Publication: Determination of total microorganisms count and vibrio species in crustaceans
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Date
2017-05
Authors
Lutfi, Nurul Allia Ezzati Md
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Abstract
Vibrio microorganisms are very common in coastal environments, thus they are usually
present in seafood. The most prevalent Vibrio microorganisms discovered in seafood,
particularly crustaceans are V parahaemolyticus, V cholerae, and V vulnificus.
However, currently in Malaysia, there is no set standard for the permissible limit of
Vibrio microorganisms in crustaceans. Hence, the aim of this study was to determine
their presence in crustaceans available in Malaysia. The methodology being utilized in
this study was as according to Bacteriological Analytical Methods from the Food and
Drug Administration (FDA). For this study, 10 different species of crustaceans were
purchased from markets around Kota Bharu, Kelantan and were analyzed both for the
total microorganisms count and Vibrio microorganism's profile. The results had shown
that Metapemeopsisbarbata, or sand prawn was the type of crustaceans which had the
highest microorganisms count at 1.33x 1010cfu/g as compared to the other tested
crustaceans. 30% of the samples tested had a higher microorganisms count than the
established standard, in which that the limit for total microorganisms count in fishery
products stated by Ministry of Health Malaysia is at most at 106cfu/g. This may posed a
threat to those who are unaware of the risk that may be present. Around 60% of the
crustaceans harboured both V parahaemolyticusand V cholerae, which could lead to
health complications if prepared inappropriately, particularly to those with
compromised immune system. In conclusion, by making this information accessible to
the general population, the incidence of food poisoning due to Vibrio microorganisms
could be decreased and proper handling of crustaceans during preparation could be
widely practiced.