| Abstrakt: |
Salmonella spp. is pathogenic microorganisms that can be the key to indicate the food safety of chicken meat. According to the International Commission on Microbiological Specification and SNI (Standard National Indonesia) No 7388:2009 concerning the Maximum Limit of Microbial Contamination in Food, Salmonella spp. should be absent in 25 g of chicken meat or the standard of meat is negative/25g. This research aimed at determining the safety of chicken meat from local and imported chicken meat at the Dili city market of Timor Leste based on the presence of Salmonella spp and its resistance to antibiotics. Bacterial isolation and identification based on SNI 2897:2008 about testing methods for microbial contamination in meat, eggs and milk and processed Products were followed up with an antibacterial susceptibility. The used antibioticsin this study are, amoxicillin, ampicillin, tetracycline, cefotaxime, cepodoxime, kanamycin, nalidixicacid, sulfatrimethoprime. Out of 150 raw chicken meat samples, 31 samples were contaminated with salmonella spp 20.6%. Isolates were resistant to antibiotic amoxicillin 38.7%, isolates were resistant to ampicillin 38.7% and 48.4% isolates were resistant to tetracycline isolates were resistant to cefotaxime, 12.9% isolates were resistant to cefpodoxime, 3.2% isolates resistant to kanamycin, 25.8% isolates were resistant to Nalidixic acid, and 19.4% isolates were resistant to Sulfatrimethoprime. As many as 5/31 of Salmonella spp isolates were multidrug-resistant with penicillin- tetracycline-cephems-aminoglycoside-folic acid antagonist and penicillin-tetracycline-cephems-fluoroquinolones-folic acid antagonist as the most common pattern. Antimicrobial resistance can be a threat to animal health, environmental health, food safety and public health. [ABSTRACT FROM AUTHOR] |
