Isolasi dan Identifikasi Salmonella pada Daging Sapi di Rumah Potong Hewan Banyuwangi

The aim of this study was to determine the presence of Salmonella spp. contamination on the beef of cattle slaughtered at Banyuwangi abattoir. Isolation and identification of Salmonella spp. were done to provide Safe, Healthy, intact and Halal beef for the people of Banyuwangi. The sample in this study was beef meat which taken in January 2018 from Banyuwangi abattoir. In this study, 25 grams of thigh musculus from the meat used as a sample and the number of samples was 32 samples. The results of the isolation and identification showed that 3.1% samples positive of Salmonella spp., while the percentage of negative samples of Salmonella spp. was 96.9%. The result of 3.1% positive samples indicates the presence of Salmonella spp. can be caused by the low contamination rate. Banyuwangi abattoir as a place for sampling has better sanitation.