Member of group (K3):

- Abkarin Tara Nadhira (F24150003) - Dewi Anawati (F24150076)

- Sugoi Marsaputra K (F24150032) - Gaby AP Panggabean (F24150109)
- Paula MC Manurung (F24150035) - Ghifari M Syani (F24150115)
 Chicken

Microbes that attack chicken (Gallus gallus domesticus) are the type of bacteria. It is
because chicken meat is suitable for microbial activity due to its high moisture content,
richness in nitrogenous compounds such as essential amino acids and protein. Chicken
meat also provides good source of minerals, vitamins and other growth factors. The pH is
suitable for the growth of microorganisms, for example the pH in chicken breast muscle is
around 5.7 to 5.9, while the leg muscle is 6.4 to 6.7. The water activity (a w) of chicken meat
is around 0.98 to 0.99. According to United States Departement of Agriculture (USDA), the
chicken meat approximately contains 66%-69% water and 31% other components, which
are protein, fat, carbohydrate, and minerals.
Microbes that often contaminating chicken meat mostly classified as pathogenic
mircroorganisms such as Salmonella sp., Campylobacter sp., S. aureus, E. coli and Listeria
sp.. The meat surface normally do not contain pathogenic microorganisms, but can be
contaminated from faecal matter or from cross contamination during slaughter. The
organisms tend to remain on the surface or just under it. Most Salmonella found on chicken
meat are non-host-specific and are considered capable of causing human food poisoning.
Salmonellosis (gastroenteritis) is the most common disease in human. Incubation period is
generally 6 to 72 hours and can be longer than 10 days. Symptoms include nausea,
vomiting, diarrhea, abdominal cramps and fever of 100 to 102F. Campylobacter sp. are
found in the intestinal and genital tracts of domestic animals and are widely distributed
geographically. Staphylococcus aureus is one of the most common agents in bacterial food
poisoning outbreaks and symptoms of staphylococcal food intoxication generally occurs
within 1 to 6 hours after the ingestion of food and the common symptoms are nausea,
vomiting, abdominal cramps, and diarrhea Since chicken meat is usually not consumed raw,
these outbreaks are caused by undercooking or cross contamination of ready-to-eat
products with microbial contaminants from the raw poultry or others introduced during
preparation of the food.

Conclusion
Chicken meat has high risk to be contaminated by pathogenic microorganism. It is
because the characteristics of the meat are suitable for microbial growth. The characteristics
are high water activity, high moisture content, rich in nutrient and pH around neutral.
Microorganisms that usually contaminating chicken meat are Salmonella sp., Campylobacter
sp., S. aureus, E. coli and Listeria sp. Those microorganisms come from faecal matter or
contamination during slaughter and tend to remain on the surface or just under it.

Literature
Bhaisare DB, Thyagarajan D, Churchil RR, Punniamurty N.2014.Bacterial pathogens in
chicken meat : review.International Journal of Life Sciences Research.3(2):2