Microbial Contamination of Chicken Meat in Traditional Markets, Indonesia

Animal-derived foods, particularly chicken meat, are a vital source of high-quality protein for human nutrition. Chicken meat is highly perishable and prone to contamination by harmful and spoilage microorganisms, particularly when handled or stored without proper hygiene and temperature control. In Indonesia, traditional markets remain the primary outlets for fresh chicken meat, yet scientific data on microbial contamination at the local level are still limited. The present study aimed to evaluate the microbiological quality of chicken meat sold in traditional markets in West Sumatra, Indonesia. A cross-sectional observational study was conducted from July to September 2025. A total of 65 chicken meat samples were collected from traditional markets in Payakumbuh City (n = 34) and Lima Puluh Kota Regency (n = 31). Samples were analyzed for total plate count (TPC), coliform bacteria, Escherichia coli, and Staphylococcus aureus using established microbiological methods in accordance with Indonesian national standards and international guidelines. The present results revealed that chicken meat from Payakumbuh city exhibited a mean TPC of 2.4 × 10⁶ CFU/g, exceeding the maximum permissible limit of ≤ 1 × 10⁶ CFU/g established by the Indonesian national standard, whereas samples from Lima Puluh Kota Regency indicated a slightly lower TPC of 9.6 × 10⁵ CFU/g. Coliform counts were recorded at 1.6 × 10⁴ CFU/g in Payakumbuh city and 1.8 × 10³ CFU/g in Lima Puluh Kota regency. Furthermore, E. coli contamination ranged from 1.5 × 10³ to 2.5 × 10³ CFU/g, while S. aureus levels ranged from 9.0 × 10¹ to 1.4 × 10² CFU/g. The high levels of microbial contamination observed in chicken meat sold in traditional markets in West Sumatra highlighted the importance of food safety concerns. Strengthening hygiene management, implementing effective cold chain systems, enhancing hygiene training for food handlers, and reinforcing regulatory oversight are strongly recommended to improve the microbiological quality of chicken meat and protect public health.