Analysis of Total Microbes, Coliform, Escherichia coli, and Salmonella spp. of Smoked Fish Sold in Denpasar City, Bali, Indonesia

Abstract

Fish is a source of animal protein with high nutritional content such as protein, minerals, and vitamins, as well as health benefits. Fish are highly perishable food, so a process is needed to prevent spoilage in fish products, one of which is the smoking process. Smoking fish prevents post-harvest losses by removing the water content and inhibiting bacterial growth. Improper handling, processing, and storage of smoked fish can lead to contamination of microorganisms, especially pathogenic bacteria. This study aims to determine the total microbes, Coliform, E. coli, and Salmonella spp. of smoked fish in accordance with the food safety standards Indonesia (BPOM). Samples were obtained from smoked fish merchants in four sub-districts in Denpasar, namely West Denpasar, South Denpasar, East Denpasar, and North Denpasar. The research was conducted using streak and spread plate methods on agar media and using Petrifilm. The result shows the highest Total Plate Count (TPC) average number was 139,4 × 10 4 CFU/g from the South Denpasar, total highest average Coliform number was 55 × 10 3 CFU/g from South Denpasar, total highest average number of Escherichia coli was 238 × 10 1 CFU/g and some of the samples showed positive result for Salmonella spp.. According to the BPOM safety standard, the maximum total plate count for smoked fish is 10 5 CFU/g and for Salmonella is negative/25 g. In conclusion of this study, some of the smoked fish samples exceeded the BPOM safety standard.