Post on 31-Mar-2019
The term ‘eggs’ applies to the entire eggs of hens, which are suitable for consumption
and for industrial production of food products intended for human consumption
SNI 06.3926-1995 :“Telur ayam segar adalah telur ayam yang tidak mengalami proses pendinginandan tidak mengalami penanganan pengawetan serta tidak menunjukkan tanda-tanda pertumbuhan embrio yang jelas, kuning telur belum tercampur denganputih telur”
SNI 3926-2008 (Rev. SNI 3926-1995) :“Telur yang belum mengalami proses fortifikasi, pendinginan, pengawetandan proses pengeraman”
DEFINISI TELUR
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Sebelum telur dikeluarkan dari tubuh
disebabkan karena pecahnya pembuluh darah (vena dan arteri) di saluran telur sehingga darah yang mengandung mikroorganisme dapat masuk ke telur
Setelah telur dikeluarkan dari tubuh (ovipositiori)
berasal dari dubur (kloaka) ayam dan dari sarang telur dalam keadaan basah sehingga melalui cairan yang menyelaputi telur tadi, mikroorganisme terserap ke dalam telur
KONTAMINASI TELUR
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1. Kontaminasi masuk melalui cangkang/kerabang telur :
Induk ayam Sarang
Air pencuci Penanganan/pengepakan, dll
Jumlah total mikroba dari cangkang 102-107 sel/ml (rata-rata 105 sel/ml)
SUMBER KONTAMINASI
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SUMBER KONTAMINASI
2. penetrasi pori menembus membran cangkang
3. tumbuh melalui membran yolk dan albumin
4. tumbuh dalam albumin mencapai yolk
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Jenis Mikroorganisme yang Dijumpai di Kerabang & Isi Telur Ayam
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KEBUSUKAN TELUR AKIBAT KONTAMINASI MIKROORGANISME
Kontaminasi mikroorganisme menyebabkan kebusukan pada telur
Paling banyak menyebabkan kebusukan pada telur :
Dapat tumbuh karena faktor nutrisi tercukupi & sifat bakteri dapat tumbuh pada suhu rendah, misalnya :
Alcaligenes
Achromobacter
Psedomonas
Serratia
Proteus
Aeromonas
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Bentuk Kebusukan pada Telur :
Busuk Hijau (Green Rots) : albumin menjadi
encer, berserabut hijau, yolk diselimuti bintik
pink/putih mengeras, membran vitelin menebal,
berwarna putih/hitam
Busuk Hitam (Black Rots) : kantung udara
membesar, albumen jadi coklat kehijauan dan
encer, yolk berwarna hitam, jika dibuka bau
busuk, yolk menjadi liat
Busuk Merah (Red Rots) : yolk menjadi
kemerahan, albumin menjadi encer, keabuan,
diselimuti warna kemerahan
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PERTAHANAN TELUR TERHADAP KONTAMINASI MIKROORGANISME
Selaput kulit telur pertanahan pertama telur terhadap mikroorganisme
Albumen pertahanan utama telur terhadap mikroorganisme
Enzim Lysozyme dapat melisiskan dinding sel bakteri
Ovomucin menghambat hemaglutinasi virus
Ovoinhibitor menghambat protease bakterial & fungal
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KEAMANAN TELUR
Lebih dari 2.300 tipe Salmonella sudah diketahui sebagai pencemar
Salmonella enteritidis, adalah salah satu jenis yang ditemukan terutamapada produk unggas termasuk telur segar dan telur yang tidakdipasteurisasi
Salmonella enteritidis dari feses dapat mengkontaminasi kerabang telur
Induk ayam dengan infeksi Salmonella sistemik akan mengeluarkan teluryang terkontaminasi
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BMP (Biosecurity Management Practices)
Biosecurity Management Practises
Untuk pekerja
Untuk peralatan
Untuk hewan ternak (unggas)
CCP #1 sanitasi dan disinfeksi antar flok
CCP #2 kontrol rodensia
CCP #3 pullet bebas Salmonella
Monitoring lingkungan
Monitoring telur
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Biosecurity Management Practice
Biosecurity involves using all measures possible to control the spread of disease-causing organisms such as Salmonella enteritidis (SE)
These measures include controlling human traffic, isolating poultry fromcontaminated equipment and animals,controlling insects and rodents, vaccination, disinfection, and good housekeeping
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for People
1. Make sure employees and family members wear freshly laundered clothing daily
2. Have all visitors report to a central location and sign a log book before entering any building
3. Do not allow anyone, including maintenance personnel and pest control people, to enter your poultry house or egg room unless they are wearing clean and sanitized coveralls, boots, and hat
