Bacterial assessments on processed meat products sold in Jell, Kelantan

• Main Author: Wong Shin Shian
• Format: Undergraduate Final Project Report
• Published: 2022
• Online Access: http://discol.umk.edu.my/id/eprint/13532/

Salmonella spp., Staphylococcus aureus and Escherichia colt always detected in beef, poultry, fish and seafood. This study investigate bacterial assessments on processed meat products sold in Jeli, Kelantan. Bacterial from the different ten processed meat products were isolated and identified the possible type of bacteria. The total plate count among the sample, Lekor (unboiled) is highest with 1.2 x 106 cfu/mL followed by Korean Pearl Fish Cake Ball with 9.2 x 105 cfu/mL. Selective media; MacConkey agar, Baird Parker agar and XLD agar were used to isolate E. coli, S. aureus and Salmonella spp. The colonies on selective media isolated from processed meat product were identified by gram staining and biochemical test, catalase test and TSI test. E. coli was detected in Korean Pearl Fish Cake Ball, Lekor (unboiled) and Fish cake. Then, S. aureus was detected in Surimi scallop, Korean Pearl Fish Cake Ball, Fish ball, Lobster ball, Lekor (unboiled), Fish cake, beef ball and chicken ball. Salmonella typhi was detected in Surimi scallop, Fish Ball and Lekor (unboiled). Salmonella paratyphi A was detected in Korean Pearl Fish Cake Ball. The presence of Salmonella spp., S. aureus and E. colt found in processed meat product indicate improper hygiene practice in processing and handling. Keywords: Processed meat product; Bacterial assessment; Total plate count; Pathogen bacterial; Improper hygiene practice