Ambon Traditional Markets Face Hygiene Challenges Despite Good Broiler Chicken Meat Quality

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FORMOSA NEWS

Vendors operating in the primary traditional markets of Ambon City show significant gaps in personal hygiene and sanitation practices, yet the physical quality of the broiler chicken meat sold remains high. A study conducted by researchers Isye Jean Liur and Bercomien Juliet Papilaya from Universitas Pattimura evaluated merchant behaviors and meat quality across two major commercial hubs in the provincial capital. Published in August 2026, the research underscores a critical public health issue: while fresh poultry currently meets national visual and tactile standards, substandard market handling practices create severe risks for microbial contamination and foodborne illness.

Public Health and Economic Context

Broiler chicken is the most sought-after source of animal protein for residents in Ambon City due to its affordability and convenience compared to beef. However, Ambon’s coastal tropical climate—characterized by high ambient temperatures and elevated humidity—accelerates bacterial growth in highly perishable animal products. The World Health Organization (WHO) emphasizes that proper food handling is crucial to prevent foodborne pathogens, such as Escherichia coli and Staphylococcus aureus, from spreading through contaminated surfaces or dirty hands. Because traditional markets serve as the main food distribution centers for the region, maintaining strict hygiene standards is vital for safeguarding community health and preserving local economic livelihoods.

Research Methodology

The authors utilized a descriptive observational study with a cross-sectional design to assess merchant practices and carcass conditions at 06:00 WIT. Data was collected from fresh broiler chicken vendors across two main market locations (Market A and Market B) using structured checklists derived from the Decree of the Minister of Health of the Republic of Indonesia (Kepmenkes RI No. 519/MENKES/SK/X/2008). The team evaluated personal hygiene metrics, market facility conditions, and equipment cleanliness. Additionally, organoleptic sensory testing—measuring color, odor, and texture in accordance with Indonesian National Standard (SNI 3924:2009)—was performed to evaluate physical meat quality.

Key Findings

Field assessments revealed a stark contrast between merchant hygiene habits and organoleptic product scores:

• Low Personal Protective Equipment (PPE) Usage: While 100% of observed vendors appeared healthy, compliance with protective gear was minimal. Only 40% of vendors in Market A and 20% in Market B wore clean, waterproof aprons. Head coverings were used by only 30% of vendors in Market A and 60% in Market B.
• Risky Sanitation Practices: Approximately 30% of vendors relied on stagnant water stored in buckets rather than clean running tap water, reusing the same water repeatedly to wash carcasses, cutting boards, and knives.
• Substandard Equipment: Around 20% of stalls in both markets used porous, wooden cutting blocks and old wooden tables that absorb blood and moisture, fostering ideal breeding environments for bacteria.
• High Initial Physical Quality: Despite handling deficiencies, 100% of tested broiler carcasses exhibited a bright grayish-white color free from bruising and a fresh, characteristic aroma, earning a Grade I physical quality rating under SNI guidelines.
• Textural Degradation: Texture assessments showed that 70% of carcasses retained firm elasticity, while 30% demonstrated reduced elasticity (mushiness), dropping that portion to a Grade II quality rating.

Real-World Impact and Recommendations

The findings demonstrate that early-morning broiler chicken in Ambon's traditional markets maintains satisfactory organoleptic quality, but poor merchant sanitation threatens safety as the trading day progresses. To mitigate food safety hazards, municipal authorities must improve market infrastructure by installing running clean water taps and closed drainage systems. Furthermore, local health departments should conduct targeted educational campaigns to encourage proper handwashing, prompt vendors to replace porous wooden cutting boards with stainless steel or food-grade materials, and enforce consistent PPE usage.

Expert Insight

Highlighting the structural challenges observed during field observations, the researchers noted:

"The implementation of hygiene and sanitation by broiler chicken merchants in the traditional markets of Ambon City has not fully met the environmental health requirements set by the government. Low discipline in using personal protective equipment, lack of running clean water facilities, and the use of wooden work equipment are the main risk factors."

Author Profiles

• Isye Jean Liur, M.Si. is an academic researcher and lecturer affiliated with Universitas Pattimura, specializing in animal product technology, food safety, and agricultural science.
• Bercomien Juliet Papilaya, M.Si. is a senior scholar at Universitas Pattimura with expertise in environmental health, public hygiene, and food sanitation systems.

Source Section

Article Title: Overview of The Implementation of Merchant Hygiene and Sanitation and the Physical Quality of Broiler Chicken in Tradisional Markets of Ambon City
Journal Name: International Journal of Integrative Sciences (IJIS)
Publication Year: 2026
DOI : https://doi.org/10.55927/ijis.v5i8.61

URL : https://journalijis.my.id/index.php/ijis/index