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Evaluation of Pathogenic Contamination of the Liver and Meat from Traditional Markets in Makassar

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 2 No. 2 (2021) · pp. 76–82

DOI
10.20956/hajas.v2i2.13732
ISSN
2621-9190, 2621-9182
Published
2021-06-20
Publisher
Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Language
en
License
creativecommons.org/licenses/by-nc/4.0

Abstract

Many factors influence the growth of microorganisms on and in meat, including temperature, moisture content, oxygen, pH, and meat nutrition. Meat is a medium that is very suitable for the growth of microorganisms because it has a highwater content of 68-75%, high nutrition, complete mineral content and a pH 5.3-6.5. Contamination of microorganisms on the surface of meat or carcass has started since the slaughter of livestock until the meat is consumed. The purpose of this study was to evaluate the presence of microorganism contamination in meat sold in traditional markets in Makassar. Beef and beef liver were taken from traditional markets in Makassar and then tested for Total Bacteria, Salmonella sp. as an indicator of pathogenic bacteria contamination in meat. The total bacterial contamination of beef and beef liver was still higher than the provisions of the Indonesian National Standard and the bacteria that could be suspected were Salmonella sp.

Collaboration network of the authors

34 authors · 77 co-authorship links

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Islam Negeri Alauddin Makassar
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Sudirman BacoAffiliation unknown3
Hasma HasmaAffiliation unknown2
Effendi AbustamAffiliation unknown2
Muhammad Irfan SaidAffiliation unknown2
Fatma MaruddinAffiliation unknown2
Charismawan CharismawanAffiliation unknown1
Sulmiyati SulmiyatiAffiliation unknown1
Nur Saleh SaidAffiliation unknown1
Deka Uli FahrodiAffiliation unknown1
Sriyanti HaruniAffiliation unknown1
Hikmah M. AliAffiliation unknown1
Asmuddin NatsirAffiliation unknown1
ZulkarnainAffiliation unknown1
Gozali R MoektiAffiliation unknown1
Endah MurpiningrumAffiliation unknown1
HajrawatiAffiliation unknown1
Kusmandari Indah PrahestiAffiliation unknown1
Reynard GondiponAffiliation unknown1
Suliman Mohamed Yousof SadamAffiliation unknown1
Jamila MustabiAffiliation unknown1
Kususiyah KususiyahAffiliation unknown1
Suharyanto SuharyantoAffiliation unknown1
Titik MarhenyAffiliation unknown1
Edi SoetrisnoAffiliation unknown1
Isnaniah BagendaAffiliation unknown1
MuflihanahAffiliation unknown1
Syarifah Nurul WaqiahAffiliation unknown1
Sadam Suliman Mohamed YousofAffiliation unknown1
Siti NurjannahUniversitas Islam Negeri Alauddin Makassar1
Nahariah NahariahAffiliation unknown1
Rista Cahya RofitaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/hajas/oai, first harvested 2 Nov 2026, last seen 2 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Evaluation of Pathogenic Contamination of the Liver and Meat from Traditional Markets in Makassar</dc:title>
	<dc:creator xml:lang="en">Malaka, Ratmawati</dc:creator>
	<dc:creator xml:lang="en">Prahesti, Kusumandari Indah</dc:creator>
	<dc:creator xml:lang="en">Hajrawati, Hajrawati</dc:creator>
	<dc:description xml:lang="en">Many factors influence the growth of microorganisms on and in meat, including temperature, moisture content, oxygen, pH, and meat nutrition. Meat is a medium that is very suitable for the growth of microorganisms because it has a highwater content of 68-75%, high nutrition, complete mineral content and a pH 5.3-6.5. Contamination of microorganisms on the surface of meat or carcass has started since the slaughter of livestock until the meat is consumed. The purpose of this study was to evaluate the presence of microorganism contamination in meat sold in traditional markets in Makassar. Beef and beef liver were taken from traditional markets in Makassar and then tested for Total Bacteria, Salmonella sp. as an indicator of pathogenic bacteria contamination in meat. The total bacterial contamination of beef and beef liver was still higher than the provisions of the Indonesian National Standard and the bacteria that could be suspected were Salmonella sp.</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2021-06-20</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/hajas/article/view/13732</dc:identifier>
	<dc:identifier>10.20956/hajas.v2i2.13732</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 2 No. 2 (2020); 76-82</dc:source>
	<dc:source>2621-9190</dc:source>
	<dc:source>2621-9182</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/hajas/article/view/13732/7232</dc:relation>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
</oai_dc:dc>