MICROBIOLOGICAL RISK ASSESSMENT OF FISHERY PRODUCT IN INDONESIA: A PROPOSED MODEL FOR THE RISK OF Vibrio parahaemolyticus IN SHRIMP

Abstract

Increasing fish consumption value should be supported by enhancing the safety and quality of
fish products. Microbiological level is most of importance since every food contains microorganisms
which could multiplicate due to temperature abuse and time delay during handling and processing.
Risk assessment is a structurally and scientifically based approach aimed to protect consumer
from risk (hazard) particularly microbiological hazard when consuming certain food. Microbiological
risk assessment of fishery products have not been structurally developed in Indonesia, eventhough
several initial data on hazard identification have been available. As an attempt to build an integrated
risk assessment, a model for microbiological risk of pathogenic  Vibrio parahaemolyticus in
shrimp will be proposed in this article. The available data could be used as a starting point while
other required data could be collected in collaboration with other related institutions.