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MIKROBA DAN
WELCOME!
Thank you for coming today!
KONTAMINASI TELUR
Jasad hidup yang ukurannya kecil sering disebut sebagai mikroba atau mikroorganisme atau
ANIS USFAH PRASTUJATI, S.PT., M.SI
jasad renik. Jasad renik disebut sebagai mikroba bukan hanya karena ukurannya yang kecil,
sehingga sukar dilihat dengan mata biasa, tetapi juga pengaturan kehidupannya yang lebih
sederhana dibandingkan dengan organisme tingkat tinggi.
Ukuran mikroba biasanya dinyatakan dalam mikron, 1 mikron adalah 0,001 mm.

Please do not record this presentation.

Todays contents should be kept secret because they are too useful :D

BAHAN MAKANAN MIKROBA

Bahan makanan yang digunakan oleh jasad hidup (mikroba)
dapat berfungsi sebagai sumber energi, bahan pembangun
sel, dan sebagai aseptor atau transfer elektron. Dalam
garis besarnya bahan makanan dibagi menjadi enam golongan
yaitu : AIR, SUMBER ENERGI, SUMBER MINERAL, SUMBER
KARBON, SUMBER NITROGEN, GROW FACTOR

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In Europe, the microorganism responsible for

the majority of cases of foodborne disease
due to egg or egg product consumption is
Salmonella (90%).
S. enteritidis was the predominant serotype
causing salmonellosis in 2007 (EFSA, 2009).

INTRODUCTION
The risk of contamination by Salmonella is a
major concern for the egg producing and the
egg product manufacturing industries.
The aim of this chapter is to highlight the
INTRODUCTION types of microorganisms found in eggs and to
comment on their origin and behaviour in the
different parts of the egg and in egg
products.

Exogenic contamination
EGG MICROBIOLOGY Exogenic contamination of eggs (also termed horizontal
contamination),by far more frequent than vertical
Under healthy breeding conditions, an eggs contents are generally sterile just
contamination in terms of overall levels and diversity
after laying. However, they can be contaminated by a diversified microbiota
of bacteria, corresponds to the contamination of the
containing food spoilage microorganisms and sometimes pathogenic bacteria.
eggshell surface. It occurs after laying, when the
Eggs can be contaminated both externally, on the eggshell, and internally, i.e.
eggshells are in contact with hens faecal
during development. The egg may therefore be a vector of bacteria causing
microorganisms or with other microorganisms present in
foodborne illness in humans: this is particularly the case for Salmonella.
the farm environment, or elsewhere in the supply chain.

Endogenic contamination
Eggs can be contaminated during their formation in the
oviduct. This type of contamination is essentially due to
Salmonella and is termed vertical contamination. In the
case of Salmonella, eggs may be contaminated during their
formation in the ovary or in the oviduct of infected hens.

