Traceability of study lead (pb) and microbiological contaminants
Traceability of study lead (pb) and microbiological contaminants
Vergil C. Torneros... [et. al]
- 2016
- xv, 62 leaves : colour illustrations ; 28 cm
EXECUTIVE SUMMARY: The study was conducted to determine the increase or decrease of the concentration of lead and microbiological contaminants of smoked milkfish from the different stages of traditional fish smoking process. Using the descriptive research design, the sampling was conducted during the school year 2016-2017. The actual experimentation includes the following procedures: (a.) collecting of the samples needed for analysis from the chosen site by the researchers. (b.) bringing the samples to the chosen smokehouse for the different steps of traditional fish smoking process. (c.) homogenizing the samples (d.) collecting of composite samples from every stage as the respresentative bulk for each of the fish smoking process. (e.) Analysing the concentration of lead was by Atomic Absorption Spectrometry (AAS), while the concentration of microbiological contaminants was analysed by the Bacteriological Analytical Manual (BAM) Method. The said test were done at the Institute of Chemistry and Microbiological Research and Services Laboratory of the National Science Research Institute both located in the University of the Philippines, Diliman, Quezon City respectively. The analyses revealed that the concentration of lead and microbiological contaminants of the fish sample taken from each of traditional smoking processes with respect to; the fresh fish, boiled fish and smoked fish shows no increasing or decreasing level for lead for the samples and were tagged as "not detected", since the concentration of lead in each given samples were lower than the detection limit of 1.0mg/kg set by the instrument med. In addition, the microbiological contaminants show a decreasing level of concentration as the results given by the testing laboratory. The result in the lead concentration of the fresh and boiled fish samples as compared to the reference value by the National Food Safety Standard Maximum levels of Contaminants in Food, were lower than the value of National Food Safety Standard Maximum Level of Contaminants in Food, and Smoked Fish samples as compared to the values given by the National Standard for Smoked fish, were lower than the value set by the Philippine National Standard for smoked fish. The result of the processed fish or the smoked fish processed by the traditional fish smoking process is safer for human consumption as its analysed value of lead and microbiological contaminants do not exceed the maximum limit set by the Philippine National Standard for smoked fish. Based from the results, the traditional fish smoking process have no influence to the level of lead, but the traditional fish smoking process decreases the number of the microbiological contaminants present on the fish. Thus, the traditional fish smoking process is a safe way of preserving fish. With the results gathered, the researchers recommend to continue traditional process of smoking fish. Moreover, further study may be conducted in relation to study using other smoking process.
Seafood--Microbiology.
QR118 / .T67 2016
EXECUTIVE SUMMARY: The study was conducted to determine the increase or decrease of the concentration of lead and microbiological contaminants of smoked milkfish from the different stages of traditional fish smoking process. Using the descriptive research design, the sampling was conducted during the school year 2016-2017. The actual experimentation includes the following procedures: (a.) collecting of the samples needed for analysis from the chosen site by the researchers. (b.) bringing the samples to the chosen smokehouse for the different steps of traditional fish smoking process. (c.) homogenizing the samples (d.) collecting of composite samples from every stage as the respresentative bulk for each of the fish smoking process. (e.) Analysing the concentration of lead was by Atomic Absorption Spectrometry (AAS), while the concentration of microbiological contaminants was analysed by the Bacteriological Analytical Manual (BAM) Method. The said test were done at the Institute of Chemistry and Microbiological Research and Services Laboratory of the National Science Research Institute both located in the University of the Philippines, Diliman, Quezon City respectively. The analyses revealed that the concentration of lead and microbiological contaminants of the fish sample taken from each of traditional smoking processes with respect to; the fresh fish, boiled fish and smoked fish shows no increasing or decreasing level for lead for the samples and were tagged as "not detected", since the concentration of lead in each given samples were lower than the detection limit of 1.0mg/kg set by the instrument med. In addition, the microbiological contaminants show a decreasing level of concentration as the results given by the testing laboratory. The result in the lead concentration of the fresh and boiled fish samples as compared to the reference value by the National Food Safety Standard Maximum levels of Contaminants in Food, were lower than the value of National Food Safety Standard Maximum Level of Contaminants in Food, and Smoked Fish samples as compared to the values given by the National Standard for Smoked fish, were lower than the value set by the Philippine National Standard for smoked fish. The result of the processed fish or the smoked fish processed by the traditional fish smoking process is safer for human consumption as its analysed value of lead and microbiological contaminants do not exceed the maximum limit set by the Philippine National Standard for smoked fish. Based from the results, the traditional fish smoking process have no influence to the level of lead, but the traditional fish smoking process decreases the number of the microbiological contaminants present on the fish. Thus, the traditional fish smoking process is a safe way of preserving fish. With the results gathered, the researchers recommend to continue traditional process of smoking fish. Moreover, further study may be conducted in relation to study using other smoking process.
Seafood--Microbiology.
QR118 / .T67 2016