| dc.description.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. | en_US |
