Handling techniques and Microbial Contamination on Fresh Scads Fish (Decapterus sp) in Traditional Markets, Ambon City

Abstract

Fishery products is a highly perishable product experiencing rapid quality deterioration. Proper handling techniques are needed to maintain the quality of fisheries products. This study was aimed to assess the handling technique of scad fish in markets of Ambon City. The Scad fish were randomly obtained from Arumbae and Batu Merah Market, Ambon City twice a day, morning and evening. Fish handling techniques were observed during distribution and handling in the market which included cleaning, storing, laying fish and giving ice. Microbial contamination was determined using the total plate count (TPC) method. The study found that the levels of microbial contamination in fish taken in the morning were lower than in the fish taken in the afternoon. The handling and assessment techniques of flying fish which are applied by traders in the Arumbae and Batu Merah Markets have not been implemented well and not yet paying attention to the cold chain system, water sanitation, fish storage during sales The number of microbial contamination in fresh scads fish in the Arumbae and Batu Merah market in the morning was 1.2x10⁴-2.6x104 CFU/g and 1.5x104-2.6x104 CFU/g while in the afternoon it is 2.4x10⁴-5.0x105 CFU/g and 4.9x104-4.6x105 CFU/g. These numbers are still below the maximum allowed level, i.e 5x105 CFU/g, suggesting that the fish are safe for consumption.