ABSTRACT
Abstract@#Introduction: The use of formaldehyde in salted fish as a food preservative is prohibited and against the law. Salted fish is food that in demand in many Indonesian cuisine. The purpose of this study is to determine the relationship between education, knowledge, attitude and duration of work selling salted fish with the exixtence of formaldehyde in salted fish products. Methods: A quantitative cross-sectional study. Data collection by interviews 11 sellers and testing 72 salted fish samples. Tests were carried out using colourimetric test of formaldehyde and interviews sellers in a traditional Market Ciputat, Banten Indonesia in 2018. Results: The results of this study were from 72 laboratory samples of salted fish, 42 positive containing formaldehyde, most of them were Anchovy Stolephorus tri (21.9%) and delivered from several places in Indonesia. Based on Fisher exact tests showed that there were no relationship(p-value> 1.000) between education, knowledge, perception ,and attitudes of sellers using formaldehyde and Man-Whitney tes determined there was no difference in the duration of works between sellers who use and who do not use formaldehyde (p-value 0.301). Conclusions: The highest percentage of carcinogenic formaldehyde in salted fish is crucial. Public health sector should pay more attention and the government should run inspection and health promotion regularly.
ABSTRACT
Aims@#To identify mold contaminant on salted fish, from two different market locations (Kenjeran market, Surabaya and Beringharjo market, Yogyakarta). Furthermore, levels of AFB1 (aflatoxin B1) in salted fish samples were assayed. @*Methodology and results@#The samples were cultivated on DRBC (Dichloran Rose Bengal Chloramphenicol Agar) and DG-18 (Dichloran (18%) Glycerol Agar) medium for enumeration, then transferred on MEA (Malt Extract Agar) medium for isolation and identification, followed by ELISA test to measure the AFB1 level. Meanwhile aflatoxin biosynthesis correlated genes (i.e. aflR, nor-1 and omtB genes) were identified using Polymerase Chain Reaction (PCR) method. The results showed that Aspergillus tamarii and A. flavus being contaminant on salted fish along with A. sydowii, A. niger, A. versicolor, Penicillium citrinum, and P. chrysogenum. Rhizopus sp. contamination was also found. AFB 1 was positively detected in all of samples with the highest concentration measured was 75.81 μg/kg which belong to Lidah salted fish and the lowest concentration measured was 4.33 μg/kg which belong to Rese salted fish. The suspected A. flavus and A. tamarii isolated from salted fish was positively detected in the presence of aflR, nor-1 and omtB genes. @*Conclusion, significance and impact of study@#Mold contamination was detected in salted fish from two different markets and all of those samples were contaminated by AFB1. These can be important information related to food safety aspect for salted fish.