Email this article 
Prevalensi dan Tingkat Kontaminasi Listeria monocytogenes di Tambak dan Unit Pengolahan Udang Vaname (Litopenaeus vannamei) untuk Pasar Ekspor
Abstract
Listeria monocytogenes adalah salah satu bakteri patogen yang dapat menyebabkan penyakit bawaan pangan. Penolakan ekspor produk udang beku Indonesia karena kontaminasi L. monocytogenes masih terjadi yang berdampak pada kerugian material bagi pelaku usaha. Tujuan penelitian ini adalah untuk mengetahui prevalensi dan tingkat kontaminasi L. monocytogenes pada produk udang beku untuk pasar ekspor. Sampel yang diambil merupakan udang segar dari tambak dan bahan baku dari bagian penerimaan di Unit Pengolahan Ikan (UPI) serta udang beku sebagai produk akhir UPI, dengan menerapkan sistem ketertelusuran. Lokasi penelitian adalah Sumatra Utara (Medan), DKI Jakarta, Jawa Timur (Surabaya dan Banyuwangi), dan Sulawesi Selatan (Makassar). Identifikasi dan enumerasi L. monocytogenes dilakukan dengan metode MPN-PCR dengan target gen hlyA (~456bp). Prevalensi L. monocytogenes pada udang vaname secara keseluruhan sebesar 6,7% (9/135 sampel), dengan prevalensi di masing-masing titik pengambilan sampel berturut-turut 6,1% di tambak, 9,6% di bahan baku, dan 4% di produk akhir, yang merupakan sampel udang dari batch yang sama. Tingkat kontaminasi L. monocytogenes pada sampel udang vaname berkisar 6,1-1.100 APM/g. Persyaratan L. monocytogenes pada bahan pangan adalah negatif/25g, sehingga sampel udang yang terkontaminasi L. monocytogenes tersebut tidak memenuhi persyaratan sebagai pangan yang aman untuk dikonsumsi berdasarkan regulasi yang berlaku di Indonesia maupun di negara lain. Kontaminasi L. monocytogenes pada udang beku kemungkinan berasal dari tambak ataupun lingkungan pengolahan. Penerapan Good Aquaculture Practices (GAP) di lingkungan tambak udang, serta Hazard Analysis Critical Control Point (HACCP) dan Good Manufacturing Practices (GMP) di UPI perlu dilakukan dengan benar sebagai upaya pengendalian kontaminasi L. monocytogenes. Selain itu, perlu dilakukan kajian lebih lanjut mengenai sumber dan titik kritis kontaminasi L. monocytogenes di sepanjang rantai pengolahan udang beku mulai dari tambak sampai produk akhir.
Title: Prevalence and Contamination Level of Listeria monocytogenes in Culture and Processing Plant of Shrimp (Litopenaeus vannamei) for Export Market
Listeria monocytogenes is pathogenic bacteria that can cause foodborne illness. Rejection of frozen shrimp exports due to L. monocytogenes contamination still occurs and causes economical losses for the industries. The objective of this study was to determine the prevalence and the level of L. monocytogenes contamination in frozen shrimp for export markets. Samples collected were fresh shrimp from shrimp culture and raw material from the receiving point of fish processing plants (UPI), and frozen shrimp as the end product, by implementing a traceability system. Study locations were in North Sumatra (Medan), Special Capital Region of Jakarta, East Java (Surabaya dan Banyuwangi), and South Sulawesi (Makassar). Identification and enumeration of L. monocytogenes were carried out using the MPN-PCR method with the target gene hlyA (~456bp). The prevalence of L. monocytogenes in vanname shrimp was 6.7% (9 out of 135 samples), where 6.1%, 9.6%, and 4% of the prevalence were found in samples from shrimp culture, raw material, and end product, respectively. These samples were from the same batch. The contamination level ranged from 6.1 to 1,100 MPN/g. L. monocytogenes in food should be negative/25g, thus the contaminated samples do not meet requirements as safe for human consumption based on food regulation in Indonesia and other countries. Findings from this study suggested that shrimp culture or fish processing environment are potential sources of L. monocytogenes contamination in frozen shrimp. Therefore, the implementation of Good Aquaculture Practices (GAP) in shrimp culture environment, as well as Hazard Analysis Critical Control Point (HACCP) and Good Manufacturing Practices (GMP) in shrimp processing plant are necessary to control L. monocytogenes contamination. Further studies regarding the sources and critical points of L. monocytogenes contamination throughout the processing of frozen shrimp from shrimp culture to end product are also needed.