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Exogenic contamination
Exogenic contamination ( c o n t . )
The level of eggshell contamination by mesophilic aerobic
microbiota ranges from 10 3.8 to 106.3 CFU/egg, with an
average of around 10 4.5 CFU/egg.
They observed a predominance of E coli (5.5x10 4 CFU/egg),
and Staphylococcus (4.3x104 CFU/egg), the species S.
linens and S. equorum being most prevalent.
Endogenic contamination
Endogenic contamination by Salmonella Heidelberg (Gast et
al., 2007) and Salmonella Pullorum (Wigley et al., 2001)
has been observed. Occuring from 108 to 10 9 cells per hen
and the level of egg contamination is between 1 and 10
cells/ml (Gast et al., 2002).
Penetration of
microorganism
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The health of the pullets and hens and the sanitary state of the breeding
environment influence the species of bacteria found and the level of
contamination. Bacteria, including Salmonella, can survive in the breeding
environment and contaminate whole flocks or spread between different flocks.
Lice, insects and rodents are reservoirs and putative vectors of contamination.
Other factors influencing the level of contamination are the quantity of dust,
which may vary depending on hen behaviour, including laying behaviour, the
use of cages and their design (conventional or furnished cages), the use of
perches, and the floring and the feeding systems (De Reu et al., 2005).
The contamination also depends on the season, the level of contamination being
lower during the winter period (De Reu et al., 2005; Wales et al., 2007)
Contamination may also occur during egg transport and/or packaging in
farm or in the egg packaging centre.
Penetration of
microorganisms through the
eggshell
Even if the egg surface is contaminated, the cuticle, shell and shell membranes
are barriers preventing the penetration of microorganisms from the surface
to the eggs contents
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THE CUTICULE
T h e c u t i c l e i s a f i m c o m p o se d of m u c o p r ote ins
It is resistant to water and penetration of microorganisms. However, the
effectiveness of this protective coating is limited, since it cracks rapidly
overtime during egg handling (De Reu et al., 2006b)
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A v i d in
merupakan polipeptida yang mengikat biotin dan vitamin
yang mengandung hidrogen.
Zat ini berperan dalam bentuk koenzim karboksilase yang
berperan dalam metabolisme protein
Juga flavoprotein yang menjadi koenzim dr riboflavin
K o n a lb umi n/ ov ot ran sf er in
Glikoprotein yang mengandung zat besi dengan afinitas tinggi.
Kekurangan zat besi menyebabkan pembentukan ovotransferin
terhambat sehingga pertumbuhan S. aureus meningkat dan
menyebabkan kerusakan pada telur
Lisosim
Merupakan molekul yang sangat penting dalam menahan perkembangan bakteri.
Lisosim menandung enzim N-asetilheksosaminidase yang menyerang scr simultan terhadap dinding sel bakteri yang
berupa peptidoglikan dan heteropolimer yang mengandung N-asetilglukosamin dan asam N-asetilmuramik.
Sistem kerja enzim secara osmose dalam sel.
Kepekaan mikroorganisme bervariasi tergantung dari jumlah peptidoglikan pada dinding selnya. 15
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THE SHELL
The shell is a calcified protein layer which represents
a physical barrier that is rather ineffective because of the possible passage
of microorganisms through its pores.
However, it contains lysozyme and
ovotransferrin, which may play a role in protection against penetration (Hincke
et al., 2000; Gautron et al., 2001). The external and internal shell membranes
represent effective antibacterial fiters composed of glycoprotein fires,
organized into a network together with lysozyme, b-N-acetylglucosaminidase
and ovotransferrin (Ahlborn and Sheldon, 2005).
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PERTAHANAN KIMIA
DAN BIOLOGI
Dalam telur terdapat beberapa pertahanan diri
berupa zat penghambat perkembangan bakteri antara
lain pH bagian dalam telur, polipeptida, protein dan
enzim
Tingkat pH putih telur dapat berubah sedikit demi
sedikit dari hari pertama peneluran sehingga pH yang
tadinya berkisar 7,4-9,5 menjadi semakin tinggi
karena keseimbangan CO2-bikarbonat dan difusi CO2.
pH yang relatif tinggi tidak disukai oleh
Pseudomonas
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DISTRIBUTION OF CONTAMINANTS AND

DRUGS IN THE EGGS COMPONENTS
Among the regulated molecules are phyto-
Chemical pharmaceutical substances used in the production of
raw materials intended for animal feed. These
contaminants in molecules are not intentionally added to animal feed. Lipophilic molecules such as chloramphenicol (Samouris et al., 1998), are drawn to the
eggs: Veterinary drugs and animal feed additives, yolk, which is rich in lipids. However, weak
however, are allowed and used intentionally, but
Residu kimia telur adhere to strict dosage schedules, so as to guarantee
acids (sulfamides, quinolones), which have an extra cellular distribution
in organisms, are concentrated in the egg white (Roudaut, 1997), a polar
their safety and effectiveness.
environment made up of 88% water. The distribution of antibiotics between
All these substances are evaluated in terms of risk
the two components of the egg is quite variable, ranging from 23% to 95%
before being allowed to go on the market.
for the egg white.

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DISTRIBUTION OF CONTAMINANTS AND

DRUGS IN THE EGGS COMPONENTS
Table 4.2 compares ratios of concentrations between the
white and yolk for different classes of veterinary drugs.

VETERINARY The origin of non-conformities in additives is

essentially caused by crosscontamination, at
DRUGS AND different stages of the production chain, between
unaltered feed and feed containing additives
ADDITIVES (Cannavan et al., 2000; Mortier et al.,2005).

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T R A NSFER K I N ETICS O F C O N T AMINANTS A N D

D R U GS

After ingestion, residues appear rapidly in the white (24 hours after first
being administered), and later in the yolk (24 to 48 hours after fist being THANK YOU!
administered). Indeed, the moment xenobiotics or drugs are first ingested, the ANY QUESTIONS?
yolk of an egg laid the following day has already gone through its growth
phase, and as such, is not exposed to the contaminant; on the other hand,
the white, formed in the fial 24 hours prior to being laid, risks containing
residues.

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