STUDI KEBERADAAN BAKTERI PATOGEN PADA IKAN KAYU (Katsuwobushi) YANG DIPROSES DENGAN ASAP CAIR

Autor:	Josefa Tety Kaparang, Emeliza Kondangduata Pulu, Henny Adeleida Dien
Rok vydání:	2017
Předmět:	Salmonella food.ingredient Chemistry food and beverages Pathogenic bacteria medicine.disease_cause Microbiology Liquid smoke food Plate count Skipjack liquid smoke katsuobushi medicine Escherichia coli Bonito Staphylococcus
Zdroj:	MEDIA TEKNOLOGI HASIL PERIKANAN; Vol 5, No 2 (2017); 48-53
ISSN:	2684-7205 2337-4284
Popis:	The problems in dried bonito flakes industry nowadays is the high contents of Polycyclic Aromatic Hydrocarbons (PAH) which is can act as carcinogenic agent. The aim of this study was to observe and detect the presence of pathogenic bacteria that may contaminate the dried bonito flakes. The tested parameters include Total Plate Count (TPC) analysis, detection of Coliform, Escherichia coli, Staphylococcus, Salmonella. The results showed that the early drying period had 1,3x104 cfu/g and the final drying had 3x103 cfu/g. There is no evidence of the presence of Escherichia coli, Staphylococcus, Salmonella.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fad1312a71e779cbc49f3b15540f38e https://doi.org/10.35800/mthp.5.2.2017.14912 Zobrazit plný text záznamu