Isolation and biochemical characterization of Enterobacter cloacae isolates from ready-to-eat foods using API 20E

Ready-to-eat foods have become a global concern because they are source of income for low and middle-income people. Also, constitute the main food students lower to middle-level workers. However, lack knowledge about good processing practices results in microbial contamination that interferes with human health. Enterobacter Cloacae is one most common bacterial contaminants found ready-to-eat many countries. Therefore, purpose this research isolate biochemically identify E. cloacae using API 20E kit on Yogyakarta city its surroundings. Subsequently, 115 samples 10 types were collected from various locations isolation identification contaminant. The showed 7 be contaminated, processed egg products having highest level at 40%. This was followed by snacks packaged dairy 30% each, then skewered meatballs, other products, 20% 10%, respectively. Meanwhile, dumplings, potato assorted iced drinks not contaminated bacteria.