Mapping Chemical Hazards in Animal Food Origin Product for Food Safety Teaching Materials

Authors

Nova Kurnia , Kholik Kholik , Khaeruman Khaeruman

DOI:

10.29303/jppipa.v9i1.2534

Published:

2023-01-31

Issue:

Vol. 9 No. 1 (2023): January

Keywords:

Animal origin food product, Chemical hazards, Food safety, Mapping

Research Articles

Downloads

How to Cite

Kurnia, N., Kholik, K., & Khaeruman, K. (2023). Mapping Chemical Hazards in Animal Food Origin Product for Food Safety Teaching Materials. Jurnal Penelitian Pendidikan IPA, 9(1), 455–461. https://doi.org/10.29303/jppipa.v9i1.2534

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Abstract

Animal origin food product is quite vulnerable to the threat of chemical hazards. Mapping potential chemical hazards is needed to establish good and safe food handling methods. In addition, the mapping can be used as the basis for the preparation of food safety teaching materials that have not been available so far. The purpose of this study is to map various potential chemical hazards in food of animal origin food product to be used as teaching materials for food safety. This research is included as a literature study by collecting various types of scientific references that outline potential chemical hazards that can threaten animal origin food product. The results showed potential chemical hazards in the form of antibiotic residues in beef, chicken, and eggs; excess nitrates and nitrites in beef; scombrotoxin in cob fish; pesticides and heavy metals in honey; and formalin and borax in chicken meat and fish. The results of mapping the potential chemical hazards of animal origin food product can then be used to compile food safety teaching materials

References

Alahakoon, A. U., Jayasena, D. D., Ramachandra, S., & Jo, C. (2015). Alternatives to nitrite in processed meat: Up to date. Trends in Food Science amd Technology, 45(1), 37-49. https://doi.org/10.1016/j.tifs.2015.05.008

Anderson, S.E & Meade, B.J., 2014. Potential health effects associated with dermal exposure to occupational chemicals. Environmental Health Insights, 8, 51–62. https://doi.org/10.4137/EHI.S15258

Anggitasari, A., Rayahu, W.P., & Ratnasari, Y. (2014). Pengaruh program keamanan pangan di sekolah terhadap pengetahuan penjaja pangan jajanan dan siswa sekolah dasar. Jurnal Mutu Pangan, 1(2), 151-158. Retrieved from https://journal.ipb.ac.id/index.php/jmpi/article/view/27465

Arévalo, H.A.A., Rojas, E.M.M., Fonseca, K.B.B., & Mejía, S.M.P. (2022). Implementation of the HACCP system for production of Tenebrio molitor larvae meal. Food Control, 138. https://doi.org/10.1016/j.foodcont.2022.109030

BSN. (2013). Ikan Segar SNI 2729: 2013. Dewan Standardisasi Nasional. Jakarta.

BPOM. RI. (2005). Formalin. Badan POM Republik Indonesia. Retrieved from https://www.pom.go.id/new/view/more/berita/88/FORMALIN.htm

BPOM. (2020). Tindak lanjut kejadian keracunan di salah satu ponpes Kota Bima. Badan POM Republik Indonesia. Retrieved from https://www.pom.go.id/new/view/more/berita/17792/TINDAK-LANJUT-KEJADIAN-KERACUNAN-DI-SALAH-SATU-PONPES-DI-KOTA-BIMA.html

Boyd, R. S. (2009) High-nickel insects and nickel hyperaccumulator plants: A review. Insect Science 16(1), 19–31. https://doi.org/10.1111/j.1744-7917.2009.00250.x

Daghrir, R., & Drogui, P. (2013). Tetracycline antibiotics in the environment: A review. Environmental Chemistry Letters, 11(3), 209–227. https://doi.org/10.1007/s10311-013-0404-8

De Mey, E., De Maere, H., Paelinck, H., & Fraeye, I. (2015). Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies. Critical Reviews in Food Science and Nutrition, 57(13), 2909–2923. https://doi.org/10.1080/10408398.2015.1078769

Fatuni, Y.S., Suwandi, R., & Jacoeb, A.M., (2014). Identifikasi kadar histamin dan bakteri pembentuk histamin dari pindang badeng tongkol. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(2), 112-118. Retrieved from https://repository.ipb.ac.id/handle/123456789/77484

