28
DAFTAR PUSTAKA Adams MR, Moss MO. 2008. Food Microbiology. Ed ke-3. Cambridge: RSC Pub. Altalhi AD, Hassan SA. 2009. Bacterial quality of raw milk investigated by Escherichia coli and isolated analysis for spesific virulence-gene markers. Food Control 20:913-917. Anderson RC, Ricke SC, Lungu B, Johnson MG, Oliver C, Horrocks SM, Nisbet DJ. 2009. Food Safety Issue and Microbiology of Beef. Di dalam: Heredia N, Wesley I, Garcia S, editor. Microbiologically Safe Food. New Jersey: John Wiley and Sons. Armstrong GD. 2008. Pathogenic Mechanism of the Enterohemorragic Escherichia coli Some New Insights. Di dalam: Wilson CL, editor. Microbial Food Contamination. New York: CRC Pr. Arques JL, Rodriguez G, Gaya M, Medina M. 2005. In-activation of Staphylococcus aureus in raw milk chese by combinations of highpressure treatments and bacteriocin producing lactic acid bacteria. Journal of Applied Microbiology 98:254-260. Atlas RM. 2006. Microbiological Media for the Examination of Food. New York: CRC Pr. Ayu RDS, Indrawani YM, Sudiarti T. 2005. Analisis mikrobiologi Escherichia coli O157:H7 pada hasil olahan hewan sapi dalam proses produksinya. Makara Kesehatan 9(1):23-28. [BSN] Badan Standarisasi Nasional. Standardisasi Nasional.
2011.
Susu Segar.
Jakarta: Badan
[BPSRI] Badan Pusat Statistik Republik Indonesia. 2009. Produksi Susu Peternakan Sapi Perah di Indonesia. Jakarta: Badan Pusat Statistik Republik Indonesia. Bennet RW. 2005. Staphylococcus aureus. Di dalam: Lund BM, Baird-Parker TC, Gould GW, editor, The Microbiological Safety and Quality of Food. Maryland: Marcel Dekker. Bhunia AK. 2008. Foodborne Microbial Pathogens: Mechanisms and Pathogenesis. New York: Springer. Chambers JV. 2002. The Microbiology of Raw Milk. Di dalam: Robinson RK, editor. Dairy Microbiology Handbook. Ed ke-3. New York: John Wiley and Sons.
29
Charlier C, Cretenet M, Even S, Le Loir Y. 2009. Interactions between Staphylococcus aureus and lactic acid bacteria an old story with new persepective. International Journal of Food Microbiology 131:30-39. Chye FY, Abdullah A, Ayob MK. 2004. Bacteriological quality and safety of raw milk in Malaysia. Food Microbiology 21:535-541. Cliver DO, Riemann HP. 2003. Foodborne Diseases. Ed ke-2. New York: Academic Pr. Cook LF, Cook KF. 2005. Deadly Disease and Epidemics Staphylococcus aureus Infection. Philadelphia: Chelsea House Pub. Cretenet M, Even S, Loir YL. 2011. Unveiling Staphylococcus aureus enterotoxin production in dairy product: a review of recent advances to face a new challenges. Dairy Science and Technology 91:127-150. [Depkes] Departemen Kesehatan. 1990. Peraturan Menteri Kesehatan RI No 416/Menkes/Per/IX/1990. Jakarta: Departemen Kesehatan. [Deptan] Departemen Pertanian. 2010. http://pphp.deptan.go.id [26 Juni 2012].
Total
milk
consumption.
Donnenberg M. 2002. Escherichia coli: Virulence Mechanism of Multipurpose Pathogen. San Diego: Academic Pr. Dwidjoseputro D. Djambatan.
1994.
Dasar-Dasar Mikrobiologi.
Ed ke-2.
Jakarta:
Effendi H. 2003. Telaah Kualitas Air bagi Pengelolaan Sumber Daya dan Lingkungan Perairan. Ed ke-5. Yogyakarta: Kanisius. Elmoslemany AM, Keefe GP, Dohoo IR,Wichtel JJ, Stryhn H, Dingwell RT. 2010. The association between bulk tank milk analysis for raw milk quality and on farm management practices. Preventive Veterinary Medicine 95:32-40. Forsythe SJ, Hayes PR. 1998. Food Hygiene, Microbiology, and HACCP. Ed ke-3. Maryland: Aspen Pub. Forsythe SJ. 2000. The Microbiology of Safe Food. London: Blackwell Science. Gaman PM, Sherrington KB. 1992. Ilmu Pangan, Pengantar Ilmu Pangan, Nutrisi, dan Mikrobiologi. Gardjito M, penerjemah; Kasmidjo RB editor. Yogyakarta: Gadjah Mada Univ Pr. Terjemahan dari: The Science of Food, an Introduction to Food Science, Nutrition and Microbiology. Garbutt J. 1997. Essentials of Food Microbiology. London: Arnold Pr. Garcia S, Heredia N. 2009. Foodborne Pathogens and Toxins: an Overview. Di dalam: Heredia N, Wesley I, Garcia S, editor. Microbiologically Safe Food. New Jersey: John Wiley and Sons.
