relation: https://katalog.ukdw.ac.id/9316/
title: ISOLATION AND BIOCHEMICAL CHARACTERIZATION OF ENTEROBACTER CLOACAE ISOLATES FROM READYTO-EAT FOODS USING API 20E
creator: Tri Yahya Budiarso
creator: Charis Amarantini
creator: Ratih Restiani
subject: QD Kimia
subject: QH301 Biologi
description: 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 cloacaeis  one  of  the  most  common  bacterial  contaminants  found  in  ready-to-eat foods in manycountries. Therefore, the purpose of this research is to identify E. cloacaeusing 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,withprocessed  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.
publisher: School of Biomedical and Biological Sciences-Faculty of Science and Technology-University of Plymouth-United Kingdom Education:PhD Biomedical Sciences
date: 2021-10
type: Article
type: PeerReviewed
format: text
language: en
identifier: https://katalog.ukdw.ac.id/9316/1/Isolation%20and%20Biochemical%20Characterization.pdf
identifier:   Tri Yahya Budiarso and Charis Amarantini and Ratih Restiani  (2021) ISOLATION AND BIOCHEMICAL CHARACTERIZATION OF ENTEROBACTER CLOACAE ISOLATES FROM READYTO-EAT FOODS USING API 20E.  International Journal of Agriculture and Biological Sciences-, 5.  pp. 24-30.  ISSN 2522-6584     
relation: http://dx.doi.org/10.5281/zenodo.5734017
relation: doi:10.5281/zenodo.5734017