Ferysiuk, K., & Wójciak, K. M. (2020). Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients. Antioxidants, 9(8), 711. https://doi.org/10.3390/antiox908071

Govari, M & Pexara, A. (2015). Nitrates and Nitrites in meat products. Journal of the Hellenic Veterinary Medical Society, 66(3), 127–140. https://doi.org/10.12681/jhvms.15856

Gutierrez, M., Molero, R., Gaju, M. et.al. (2020). Assessing heavy metal pollution by biomonitoring honeybee nectar in Cordoba (Spain). Environmental Science and Pollution Research, 27(10), 10436-10448. https://doi.org/10.1007/s11356-019-07485-w

Habibah, N., Dhyanaputri, I. G. S., Karta, I. W., & Dewi, N. N. A. (2018). Analisis Kuantitatif Kadar Nitrit dalam Produk Daging Olahan di Wilayah Denpasar Dengan Metode Griess Secara Spektrofotometri. International Journal of Natural Science and Engineering, 2(1), 1–9. https://doi.org/10.23887/ijnse.v2i1.13907

Hardaningsih, D.W., Putra, K.G.D., & Suirta, I.W. (2017). Kandungan formalin pada ikan bandeng (Chanos chanos) di Pasar Tradisional dan Modern di Denpasar. Jurnal Kimia (Journal of Chemistry), 11(2), 118-121. https://doi.org/10.24843/JCHEM.2017.v11.i02.p03

Harimurti, S., Bariroh, I.H., Setiyawan, A., Permatasari, R.I., Putri, F.D & Fajriana, L.Y. (2020). Identification of the spread of borax use in meatball skewers in Bantul District, Special Region of Yogyakarta. Jurnal Farmasi Sains dan Komunitas, 17(2), 120-130. https://doi.org/10.24071/jpsc.002369

Harwood, G. P., & Dolezal, A. G. (2020). Pesticide–Virus Interactions in Honey Bees: Challenges and Opportunities for Understanding Drivers of Bee Declines. Viruses, 12(5), 566. https://doi.org/10.3390/v12050566

Herrmann, S. S., Granby, K., & Duedahl-Olesen, L. (2015). Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages. Food Chemistry, 174, 516–526. https://doi.org/10.1016/j.foodchem.2014.11.10

Islamiyati, A.D., Sugiharto, B., & Prayitno, B.A. (2021). Needs analysis of teaching materials for biology learning strategy course. Jurnal Penelitian Pendidikan IPA, 7, 340-344. https://doi.org/10.29303/jppipa.v7iSpecialIssue.1194

Jahantigh, M., Samadi, K., Dizaji, R.E. et al. (2020). Antimicrobial resistance and prevalence of tetracycline resistance genes in Escherichia coli isolated from lesions of colibacillosis in broiler chickens in Sistan, Iran. BMC Veterinary Research, 16(1), 1-6. https://doi.org/10.1186/s12917-020-02488-z

Kim, H-H., Kabir, E., & Jahan, S.A. (2016). Exposure to pesticides and the associated human health effects. Science of the Total Environment, 575, 525-535. http://dx.doi.org/10.1016/j.scitotenv.2016.09.009

Ko, Y. M., Park, J. H., & Yoon, K. S. (2016). Nitrite formation from vegetable sources and its use as a preservative in cooked sausage. Journal of the Science of Food and Agriculture, 97(6), 1774–1783. https://doi.org/10.1002/jsfa.7974

Kung, H.-F., Lee, Y.-C., Huang, Y.-L., Huang, C.-Y., Hwang, C.-C., & Tsai, Y.-H. (2016). Histamine formation in flying fish contaminated with Staphylococcus xylosus. International Aquatic Research, 8(3), 217–226. https://doi.org/10.1007/s40071-016-0137-y

Koutros, S., Silverman, D.T., Alavanja, M.C., Andreotti, G., Lerro, C.C., Heltshe, S., Lynch, C.F., Sandler, D.P., Blair, A., & Beane Freeman, L.E. (2015). Occupational exposure to pesticides and bladder cancer risk. International Journal of Epidemiology, 45(3), 792-805. http://dx.doi.org/10.1093/ije/dyv195