Keywords
Full Text:
PDFReferences
Arumugaswamy, R. K., Ali, G. R. R., & Abd Hamid, S. N. (1994). Prevalence of Listeria monocytogenes in foods in Malaysia. International Journal of Food Microbiology, 23(1), 117-121. doi: 10.1016/0168-1605(94)90227-5.
Aznar, R., & Alarcón, B. (2003). PCR detection of Listeria monocytogenes: a study of multiple factors affecting sensitivity. Journal of applied microbiology, 95(5), 958-966. doi: 10.1046/j.1365-2672.2003.02066.x.
Beaufort, A., Rudelle, S., Gnanou-Besse, N., Toquin, M. T., Kerouanton, A., Bergis, H., ... & Cornu, M. (2007). Prevalence and growth of L. monocytogenes in naturally contaminated cold-smoked salmon. Letters in Applied Microbiology, 44(4), 406–411.
Beleneva, I. A. (2011). Incidence and characteristics of Staphylococcus aureus and Listeria monocytogenes from the Japan and South China seas. Marine Pollution Bulletin, 62(2), 382-387.doi: 10.1016/j.marpolbul.2010.09.024.
Bhaskar, N., Setty, T. M. R., Mondal, S., Joseph, M. A., Raju, C.V., Raghunath, B. S., & Ananthaet, C. S. (1998). Prevalence of bacteria of public health significance in the cultured shrimp (Penaeus monodon). Food Microbiology, 15(5), 511–519. doi: 10.1006/fmic.1998.0186.
Botzler, R. G., Cowan, A. B., & Wetzler, T. F. (1974). Survival of L. monocytogenes in soil and water. Journal of Wildlife Diseases, 10(3), 204–212. doi: 10.7589/0090-3558-10.3.204.
Badan Pengawas Obat dan Makanan (BPOM). (2019). Peraturan Badan Pengawas Obat Dan Makanan Nomor 13 Tahun 2019 tentang Batas Maksimal Kontaminasi Mikroba Dalam Pangan Olahan. 1-48.
Customer Acquisition Cost (CAC). (2007). Guidelines on the application of general principles of food hygiene to the control of Listeria monocytogenes in foods. CAC/GL 61-2007.
http://www.codexalimentarius.net/download/ standards/10740/ CXG_061e.pdf.
Calo-Mata, P., Arlindo, S., Boehme, K., de Miguel, T., Pascoal, A., & Barros-Velazquez, J. (2008). Current applications and future trends of lactic acid bacteria and their bacteriocins for the biopreservation of aquatic food products. Food Bioprocess Technol., 1, 43-63.
Chaturongkasumrit, Y., Takahashi, H., Keeratipibul, S., Kuda, T., & Kimura, B. (2011) The effect of polyurethane belt surface roughness on L. monocytogenes biofilm formation and its cleaning efficiency. Food Control, 22(12), 1893-1899. doi: 10.1016/j.foodcont.2011.04.032.
Chen, M., Wu, Q., Zhang, J., Wu, S., & Guo, W. (2015). Prevalence, enumeration, and pheno- and genotypic characteristics of L. monocytogenes isolated from raw foods in South China. Frontiers in microbiology, 6, 1-12. doi: 10.3389/fmicb.2015.01026.
Cordano, A. M. & Rocourt, J. (2001) Occurrence of Listeria monocytogenes in food in Chile. International Journal of Food Microbiology, 70(1-2), 175-178. doi: 10.1016/s0168-1605(01)00533-5
Destro, M. T., Leitao, M. F. F., & Farber, J. M. (1996). Use of molecular typing methods to trace the dissemination of Listeria monocytogenes in a shrimp processing plant. Applied and Environmental Microbiology, 62(2), 705-711. doi: 10.1128/aem.62.2.705-711.1996.
El-Shenawy, M. A., & El-Shenawy, M. A. (2006). Listeria spp. in the coastal environment of the Aqaba Gulf, Suez Gulf and the Red Sea. Epidemiology & Infection, 134(4), 752-757. doi: 10.1017/S0950268805005601
Embarek, P. K. B. (1994). Presence, detection and growth of L. monocytogenes in seafoods: a review. journal of food microbiology, 23(1), 17-34. doi: 10.1016/0168-1605(94)90219-4
Esteban, J. I., Oporto, B., Aduriz, G., Juste, R. A. & Hurtado, A. (2009). Faecal shedding and strain diversity of Listeria monocytogenes in healthy ruminants and swine in Northern Spain. BMC Veterinary Research, 5(1), 1-10. doi: 10.1186/1746-6148-5-2
Food and Drug Administration (FDA). (2011). Fish and fishery products hazards and controls guidance. U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration USA. http://www.fda.gov/downloads/food/guidanceregulation/ucm251970.pdf.
