Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
September 30, 2025Global Education JournalOpen Access

Identification of Bacteria in Yellowfin Tuna (Thunnus albacares) With the Addition of Salt

View Full Paper
Ask AI
Bookmark
Share

Authors

YLYulius Frederik LewarDNDati NawastutiYBYosephina Margaretha Jawa Batafor

Discussion

Loading...

Member takes

Overview

Microbiological methods reveal no Salmonella or E. coli in se'i tuna, suggesting garlic's antibacterial role.

Key Points

  • All samples tested negative for salmonella and E. coli, indicating effective bacterial control measures.
  • Salt treatments did not influence bacterial presence, as both control and treated samples showed no contamination.
  • The study highlights garlic's antibacterial properties, suggesting it significantly contributes to product safety.
  • Packaging quality is crucial for maintaining the safety and competitiveness of se'i tuna as a traditional product.

Cite This Study

Lewar et al. (2025) studied this question.

synapsesocial.com/papers/68dc1e3b8a7d58c25ebb1db7https://doi.org/10.59525/gej.v3i1.795
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Microbiological safety of dry-cured fish from the raw material to the end of processing2024 · 17 citations
  2. 2INCREASING THE DURABILITY AND FUNCTIONALITY OF NATURALLY COLORED Se'I TUNA RAISE BY ADJUSTING THE pH, ADDING POTASSIUM NITRATE, AND CALCIUM PROPIONATE2025
  3. 3Effectiveness of washing with atung (Parinarium glaberimum Hassk) solution on quantity and quality of dark meat yellowfin tuna (Thunnus albacares) surimi2024
  4. 4Microbiological Characteristics (TPC and E coli) in Frozen Tuna Loin (Case Study at PT Yakin Pasifik Tuna2024
  5. 5Prevalence of Sulfite-reducing clostridia in some salted marketed fish products2024