IDENTIFIKASI SALMONELLA SP PADA GULAI AYAM DI RUMAH MAKAN KOTA JAMBI

Abstract

Background: Salmonella sp. is a pathogenic bacterium that frequently contaminates animal based food products and is a major cause of food-borne diseases. Improper hygiene during food processing and serving increases the risk of contamination. This study aimed to identify the presence of Salmonella sp. in chicken curry (gulai ayam) sold at restaurants in Jambi City. Methods: This descriptive study used a qualitative laboratory approach. Chicken curry samples were collected using a cluster random sampling method from restaurants in each 125 district. Bacterial contamination was examined using the Total Plate Count (TPC) method on Plate Count Agar (PCA). Identification of Salmonella sp. was conducted through Gram staining, culture on Salmonella Shigella Agar (SSA). Results: Of the 63 chicken curry samples analyzed, 13 samples (20.63%) exceeded the bacterial contamination limit (>1×10⁵ CFU/g), and 5 samples (7.94%) tested positive for Salmonella sp. Conclusion: Some chicken curry dishes sold at restaurants in Jambi City were contaminated above microbiological standards and tested positive for Salmonella sp. Strengthening hygiene, sanitation, and routine monitoring of chicken-based food processing is essential to prevent food-borne infections.