Campylobacter jejuni and Campylobacter coli are two spesies of Campylobacter sp. frequently found as pathogenic bacteria causing human gastrointestinal infections. Contaminated chicken carcasses have been reported as the source of human campylobacteriosis. In this study, Campylobacter were isolated from chicken carcasses sold in traditional markets and supermarkets. In traditional markets, chicken carcasses are sold without proper packaging or in an open space and stored at room temperature

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... 30°C) for prolonged period allowing pathogenic bacteria to grow. While at supermarkets, chicken carcasses are openly displayed or enclosed in plastic wrappings and stored in a refrigerator (4-8°C). A total of 298 samples of chicken carcasses from traditional markets and supermarkets in the area of DKI Jakarta, West Java (Bogor and Sukabumi) and Central Java (Kudus and Demak) were collected. Isolation and identification using conventional and Polymerase Chain Reactions (PCR) methods were done to determine the prevalence of C. jejuni and C. coli contamination in poultry. The results showed that chicken carcasses sold in the sampling area, both traditional markets and supermarkets, were contaminated with C. jejuni and C. coli. The contamination rate of Campylobacter sp. in chicken carcasses sold in supermarkets, were 14.1% by conventional methods and 29.5% by PCR. This was higher than those in traditional markets, i.e. 5.7 and 12.1%, respectively. It is also confirmed that the prevalence for contamination of C. jejuni was higher than C. coli in 298 samples, i.e. 16.1% and 3.7% by conventional method and 23.5% and 18.1% by PCR method respectively. ABSTRAK Campylobacter jejuni dan Campylobacter coli merupakan dua spesies dari Campylobacter sp. yang banyak ditemukan sebagai penyebab infeksi gastroenteritis pada manusia. Karkas ayam yang terkontaminasi merupakan sumber utama infeksi campylobakteriosis pada manusia. Pada penelitian ini, Campylobacter diisolasi dari karkas ayam yang dijual di pasar tradisional dan swalayan. Di pasar tradisional, karkas ayam dijual tanpa kemasan, di ruang terbuka dan disimpan pada suhu kamar (25-30°C) sehingga memungkinkan bakteri patogen tumbuh dan berkembang. Di pasar swalayan, karkas ayam disajikan dalam keadaan terbuka atau dalam kemasan yang disimpan pada lemari pendingin (4-8°C). Sebanyak 298 sampel karkas ayam dari pasar tradisional dan supermarket di wilayah DKI Jakarta, Jawa Barat (Bogor dan Sukabumi) dan Jawa Tengah (Kudus dan Demak) dikumpulkan, diisolasi dan diidentifikasi dengan metode konvensional dan Polymerase Chain Reactions (PCR) untuk menentukan prevalensi kontaminasi C. jejuni dan C. coli. Hasil penelitian menunjukkan karkas ayam yang dijual di pasar tradisional dan swalayan telah terkontaminasi C. jejuni dan C. coli. Tingkat kontaminasi Campylobacter sp. pada karkas ayam yang dijual di pasar swalayan ditemukan sebesar 14.1% dengan metode konvensional dan 29.5% dengan metode PCR. Angka ini lebih tinggi daripada di pasar tradisional yaitu 5.7% yang secara konvensional dan 12.1% secara PCR. Penelitian ini juga menunjukkan bahwa prevalensi kontaminasi dari C. jejuni lebih tinggi daripada C. coli pada 298 sampel, yaitu secara berturut-turut 16.1% dan 3.7% dengan metode konvensional dan 23.5% dan 18.1% menggunakan PCR.