By: Rahayu WP, Susanto H, Fardiaz S
Department of Food Science and Technology, Bogor Agricultural University
Shrimp are fishery commodities, which have potential trade value. Therefore the safety problems of this commodity have to be attended seriously, particularly pathogenic contaminant. The numbers of microbes in the shrimps with head were more than 1.5-10.6 times than headless shrimps. Shrimp head contributed 35–91% microbes of the total microbe’s population. The number of microbe in shrimp’s from Pelabuhan Ratu, Cilincing, Rawa Saban, and Kandang Haur were 3.0 x 106 – 3.0 x 107 (total microbes) and 6.9 x 104 – 4.3 x 105 (total Staphylococcus), 5.7 x 104 – 1.8 x 106 (total Coliform) and 6.9 x 105 – 1.2 x 107 (total Enterobacteriaceae), whereas E. coli were found between 9.8 x 102 – 2.4 x 103 especially in the body of the shrimp. Shrimps from Cilincing and Kandang Haur contained Salmonella paratyphi A.
Keywords: microbiological contaminants, fresh shrimp
Dimuat di Buletin Teknologi dan Industri Pangan, Volume 10 No. 2, 1999, ISSN 0216-2318