Synthesis Of Copper Nanometal Coupled With Vitamin-E And Investigating Its Potential To Control Oxidative Cell Damage And Microbial Spoilage In Seafood

2021 ◽  
Vol 23 (08) ◽  
pp. 678-693
Author(s):  
Haris. V.T ◽  
◽  
Manohar. M ◽  
Kuppannan Gobianand ◽  
◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Vitamin E ◽  
Mtt Assay ◽  
Cell Damage ◽  
Green Emission ◽  
Plate Count ◽  
Diffusion Method ◽  
Inhibitory Effects ◽  
Microbial Spoilage ◽  
Spoilage Bacteria

The metabolism of spoilage organism in the seafood is a major cause of fish spoilage. Lipid oxidation leads to production of intermediate peroxides causing bad odor and offflavour producing compounds. Hence, based on the hurdle technology method and applications of nanotechnology, the inhibitory effects of copper oxide nanoparticles coupled with vitamin-E (CuONPs+VE) was investigated with the aim of controlling the oxidative cell damage in seafood by estimating Reacting Oxygen Species (ROS) using 2’,7’- dichlorodihydrofluorescein diacetate (DCF) and preventing microbial spoilage by studying the cell viability using MTT assay in the present study. The MTT assay reveals that the CuONPs+VE inhibited the metabolic activity of spoilage bacteria which was confirmed from the inhibition percentage values against the test organisms. The CuONPs+VE exposed Escherichia coli reduced upto 86 ± 0.57% after enumerating the CFU in a Plate Count Agar media. Salmonella sp and Shigella sp exhibited 89 ± 1.04% and 85 ± 0.25% respectively. The qualitative inhibitory effect of Nanometal vitamin complex against three test bacteria, were evaluated by agar diffusion method. Among the four different concentrations of Nanometal vitamin complex, the higher concentration (4X – 40μg/ml) exhibited maximum inhibitory effects in terms of zone of clearance. Against Escherichia coli, 12.3 ± 1.25mm of inhibitory zones were found evident. Salmonella sp showed 15.6 ± 0.57mm of inhibitory zones and Shigella sp revealed the inhibition zone of about 16.6 ± 1.04mm. The anti-oxidative defence mechanisms operating in the cells for scavenging of ROS was performed using DCF. The cells which are pre-incubated with CuONPs+VE and then exposed to H2O2 show insignificant green emission indicating a clear advantage of the nanoparticle form of vitamin-E (CuONPs+VE) in preventing oxidative cell death.

scholarly journals Antibiogram Profiling and Thermal Inactivation of Staphylococcus aureus and Escherichia coli Isolated from Milk of Dharan, Nepal

2020 ◽  
pp. 81-87
Author(s):  
Susmita Phattepuri ◽  
Prince Subba ◽  
Arjun Ghimire ◽  
Shiv Nandan Sah
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Thermal Inactivation ◽  
Total Coliform ◽  
Plate Count ◽  
Diffusion Method ◽  
E Coli ◽  
Coliform Count ◽  
Z Value ◽  
D Values

Milk is an excellent medium for the growth of many bacteria. This study aimed to determine antibiotic profiling and thermal inactivation of Staphylococcus aureus and Escherichia coli isolated from raw milk of Dharan. Total viable count, total Staphylococcal count, and total coliform count were carried out by conventional microbiological methods. Identification was done on the basis of Gram staining and biochemical tests. The antibiotic susceptibility test of the isolates carried out by the modified Kirby-Baur disc diffusion method. Thermal inactivation of S. aureus and E. coli were carried out by subjecting to thermal treatment in a water bath. Total plate count ranged from 204×104 CFU/mL to 332×105 CFU/mL. Total staphylococcal count and total coliform count ranged from 14×105 CFU/mL to 8×106 CFU/mL and 11×104 CFU/mL to 3×106 CFU/mL respectively. S. aureus showed an increasing resistance patterns towards Ampicillin, Cefotixin, Carbenicillin and Cefotaxime. Ciprofloxacin, Erythromycin, Amikacin, Gentamycin, Azithromycin, and Chloramphenicol were found to be effective against S. aureus. All the E. coli isolates were resistant to Ampicillin and least resistant to Cefotixin. Chloramphenicol, Amikacin, Azithromycin, and Nalidixic acid were found highly effective to E. coli. The D-values for S. aureus at 56°C, 58°C and 60°C were 1.36 min, 1.19 min, and 1.09 min respectively. The Z-value was 14.92°C. While D-values were obtained as 0.98 min, 0.75 min, and 0.57 min for E. coli at 56° C, 58° C and 60° C respectively, and Z-value was 9.75° C. Hence, S. aureus was found to be more heat resistant than E. coli.