Fallah, A. A., Saei-Dehkordi, S. S., & Mahzounieh, M. (2013). Occurrence and antibiotic resistance profiles of L. monocytogenes isolated from seafood products and market and processing environments in Iran. Food control, 34(2), 630-636. doi: 10.1016/j.foodcont.2013.06.015.
Fenlon, D. R. (1999). L. monocytogenes in the Natural Environment, 21–38. In E. T. Ryser and E. H. Marth (ed.), Listeria listeriosis and food safety, 2nd ed. Marcel Decker, Inc., New York, N.Y.
Franciosa, G., Tartaro, S., Wedell-Neergaard, C., & Aureli, P. (2001). Characterization of L. monocytogenes strains involved in invasive and noninvasive listeriosis outbreaks by pcr-based fingerprinting techniques. Applied and Environmental Microbiology, 67(4), 1793-1799. doi:10.1128/aem.67.4.1793-1799.2001.
Gambarin, P., Magnabosco, C., Losio, M. N., Pavoni, E., Gattuso, A., Arcangeli, G,. & Favretti, M. (2012). L. monocytogenes in ready-to-eat seafood and potential hazards for the consumers. International Journal of Microbiology, 2012, 1-10. doi: 10.1155/2012/497635.
Gandhi, M., & Chikindas, M. L. (2007). Listeria: A foodborne pathogen that knows how to survive: Review. International journal of food microbiology, 113(1), 1-15. doi:10.1016/j.ijfoodmicro.2006.07.008
Gawade, L., Barbuddhe, S. B., & Bhosle, S. (2010). Isolation and confirmation of Listeria species from seafood of Goa region by polymerase chain reaction. IIndian journal of microbiology, 50(4), 385-389. doi: 10.1007/s12088-011-0064-y
Ghanbari, M., Jami, M., Domig, K. J., & Kneifel, W. (2013). Seafood biopreservation by lactic acid bacteria – a review. LWT – Food Sci Technol, 50(2), 315–24.
Gram L. (2001). Potential hazards in cold-smoked fish: Listeria monocytogenes. J. Food Sci., 66, 1072–1081.
Gudbjörnsdottir, B., Suihko, M. L., Gustavsson, P., Thorkelsson, G., Salo, S., Sjöberg, A. M., ... & Bredholt, S. (2004). The incidence of L. monocytogenes in meat, poultry and seafood plants in the Nordic countries. Food Microbiology, 21(2), 217-225. doi:10.1016/S0740-0020(03)00012-1
Gudmundsdóttir, S., Gudbjörnsdóttir, B., Lauzon, H. L., Einarsson, H., Kristinsson, K. G., & Kristjánsson, M. (2005). Tracing L. monocytogenes isolates from coldsmoked salmon and its processing environment in Iceland using pulsed-field gel electrophoresis. International journal of food microbiology, 101(1), 41-51. doi: 10.1016/j.ijfoodmicro.2004.08.023.
Gudmundsdóttir, S., Gudbjörnsdóttir, B., Einarsson, H., Kristinsson, K. G., & Kristjansson, M. (2006). Contamination of cooked peeled shrimp (Pandalus borealis) by L. monocytogenes during processing at two processing plants. Journal of Food Protection, 69 (6), 1304-1311. doi: 10.4315/0362-028x-69.6.1304
Hansen, C. H., Vogel, B. F. & Gram, L. (2006). Prevalence and survival of L. monocytogenes in danish aquatic and fish-processing environments. Journal of food protection, 69(9), 2113-2122. doi: 10.4315/0362-028x-69.9.2113
Hitchins, A. D. (2003). FDA-BAM online: Detection and enumeration of Listeria monocytogenes in foods. .
Hites, R. A., Foran, J. A., Carpenter, D. O., Hamilton, M. C., Knuth, B. A., & Schwager, S. J. (2004). Global assessment of organic contaminant in farmed salmon. Science, 303(5655), 226-229. doi: 10.1126/science.1091447
Jadhav, S., Bhave, M., & Palombo, E. A. (2012). Methods used for the detection and subtyping of Listeria monocytogenes. Journal of microbiological methods, 88(3), 327-341. doi: 10.1016/j.mimet.2012.01.002.
