Detection Staphylococcus aureus Producing Enterotoxin A on the Skewers Meatballs Product in Yogyakarta City Indonesia

Abstract

Meatballs are snacks that are sold by street vendors in the school area and some public places in Yogyakarta city. Based on the materials used and the traditional producing process, it is possible that the hearty snacks can be contaminated by enterotoxin-producing Staphylococcus bacteria. This study aims to detect the presence of enterotoxin-producing Staphylococcus on skewers meatballs. Skewed meatball samples were taken from ten different locations in Yogyakarta city. The samples were grown on the Staphylococcus sp test standard medium, Baird Parker Agar (BPA). The colony candidates were then selected into Mannitol Salt Agar (MSA), carbohydrate fermentation medium, gram staining and then confirmed using the API Staph. Molecular characterization by detecting nuc genes and sea genes as encode enterotoxin A producers. The result of this research showed that the total bacteria ranged from 1.7x104-2.0x109 CFU/g. Identification results using API Staph were found as S. aureus, S. cohni, S. xylosus, S. lentus, S. warneri, and S. sciuri while nuc and sea genes were only found in S. aureus.