IDENTIFIKASI BAKTERI Escherichia coli PADA BEBERAPA JENIS TAUCO YANG DI JUAL DI PASAR TRADISIONAL LUBUK PAKAM

The research method used is descriptive experimental with a qualitative approach. Tauco samples were randomly taken from traders in the market, and then bacteriological tests were conducted in the laboratory using qualitative tests and biochemical tests for Escherichia coli confirmation. The results showed that 4 samples were positive for Escherichia coli contamination. These findings indicate that hygiene and sanitation practices in processing and selling tauco need to be improved to prevent the risk of pathogenic bacterial contamination.