Food safety and microbiological quality of meltique beef products from different meat outlets in Greater Jakarta, Indonesia: A case study

Aims:The aim of this study was to evaluate the level of microbial contamination, such as total plate count (TPC) analysis, Escherichia coli, Coliform, Staphylococcus aureus, and Salmonella sp., and analyse the food safety of meltique beef products sold in some meat outlets in Greater Jakarta, Indonesia.Methodology and results: Meltique meat products from different meat outlets in Greater Jakarta (the region comprising Jakarta, Bogor, Depok, Tangerang and Bekasi) were analysed for their microbial quality and compared with the Indonesian standard (SNI 3932-2008 related to quality beef meat).Furthermore, the study about the possible stages that allow contamination of each bacterium was also analysed.The results showed that most samples met the TPC standard, only 4 outlets exceeding the standard.However, only 5 outlets met the standard for Coliform.Contamination of E. coli bacteria that exceeded the standard was found in most of the samples except the sample from Bekasi outlet 2 and samples from all outlets in Tangerang.Staphylococcus aureus was found and exceeded the standard in 6 outlets.Salmonella sp. was found positive in meltique beef from 3 outlets.Conclusion, significance and impact of study: Most of the samples did not meet Indonesia standards (SNI 3932-2008) related to microbial contamination in beef meat, except the sample from Tangerang 2, which met the Indonesia standard in all bacterial analysis.Bacterial contamination of meltique meat that exceeds the Indonesian standard indicates a food safety risk and can cause various diseases.The results of this study were expected to be useful for the general public and authorities to determine policies in food safety of meltique beef products.Moreover, sanitation and hygiene need to be improved in every stage of meltique beef production.Besides that, both consumers and restaurants that sell meltique beef steaks should be concerned about the level of doneness of the steak in order to avoid the food safety risk from bacterial contamination.