human infection by Escherichia coli O157:H7 is frequently associated with consumption of undercooked beef. This infection can cause bloody diarrhea, bowel necrosis, hemorraghic colitis (HC), and hemolytic uremic syndrome (HUS). The objective of this study was to identify Escherichia coli O157:H7 in beef cattle at Lubuk Buaya slaughter house.  This descriptive study was conducted at Lubuk Buaya slaughter house.  For identification of  Escherichia coli O157:H7, samples were plated onto CHROMagar O157. Seven of ten samples were positively contaminated by Escherichia coli O157:H7. This research suggests to all community only to eat well-cooked meat. Keywords: Escherichia coli O157:H7, beef cattle, slaughter house

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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

 

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