The penetrability of selected bacteria on the raw bovine meat

The aim of this experiment is to confirm the isolation of Salmonella typhimurium and determine the penetration ability of Escherichia coli, Salmonella typhimurium, Staphylococcus aureus and Proteus mirabilis isolated from raw bovine meat in Kota Bharu. The identification of Salmonella typhimurium was done using PCR technique. The penetration experiment was conducted on meat without fat and meat with fat under at temperature and 4-8°C. After several hours, different layer the meats were sliced, homogenized with 10 ml of peptone water, and a loop full of the homogenates was streaked on agar plates to determine the penetration ability of the bacteria. Salmonella typhimurium and Proteus mirabilis was able to penetrate deep into the meat without fat at room temperature. Staphylococcus aureus was able to penetrate in the first hour only. In lower temperature, all bacteria were unable to penetrate except for Proteus mirabilis. The penetration of bacteria was concern regarding to the storage of the meat. Raw meat should be hygienically handle and properly stored to ensure the freshness and public health safety.