MICROORGANISM INDICATOR FOR MEAT

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Presentation transcript:

MICROORGANISM INDICATOR FOR MEAT By : Riski Yulianti Muh Rasyid Ridla Aditya Muslim A Oktavia Vera M Krisna Tri Adhitama S

MICROORGANISM INDICATOR FOR MEAT several microorganisms which used for determination limits quality of meat

Classification of Microorganism Indicator : Salmonella Staphylococcus aureus 1.Safety 2.Sanitary 3.Decay Escherichia coli Pseudomonas LAB

Listeria monocytogenes Salmonella Pathogenic bacteria,the main cause of disease in digestive organs its called salmonellosis Listeria monocytogenes can cause an infection after the ingestion of virulent strains. Escherichia coli anaerobic microorganism that is found in the GI tract of humans and mammals

Influence Factors of microorganism growth in meat Intrinsic Factors Nutrients pH Available of oxygen Water activities Extrinsic Factors Temperature Gas Concentration Moisteness

Source of Contamination 1. Sick animal 2. RPH ,Site of animal slaughter 3. Handling process after slaughtering

How to control the microorganism? Keep of the sanitation at all Don’t mix the viscera and meat after eviseration Keep of the higyenic during transportation

References Aftab M. et. al. 2012. LEVEL OF SALMONELLA IN BEEF OF SLAUGHTERED CATTLE AT PESHAWAR. The Journal of Animal and Plant Sciences, 22(2 Suppl.) : 24 - 27 Ali N.H. et. al. 2010. MICROBIAL CONTAMINATION OF RAW MEAT AND ITS ENVIROMENT IN RETAIL SHOPS IN KARACHI PAKISTAN. Pakistan J 4(6) : 382 - 388 Filmon M.N. et. al. 2010. MICROORGANISMS QUALITATIVE INDICATORS FOR MEAT PRODUCTS. Romania 43(2) : 344 - 349

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