Studi Cemaran Bakteri Patogen pada Produk Ikan Lele (Clarias Sp.) Asap di Pasar Tradisional Kota Medan

Abstract

Catfish is a fish native to Indonesian waters. Catfish are widely developed by breeders, this is due to the high market demand and relatively easy maintenance, therefore this fish is widely used as processed food products, one of which is smoked fish, so it is necessary to pay attention to its maintenance. The purpose of this study was to determine the presence or absence of pathogenic bacterial contaminants that could cause disease in humans. It is necessary to carry out microbiological tests such as E. coli and Coliform bacteria, Staphylococcus sp, and Salmonella sp as a benchmark to determine the presence or absence of pathogenic bacterial contamination in processed smoked catfish products, so that they can represent the answers to be delivered. The results showed that there was contamination of pathogenic bacteria in the samples of processed smoked catfish products that had been taken. The most common bacteria that appear are Salmonella sp bacteria which could be the cause of disease in consumers. However, the bacterial contamination is still within the specified quality standard. With the existence of quality standards, we can ensure that the presence of bacterial contamination in the test sample is still within the threshold of the quality standard that has been set.