Chemical Composition and Antibacterial Activity of Essential Oil from the Basil Cultivated in Heilongjiang

2011 ◽  
Vol 183-185 ◽  
pp. 915-919 ◽  
Author(s):  
Zhan Guo Lu ◽  
Lin Wang ◽  
Wei Li
Keyword(s):  
Escherichia Coli ◽  
Chemical Composition ◽  
Essential Oil ◽  
Antibacterial Activities ◽  
Ocimum Basilicum ◽  
Diffusion Method ◽  
Inhibitory Effects ◽  
Filter Paper Disc ◽  
Agar Diffusion Method ◽  
Paper Disc

The essential oil was obtained from the white Basil (Ocimum basilicum L.) grown in Heilongjiang by hydrodistillation in a clevenger apparatus with 0.28% yield. Then the chemical composition of the essential oil was analyzed by GC-MS. A total of 25 constituents were detected, 24 compounds representing for 98.99% were identified, of which the most abundant compound was β-linalool (64.421%). The antibacterial activities of oil were tested against 3 different general of bacteria and were compared with that of the Penicillin sodium, using the filter paper disc agar diffusion method. The result showed that the oil has powerful inhibitory effects against Staphylicoccus albus, followed by Bacillus subtilis, Escherichia coli.

scholarly journals Antibiogram of Escherichia coli isolated from semi-closed system farmed Asian clam (Corbicula fluminea)

2021 ◽  
Vol 8 (1) ◽  
pp. 24-27
Author(s):  
Wanikda Eh Chuan ◽  
Akrimah Yusof ◽  
Aweng Eh Rak ◽  
Shareef Mohd Hafiz Mani ◽  
Seong Wei Lee
Keyword(s):  
Escherichia Coli ◽  
Antibiotic Sensitivity ◽  
Plate Count ◽  
Diffusion Method ◽  
Human Consumption ◽  
Disk Diffusion Method ◽  
E Coli ◽  
Asian Clam ◽  
Antibiotic Sensitivity Test ◽  
Clam Corbicula

In the present study, antibiogram of Escherichia coli isolated from farmed Asian clam, Corbiculafluminea was characterised. Asian clam or locally known as ‘etak’ is processed to became smokedclam and consumed as snack by Kelantanese. However, there are many diarrhoea cases afterconsuming smoked clam. Furthermore, there are also insufficient information about the E.coli levelin Asian clam farm and effective antibiotic in controlling the bacteria in the litereature. Hence, thisstudy was carried out to provide information of antibiogram of E.coli to be reference in the future.Eosin Methylene Blue agar (EMB) was used to isolate E. coli. A total of 100 isolated bacteria weresubjected to antibiotic sensitivity test using disk diffusion method. A total of 18 types of antibioticsnamely novobiocin (30µg/disk), fosfomycin (50 µg/disk), tetracycline (30µg/disk), lincomycin(15µg/disk), flumequine (30µg/disk), sulphamethoxazole (25 µg/disk), amoxycillin (25 µg/disk),chloramphenicol (30 µg/disk), oleandomycin (15 µg/disk), spiramycin (100 µg/disk), ampicillin(10 µg/disk), oxytetracycline (30 µg/disk), doxycycline (30 µg/disk), nalidixic acid (30 µg/disk),florfenicol (30 µg/disk), erythromycin (15 µg/disk), kanamycin (30 µg/disk) and oxolinic acid (2µg/disk). The findings of the present study showed total plate count of E. coli was 6.45 x 103 colonyforming unit (CFU/100g) of sampled Asian clam. Hence, the clam is needed to be under cleansingtreatment before can consider safe for human consumption. Antibiotic results showed 51 % wasrecorded as antibiotic resistance case, 44 % antibiotic sensitive case and 5 % as antibioticintermediary sensitive case. None of the tested antibiotics was successfully inhibited the growth ofthe present bacterial isolates indicating more antibiotics are needed to be screen in the future studyto find out the most effective antibiotic in controlling isolated E. coli.

scholarly journals Potential Role of Door Handles in the Spread of Drug Resistant Bacteria in Makerere University.

