Identification of Pathogenic Bacteria in Fresh and Smoked Fish of the Tuna (Thunnus sp.) with SNI 01-2332.2-2006 | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 92, Volume 28, Issue 4, July and August 2024, Page 1495-1513 PDF (842.62 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejabf.2024.374307 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Mutmainnah et al. | ||||
| Abstract | ||||
| Traditional fish preservation aims to reduce the water content in fish bodies to prevent bacterial growth. In Ternate City, the smoked fish processing at CV. X is still traditionally done and does not follow the good manufacturing practices (GMP) or standard sanitation operating procedures (SSOP). This study aimed to identify bacteria in both fresh and smoked tuna species (Katsuwonus pelamis, yellowfin Tuna, and Euthynnus alletteratus) in Ternate City. The research was conducted at CV. X, with bacterial identification testing performed at the Class I Fish Quarantine Lab at Babullah Airport from September to November 2014. Data analysis for bacteria included biochemical testing and bacterial count calculation based on SNI 01-2332.2-2006. The results showed that 14 types of bacteria were found in fresh fish, including Vibrio sp < em>., Pseudomonas sp < em>., Enterobacteria sp., Actinobacillus sp < em>., Pasteurella sp < em>., Nitrobacter freundii, Yersinia pestis, Yersinia sp < em>., Proteus mirabilis, Pasteurella sp < em>., Alcaligenes sp., Escherichia coli, and Proteus sp. Bacteria identified in smoked fish products included Salmonella and Proteus sp. However, the bacterial counts were below the total plate count (TPC) limit specified by SNI 01-2332.3-2006, which is 5x10^5 CFU/g. Therefore, it is concluded that the fish can be consumed safely and properly. | ||||
| Keywords | ||||
| Identification; Bacteria; Tuna; SNI 01-2332.2-2006 | ||||
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