30
Gustiani E. 2009. Pengendalian cemaran mikroba pada bahan pangan asal ternak (daging dan susu) mulai dari peternakan sampai dihidangkan. Penelitian dan Pengembangan Pertanian 28:96-100. Handayani, Baiq R, Werdiningsih, Wiharyani. 2010. Kondisi Sanitasi dan Keracunan Makanan. Nusa Tenggara Barat: Fakultas Agroteknologi dan Sosial, Universitas Mataram. Hayes MC, Boor K. 2001. Raw Milk and Fluid Milk Products. Di dalam: Mart EH, Steele JL, editor. Applied Dairy Microbiology. Ed ke-2. New York: Marcel Dekker. Jakobsen RA, Heggebø R, Sunde EB, Skjervheim M. 2011. Staphylococcus aureus and Listeria monocytogenes in Norwegian raw milk cheese production. Food Microbiology 28:492-496. James PS, Daifas DP, El-Khoury W, Austin JW. 2003. Microbial Safety of Bakery Product. Di dalam: Novak JS, Sapers GM, Juneja VK, editor. Microbial Safety of Minimally Processed Foods. New York: CRC Pr. Jasson V, Jacxsens L, Luning P, Rajkovic A, Uyttendaela M. 2010. Alternative microbial methods: an overview and selection criteria. Food Microbiology 27:710-730. Jay JM. 1996. Modern Food Microbiology. Ed ke-5. California: Apac Pub. Jay JM, Loessner MJ, Golden DA. 2005. Modern Food Microbiology. Ed ke-7. California: Business Media. Johnson JR. 2002. Evolution of Pathogenic Escherichia coli. Di dalam: Donnenberg M, editor. Virulence Mechanisms of a Versatile Pathogen. San Diego: Academic Pr. Jørgensen HJ, Mørk T, Rørvik LM. 2005. The occurrence of Staphylococcus aureus on a farm with small scale production of raw milk cheese. Journal of Dairy Science 88:3810-3817. Kousta M, Mataragas M, Panagiotis S, Eleftherios H, Drasinos. 2010. Prevalance and source of chese contamination with pathogens at farm and processing levels. Food Control 21:805-815. Lancette GA, Bennet RW. 2001. Staphylococcus aureus and Staphylococcal Enterotoxins. Di dalam: Downes FP, Ito K, editor. Compendium of Methods for the Microbiological Examination of Foods. Ed ke-4. Washington: American Public Health Association. Little CL, Rhoades JR, Sagoo SK, Harissa J, Greenwood M, Mithani V, Granta K, McLauchlin J. 2008. Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK. International Journal of Food Microbiology 25:304-312.
31
Lukman DW, Sudarwanto M, Sanjaya AW, Purnawarman T, Latif H, Soejoedono RR. 2009. Mikrobiologi Susu. Di dalam: Pisestyani H, editor. Higiene Pangan. Bogor: Fakultas Kedokteran Hewan, Institut Pertanian Bogor. Lukman DW. 2009. Penghitungan Jumlah Mikroorganisme dengan Metode Hitungan Cawan. Di dalam: Lukman DW, Purnawarman T, editor. Penuntun Praktikum Higiene Pangan Asal Hewan. Bogor: Fakultas Kedokteran Hewan, Institut Pertanian Bogor. Magadan AH, Ladero V, Martinez N, Roi BD, Martin MC, Alvarez MA. 2010. Detection of Microbial Spoilage of Milk and Dairy Products. Di dalam: Nollet LML, Toldra, editor. Handbook of Dairy Foods Analysis. New York: CRC Pr. Malheiros PDS, Passos CTD, Casarin LS, Serraglio L, Tondo FC. 2010. Evaluation of growth and transfer of Staphylococcus aureus from poultry meat to surfaces of stainless steel and polyethylene and their disinfection. Food Control 21:298-301. Manning SD. 2010. Escherichia coli Infections. America: Chelsea House Pr. Marriott NG. 1999. Principles of Food Sanitation. Ed ke-4. Maryland: An Aspel Pub. McSweeny PLH. 2009. Cheese Problems Soved. New York: CRC Pr. Millogo V, Sjaunja KS, Ouedraogo GA, Agenas S. 2010. Raw milk hygiene at farms, processing units, and local markets in Burkina Faso. Food