2021 ◽  
Author(s):  
◽  
Immaculate Nabawanuka
Keyword(s):  
Escherichia Coli ◽  
Antibiotic Susceptibility ◽  
Pathogenic Bacteria ◽  
Susceptibility Testing ◽  
Bacterial Load ◽  
Plate Count ◽  
Diffusion Method ◽  
Resistant Bacteria ◽  
Antibiotic Susceptibility Testing ◽  
Makerere University

Background: The transmission of diseases caused by pathogenic bacteria is still a threat. One of the potential sources of bacterial diseases is the door handles. This study aimed at isolating, identifying bacteria, determining total bacterial load, and determining antibiotic susceptibility patterns of bacteria obtained from door handles in Makerere university. Methodology:  A total of 60 samples randomly scattered within the university were swabbed and analyzed for bacterial growth. Samples were inoculated on MacConkey and blood agar and then incubated at 37 ºC for 24 hours. All sample isolates were sub cultured and identified based on macro and micromorphology, and standard biochemical tests. The establishment of the total bacterial load was done using the standard plate count method. Antibiotic susceptibility testing was done using the disc diffusion method on Muller Hilton agar. Results: The following bacterial species and genera were obtained from door handles, staphylococcus aureus (30.8%), Coagulase-negative staphylococcus (12.0%), Streptococcus species (24.2%), Escherichia coli (7.7%), Pseudomonas aeruginosa (14.3%), bacilli species (11.0%). The study showed that there was a significant difference in the prevalence of bacilli species (p= 0.017) and E. coli (p= 0.015) among the study group. The results from total bacterial count indicated that toilet door handles had the highest bacterial load compared to office door handles and classrooms. Antibiotic susceptibility testing of isolates showed that all bacteria were resistant and intermediately resistant to commonly used antibiotics except for Escherichia coli that was susceptible to amoxicillin Conclusion and recommendations: The study reveals that door handles are a considerable source of pathogenic bacteria thus play a major role in the transmission of diseases caused by such bacteria. Further studies could be done and different study groups could be included for example routinely opened doors and the doors which are not routinely opened.

scholarly journals Anti-atherosclerotic and Anti-Biofilm properties of Pleurotus ostreatus Metabolites

2020 ◽  
Vol 11 (4) ◽  
pp. 5533-5538
Author(s):  
Priya B ◽  
Vijayachitra A
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Vitamin E ◽  
Drug Release ◽  
Klebsiella Pneumoniae ◽  
Mtt Assay ◽  
Staphylococcus Epidermidis ◽  
Pleurotus Ostreatus ◽  
Fungal Metabolites

To investigate the anti-biofilm and anti-atherosclerotic properties of metabolites from a mushroom, Pleurotus ostreatus was selected as the main objective of present study. The study involved the following series of steps to meet the objective. Coating the metal stents with fungal metabolites and vitamin-E, to study the anti-biofilm properties against biofilm producing bacterial species (Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus, Staphylococcus epidermidis and Pseudomonas aeruginosa), to determine the drug release behaviour from the coated stents, and to investigate the cytotoxic assay and biocompatibility of the coated stents using MTT assay method. Anti-biofilm activity of the developed Metabolite-Vitamin E (MVE) combinations showed significant activity against Staphylococcus epidermidis (0.5mg/ml) and Pseudomonas aeruginosa (0.75mg/ml). Escherichia coli, Klebsiella pneumoniae and Staphylococcus aureus expressed respective anti-biofilm values of 0.5mg/ml, 0.25mg/ml and 0.5mg/ml. Drug release behaviour analysis revealed controlled and sustained release of fungal metabolites from the stents coated with Metabolite-Vitamin E mixture. In vitro MTT assay revealed that Metabolite-Vitamin E did not inhibit the growth of L929 fibroblast cells; indicating the biocompatibility of the coated stents. Mushrooms producing pharmacologically significant metabolites could be exploited in treating cardiovascular diseases in human beings to a greater extent. Future analysis could be useful in identifying the significant chemical compounds present in the metabolites.

scholarly journals Aktivitas Antibakteri dan antioksidan dari Ekstrak Daun Kari (Murayya koeginii) Ditinjau dari Waktu Penyimpanan

2019 ◽  
Vol 2 (1) ◽  
pp. 29-36
Author(s):  
Jelita Jelita ◽  
Basuki Wirjosentono ◽  
Tamrin Tamrin ◽  
Lamek Marpaung
Keyword(s):  
Escherichia Coli ◽  
Antioxidant Activity ◽  
Vitamin E ◽  
Staphylococcus Epidermidis ◽  
Leaf Extract ◽  
Storage Time ◽  
Salmonella Typhi ◽  
Premature Aging ◽  
Diffusion Method ◽  
Dpph Method

