| dc.description.abstract | Ocimum basilicum, also known as basil, is commonly consumed uncooked and can spread
foodborne infections. Escherichia coli is one of the germs that can cause food poisoning.
Antibiotic resistance has previously been linked to these microorganisms. This study
aimed to analyze E. coli resistance in basil sold in traditional markets in Jember. The basil
used in the study was acquired at eight local markets in Jember. Isolation, identification of
bacteria, and antibiotic susceptibility tests from basil were carried out in the microbiology
laboratory of the medical faculty of the University of Jember. This investigation included
40 basil vendor samples. Isolation and identification test used Eosin Methylene Blue agar.
The resistance of E. coli to Amoxicillin, Ciprofloxacin, Ceftriaxone, Cefixime,
Ampicillin, Azithromycin, Cefotaxime, and Cotrimoxazole was determined using the
Kirby Bauer diffusion method. According to this analysis, all basil samples were
dangerous for direct consumption, with the highest incidence of E. coli resistance to
Amoxicillin and Cefixime antibiotics and the lowest prevalence of Ciprofloxacin
resistance. Multi-drug resistant (MDR) E. coli strains were found in most basil E. coli
isolates. Good agricultural practices on farms and sterilizing fresh vegetables before eating
are highly suggested to avoid potential public health hazards. | en_US |
