Physicochemical and Microbiological Contaminants in Pasteurized Canned Crab Meat at PT Pan Putra Samudra, Cirebon

Abstract

PT Pan Putra Samudra is a seafood processing company that produces Canned Pasteurized Crab Meat Product. This canned crab meat is made from boiled crab meat that comes from a mini plant and then processed further starting from receiving, sorting, mixing, canning, seaming, pasteurization and storage. These products have been exported to various countries such as the United States, Hong Kong, Thailand, and Singapore. In the production process of canning crab meat, there is a possibility of contamination that can be caused by physical, chemical, and microbiological contamination. Contaminants need to be identified because these have negative effect on health. The purpose of this study is to identify the potential contamination that occurs in canned crab meat products at PT Pan Putra Samudra, Cirebon. Method for identification physical contamination is organoleptic test, chemical contamination is ELISA (Enzyme Linked Immunosorbent Assay) method, and microbiological contamination are ALT, Escherichia coli, Staphylococcus aureus, and Colyform tests. The results showed that the contaminants found in PT Pan Putra Samudra's crab meat products were physical contamination in the form of the shell mixed with meat and chemical contamination in the form of chloramphenicol (CAP) content in the product exceeding > 0.150 ppb. For preventing contamination, PT Pan Putra Samudra applying food safety principles so that the finished products are safe to be consumed and have no harm on health. Moreover, for ensuring the quality of products, the company applying GMP, SSOP standards, and HACCP in production process..