Lema, A.T & Jacob, J.M. (2020). Deteksi formalin dan logam berat pada ikan segar di pasar tradisional Kota Kupang. Jurnal Kimia (Journal of Chemistry), 14(2), 147-152. https://doi.org/10.24843/JCHEM.2020.v14.i02.p07

Marlina, N., Zubaidah, E., & Sutrisno, A. (2015). Pengaruh pemberian antibiotika saat budidaya terhadap keberadaan residu pada daging dan hati ayam pedaging dari peternakan rakyat. Jurnal Ilmu-Ilmu Peternakan, 25(2), 10-19. https://doi.org/10.21776/ub.jiip.2015.025.02.02

Mulyawati, I., Kuswardinah, A., & Yuniastuti, A. (2017). Pengaruh pendidikan kesehatan tentang keamanan jajanan terhadap pengetahuan dan sikap anak. Public Health Perpective Journal, 2(1), 1-8. Retrieved from https://journal.unnes.ac.id/nju/index.php/phpj/article/view/10992

Nardi, V.A.M., Teixeira, R., Ladeira, W.J., & Santini, F. (2020). A meta-analytic review of food safety risk perception. Food Control, 112. https://doi.org/10.1016/j.foodcont.2020.107089

Ngangguk, C., Detha, A., & Wuri, D. (2019). Pengkajian Residu Tetrasiklin Dalam Daging Ayam Pedaging, Ayam Kampung Dan Ayam Petelur Afkir Yang Dijual Di Kota Kupang. Jurnal Kajian Veteriner, 2(2), 175-181. https://doi.org/10.35508/jkv.v2i2.1002

Ozaki, M. M., Munekata, P. E. S., Jacinto-Valderrama, R. A., Efraim, P., Pateiro, M., Lorenzo, J. M., & Pollonio, M. A. R. (2020). Beetroot and radish powders as natural nitrite source for fermented dry sausages. Meat Science, 171, 08275. https://doi.org/10.1016/j.meatsci.2020.108275

Özbay, S., & Şireli, U. T. (2021). Volatile N-nitrosamines in processed meat products and salami from Turkey. Food Additives & Contaminants: Part B, 14(2), 110-114. https://doi.org/10.1080/19393210.2021.1885502.

Panebianco, F., Giusti, A., Giarratana, F., & Armani, A. (2019). Ethnic seafood products sold on the Italian market: labelling assessment and biological, chemical and physical risk characterization. Food Control, 105, 198-208. https://doi.org/10.1016/j.foodcont.2019.05.031

Park, J., Seo, J., Lee, J., & Kwon, H. (2015). Distribution of Seven N-Nitrosamines in Food. Toxicological Research, 31(3), 279–288. https://doi.org/10.5487/TR.2015.31.3.279

Pawestri, W., Satria, G.D., Hakimah, N., & Yudhabuntara, D. (2019). Deteksi Kejadian Residu Tetrasiklin pada Daging Ikan Nila di Kota Yogyakarta dengan Kromatografi Cair Kinerja Tinggi (KCKT). Jurnal Sain Veteriner, 37(2), 185-192. https://doi.org/10.22146/jsv.34463

Perpu MenKes RI. (2012). Peraturan Mentreri Kesehatan Republik Indonesia Nomor 33 Tahun 2012 tentang Bahan Tambahan Pangan. Peraturan Kesehatan, Indonesia.

Prasetiawan, N.R., Agustini, T.W., & Ma'ruf, W.F. (2013). Penghambatan Pembentukan Histamin pada Daging Ikan Tongkol (Euthynnus affinis) oleh Quercetin Selama Penyimpanan. Jurnal Pengolahan Hasil Perikanan Indonesia, 16(2), 150-158. https://doi.org/10.17844/jphpi.v16i2.8049

Pyörälä, S., Baptiste, K. E., Catry, B., van Duijkeren, E., Greko, C., Moreno, M. A., & Törneke, K. (2014). Macrolides and lincosamides in cattle and pigs: Use and development of antimicrobial resistance. The Veterinary Journal, 200(2), 230–239. https://doi.org/10.1016/j.tvjl.2014.02.028

