Assessment of Escherichia Coli Contamination in Ready-to-Eat Foods from Food Stalls near Universitas Indonesia Station

Conny Riana Tjampakasari; Ananda Karla Athiyyah

doi:10.55927/fjst.v5i3.6

Authors

Conny Riana Tjampakasari Departement Microbiology, Faculty of Medicine, Universitas Indonesia
Ananda Karla Athiyyah Mediacl Education, Faculty of Medicine, Universitas Indonesia

DOI:

https://doi.org/10.55927/fjst.v5i3.6

Keywords:

Processed Food, E. coli contamination, TPC, UI Station.

Abstract

Background: Processed food refers to food products that have undergone preparation, with or without additional ingredients. Various types of ready-to-eat processed foods are sold at food stalls around Universitas Indonesia Station and are widely consumed by the public. Escherichia coli, a common gastrointestinal bacterium, serves as an indicator of microbial contamination according to the Regulation of the Minister of Health of the Republic of Indonesia No. 2 of 2023.

Methods: A Total Plate Count (TPC) was conducted using selective MacConkey Agar. Five popular ready-to-eat processed food samples were collected from three different food stalls: capcay and omelette from Food Stall A, soy sauce–seasoned chicken and Mustofa potatoes from Food Stall B, and stir-fried water spinach from Food Stall C.

Results: TPC analysis revealed no E. coli growth in any of the tested samples. Specifically, capcay and omelette from Food Stall A, soy sauce–seasoned chicken and Mustofa potatoes from Food Stall B, and stir-fried water spinach from Food Stall C showed no microbial contamination.

Conclusion: All examined ready-to-eat processed food samples met the microbiological standards specified by the Indonesian Ministry of Health

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