Characterization of Virulence Genes of Food Borne Bacteria from Beef Meat Isolated from Traditional and Modern Markets in Jakarta

Abstract

Foodborne illness is a disease caused by the presence or contamination of pathogenic microbes in food. Meat and its processed product are very potential to cause foodborne illness cases, especially if the meat is cooked at an inappropriate temperature. This study aims to identify bacteria in meat and determine their potential pathogenicity by identifying pathogenic genes. The meat samples were obtained from traditional and modern markets in the Jakarta area. Bacterial identification was carried out using 16S rRNA gene, while bacterial pathogenicity profiles were identified using PCR amplification of pathogenicity-causing genes namely STM4497, SefA, Prot6E, MecA, MeCI, Hly, and Stx1. Two pathogenic bacteria namely Proteus mirabilis and Enterobacter sp were found dominantly in meat samples from traditional market. Whereas in modern market, more pathogenic various bacteria were found namely Enterobacter hormaechei, Escherichia coli, Lactococcus garvieaea, Morganella morganii, Proteus Sp, Proteus terrae, and Salmonella enterica. Moreover, STM4497 and Prot6E were common pathogenic genes identified in most of bacteria.