Analysis of Meat Microbial Contamination on the Beef Supply Chain in Makassar City

Abstract

The source of bacterial contamination begins when the animal is slaughtered until the meat is consumed. Slaughterhouses (RPH), slaughterhouses (TPH) and traditional markets are the greatest possibility for meat to be contaminated with bacteria. The research began by taking samples of fresh beef purchased from the Makassar City Slaughterhouse (RPH), Slaughterhouse (TPH) and sales stalls in the market. The meat samples that were obtained were then tested for TPC, Escherchia coli, Salmonella sp, pH, meat color and water holding capacity at the UPT Laboratory for Quality Testing of Livestock Products at the South Sulawesi Province Animal Husbandry and Animal Health Service. It was concluded that there was e-coli microbial contamination in beef originating from RPH and TPH, salmonella showed negative results and the total plate count (TPC) was still within normal limits for microbial contamination and there was an influence of handling meat originating from RPH in the meat supply chain on meat quality of food products of animal origin.