MICROBIOLOGICAL RISK ASSESSMENT OF FISHERY PRODUCT IN INDONESIA: A PROPOSED MODEL FOR THE RISK OF Vibrio parahaemolyticus IN SHRIMP
Abstract: 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
microorganismswhich 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
whileother required data could be collected in collaboration with other related
institutions.
Keywords: microbiological risk
assessment, Vibrio parahaemolyticus, shrimp
Author: Novalia Rachmawati,
Radestya Triwibowo
Journal Code: jpperikanangg120021