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… for people
4. Clean and disinfect boots before entering and leaving each poultry house. Manure is a major factor responsible for the spread of disease from one poultry house to another. If you have more than one poultry house on your farm, you may want to consider having a separate pair of boots for each house. By storing the boots in a rubber garbage can, you can keep them in wearable condition. This practice would be especially helpful if you have poultry of different ages on the farm
5. Change water in foot baths and add disinfectant at least daily, or more often if baths collect a lot of dirt and manure
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…for people
6. Always shower and change into clean clothes before leaving your farm and after returning home. This practice will help prevent the spread of any disease from one farm to another. You can pick up disease organisms by visiting other farms, auctions, meetings, or restaurants where other farmers, service people, or backyard flock owners visit. By showering and changing into clean clothes when you return home, you are taking a big step toward reducing the spread of disease organisms9/30/2016 TIM TEACHING LAB. KESMAVET FKH UB 2016 16
…for people
7. If possible, try to limit each person’s work schedule to one poultry house
8. Do not visit younger birds after visiting older birds except when younger birds are positive for SE or other diseases. If you must visit older birds first, be sure to shower and/or change clothes before visiting younger birds. Keep all buildings locked at all times to ensure that your biosecurity plan is followed by all visitors and nonfarm employees
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for Equipment
1. Borrow equipment from another farm only if it is thoroughly cleaned and disinfected
2. Restrict movement of all vehicles entering and leaving your farm. Have vehicles park outside the premises whenever possible
3. Bring onto the farm only clean and disinfected crates, egg cartons, etc. Reject anything that is not clean and notify the supplier of the problem
4. Do business only with companies that have high biosecurity standards9/30/2016 TIM TEACHING LAB. KESMAVET FKH UB 2016 18
for Animals
1. Avoid contact with wild birds and waterfowl
2. Always place new birds in a clean and disinfected house
3. Control rodents and insects inside and around poultry houses
4. Properly dispose of dead birds in a timely fashion
5. Make sure poultry houses are properly ventilated. Large amounts of fresh air dilute microbe populations and reduce disease buildup
6. Keep manure as dry as possible9/30/2016 TIM TEACHING LAB. KESMAVET FKH UB 2016 19
CCP #1 Clean and Disinfect Between Flocks
Organic material can harbor bacteria such as Salmonella enteritidis (SE)
The goal of cleaning and disinfection is to reduce the organic material and bacteria in the environment, thereby reducing the risk of SE contamination
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CCP #2 Control Rodents
Rodents are a significant source of Salmonella enteritidis (SE) exposure for chickens
A single mouse produces 100 droppings a day and each can contain up to 230,000 SE bacteria
By defecating in feed troughs, on egg belts, and in other areas, rodents can spread infection throughout the chicken house and contaminate eggs
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CCP 3# Place Salmonella enteritidis Clean Pullet Chicks
Salmonella enteritidis (SE) contaminated pullet chicks are a significant hazard for the introduction of SE into laying flocks and potentially their eggs
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Monitor the Environment
Monitoring the environment (manure) is necessary for all pullet and hen houses regardless of previous culture results following cleaning and disinfection
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Monitor Eggs
Egg monitoring is required for hen flocks in environments that test positive for SE
Initiation of egg testing eliminates the need for any further environmental testing
The results of egg testing determine whether eggs must be diverted for pasteurization or hard cooking rather than offered to the consumer as table eggs
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