Bacterial Identification on Mackerel Tuna (Euthynnus Affinis) Brine Salting Traded in Tradisional Market of Semarapura, Klungkung, Bali

Abstract

Mackerel tuna (Euthynnus affinis) brine salting is a famous seafood product in Indonesia due to its good nutrition content. Bacterial contamination on this product may increase risk of foodborne diseases to happen, in addition to a decrease in quality and nutritionous value of the product. The main objective of this research was to identify bacteria contaminating the brine salting Mackerel tuna (Euthynnus affinis) sold in Tradisional Markets in Klungkung, Bali, Indonesia. Polymerase Chain Reaction (PCR) was apllied in the process of identification of bacterial contaminants. Samples were collected from 5 fish kiosks at the Tradisional market in Klungkung, Bali Indonesia. Each sample was cultured in Blood Agar or Nutrient Agar. Colonies with different morfology were selected, enriched in Tryptic Soy Broth (TSB), and their DNA was extracted before being amplified with 16S rRNA primers. This PCR products were then sequenced, and the results were compared with those available in the geneBank. Basic Local Alignment Search Tool was conducted with help of MEGA software version 6. Seven bacterial species were identified, and these included Serratia nematodiphila, Bacillus cereus, Shewanella seohaensis, Vibrio alginolyticus, Kurthia gibsonii, Enterobacter cloacae, and Staphylococcus sciuri. All but one Kurthia gibsonii are potensial pathogens in human. Staphylococcus sciuri is not commonly found in seafood. The present of such species in the mackerel tuna brine salting product was probably due to poor handling during the process and distribution.

Food Safety Study in Terms of Formaldehyde Content and Bacterial Contamination Levels of Cob Pindang Fish in Simo Gunung and Balong Sari Traditional Markets, West Surabaya

“…Based on the Chi-square test (Table 4) was obtained (p-value 0.2 > 0.05) which showed that there was no significant relationship between formalin and the level of bacterial contamination in cob pindang. It was found that there were 6 samples with total bacteria below the maximum allowable limit and 9 samples with total bacteria exceeding the maximum allowed limit (> 10 5 colonies/g) [14]. Formalin levels affect total bakeries in cob pindang fish, but in this study, a quantitative test was not carried out so the formalin levels in boiled cob fish were not known.…”

“…Bacillus cereus bacteria which are thermophilic (50°C), and Kurthia gibsonii are classified as psychotropic bacteria (4°C) [13]. The maximum limit for bacterial contamination in pindang fish is 1 x 10 5 colonies/gram [14].…”

Bali Government’s Strategic Plan to Introduce Kusamba Salt Worldwide

“…14 On average, the Kusamba farmers yield the salts for a few kilos per day, and the process is sun-dependent, which means it can only be produced during the dry months. 15 A different study by Yogana et al (2016) emphasized points contributing to a significant plummet in Kusamba salt production. The pressures of the imported salt product, low income, and broker's grip dictated the market price.…”