Microbiological Status of Three Categories of Tiger Shrimp Quality after the Land Distribution Process (Case Study: Selili Fishing Port, Samarinda, Indonesia) | ||
| مجله علوم و صنایع غذایی ایران | ||
| Article 8, Volume 21, 155-ویژه نامه, 1403, Pages 103-120 PDF (337.17 K) | ||
| DOI: 10.22034/FSCT.21.155.103 | ||
| Authors | ||
| Andri Pratama1; Mustaruddin Mustaruddin2; Fis Purwangka2; Muhammad Asril* 3 | ||
| 1برنامه تحصیلی لجستیک Agromaritim، دانشکده تحصیلات تکمیلی، دانشگاه کشاورزی بوگور | ||
| 2گروه بهره برداری از منابع شیلات، دانشکده شیلات و علوم دریایی، دانشگاه کشاورزی بوگور | ||
| 3گروه زیست شناسی، دانشکده علوم، Institut Teknologi Sumatera | ||
| Abstract | ||
| Tiger shrimp (Panaeus monodon) is a key fishery product in East Kalimantan, Indonesia, distributed within 12 hours by land routes, leading to quality deterioration due to microbial contaminants. This study aims to analyze the presence of microbial contaminants in tiger shrimps and detect risk factors that cause the presence of bacterial contaminants in shrimp. The sampling used in this study was a purposive sampling of tiger shrimp based on three organoleptic quality categories (good (1), moderate (2), and poor (3)) and analyzed with several specific mediums. Risk factor observations were made during the handling process. The highest total bacteria and coliforms were found in shrimp 3, at 30.25x106 cfu/g and >1100 MPN/g, respectively. Based on the distribution of bacteria in each shrimp, shrimp 2 and 3 were contaminated by 6 types of bacteria: Pseudomonas sp., Aeromonas sp., Salmonella/Shigella, Klebsiella sp., E. coli, and S. aureus. E. coli, Klebsiella sp., and Salmonella/Shigella bacteria were not found in shrimp 1. The presence of these bacteria plays a role in tiger shrimp deterioration. The presence of bacteria on the shrimp is caused by the equipment and materials used, worker behaviour, and environmental conditions that do not pay attention to hygiene during the tiger shrimp handling process. These results suggest that the long distribution process of tiger shrimps, coupled with poor handling, leads to bacterial contamination, resulting in quality degradation in the form of tiger shrimp spoilage, requiring a particular strategy to minimize bacterial contamination. | ||
| Keywords | ||
| bacterial contamination; hygiene behaviour; land distribution; quality deterioration; tiger shrimp | ||
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