Judul: Risk of Salmonella spp. Cross Contamination During the Preparation of Fried Chicken with Fresh Vegetable at the Household Level (West Java)
Abstrak: Hidangan ayam goreng lalapan yang dikonsumsi masyarakat Jawa Barat memiliki risiko kontaminasi Salmonella spp. Penelitian ini bertujuan mengidentifikasi kondisi pengolahan serta mengevaluasi risiko kontaminasi silang selama proses penyiapan ayam goreng lalapan di tingkat rumah tangga. Metode terdiri dari 4 tahapan, yaitu (1) Identifikasi kondisi pengolahan melalui kuesioner dengan responden ibu rumah tangga di wilayah Jawa Barat (n=412), (2) Penentuan skema perlakuan jenis talenan (talenan kayu dan plastik) serta metode pencucian talenan dan tangan menggunakan air dan sabun, (3) Pengujian Salmonella spp. pada simulasi kontaminasi artifisial di ayam mentah pasca pencucian, peralatan pengolahan, tangan pengolah, dan timun dengan metode MPN (Modifikasi SNI ISO/TS 6579-2:2012), serta (4) Perhitungan peluang infeksi Salmonella spp. dengan pendekatan model beta-Poisson. Hasil survei menunjukkan sebanyak 57,77% responden menggunakan talenan dan pisau yang sama untuk memotong ayam mentah dan lalapan. Pengujian Salmonella spp. pada kontaminasi artifisial menunjukkan kontaminasi pada timun berkisar 0,00–0,38 MPN/cm2. Risiko kontaminasi tertinggi terdapat pada skema tanpa pencucian talenan kayu dan tangan tetapi memiliki prevalensi rendah (0,43%). Prevalensi skema pencucian talenan kayu dan tangan menggunakan air (5,63%) memiliki peluang infeksi terbesar, yaitu 1 dari 4000 orang berpeluang terinfeksi Salmonella akibat konsumsi satu porsi lalapan seberat 44,59 gram., The fried chicken with fresh vegetable consumed by West Java people has Salmonella spp. contamination risk. This study aimed to identify processing condition and evaluate cross-contamination risk during preparing fried chicken with cucumber process at household level. Method was conducted at 4 steps, i.e. (1) Identified processing conditions through questionnaires with housewife as respondents in the West Java region (n=412), (2) Determined simulation treatment scheme type of cutting board (wooden and plastic cutting boards) and the washing method of cutting board and hands with water and soap, (3) Tested Salmonella spp. on raw chicken after washing, processing utensils, processing hands, and cucumbers during simulated artificial contamination by using MPN method (Modified SNI ISO/TS 6579-2:2012), and (4) Calculated the probability of illness with Salmonella spp. conducted by using beta-Poisson model approach. It showed that 57,77% of respondents used the same cutting board and knife to cut raw chicken and cucumber. Testing for Salmonella spp. in artificial contamination showed that contamination in cucumbers ranged from 0.00–0.38 MPN/cm2. The contamination risk was highest with no-washing hand and wood cutting board scheme but has a low prevalence (0,43%). Prevalence of washing wooden cutting boards and hand with water scheme (5,63%) has the greater probability of illness, namely 1 out of 4000 people have the chance to be infected with Salmonella due to consumption of one portion of fresh vegetables weighs 44,59 gram.
Keyword: cross contamination, food preparation, Salmonella spp.