KONTAMINAN MIKROBA DALAM PANGAN

1. KONTAMINAN MIKROBA DALAM PANGAN SUDRAJAT FMIPA UNMUL SAMARINDA

2. Microorganisms in food (food-borne microorganisms) • Beneficial/ desirable • e.g. Lactic acid bacteria in fermented food • Deteriorated/ undesirable • Pathogenic or Toxigenic • Non-pathogenic • Spoilage m.o. but can cause diseases e.g. Bacillus sp.in milk • Indicator of pathogens e.g. Escherichia coli

4. P R E P PEOPLE RAW FOOD ENVIRONMENT PESTS Staff, customers Vegetables, meat, shellfish, water Soil, dust Insects, rodents, animals, birds Sources of bacterial contamination

5. Food-borne pathogens • Bacteria • Salmonella spp. • Shigella spp. • Staphylococcus aureus • Enteropathogenic E. coli • Clostridium botulinum, Cl. perfringens • Vibrio cholerae, V. parahaemolyticus • Bacillus cereus • Campylobacter jejuni • Yersinia enterocolitica

6. Food borne pathogens • produce mycotoxins • Aspergillus sp. • Penicillium sp. • Fusarium sp. • Fungi • Parasites • Toxocara canis • Amoebae

7. Food-borne diseases • Food poisoning • Pathogen’s cells • Toxin • Botulism: Clostidium botulinum • Campylobacteriosis: Campylobacter jejuni • E. coli infection: E. coliO157:H7 • Salmonellosis: Salmonellae • Shigellosis: Shigellae • Other diseases • caused by viruses: Hepatitis A, poliomyelitis, etc.

8. Food poisoning • Symptoms • abdominal cramps • nausea • vomiting • diarrhoea • fever • dehydration • Diagnosis • examination of the faeces and suspected food samples

19. Salmonella spp. Food Sources Meat, poultry, and egg products Other foods via human carriers Symptoms Abdominal pain, diarrhea, fever, chills, vomiting Dehydration, headache, prostration (continued)

20. Salmonella spp. Incubation Time 5 to 72 hours; usually 12 to 48 hours Controls Cook thoroughly Chill rapidly Enforce good personal hygiene rules Prevent cross-contamination (continued)

21. Shigella spp. Food Sources Moist mixed foods, liquids, contaminated produce Symptoms Abdominal pain, diarrhea, fever, chills, blood in feces, Nausea, dehydration, prostration (continued)

22. Shigella spp. Incubation Time Usually less than 4 days Controls Chill and heat foods rapidly Enforce good personal hygiene rules Control flies Prepare foods safely (continued)

23. Vibrio parahaemolyticus Food Sources Raw seafood, sushi, saltwater fish, shellfish, Fish products, salty foods, cucumbers Symptoms Abdominal cramps, diarrhea, nausea, vomiting Mild fever, chills, headache, prostration (continued)

24. Vibrio parahaemolyticus Incubation Time Usually 10 to 20 hours Controls Use proper cooking and chilling procedures Separate raw from cooked foods Do not use sea water to rinse food (continued)

25. Escherichia coli Food Sources Any food exposed to sewage-contaminated water Symptoms Similar to Shigellosis—abdominal pain, diarrhea, fever, Chills, blood in feces, nausea, dehydration, prostration (continued)

27. Escherichia coli Incubation Time About 11 hours Controls Chill and heat foods rapidly Enforce good personal hygiene rules Control flies Prepare foods safely (continued)

28. Listeria monocytogenes Food Sources Vegetables fertilized with contaminated manure Milk contaminated after pasteurization Contaminated cheeses and meat Symptoms Headache, vomiting, other flu-like symptoms In pregnant women and people with compromised immune systems: Possible death, meningitis, abortion and/or prenatal septicemia (continued)

29. Listeria monocytogenes Incubation Time 4 days to 3 weeks Controls Pasteurize or heat-process foods Avoid re-contaminating foods Refrigerate or freeze all dairy products Use proper equipment cleaning and food safety procedures (continued)

30. Yersinia enterocolitia Food Sources Contaminated raw pork or beef Drinking water, milk products, tofu Symptoms Children and adolescents: digestive upset, severe abdominal pain resembling acute appendicitis Adults: acute abdominal disorders, diarrhea, fever, arthritis Both groups: skin and eye infections (continued)

31. Yersinia enterocolitia Incubation Time 3 to 7 days Controls Pasteurize or heat-process foods Enforce good personal hygiene rules Sanitize equipment and utensils Always purchase foods from approved sources (continued)

32. Campylobacter jejuni Food Sources Raw or inadequately cooked or processed foods of animal origin Unchlorinated water Symptoms Diarrhea, abdominal pain, fever, a vague unhealthy feeling Less frequent: nausea, headache, urinary tract infection, reactive arthritis (continued)

33. Campylobacter jejuni Incubation Time 1 to 7 days or longer Controls Cook food thoroughly Handle food properly Dry or freeze foods Add acids (continued)

34. Detection of Food-Borne Pathogens • must be rapid and sensitive • methods include: • culture techniques – may be too slow • immunological techniques - very sensitive • molecular techniques • probes used to detect specific DNA or RNA • sensitive and specific

35. Detection of m.o. in food • Sampling • Random • Homogeneous • Detection • Conventional techniques • Rapid tests • Molecular techniques • Record

36. Uji cemaran mikroba. • Masing-masing sampel daging ditimbang 10 gram, dihomogenkan, dan ditambahi 90 ml buffer phosphat pH.7.0, kemudian dikocok sampai homogen (pengenceran 10 -1 ) dan dibuat pengenceran seri berkelipatan 10. • Sebanyak 1 ml dari tiap pengenceran tersebut diambil dan dimasukkan ke dalam 9 ml buffer phosphat (pengenceran 10 -2 ), demikian seterusnya sampai pengenceran yang diinginkan. • Masing-masing pengenceran diambil 1 ml dipupuk pada media Nutrient Agar dengan sistem tuang, kemudian diinkubasikan pada suhu 37 0 C selama 24-48 jam. Koloni yang tumbuh dihitung sebagai Total Plate Count (TPC). Dari pengenceran 10 -1 , diambil 0,1 ml dipupuk pada media Mac Conkey agar untuk pengujian E.coli.