DETECTION OF Salmonella sp. ON CANNED CRAB PRODUCT

Fisheries Processing Technology, Microbiology

Crab (Portunus pelagicus) is one of Indonesian main export commodities to various countries in the world. One of the requirements for the export of fishery products is that they must be free from contamination by microorganisms, including being free from Salmonella. The purpose of this study was to test the content of Salmonella in canned crab products. The research method used is a survey with purposive sampling. The sample used in the identification is canned pasteurized crab meat. The Salmonella testing method used is in accordance with the applicable provisions, namely in accordance with the Indonesian National Standard (SNI) 01-2332.2-2006. There are 4 stages in the test to detect Salmonella in food, namely the pre-enrichment stage, the enrichment stage, Salmonella isolation, and the Salmonella test. Detection of Salmonella on canned crab meat samples showed negative results. This negative result indicates that the sample does not contain Salmonella bacteria. The test process is not carried out until the process of biochemical reactions because the initial process on Bismuth Sulfie Agar (BSA), Hektoen Enteric (HE), Xylose Lysine Deoxycholate (XLD) and Lysine Iron Agar (LIA) has shown a negative sign. Thus canned crab meat is suitable for export.

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