Microbial Contamination on Fresh and Frozen Carcasses of Broiler in Manokwari Markets, West Papua Indonesia

Chicken meat is a common meat in Manokwari, West Papua, Indonesia and it is sold both in fresh and frozen forms. Fresh carcasses are usually from local producers while frozen carcasses are supplied from other regencies (administrative entities). Fresh carcasses are generally sold in traditional markets and frozen carcasses sold in both traditional markets and supermarkets.

Chicken meat is an ideal medium for many microorganisms especially pathogenic bacteria which lead to spoilage and which can be transferred as foodborne illness (Álvarez-Astorga et al., 2002). Contamination can occur along the food chain including production, processing, distribution, retail marketing and handling or preparation (Kusumaningrum et al., 2012). Retail marketing such as traditional markets is another place that can contaminate carcasses. Traditional markets are identified as crowded and dirty places as the chicken meat is placed in the open air.

This research aims to determine the extent of microbiological contamination on both fresh and frozen carcasses of broilers sold in both traditional markets and supermarkets in Manokwari Regency.

The study included two traditional markets, three supermarkets and ten distributors from which carcasses were collected. All samples were subjected to the following examinations: Total Plate Count (TPC), number of Escherichia coli, Coliform, Staphylococcus aureus, and the presence of Salmonella sp. and Campylobacter. Testing methods were according to the Bacteriological Analytical Manual and SNI 01-2897-2008. The data were analyzed descriptively then further significant difference was tested by Chi-square test.

The results of this study confirmed microbial contamination of broiler carcasses circulating in both traditional markets and supermarkets in Manokwari by positive test results for TPC, E. coli, Coliform, Streptococcus aureus, Salmonella sp., and Campylobacter sp. E coli contamination was found at the lowest value of 3.0 x 10¹ cfu/g and the highest contamination of 1.5 x10⁴ cfu/g. Coliform contamination was found at the lowest value of 1.9 x 10² cfu/g and the highest value of 5.4 x 10⁴ cfu/g. Staphylococcus aureus contamination was at the lowest value of 2.1 x 10² cfu/g and the highest value of 7.5 x 10². Salmonella and Campylobacter contamination were found on two samples, from frozen and fresh carcasses respectively. Fresh carcasses were highly contaminated compared to frozen carcasses. The maximum limit of microbial contamination (BMCM) permitted on fresh chicken meat is less than 1 x 10¹ cfu/g. Traditional markets had greater contamination of chicken meat compared to supermarkets. Microbial contamination was greater on fresh carcasses sold in traditional markets than on frozen carcasses. Sales of fresh carcasses retain the offal inside the body to show customers that the carcasses are from local fresh chicken. These results can also be used by the animal husbandry Department to control the regulation of meat sales in both traditional and super markets. This study concluded that microbial contamination is found more on fresh carcasses sold in traditional markets than frozen carcass. Distributors who do not obey the safety meat regulation are warned and may have their licenses revoked.