The Presence of Salmonella in Sie Balu, Acehnese Dried Meat After Gamma Irradiation

Husna Husna, Nurliana Nurliana, Darmawi Darmawi


Sie balu is an Acehnese dried meat preserved by the addition of salt, acid and dried. However, long processing and drying it under the sun can cause meat products contaminated by Salmonella. Irradiation can eliminate  Salmonella  and  other  pathogenic  bacteria  in  food.  This  study  aims  to  determine  the  presence  of Salmonella in sie balu after irradiated with increasing doses and 2 to 4 months shelf life. Sie balu was made of 5 kg fresh beef, dried under the sun to dry, vacuum and irradiated at doses of 5, 7 and 9 kGy. Salmonella was detected using bacteriological and biochemical tests. Results showed sie balu contaminated by Salmonella paratyphi B and Salmonella cholerasuis. The irradiation and shelf life significantly affect (P<0.05) the count of Salmonella in sie balu compared with unirradiated one. Irradiation doses of 5, 7 and 9 kGy do not affect the count of Salmonella in sie balu. Extending the shelf life up to 4 months can increas the count of Salmonella. This study concluded that irradiated sie balu at doses of 5, 7 and 9 kGy can be stored for up to two months

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