Microbial Profile of Frozen Fisheries Products at UPT PMP2KP Surabaya

Fadiya Furuujihim Rohsarifuddin (Universitas Airlangga)
Yolandha Sephiani Nurhafifah (Airlangga University)
Puspa Maharani (Airlangga University)
Kismiyati Kismiyati (Airlangga University)
Rahmah Hendriyati (Unit Pelaksana Teknis Pengujian Mutu dan Pengembangan Produk Kelautan dan Perikanan (UPT PMP2KP))
Woro Hastuti Satyantini (Airlangga University)

Juvenil: Jurnal Ilmiah Kelautan dan Perikanan
Vol 6, No 1: Februari (2025)

ABSTRACTMicrobial contamination of food products is one of the significant hazards in food safety because the nature of food-polluting bacteria is generally pathogenic.This research was conducted at the Microbiology Laboratorium in UPT PMP2KP Surabaya. Samples tested in this research including frozen fish, frozen shrimp, and frozen value added products with  microbiological parameters tested are Total Plate Count, Salmonella, and Escherichia coli. The results obtained in this research showed that 100% of 21 frozen fish and shrimp samples met SNI safety standards, namely 1 x 105  CFU/g for TPC, 3 MPN / g  for E. coli, and negative for Salmonella.Keywords: E. coli, Food Safety, Frozen Fisheries Product, Salmonella