Isolation and Biochemical Characterization of Enterobacter cloacae Isolates from Ready-to-eat Foods Using API 20E

Author(s)

Tri Yahya Budiarso , Charis Amarantini , Ratih Restiani , Putri Karina Sitanggang , Eunike Marganingrum Andriani Samodra , Aditya Virany Mamoto , Yesica Puteri , Virgin Kindangen , Angelia Wattimury , Intan Puteri Yokebeth ,

Download Full PDF Pages: 24-30 | Views: 255 | Downloads: 84 | DOI: 10.5281/zenodo.5734017

Volume 5 - October 2021 (10)

Abstract

Ready-to-eat foods have become a global concern because they are a source of income for low and middle-income people. Also, they constitute the main food for students and lower to middle-level workers. However, a lack of knowledge about good food processing practices results in microbial contamination that interferes with human health. Enterobacter cloacae is one of the most common bacterial contaminants found in ready-to-eat foods in many countries. Therefore, the purpose of this research is to identify E. cloacae using the API 20E kit on ready-to-eat foods in Yogyakarta city and its surroundings. Subsequently, 115 samples of 10 types of food were collected from various locations for isolation and identification of the contaminant. The results showed that 7 foods were found to be contaminated, with processed egg products having the highest contamination level at 40%. This was followed by various snacks and packaged dairy products at 30% each, then skewered meatballs, and other processed food products, at 20% and 10%, respectively. Meanwhile, dumplings, potato products, and assorted iced drinks were not contaminated by the bacteria

Keywords

Isolation, Biochemical Characterization 

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