Examination of Escherichia coli Bacteria in Blood Cockle Satay (Anadara granosa) Sold at Surabaya Traditional Market, Indonesia

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6 Citations (Scopus)

Abstract

Cockle satay is one of the Surabaya local food made from the blood cockle (Anadara granosa). Blood cockle, commonly known as a filter feeder, is found in many Surabaya traditional markets. However, it potentially accumulates pollutant substances, both heavy metal or microbial so that improper handling and processing can cause pathogenic bacteria contamination. The present study aimed to investigate the contamination of Escherichia coli (E. coli) bacteria in blood cockle satay (Anadara granosa) sold at Surabaya traditional market. The current study used a descriptive observational research design with a quantitative approach. A total of 11 samples were employed using cluster sampling. The obtained data were compared with those of Bergey’s manual of determinative bacteriology and Indonesian national standard. Based on the obtained results, five samples included E. coli with negative Methyl Red (MR) characteristics, negative Voges-Proskauer (VP) negative citric and positive indole. The Most Probable Number test for six samples indicated a value of <3.0 mpn/gr for one sample, 3.0 mpn/gr for two samples, and 3.6 mpn/gr for three samples. It can be concluded that the blood cockle satay samples sold at Surabaya traditional market (Indonesia) were contaminated with E. coli bacteria.

Original languageEnglish
Pages (from-to)79-84
Number of pages6
JournalWorld's Veterinary Journal
Volume11
Issue number1
Publication statusPublished - 25 Mar 2021

Keywords

  • Blood Cockle
  • Escherichia coli
  • Food product
  • Indonesia

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