IDENTIFICATION OF ESCHERICHIA COLI AND SALMONELLA SP ON FRIED SNACKS SOLD ON THE UNIMA CAMPUS ENVIRONMENT
DOI:
https://doi.org/10.53682/ibj.v5i2.10756Keywords:
Fried Food, Total Plate Count (TPC), E. coli, Salmonella spAbstract
This study aims to explain how bacterial contamination and the presence of Escherichia coli and Salmonella< em> sp on fried bananas sold in the UNIMA campus environment This exploration used clear qualitative subjective observation with the TPC strategy for all total bacterial contamination and involved specific media for Escherichia coli and Salmonella< em> sp From the results of the review it was found that 1 out of 3 experimental examples of complete bacterial contamination exceeded the threshold set by the Food and Drug Supervisory Agency of the Republic of Indonesia BPOM RI in 2016 with the most extreme obstacle being the number of microorganisms in food being 10 4 colonies g Of the 3 samples tried all samples were identified with Escherichia coli and Salmonella< em> sp Based on the research conducted it can be concluded that of all the observed fried samples all detected bacterial colonies< p>
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