Microbiological Examination of Escherichia coli and Salmonella on Fishery Products at Fish Quarantine Station, Quality Control and Safety of Fishery Products Yogyakarta

Authors

  • Mohammad Faizal Ulkhaq, S.Pi., M.Si
    faizal.ipb@gmail.com
    Program Studi Budidaya Perairan PSDKU Universitas Airlangga Banyuwangi. Scopus Id; 57209726710, H- index; 1.
  • I.A. Nindi Program Studi Budidaya Perairan PSDKU Universitas Airlangga Banyuwangi
  • H. Kenconojati Departemen Manajemen Kesehatan Ikan dan Budidaya Perairan, Fakultas Perikanan dan Kelautan, Universitas Airlangga
  • I.N. Putriantini Stasiun Karantina Ikan, Pengendalian Mutu dan Keamanan Hasil Perikanan Yogyakarta
  • Inaiyah Inaiyah Stasiun Karantina Ikan, Pengendalian Mutu dan Keamanan Hasil Perikanan Yogyakarta
October 30, 2021

      Microorganisms that often contaminate fishery products were from bacteria groups. Some spesies of bacteria were harmful to human health because they can cause disease and even death in humans, such as Escherichia coli and Salmonella. Therefore its were needed for quarantine and microbiological examination of fishery products as an effort to prevent the spread of disease in humans. The aims of this study were to identify the contamination of E. coli and Salmonella bacteria in fishery products. A total eight samples of fishery products tested consist of canned dan frozen products using conventional methods based on ISO 16649-3: 2015 for E. coli and ISO 01-2332.2-2006 for Salmonella. The results showed that one from the six fishery products tested were frozen boiled tuna that positively E. coli and no fishery product sample was identified with Salmonella.