Analysis Total Microbial And Detection Of Salmonella On Smoked FishJournal: International Journal of Scientific & Technology Research (Vol.2, No. 6)
Publication Date: 2013-06-25
Authors : Meigy Nelce Mailoa; St Sabahannur; Irman Halid;
Page : 29-31
Keywords : Index Terms Total Plate Count; Salmonella; Smoked Fish;
Abstract This study aims to analyze total microbial and detection Salmonella on smoked tuna sold in the market arumbae Ambon city. Smoked tuna samples taken from three sellers smoked fish production Aster and two sellers smoked fish products Tantui for sale on the market Arumbae. Analysis Total Plate Count ranged between 4.5 x 101 - 9.5 x 102 coloniesg. Based SNI.01-2717-1992 quality requirements of smoked fish that maximum is 5 x 105 coloniesg then the smoked fish products sold in the market is still Arumbae determined eligible and suitable for consumption. Analysis of Salmonella the smoked fish sold in the market Arumbae not found Salmonella. This is probably due to the fish during the process of curing temperature of heating can inactive Salmonella.
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Last modified: 2013-08-10 23:36:18