Identifikasi Bakteri Salmonella sp. pada Makanan Siap Saji di Sekitar Kampus Universitas Sumatera Utara

Abstract

Introduction. Foodborne disease caused by bacterial contamination, particularly Salmonella sp., is a public health concern. Ready-to-eat foods sold near the Universitas Sumatera Utara (USU) campus are potentially sources of transmission if hygiene control, particularly during cooking and handling processes are inadequate. Objective. This study aimed to identify the presence of Salmonella sp. contamination in ready-to-eat foods, namely fried chicken and chili egg, across all food stalls on Jalan Pembangunan near the USU campus. Methods. This descriptive experimental laboratory research utilized a cross-sectional design, collecting a total of 60 samples (30 fried chicken and 30 chili egg) via a total sampling technique. Samples were uniformly taken between 11:00 AM and 12:00 PM WIB. Identification was performed through culture on Salmonella Shigella Agar (SSA) media, biochemical tests, and Gram staining at the USU Faculty of Medicine Microbiology Laboratory. Result and Discussion. No Salmonella sp. contamination was found in all samples (0%), which meets the Indonesian National Standard (SNI) for Maximum Limit of Microbial Contamination (BMC). This result is closely linked to the effectiveness of thermal inactivation during cooking, which functions as a Critical Control Point (CCP). Another supporting factor is the early sampling time, which limits the opportunity for Salmonella colonization during post-processing. Conclusion. The absence of Salmonella sp. in all samples confirms the success of the cooking process as an effective Critical Control Point. However, despite the negative Salmonella finding, it is essential to enhance supervision of food handlers’ personal hygiene and equipment sanitation during the post-processing handling stage, to eliminate the risk of fecal and other pathogenic contamination in the future.