What question did this study set out to answer?

The study aims to assess the presence of formalin, borax, and pathogenic bacteria in processed meat and fish products.

February 5, 2026

Detection of Formalin, Borax, and Pathogenic Bacteria in Processed Meat-Based Foods and Their Implications for Antimicrobial Resistance (AMR)

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Descriptive research detects formalin and pathogenic bacteria in processed foods, highlighting food safety risks.

The study aims to assess the presence of formalin, borax, and pathogenic bacteria in processed meat and fish products.
Descriptive research design employed for analysis
Sample collection from traditional markets in Semarang City
Detection of borax and formalin using rapid test kits
Bacterial identification using selective and differential media
Formalin detected in 10 out of 27 samples (37.03%)
66.67% of samples tested positive for Escherichia coli
55.56% of samples contained Salmonella spp.
7.41% of samples showed presence of Staphylococcus aureus
All formalin-positive samples also had pathogenic bacteria

Martini et al. (2025) studied this question.

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