To strengthen food safety assurance, the LPPOM MUI Laboratory reiterates the importance of microbiological testing, particularly for Salmonella bacteria, as an integral part of ensuring safe food. This pathogenic bacteria not only poses a health hazard but can also compromise the integrity of food products claimed to be halal and fit for consumption.
Through a seminar titled “Innovations in Detecting Salmonella in Animal-Based Products,” the LPPOM MUI Laboratory encouraged industry players, academics, and regulators to be more vigilant about the threat of Salmonella contamination, especially in animal-derived food products. LPPOM’s Director of Strategy and Operations, Ir. Sumunar Jati, M.P., conveyed this during the seminar held on July 2, 2025, at the Global Halal Centre Building in Bogor.
“We need to approach the dangers of contamination from pathogens through scientific development so they can be detected quickly. This is crucial so that potential hazards can be identified early, especially in animal-derived food products imported from abroad,” said Jati.
As a Halal Inspection Body (LPH), LPPOM continues to improve its services. Now, through the LPPOM MUI Laboratory, food companies can conduct halal-related testing and various product safety tests to meet industry needs in complying with both halal and food safety regulations. This laboratory serves as a gateway for industry to comply with Indonesian regulations, including those of the National Agency of Drug and Food Control (BPOM).
Prof. Ratih Dewanti Hariyadi, Ph.D., a researcher at the SEAFAST Centre of IPB University, stated that Salmonella can be found in food products (final products) through raw materials that come into contact with the final product, as well as from the production environment (from various sources, including workers). Research shows that Salmonella bacteria can become more resistant to heat, especially when present in dry food products, such as powdered milk, dry spices, or snacks.
“In dry conditions, bacteria like Salmonella will absorb and store more ions or dissolved substances from their environment. This process is carried out to balance themselves so they can survive even when the environment is lacking water,” said Prof. Ratih.
She also explained that the accumulation of these substances within bacterial cells can make their cell structure more stable. As a result, the bacteria become more resistant to heat and are not easily killed even after being heated. This, of course, presents a challenge in food processing because heat-resistant bacteria can remain viable and pose a health risk if not handled properly.
Meanwhile, the Head of the Animal Product Safety Unit at the Directorate of Veterinary Public Health (Kesmavet), Drh. Ira Firgorita stated that the results of pathogenic bacteria testing showed that Salmonella contamination was most commonly found in poultry, accounting for approximately 67% of the total positive cases. Beef came in second with a contribution of 20.5%. Meanwhile, other products, such as eggs and cow’s milk, were also found to contain Salmonella, but at lower percentages.
“These findings underscore the importance of strict monitoring and routine testing of animal products, especially poultry and beef, as an anticipatory measure to prevent the spread of Salmonella, which could threaten consumer health,” Ira explained.
On the same occasion, Willery Yeo, S.Si., Senior Specialist in Molecular R&D at the LPPOM MUI Laboratory, explained that the presence of Salmonella in food can cause various health problems, ranging from food poisoning and diarrhoea to nausea, vomiting, and serious illnesses such as typhoid and high fever.
Therefore, he said, laboratory testing is crucial as a means of authentication to ensure a food product is free from contamination by pathogenic bacteria, particularly Salmonella. These test results not only serve as a form of consumer protection but are also a crucial requirement to ensure product acceptance in export markets that have strict food safety standards.
“With valid and standardized test results, industry players have a strong scientific basis to declare their products safe, healthy, and fit for consumption, while also supporting the principle of ‘halal and thayyib’ in the global food supply chain,” Willery explained.
Safe and thayyib food is not just a label, but the result of a robust and integrated system, from upstream to downstream. One of the biggest challenges in achieving this is the threat of contamination from dangerous pathogens, such as Salmonella, which often hides within the food supply chain, including imported products. In response, the LPPOM MUI Laboratory emphasises the importance of early detection through a science-based approach, utilising laboratory testing methods.
To support the production of halal and safe animal food products, the LPPOM MUI Laboratory holds SNI ISO/IEC 17025:2017 accreditation from the National Accreditation Committee (KAN). This demonstrates its commitment to providing excellent and professional laboratory testing services.
The LPPOM MUI Laboratory is the first and only laboratory in Indonesia to offer one-stop halal and vegan testing. The LPPOM MUI Laboratory provides a range of services, including halal testing, food safety testing, and contamination testing for diethylene glycol and propylene glycol in pharmaceuticals, ethylene oxide in food, 1,4-dioxane testing in cosmetics, and Salmonella bacteria testing. Complete testing details can be found at https://e-halallab.com/.
Interested in testing Salmonella bacteria? Ensure your food products are safe, healthy, and meet thayyib standards with trusted testing services from the LPPOM MUI Laboratory. You can easily access all information regarding Salmonella testing and other types of testing through our official website at https://e-halallab.com/ or follow our updates on Instagram @lab.lppommui. Let’s create food products that are not only halal, but also truly thayyib. (ZUL)