Riel, G., Boulaaba, A., Popp, J., & Klein, G. (2017). Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages-Impact on microbiological, physicochemical and sensory aspects. Meat Science, 131, 166–175. https://doi.org/10.1016/j.meatsci.2017.05.007

Rodríguez, A.G.P., Lopez, M.I.R., Casillas, T.A.D., Leon, J.A.A., Mahjoub, O., & Prusty, A.K. (2016). Monitoring of organochlorine pesticides in blood of women with uterine cervix cancer. Environmental Pollution, 220, 853-862. https://doi.org/10.1016/j.envpol.2016.10.068

Sanchez-Bayo, F & Goka, K. (2014). Pesticide Residues and Bees – A Risk Assessment. PLoS ONE, 9(4), e94482. https://doi.org/10.1371/journal.pone.0094482

Sari, I.P., Yanti, F.A., Saefullah, D.I., Yunianto, B.T. (2021). Identification of borax in meatballs at Bandung City, Indonesia. Journal of Sustainability Science and Technology, 1(1), 44-51. https://doi.org/10.23960/josst.v1i1.8

Siekmann, K., Plotz, M & Krischek, C. (2021). Alternative curing methods. Current Clinical Microbiology Reports, 8(2), 40-48. https://doi.org/10.1007/s40588-021-00164-w

Songur, A., Ozen, O.A., & Sarsilmaz, M. (2010). The toxic efects of formaldehyde on the nervous system. Reviews of environmental contamination and toxicology, 203, 105–118. https://doi.org/10.1007/978-1-4419-1352-4_3

Tenggana, M.E., Rahayu, W.P., & Wulandari, R. (2020). Pengetahuan keamanan pangan mahasiswa mengenai lima kunci keamanan pangan keluarga. Jurnal Mutu Pangan, 7(2), 67-72. https://doi.org/10.29244/jmpi.2020.7.2.67

Visciano, P., Schirone, M., Tofalo, R., & Suzzi, G. (2014). Histamine poisoning and control measures in fish and fishery products. Frontiers in Microbiology, 5, 500. https://doi.org/10.3389/fmicb.2014.00500

Wahed, P., Razzaq, Md. A., Dharmapuri, S., & Corrales, M. (2016). Determination of formaldehyde in food and feed by an in-house validated HPLC method. Food Chemistry, 202, 476-483. https://doi.org/10.1016/j.foodchem.2016.01.136

Wallace, C.A., Holyoak, L., Powell, S.C., & Dykes, F.C. (2014). HACCP - The difficulty with Hazard Analysis. Food Control, 35(1), 233-240. https://doi.org/10.1016/j.foodcont.2013.07.012

Widianto, T.N., Hermawan, W., & Utomo, B.S.B. (2014). Uji coba peti ikan segar berpendingin untuk pedagang ikan keliling. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 9(2), 185-191. http://dx.doi.org/10.15578/jpbkp.v9i2.111

Wijaya, M.R & Pisestyani, H. (2011). Residu Antibiotik pada Daging Ayam dan Sapi dari Pasar Tradisional di Provinsi Jawa Barat. UT-Animal Disease and Veterinary Health IPB University. Retrieved from http://repository.ipb.ac.id/handle/123456789/52996

Yuantari, M.G.C., Widianarko, B., & Sunoko, H.R. (2015). Analisis resiko pajanan pestisida terhadap kesehatan petani. Jurnal Kesehatan Masyarakat, 10(2), 239-245. https://doi.org/10.15294/kemas.v10i2.3387

Yugatama, A., Widiyastuti, D., Dewi, R.A., & Masera, V. (2019). Analisis Kandungan Nitrit dalam Berbagai Produk Olahan Daging yang Beredar di Daerah Surakarta Secara Spektrofotometeri UV-Vis. Farmasains, 6(1), 21-26. Retrieved from https://journal.uhamka.ac.id/index.php/farmasains/article/view/2988/1170

Author Biographies

Nova Kurnia, Universitas Pendidikan Mandalika

Kholik Kholik, Universitas Pendidikan Mandalika

Khaeruman Khaeruman, Universitas Mandalika Mataram

License

Copyright (c) 2023 Nova Kurnia

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with Jurnal Penelitian Pendidikan IPA, agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).