Antioksidan dan antibakteri sangat bermanfaat bagi kesehatan tubuh manusia karena mampu menangkal radikal bebas, mencegah penuaan dini, dan mengontrol terjadinya pembusukan makanan. Aktivitas antioksidan dan antibakteri dapat ditemukan dalam biji- bijian, akar dan daun seperti daun Kari (Murayya koeginii). Berdasarkan uji fitokimia, ekstrak daun kari mengandung senyawa flavonoid, steroid, dan fenolik. Selain itu, ekstrak daun kari mengandung caryophyllene, Phytol, Pyrazine dan vitamin E yang dapat berfungsi sebagai antioksidan dan antibakteri. Penelitian ini bertujuan menentukan aktivitas antibakteri dan antioksidan serta pengaruh lama penyimpanan denga aktivitas antioksidan dari ekstrak daun kari. Pengujian antibakteri menggunakan metode difusi dan aktivitas antioksidan menggunakan metode DPPH dengan konsentrasi 25 ppm, 50 ppm dan 100 ppm dengan waktu penyimpanan hari ke 14, 28 dan 42. Berdasarkan hasil penelitian diperoleh ekstrak daun kari mampu menghambat pertumbuhan bakteri Salmonella typhi, Escherichia coli, Staphylococcus aeureus, dan Staphylococcus epidermidis pada konsentrasi 10%, 20% dan 40%. Daya hambat pertumbuhan bakteri yang baik ditemukan pada konsentrasi 40% dan pada konsentrasi 10% masih memiliki daya hambat antibakteri. Ekstrak daun kari memiliki daya hambat antibakteri yang lebih peka terhadap bakteri gram negatif dibandingkan dengan bakteri gram positif. Aktivitas antioksidan dari ekstrak daun kari sangat kuat meskipun waktu penyimpanan bertambah. Aktivitas antiokasidan yang paling baik dijumpai pada waktu penyimpanan hari ke 14. Semakin lama waktu penyimpanan ekstrak daun kari maka nilai IC 50 semakin bertambah.   Antioxidants and antibacterials are very beneficial for the health of the human body since they can ward off free radicals, prevent premature aging, and control the occurrence of food spoilage. Antioxidant and antibacterial activity can be found in seeds, roots and leaves such as Kari leaves (Murayya koenigii). Based on phytochemical test, curry leaf extract contained flavonoids, steroids, and phenolic compounds. In addition, curry leaf extract contained Caryophyllene, Phytol, Pyrazine and vitamin E which can function as antioxidants and antibacterial. This study aimed to determine the antibacterial and antioxidant activity and the effect of storage time on the antioxidant activity of curry leaf extract. Antibacterial test was conducted using the diffusion method and antioxidant activity using the DPPH method with a concentration of 25 ppm, 50 ppm and 100 ppm with a storage time of days 14, 28 and 42. Based on the research results, curry leaves extract was able to inhibit the growth of Salmonella typhi, Escherichia coli, Staphylococcus aeureus, and Staphylococcus epidermidis at concentrations of 10%, 20% and 40%. The good inhibitory growth of bacteria found at a concentration of 40% and at a concentration of 10% still had antibacterial inhibition. Curry leaf extract had antibacterial inhibition that was more sensitive to gram negative bacteria compared to gram positive bacteria. The antioxidant activity of curry leaf extract was very strong even though the storage time increased. The best antioxidant activity was found at the time of storage on the 14th day. The longer the storage time for curry leaf extract, the higher the IC 50 value.

scholarly journals Teknik Pengawetan Fillet Ikan Nila Merah dengan Senyawa Anti Bakteri asal Lactobacillus Acidophilus dan Bifido Bacteria Biffidum

2014 ◽  
Vol 5 (2) ◽  
pp. 1021 ◽  
Author(s):  
Dede Saputra ◽  
Tati Nurhayati
Keyword(s):  
Lactobacillus Acidophilus ◽  
Plate Count ◽  
Diffusion Method ◽  
Antibacterial Compounds ◽  
Red Tilapia ◽  
Standard Plate Count ◽  
Spoilage Bacteria ◽  
Base Method ◽  
Standard Plate

