Detection Of Extended Spectrum Β-Lactamase (ESBL) Gene Patterns Of Enterobacteriaceae In Broiler Chicken Meat Sold In Traditional Markets In The East Surabaya

Detection Of Extended Spectrum Β-Lactamase (ESBL) Gene Patterns Of Enterobacteriaceae In Broiler Chicken Meat Sold In Traditional Markets In The East Surabaya

Binti Mu’arofah, Radita Yuniar Arizandy, Budi Utomo, K. Kuntaman

Chicken meat is one of the livestock commodities that has equivalent nutritional value compared to other meat. Several types of microbes found in food such as Enterobacteriaceae (Escherichia coli, Shigella spp, Salmonella spp, Enterobacter spp, Klebsiella spp, and Proteus spp) and other pathogenic microbes easily contaminate chicken meat. Microbial contamination of food comes from the soil, air, water, dust, digestive tract, the touch of human hands, animal beats such as cockroaches and flies, ESBL producing bacteria are one of them. Enterobacteriaceae can survive on the surface and water for a long time. In the process of separating viscera from broiler chicken meat, contamination can occur from broiler organ visceral. The three main genes of the ESBL encoder are TEM, SHV, and CTX-M. This study was to analyze the pattern of colonization of ESBL-producing bacteria and ESBL gene patterns in broiler chicken meat. Random sampling was chosen for collecting broiler chicken meat. One hundred portions of broiler chicken meat were taken from the Traditional Market in East Surabaya. This study was an observational analytic study with a cross-sectional approach. Bacteria were growth in TSB media then screened for ESBL production on McConkey Agar with Cefotaxime 2ug/ml. Afterward, continue for phenotypic screening using Double Disk Synergy Test (DDST). Finally, the detection of ESBL gene by using PCR. ESBL-producing bacteria were found in 33 (33%) broiler chicken samples with thirty positive E. coli, and three positive samples of Pseudomonas aeruginosa. Positive gene detection in SHV genes (1%), TEM genes (18%) and CTX-M genes (24%). ESBL producing bacteria have spread in broiler chicken meat (33%) sold in traditional markets, including Escherichia coli and Pseudomonas aeruginosa.

2020

STRADA Jurnal Ilmiah Kesehatan, Vol. 9, No. 1 (2020)
P-ISSN: 2252-3847 | E-ISSN: 2614-350X
DOI: 10.30994/sjik.v9i1.264
https://sjik.org/index.php/sjik