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

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

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

4. 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

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

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

7. 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

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

9. THANKS FOR YOUR ATTENTION