potensi resiko bagi kesehatan konsumen jika terkontaminasi oleh bakteri patogen terutama dalam jumlah yang tinggi.
SARAN
Penerapan good hygiene practices (GHP) sudah umum dilakukan pada industri pengolahan susu skala besar. Berkembangnya industri pengolahan susu skala kecil dituntut pula menerapkan GHP untuk mengurangi adanya resiko kontaminasi oleh bakteri patogen. Hasil penelitian ini menunjukkan pentingnya menjaga status sanitasi dan higiene dalam proses pengolahan bahan pangan terutama asal hewan. Penerapan praktik sanitasi dan higiene yang ketat diperlukan tidak hanya sebelum dan selama proses pengolahan akan tetapi juga pada tahap pengemasan. Hal ini dikarenakan proses pengemasan dan bahan pengemas itu sendiri dapat menjadi sumber kontaminasi ulang atau kontaminasi silang.
Perlu kajian lanjut mengenai jenis bakteri patogen lain yang dapat mengontaminasi berbagai jenis susu fermentasi dengan mengikuti kurva pertumbuhan yang lebih baik serta kajian mengenai perbandingan aktivitas antagonistik kultur starter yang sama tetapi dari asal yang berbeda.
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Staphylococcus aureus KT07