SNI 2332.9: 2015 Cara uji mikrobiologi Bagian 9: Penentuan Staphylococcus aureus pada produk perikanan.īadan Standardisasi Nasional. BPOM/LaporanTahunan 2020 Badan Pengawas Obat dan Makanan.pdf.īadan Standardisasi Nasional. Laporan Tahunan Badan Pengawas Obat Dan Makanan 2020. Batas maksimal cemaran mikroba dalam pangan olahan.īadan Pengawas Obat dan Makanan. Berita Kedokteran Masyarakat, 34(3), 99-106.īadan Pengawas Obat dan Makanan. Kontribusi agen dan faktor penyebab kejadian luar biasa keracunan pangan di Indonesia: kajian sistematis. Review: Food poisoning and Staphylococcus aureus enterotoxins. Kejadian luar biasa keracunan “cumi-cumian” di sekolah dasar negeri 1 Trasan Bandongan Kabupaten Magelang. Journal of Food Protection, 57(4), 311-317.Īhmad, N., Isworo, A., & Indriani, C. Anisakid parasites, Staphylococcus aureus and Bacillus cereus in sushi and sashimi from Seattle area restaurants. The personal hygienic program in sushi production needs improvement to better assure its safety.Īdams, A. aureus in sushi is more likely to cause the risk of food poisoning than B. cereus might result from poor handling of rice and inadequate environmental sanitation. aureus might be caused by a lack of personal hygiene, while B. Sushi made with salmon had a higher prevalence of S. aureus was more common in maki (9.5%), while B. aureus (8.9x10 2-1.5x10 5 CFU/g) was also higher than B. aureus (7.5%) in sushi was greater than in B. aureus and the Most Probable Number (MPN) method for B. The contamination level was calculated using the spread plate method for S. The identification was carried out by Polymerase Chain Reaction (PCR) method, with the target nuc gene ( S. A total of 120 samples consisting of nigiri (n=57) and maki (n=63) were obtained from retailers in the Greater Jakarta area. This study aims to determine the prevalence and level of the two pathogens in sushi at retail in the Greater Jakarta area (Jakarta, Bogor, Depok, Tangerang, and Bekasi). These pathogens have been reported as the causes of outbreaks in Indonesia, but the presence of these two pathogens in sushi has not been reported. The fish, not subjected to any heat treatment, is susceptible to pathogens, i.e., Staphylococcus aureus and Bacillus cereus. Generally, sushi consists of several types, however there are two types of sushi that are very well known, namely nigiri (rice with raw fish on top) and maki (raw fish rolled in rice). Sushi is a ready-to-eat food from Japan, consisting of accidified rice in combination with raw seafood.
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