Jami, M., Ghanbari, M., Zunabovic, M., Domig, K. J., & Kneifel, W. (2014). L. monocytogenes in aquatic food products-a review. Comprehensive Reviews in Food Science and Food Safety, 13(5), 798-813. doi: 10.1111/1541-4337.12092
Lappi, V. R., Ho, A., Gall, K. & Wiedmann, M. (2004). Prevalence and growth of Listeria on naturally contaminated cold-smoked salmon over 28 days of storage at 4 degrees C. Journal Food Protection, 67(5), 1022–1026. doi: 10.4315/0362-028x-67.5.1022
Liu, C., Mou, J., & Su, Y. C. (2016). Behavior of Salmonella and Listeria monocytogenes in raw yellowfin tuna during cold storage. Foods, 5(1), 1-9. doi: 10.3390/foods5010016
Lyautey, E., Lapen, D. R., Wilkes, G., McCleary, K., Pagotto, F., Tyler, K., ... & Topp, E. (2007). Distribution and characteristics of Listeria monocytogenes isolates from surface waters of the south nation river watershed, Ontario, Canada. Applied and Environmental Microbiology, 73(17), 5401-5410. doi: 10.1128/aem.00354-07
Miettinen, H., & Wirtanen, G. (2005). Prevalence and location of L. monocytogenes in farmed rainbow trout. International Journal of Food Microbiology, 104(2), 135-143. doi: 10.1016/j.ijfoodmicro.2005.01.013
Miettinen, H., & Wirtanen, G. (2006). Ecology of Listeria spp. in a fish farm and molecular typing of L. monocytogenes from fish farming and processing companies. International Journal of Food Microbiology, 112(2), 138–146. doi: 10.1016/j.ijfoodmicro.2006.06.016
Moharem, A. S., Charith Raj, A. P., & Janardhan, G. R. (2007). Incidence of Listeria species in seafood products of Mysore, India. Journal of food safety, 27(4), 362-372. doi: 10.1111/j.1745-4565.2007.00085.x
Motes, M. L. (1991). Incidence of Listeria spp. in shrimp, oysters, and estuarine waters. Journal of food protection, 54(3), 170-173. doi: 10.4315/0362-028X-54.3.170
Nakamura, H., Tokuda, Y., Sono, A., Koyama, T., Ogasawara, J., Hase, A., ... & Nishikawa, Y. (2006). Molecular typing to trace L. monocytogenes isolated from cold-smoked fish to a contamination source in a processing plant. Journal Food Protection, 69(4), 835–41. doi: 10.1016/j.ijfoodmicro.2004.02.010
Norhana, M. N. W., Pool, S. E., Deeth, H. C., & Dykes, G. A. (2010) Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: a review. Food Control, 21(4), 343–361. doi: 10.1016/j.foodcont.2009.06.020.
Norton, D. M., McCamey, M. A., Gall, K. L., Scarlett, J. M., Boor, K. J., & Wiedmann, M. (2001). Molecular studies on the ecology of L. monocytogenes in the smoked fish processing industry. Applied and Environmental Microbiology, 67(1), 198-205. doi: 10.1128/AEM.67.1.198-205.2001
Palumbo, D., Iannacone, M., Porta, A., & Capparelli, R. (2010). Experimental antibacterial therapy with puroindolines, lactoferin and lysozyme in Listeria monocytogenes-infected mice. Microbes and Infection, 12(7), 538-545. doi: 10.1016/j.micinf.2010.03.010
Parihar, V. S., Barbuddhe, S. B., Danielsson-Thm, M. L., & Tham, W. (2008). Isolation and characterization of Listeria species from tropical seafoods. Food Control, 19(6), 566-9. doi: 10.1016/j.foodcont.2007.06.009
Paziak-Domanska, B., Boguslawska, E., Wieckowska-Szakiel, M., Kotlowski, R., Rózalska, B., Chmiela, M., ... & Rudnicka, W. (1999). Evaluation of the API test, phosphatidylinositol-specific phospholipase C activity and PCR method in identification of L. monocytogenes in meat foods. FEMS Microbiol Letters, 171(2), 209-214. doi: 10.1111/j.1574-6968.1999.tb13434.x.]
Rahayu, W. P., Rinanti, R., Nurjanah, S., & Nurwitri, C. C. (2016). Indentifikasi Listeria monocytogenes pada kerang hijau dan kerang darah. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(3), 329-338. doi: 10.17844/jphpi.2016.19.3.329
Riedo, F. X., Pinner, R. W., Tosca, M. D. L., Cartter, M. L., Graves, L. M., Reeves, M. W., ... & Broome, C. (1994). A point-source foodborne outbreak: Documented incubation period and possible mild illness. Journal of Infectious Diseases, 170(3), 693-696. doi:10.1093/infdis/170.3.693
Rørvik, L. M. (2000). L. monocytogenes in the cold-smoked salmon industry. International Journal of Food Microbiology, 62(3), 183-190. doi: 10.1016/s0168-1605(00)00334-2
Rørvik, L. M., Caugant, D. A., & Yndestad, M. (1995). Contamination pattern of L. monocytogenes and other Listeria spp. in a salmon slaughterhouse and smoked salmon processing plant. International journal of food microbiology, 25(1), 19-27. doi: 10.1016/0168-1605(94)00080-p
Schaffter, N., & Parriaux, A. (2002). Pathogenic–bacterial water contamination inmountainous catchments. Water Research, 36(1), 131–139. doi: 10.1016/s0043-1354(01)00242-1
SNI ISO 11290-1. (2012). Mikrobiologi bahan pangan dan pakan. Metode horizontal untuk deteksi dan enumerasi L. monocytogenes. Bagian 1: Metode deteksi.
