home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

Microbiological characteristics of fresh fish in traditional market of Tual City and Southeast Maluku Regency

Paper Details

Research Paper 01/02/2018
Views (545) Download (34)
current_issue_feature_image
publication_file

Microbiological characteristics of fresh fish in traditional market of Tual City and Southeast Maluku Regency

Elizabeth J. Tapotubun, Selfia Nara
Int. J. Biosci.12( 2), 304-308, February 2018.
Certificate: IJB 2018 [Generate Certificate]
Key: ColiformEscherichia coliIkan segarSalmonella

Abstract

Market conditions in Tual City and Southeast Maluku Regency that lack sanitation and hygiene allow cross-contamination of fishery products sold, especially fresh fish, so it needs to do microbiological testing of Total Plate Total (ALT), Escherichia colidan Salmonella. The results showed that the total number of fresh fish tested showed that the number of bacterial colonies was 3.2 x 103 CFU/g to 8.7 x 104CFU/g has not exceeded the SNI set limits, for Coliform 20 APM/g to 1100 APM/g in fish samples and for water 240-1100 APM/gt but no E. colidan Salmonell content was found in all samples tested.

VIEWS 18
Cover PDF

Afrianto and Liviawaty. 2010. Handling of Fresh Fish. Widya Padjadjaran Publisher. Bandung

Bhunia AK, 2008. Foodborne Microbial Pathogens: Mechanisms and Pathogenesis. Editor: Dennis R. Heldman. Springer. New York.

Decree of the Minister of Environment No.179. 2004. Sea Quality Standard On Marine Tourism. Jakarta: Minister of Environment

Fardiaz S. 1992. Food Microbiology I. Publisher PT Gramedia Pustaka Utama, Jakarta.

Fardiaz S. 1993. Analysis of Food Microbiology. PT Raja Grafindo Jakarta.

Fratamico PM. Smith JL. 2006. Foodborne Infections and Intoxications. Third Edition. Editor: Hans P. Riemann and Dean O. Cliver. Academic Press Elsevier. Amsterdam.

Frazier WC, Weshoft DC. 1988. Food Microbiology. 4th. Mc Graw-Hill Book Company, Singapore.

Gamman PM, Sherrington KB. 1994. Food Science, Introduction to Food Sciences, Nutrition and Microbiology. Translator: M. Gardjito, S. Naruki, Murdiati, A., and Sardjono. Gadjah Mada University Press, Yogyakarta.

Huss H. 1995. Quality and Change in Fresh Fish. FAO. Fisheries Technical Paper, Fisheries Library. Denmark.

Ilyas S. 1983. Technology of Refrigeration of Fishery Products, Volume I: Fish Refrigeration Technique. Jakarta.

Irianto K. 2006a. Microbiology: Reveals the World of Microorganisms, Volume 1. Publisher Yrama Widya. Bandung.

Pelczar Jr. Chan J, Noel M, Kriegs ECS. 1986. Mikrobiology. 5th. Mc Graw-Hill Book Company, Singapore.

SNI. 1991. Fisheries Products, Determination of Escherichia coli. SNI 01-2332-1991. National Standardization Agency.

SNI. 2006. How to Test Microbiology-Part 3. Determination of Total Plate Count (ALT) on Fishery Products. SNI 01-2332.3-2006. National Standardization Agency.

SNI. 2006a. Fresh Fish-section 1: Specifications. (SNI 01-2729.1-2006). National Standardization Agency.

SNI. 2006b. How to Test Microbiology-Part 2. Determination of Salmonella in Fishery Products (SNI 01-2332.2-2006). National Standardization Body. Jakarta.

Supardi and Sukamto I. 1999. Microbiology In Processing and Food Packaging, cet. I, Bandung Alumni Publisher.

Submit Manuscript