Kontaminasi Staphylococcus aureus dan Bacillus cereus pada Sushi di Tingkat Ritel di Wilayah Jabodetabek Contamination of Staphylococcus aureus and Bacillus cereus in Sushi at Retail Level in Jabodetabek Area

Yusma Yennie, Ratih Dewanti-Hariyadi, Harsi Dewantari Kusumaningrum, Achmad Poernomo


Sushi is a ready-to-eat food from Japan, consisting of accidified rice in combination with raw seafood. Generally, sushi consists of several types, however there are two types of sushi that are very well known, namely nigiri (rice with raw fish on top) and maki (raw fish rolled in rice). The fish, not subjected to any heat treatment, is susceptible to pathogens, i.e., Staphylococcus aureus and Bacillus cereus. These pathogens have been reported as the causes of outbreaks in Indonesia, but the presence of these two pathogens in sushi has not been reported. This study aims to determine the prevalence and level of the two pathogens in sushi at retail in the Greater Jakarta area (Jakarta, Bogor, Depok, Tangerang, and Bekasi). A total of 120 samples consisting of nigiri (n=57) and maki (n=63) were obtained from retailers in the Greater Jakarta area. The identification was carried out by Polymerase Chain Reaction (PCR) method, with the target nuc gene (S. aureus) and gyrB (B. cereus). The contamination level was calculated using the spread plate method for S. aureus and the Most Probable Number (MPN) method for B. cereus. The prevalence of S. aureus (7.5%) in sushi was greater than in B. cereus (5%). The contamination level of S. aureus (8.9x102-1.5x105 CFU/g) was also higher than B. cereus (9.2-9.3 MPN/g). S. aureus was more common in maki (9.5%), while B. cereus was more common in nigiri (7.1%). Sushi made with salmon had a higher prevalence of S. aureus (9.3%) and B. cereus (5.3%) than those made with tuna. Contamination of S. aureus might be caused by a lack of personal hygiene, while B. cereus might result from poor handling of rice and inadequate environmental sanitation. The presence of S. aureus in sushi is more likely to cause the risk of food poisoning than B. cereus. The personal hygienic program in sushi production needs improvement to better assure its safety.


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Yusma Yennie
Ratih Dewanti-Hariyadi
ratihde@apps.ipb.ac.id (Primary Contact)
Harsi Dewantari Kusumaningrum
Achmad Poernomo
YennieY., Dewanti-HariyadiR., KusumaningrumH. D., & PoernomoA. (2022). Kontaminasi Staphylococcus aureus dan Bacillus cereus pada Sushi di Tingkat Ritel di Wilayah Jabodetabek: Contamination of Staphylococcus aureus and Bacillus cereus in Sushi at Retail Level in Jabodetabek Area . Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 331-344. https://doi.org/10.17844/jphpi.v25i2.42066

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