Red tilapia is a good commodity to be developed because it has a high nutritional value composition, with a protein content 17.8%, fat 2.8%, and others composition. The fillet of red tilapia fish is easy to spoil, because of S. aureus, Salmonella sp., and other microbes. Many methods are used to save and preserve the quality of fillet, such fillet preparation through good sanitation practices, cooling process, but the effort were not optimal. The objectives of this study were to 1) evaluate the potency of antibacterial produced by Lactobacillus acidophilus and Bifidobacteria biffidum to inhibit the growth of spoilage bacteria that contaminated the red tilapia fillet; 2) evaluate the effect of antibacterial compounds produced by Lactobacillus acidophilus and Bifidobacteria biffidum of inhibiting the setback fillet quality, 3) determine the shelf life of red tilapia fillet at room temperature. Antibacterial activity test is done by using the well diffusion method; the rate of deterioration of quality of fish tests done by observing the organoleptic parameters, pH measurement test, total volatile base method. Total number of bacteria were performed by Standard Plate Count (SPC) test. The LAB’s are able to inhibit the growth of spoilage bacteria Pseudomonas aeruginosa about 8.67-9.00 mm and Listeria monocytogenes about 8.33-9.00 mm through the well diffusion method. pH values about 5.71-5.74, TVB values about 1,26-21.43 with SPC test about 1.39-4.83 CFU/mL. The antibacterial compounds could inhibit  the rate of deterioration of quality red tilapia fillets until 14 hours.

scholarly journals UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL KULIT BATANG MANGGA KWENI (Mangifera odorata Griff) TERHADAP Escherichia coli ATCC 25922 DAN Staphylococcus aureus ATCC 25923

2018 ◽  
Vol 8 (2) ◽  
Author(s):  
Wuri Prihatiningtiyas ◽  
Yeni Mariani ◽  
H A Oramahi ◽  
Fathul Yusro ◽  
Lolyta Sisilia
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Secondary Metabolite ◽  
Ethanol Extract ◽  
Positive Control ◽  
Plate Count ◽  
Diffusion Method ◽  
Phytochemical Screening ◽  
Plate Count Agar

The aims of this research are to determine the secondary metabolite content found in the ethanol extract of kweni mango bark (Mangifera odorata Griff) and analyze its potency as a natural antibacterial against Escherichia coli and Staphylococcus aureus. The research was started by maceration process using 96% ethanol solvent, then evaporated at 40-50oC and obtain yield of 20,61% with powder content of 8,34%. Furthermore, phytochemical screening was performed qualitatively to determine the secondary metabolite of the extract. The results showed that ethanol extract of M. odorata Griff bark contained secondary metabolites such as alkaloids, flavonoids, saponins, tannins, terpenoids and phenolics. In this study antibacterial activity was carried out using disc diffusion method in Plate Count Agar media and incubated for 24-48 hours. The results showed that the largest diameter of inhibitory zones formed at a concentration of 15 mg/ml for S. aureus was 12,33 mm with strong classified and for E. coli bacteria with a concentration of 200 mg/ml of 23,67 mm with very strong classified, and almost equal with the result shown by 30 µg tetracycline as positive control, which is 25 mm. The results of this study it can be concluded that the ethanol extract of the kweni mango bark (M. odorata Griff) is bacteriostatic.Keywords: antibacterial activity, Mangifera odorata Griff, phytochemical screening, Escherichia coli, Staphylococcus aureus.

scholarly journals Occurrence and Antibiotic Resistance of Escherichia coli in Street-Vended Kebab in Dramaga, Bogor, Indonesia

2020 ◽  
Author(s):  
D.W. Lukman ◽  
D.Y. Sari ◽  
H. Pisestyani
Keyword(s):  
Escherichia Coli ◽  
Antibiotic Resistance ◽  
National Standard ◽  
Plate Count ◽  
Diffusion Method ◽  
Most Probable Number ◽  
Disk Diffusion Method ◽  
Probable Number ◽  
Street Food ◽  
E Coli

Background: Kebab is one of the popular ready-to-eat foods in Indonesia and sold as a street food. The purpose of this study was to determine occurrence and antibiotic resistance of Escherichia coli in street-vended kebab in Dramaga, Bogor, Indonesia. Methods: Totally, 43 samples of kebab meat were collected from street food kebab vendors. Examinations on Total Plate Count (TPC), and total E. coli using Most Probable Number (MPN) method were referred to the Indonesia National Standard. The antibiotic resistance test was carried out using the Kirby-Bauer disk diffusion method. Results: The mean of TPC in kebab samples was 5.3 log10 Colony Forming Unit (CFU)/g. Based on TPC, 13 out of 43 (30.2%) of kebab samples did not comply with the Indonesia National Standard with maximum acceptable level of 5 log10 CFU/g. E. coli was identified in 5 out of 43 samples (11.6%) with mean of 39.2 MPN/g ranged from 7.4 to 150 MPN/g which were higher than standard level (0.5 log10 CFU/g). Four out of 5 E. coli isolated from kebab samples were resistant to gentamycin. All E. coli isolates were susceptible to amoxicillin/clavulanate and chloramphenicol. Conclusion: The occurrence of antibiotic resistant E. coli in ready-to-eat kebab in this area of Indonesia could cause the health problem in consumers. The local government should conduct the monitoring and surveillance on the occurrence of pathogens and the antibiotic resistance in food chain. 

