MICROBIOLOGICAL RISK ASSESSMENT OF FISHERY PRODUCT IN INDONESIA: A PROPOSED MODEL FOR THE RISK OF Vibrio parahaemolyticus IN SHRIMP

Increasing fish consumption value should be supported by enhancing the safety and quality of fish products. Microbiological level is most of importance since every food contains microorganisms which could multiplicate due to temperature abuse and time delay during handling and processing. Risk assessment is a structurally and scientifically based approach aimed to protect consumer from risk (hazard) particularly microbiological hazard when consuming certain food. Microbiological risk assessment of fishery products have not been structurally developed in Indonesia, eventhough several initial data on hazard identification have been available. As an attempt to build an integrated risk assessment, a model for microbiological risk of pathogenic Vibrio parahaemolyticus in shrimp will be proposed in this article. The available data could be used as a starting point while other required data could be collected in collaboration with other related institutions