@article{Yuswita_Nurjanah_Rahayu_2016, title={IDENTIFIKASI Listeria spp. PADA PANGAN JAJANAN BERBASIS IKAN DI KOTA BOGOR}, volume={27}, url={https://journal.ipb.ac.id/index.php/jtip/article/view/14742}, DOI={10.6066/jtip.2016.27.1.10}, abstractNote={<p><em>L.</em><em> </em><em>monocytogenes</em><em> </em><em>contamination</em><em> </em><em>in</em><em> </em><em>processed food</em><em>, especially f</em><em>ish-based </em><em>s</em><em>nack,</em><em> may results from contaminated</em><em> </em><em>raw materials, underprocessed or recontamination. The aims of this study were</em><em> </em><em>to</em><em> </em><em>identify the presence of</em><em> </em><em>Listeria</em><em> </em><em>spp</em><em>.</em><em> </em><em>especially L.</em><em> </em><em>monocytogenes by PCR method and biochemical methods</em><em>, as well as calculate the prevalence of Listeria spp. in fish-based snack food in Bogor. </em><em>This study was conducted of 4 steps</em><em>: (1) determination of</em><em> </em><em>L. monocytogenes’s</em><em> </em><em>DNA</em><em> limit detection, (2) sample preparation, (3) identification of</em><em> </em><em>L. monocytogenes with real-time PCR, and (4) identification of</em><em> </em><em>Listeria</em><em> </em><em>spp</em><em>.</em><em> </em><em>with biochemical methods.</em><em> </em><em>The results showed that DNA detection limit</em><em>s</em><em> of</em><em> </em><em>L.</em><em> </em><em>monocytogenes</em><em> in fish meatball</em><em> and</em><em> otak-otak were </em><em>at </em><em>8.3x10<sup>2 </sup></em><em>and </em><em>2.9x10<sup>2 </sup>CFU/g,  respectively. The study on 65</em><em> </em><em>samples</em><em> </em><em>indicated that</em><em> </em><em>contamination of</em><em> </em><em>L.</em><em> </em><em>monocytogenes was not observed, but</em><em> other species of</em><em> </em><em>Listeria</em><em> </em><em>spp</em><em>., namely L.</em><em> </em><em>grayi and L. innocua, were found. The prevalence of</em><em> </em><em>L.</em><em> </em><em>grayi</em><em> </em><em>and</em><em> </em><em>L.</em><em> </em><em>innocua</em><em> </em><em>in</em><em> </em><em>siomay was </em><em>at </em><em>5.9</em><em>%, while the prevalence of L. grayi in shrimp meatballs, fish meat balls, fried meatballs was </em><em>at </em><em>8.3, 9.1, </em><em>and </em><em>50%, respectively. Furthermore, L.</em><em> </em><em>innocua from takoyaki samples with a prevalence of</em><em> </em><em>20</em><em>% was observed. </em><em></em></p&gt;}, number={1}, journal={Jurnal Teknologi dan Industri Pangan}, author={Yuswita, Elia and Nurjanah, Siti and RahayuWiniati P.}, year={2016}, month={Jun.}, pages={10-16} }