An investigation of microbiological quality of tiger prawn, cockle, and squid from traditional market and supermarket in Surabaya

Pn\+n, cockle, and squid are marine products which contain high protein and moisture. Therefore,these commodities have high risk of p w c h of spoilege and pathogenic bacteriz. Salmonella is a pathogenic acteria which was kequently found in =fwd. According to the Indonesian National Standard, microbiological quality of kesh seafood are total bacteria of 10' ch'g and negative for Salmonella. The objective of this research is to investigate the microbiological quaEty of tiger prawn, cockle and squid collected kom a traditional market and a supermarket in Surabaya Samples were mikobiologically tested: Standard Plate Comt for enumeration of total bacteria and conventianal method for SaImonella detection comprising of selective media Bismuth Sulphite Agar and Salmonella-Shigella Agar. Then, isolate of Sahonella was identified microscopically and biochemically. The total bacteria of tiF e r rawn, cockle, and squid obtained kom traditional market were 6.6~10'; 2.1~10' and 1.6~10 cfidg, respectively, whereas those from supermarket were 2.6~10'; 2.6~10' and 2 . 0 ~ 1 0c~fu lg, respectively. The result were significant (t test). This indicated that those products in the supermarket were microbiologically better than those in traditional market. In all samples were found Salmonella; the- were 30 isolates in which 2 of them were belong to Salmonella lyphi, 7 isolates were Salmonella paratyphi 4 5 isolates were Salmonella enteridis, but 16 colonies were unidentified. In conclusion, the tiger prawn, cockle, and squid were not complied with Indonesian National Standard. It is needed better handling and sanitation