Microbiological analysis of raw chicken meat sold at Maros traditional markets: Total Plate Count and Escherichia coli

Abstract

This study aimed to determine the total bacteria number, total Escherichia coli bacteria, and the hygiene of chicken meat sold in traditional markets in Maros Regency. This research was conducted using a survey method. The questionnaire was used to determine hygiene. A total of 24 samples of chicken meat obtained from four traditional markets in Maros were examined using the pour plate method to enumerate E. coli and total plate count and then descriptively analyzed. The total bacteria in chicken meat in market A, B, C, and D was 3.6×10⁵, 1.9×10⁶, 2.5×10⁵, 1.7×10⁶ CFU/g, respectively. The enumeration of E. coli ranged between 1.6×10³ and 3.0×10⁴ CFU/g. The overall result indicated that all chicken meat samples did not meet the SNI-7388-2009 requirements for the maximum threshold for microbial contamination in food. Based on the questionnaire surveillance, the four markets were in poor sanitation and hygiene. This research revealed that the chicken sellers in traditional markets did not have sufficient knowledge about the importance of sanitation and hygiene concerning the food safety of the products.