Control 21:1070-1074. Normanno G, Firinu A, Virgilio S, Mula G, Dambrosio A, Poggiu A, Decastelli L, Mioni R, Scuota S, Bolzoni G, Giannatale E, Salinetti AP, La Salandra G, Bartoli M, Zuccon F, Pirino T, Sias S, Parisi A, Quaglia NC, Celano GV. 2005. Coagulase-positive staphylococci and Staphylococcus aureus in food products marketed in Italy. International Journal of Food Microbiology 98:73–79. Oliver SP, Jayarao BM, Almeida RA. 2005. Foodborne pathogens in milk and dairy farm environtment: food safety and public health implications. Foodborne Pathogens and Disease 2:115-129. Omiccioli E, Amagliani G, Brandi G, Magnani M. 2009. A new platform for real time PCR detection of Salmonella sp., Listeria monocytogenes, and Escherichia coli O157 in milk. Food Microbiology 26:615-622. Pelczar MJ, Chan ECS. 2008. Dasar-Dasar Mikrobiologi. Ed ke-1. Hadioetomo RS, Imas T, Tjitrosomo SS, Angka SL, penerjemah. Jakarta: UI Pr. Terjemahan dari Elements of Microbiology.
32
Rahman A, Farrdiaz S, Rahayu WP, Suliantari. 1992. Teknologi Fermentasi Susu. Bogor: Pusat Antar Universitas Pangan dan Gizi, Insititut Pertanian Bogor. Rasolofo EA, St-Gelais D, Lapointe G, Roy D. 2011. Molecular analysis of bacterial population structure and dynamics during cold storage of untreated and treated milk. International Journal of Food Microbiology 28:465-471. Saleh E. 2004. Dasar Pengolahan Susu dan Hasil Ikutan Ternak. Medan: Fakultas Pertanian, Universitas Sumatera Utara. Sanjaya AW, Sudarwanto M, Soejoedono RR, Purnawarman T, Lukman DW, Latif H. 2007. Higiene Pangan. Bogor: Fakultas Kedokteran Hewan, Institut Pertanian Bogor. Shekhar C, Motina E, Kumar S. 2010. Microbiological quality of raw milk and its public health significance. Journal of Dairying, Foods, and Home Sciences 29 (1):15-18. Sides JJ. 2006. Analisis koliform susu segar sebagai paramater. www.doh.wa.goy/ehp/dw/program/coliform.htm [24 Juli 2012]. [SNI] Standar Nasional Indonesia. 2011. N0. SNI 01–3141–2011. Susu Segar. Jakarta : Badan Standarisasi Nasional. Songer JG, Post KW. 2005. Veterinary Microbiology Bacterial and Fungal Agent of Animal Disease. Maryland: Elsevier. Sunatmo TI. 2009. Mikrobiologi Esensial. Jakarta: Ardy Agency. Soriano JM, Font G, Moltó JC, Manes J. 2002. Enterotoxigenic staphylococci and their toxins in restaurant foods. Trends in Food Science and Technology 13: 60-67. Supardi I, Sukamto. 1999. Mikrobiologi dalam Pengolahan dan Keamanan Pangan. Jakarta: PT Gramedia Pustaka Utama. Taylor SL. 1995. The Structure of Milk Implication for Sampling and Storage. Di dalam: Jensen RG, editor. Handbook of Milk Composition. New York: Academic Pr. Vicosa GN, Moraes PM, Yamazi AK, Nero LA. 2010. Enumeration of coagulase and thermonuclease positive Staphylococcus sp. in raw milk and fresh soft cheese: an evaluation of Baird-Parker agar, rabbit plasma fibrinogen agar and the Petrifilm Staphylococcus sp. express count system. Food Microbiology 27:447-452. Widyastika DM. 2008. Deteksi bakteri gram negatif (Salmonella sp., E.coli, dan koliform) pada susu bubuk skim impor [skripsi]. Bogor: Fakultas Kedokteran Hewan, Institut Pertanian Bogor.
33
Winarno FG. 1993. Pangan, Gizi, Teknologi, dan Konsumen. Jakarta: PT Gramedia Pustaka Utama. Winarno FG, Ivone E. 2007. Susu dan Produk Fermentasinya. Bogor: M-BRIO Pr. Wron B. 2006. Microbiological Risk Assessment for Emerging Pathogens. Di dalam: Motarjemi M, Adams M, editor. Emerging Foodborne Pathogens. New York: CRC Pr.