Detection of Enteropathogenic Bacteria in Beverage Products in Elementary School for Food Safety in Yogyakarta City
Abstract
Enteropathogenic bacteria can be found in elementary school’s beverages. Those bacteria can come from the production process, source of raw materials, equipment used, environmental sanitation and the trader’s cleanliness. This study aims to determine the contamination of enteropathogenic bacteria of elementary school’s beverages and its safety level based on the number and types of bacteria. As many as 15 samples were collected, consisting of cincau ice, dawet ice, avocado ice, orange ice, and doger ice. Samples were diluted using 1% peptone water, and were enumerated using Chromocult Coliform Agar (CCA) medium. Expected enteropathogenic colonies were selected on Sorbitol MacConkey Agar (SMAC), Druggan-Forstyhee-Iversen (DFI) medium, Nutrient Agar semi solid, IMViC (Indole, Methyl Red, Voges Prokauer, Simmon’s Citrate), Salmonella Shigella Agar (SSA), Urea broth, and Triple Sugar Iron Agar (TSIA). Collected isolates were confirmed using API 20E. The enumeration results indicated that there were three types of beverage drinks that have bacterial contamination exceeding the limits of beverage safety, namely: doger ice (8.1 x 106CFU/ml), cincau ice (6.6 x 106CFU/ml), and dawet ice (1.2 x 106CFU/ml). The result of identification using API 20E found four types of enteropathogenic bacteria namely Klebsiella pneumoniae, Serratia liquefaciens, Vibrio sp., Aeromonas hyrophila, and identification result using IMViC test found Escherichia sp.
Keyword: Enteropathogenic, Identification, Food Safety, Beverages