scholarly journals MUTU MIKROBIOLOGIS BAKSO IKAN YANG DIRENDAM ASAP CAIR, DIKEMAS VAKUM, DIPASTEURISASI DAN DISIMPAN PADA SUHU DINGIN

2015 ◽  
Vol 3 (2) ◽  
Author(s):  
Oktavianus Alexander Poluakan ◽  
Henny Adeleida Dien ◽  
Frans Gruber Ijong
Keyword(s):  
Escherichia Coli ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Plate Count ◽  
High Water Content ◽  
Cold Temperatures ◽  
E Coli ◽  
Liquid Smoke ◽  
Total Plate Count ◽  
Spoilage Bacteria

Fish meatball is a processed fish product and quite popular for the public. The weakness of fish meatball is quickly decayed which is caused by the growth of spoilage bacteria and pathogens during the storage. Liquid smoke has a function as a barrier to the development of bacteria. Pasteurization, vacuum packaging and storage of cold temperatures could inhibit the growth of bacterium. The purpose of these study is to assessment the Total Plate Count, Total Coliform and Escherichia coli, and Total Salmonella for the microbiological quality of fish meatball soaked in liquid-smoked, vacuum packed, pasteurized and stored at cold temperatures. Fish meatball soaked in liquid smoke 0.8% for 30 minutes and pasteurized at temperature of ±88ºC for 30, 60 and 90 minutes, then vacuum packed and stored at cold temperatures. Based on the results of observations, Total Plate Count from fish meatball can last up for 10 days with the highest TPC value of 6.3 x 104 CFU / g according to ISO 7266: 2014. Total Salmonella until a 20th day had a negative value. Also, Total Coliform and E. coli growth does not found in the cold storage for 30 days. Value fish balls high water content and pH are good for bacterial growth. Immersion in liquid-smoked indicates that liquid-smoked is a good antibacterial preservative for use as an additive. Keyword: Fish Meatball, Liquid-Smoked, Pasteurization, Bacteria.   Bakso ikan merupakan produk olahan ikan yang cukup digemari masyarakat. Kelemahan dari bakso ikan yaitu cepat mengalami pembusukan yang diakibatkan oleh pertumbuhan bakteri pembusuk dan patogen selama masa simpan. Asap cair memiliki fungsi sebagai penghambat perkembangan bakteri. Pasteurisasi, Pengemasan secara vakum dan penyimpanan suhu dingin dilakukan untuk menghambat pertumbuhan bakteri. Penelitian ini bertujuan untuk menghitung Angka Lempeng Total, Total Salmonella dan Total Koliform dan Escherichia coli terhadap mutu mikrobiologis bakso ikan yang direndam asap cair, dikemas vakum, dipasteurisasi dan disimpan pada suhu dingin. Bakso direndam pada asap cair 0.8% selama 30 menit dan dipasteurisasi pada suhu ±88ºC selama 30, 60 dan 90 menit, lalu dikemas vakum dan disimpan pada suhu dingin. Berdasarkan nilai hasil pengamatan Angka lempeng Total, bakso ikan dapat bertahan selama 10 hari dengan nilai ALT tertinggi 6.3 x 104 CFU/g dan masih dapat diterima SNI 7266:2014. Total Salmonella sp sampai pada hari ke 20 memiliki nilai negative dan Total Koliform dan E. coli tidak terdeteksi pertumbuhan sampai pada penyimpanan dingin selama 30 hari. Nilai kadar air bakso ikan tinggi dan pH yang baik untuk pertumbuhan bakteri. Perendaman dalam asap cair menunjukkan bahwa asap cair merupakan pengawet antibakteri yang baik untuk digunakan sebagai bahan tambahan. Kata Kunci: Bakso Ikan, Asap Cair, Pasteurisasi, Bakteri.

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