Sotgiu, G., Muresu, N., Dettori, M., Mura, E., Cossu, A., Dolores Masia, M., ... & Piana, A. (2019). Case Report: A case of Listeria monocytogenes ST-219 meningo-encephalitis. Journal of Environmental Research and Public Health, 16(1), 8, doi: 10.3390/ijerph16010008
Thimothe, J., Nightingale, K. K., Gall, K., Scott, V. N., & Wiedmann, M. (2004). Tracking of L. monocytogenes in smoked fish processing plants. Journal of food protection, 67(2), 328-341. doi: 10.4315/0362-028X-67.2.328
Thimothe, J., Walker, J., Suvanich, V., Gall, K. L., Moody, M.W., & Wiedmann, M. (2002). Detection of Listeria in crawfish processing plants and in raw, whole crawfish and processed crawfish (Procambarus spp.). JJournal of food protection, 65(11), 1735-1739. doi: 10.4315/0362-028x-65.11.1735
Valdimarsson, G., Einarsson, H. Gudbjörnsdottir, B., & Magnusson, H. (1998). Microbiological quality of Icelandic cooked-peeled shrimp (Pandalus borealis). Journal of Food Microbiology, 45(2), 157–161. doi: 10.1016/s0168-1605(98)00149-4
Vogel, B. F., Huss, H. H., Ojeniyi, B., Ahrens, P., & Gram, L. (2001). Elucidation of L. monocytogenes contamination routes in cold-smoked salmon processing plants detected by DNA-based typing methods. Applied and Environmental Microbiology, 67(6), 2586–2595. doi: 10.1128/AEM.67.6.2586-2595.2001
Wang, F., Jiang, L., Yang, Q., Han, F., Chen, S., Pu, S., ... & Ge, B. (2011). Prevalence and antimicrobial susceptibility of major foodborne pathogens in imported seafood. Journal of food protection, 74(9), 1451-1461. doi: 10.4315/0362-028X.JFP-11-146
Wulff, G., Gram, L., Ahrens, P., & Vogel, B. F. (2006). One group of genetically similar L. monocytogenes strains frequently dominates and persists in several fish slaughter and smokehouses. Applied and Environmental Microbiology, 72(6), 4313–4322. doi: 10.1128/AEM.02288-05
Yadollahi, S., Momtaz, H., Doudi, M., Taj bakhsh, E. (2013). Isolation and characterization of Listeria species and determines L. monocytogenes serotypes in fresh fish, shrimp, crab and lobster in Isfahan and Shahrekord, Iran. International Journal of Advanced Biological and Biomedical Research, 1(5), 493–504.
Yan, H., Neogi, S. B., Mo, Z., Guan, W., Shen, Z., Zhang, S., ... & Zhong, N. (2010). Prevalence and characterization of antimicrobial resistance of foodborne Listeria monocytogenes isolates in Hebei province of Northern China, 2005–2007. International Journal of Food Microbiology, 144(2), 310–316. doi: 10.1016/j.ijfoodmicro.2010.10.015
Yuswita, E., Nurjanah, S., & Rahayu, W. P. (2016). Identifikasi Listeria spp. pada pangan jajanan berbasis ikan di kota Bogor. Teknologi dan Industri Pangan, 27(1), 10-16. doi: 10.6066/jtip.2016.27.1.10
Zhu, M., Du, M., Cordray, J., & Ahn, D. U. (2005). Control of L. monocytogenes contamination in ready-to-eat meat products. Comprehensive Reviews in Food Science and Food Safety, 4(2).
DOI: http://dx.doi.org/10.15578/jpbkp.v16i2.702
Article Metrics
Abstract view : 1281 timesPDF - 636 times
Refbacks
- There are currently no refbacks.
JPBKP adalah Jurnal Ilmiah yang terindeks :
ISSN : 1907-9133(print), ISSN : 2406-9264(online)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.