Identification of Escherichia coli and Salmonella sp. Contamination in Cultivated Whiteleg Shrimp (Litopenaeus vannamei) as a Food Source Supplemented with Probiotics
Identifikasi Cemaran Escherichia coli dan Salmonella sp. pada Budidaya Udang Vaname (Litopenaeus vannamei) sebagai Bahan Pangan yang Disuplementasi dengan Probiotik
DOI:
https://doi.org/10.21070/ups.3404Keywords:
Escherichia coli, Salmonella sp., Litopenaeus vannamei, probioticsAbstract
This research aims to identify the contamination of Escherichia coli and Salmonella sp. in the cultivation of whiteleg shrimp (Litopenaeus vannamei) supplemented with probiotics. We employed an experimental design with six treatments, each repeated three times, involving combinations of Lactobacillus sp., Trichoderma sp., and GSO4 probiotics. The data were analyzed descriptively and compared to the SNI 2728-2018 for fresh shrimp. The research results showed variations in the effects of probiotics on Escherichia coli content, while Salmonella sp. content remained positive in all treatments. These findings have significant implications in the field of food, particularly in aquaculture, providing new insights into the complexity of interactions between probiotics, pathogenic microbes, and the cultivation environment, with inconsistent observed effectiveness. Therefore, further research is needed to develop more effective strategies to address these complex interactions, including the potential use of probiotic combinations to enhance the control of pathogenic microorganisms in whiteleg shrimp cultivation.
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