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Microbiological profile of cultured seaweeds kappaphycus alvarezii

By: Lalaine Gamolo, Ronnie L. Besagas

Key Words: Kappaphycus alvarezii, Seaweeds, Microbiological analysis, Aerobic plate count, Coliform. bacteria.

Int. J. Biosci. 13(6), 140-145, December 2018.

DOI: http://dx.doi.org/10.12692/ijb/13.6.140-145

Certification: ijb 2018 0066 [Generate Certificate]

Abstract

Seaweeds are widely used for food consumption of humans and domesticated animals. In the practice of eating the seaweeds fresh and raw, it is important to examine its microbiological aspect as it may contain fecal and other human pathogens. This study aimed to analyze the microbiological profile of fresh edible seaweeds. Brown and green strains of Kappaphycus alvarezii collected from three different sampling stations were examined for the presence of Escherichia coli and Salmonella and for the total aerobic plate count, coliform count, and Staphylococcus aureus. The results of the microbiological analysis revealed that Salmonella and E. coli were absent in all samples. Colony-forming units for total plate count, coliform and S. aureus did not exceed the limits of the food quality standards set by JECFA, FDA and Food standards of Australia and New Zealand. This study concludes that fresh K. alvarezii had a microbiological profile that conforms to the requirement for food quality standards.

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Microbiological profile of cultured seaweeds kappaphycus alvarezii

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Lalaine Gamolo, Ronnie L. Besagas.
Microbiological profile of cultured seaweeds kappaphycus alvarezii.
Int. J. Biosci. 13(6), 140-145, December 2018.
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