Identification of Vibrio sp. in Green Clam (Perna viridis) at West Bekasi Traditional Market

Abstract

Indonesia is an archipelagic country with the potential for an abundant wealth of marine products such as various types of fish, shellfish and others. Communities who live far from coastal areas can obtain fishery products that are sold in the market. Market conditions could be better organized, clean enough and have better environmental sanitation. This condition can cause other organisms to multiply, such as bacteria. Green clam (Perna viridis) is one of several types of shellfish widely consumed by the public. Green clam (Perna viridis) contains much protein. However, the processing of the mussels could be better, and they could be consumed without going through the cooking process. In that case, it can be a source of transmission and contamination from microorganisms and chemicals in the waters. This study aims to obtain information on the cleanliness and safety of green mussels, foods often eaten by the community. The method used is the spread plate method, Gram staining, and biochemical tests. Sampling was done by grinding raw green mussels and then adding sterile aquadest with a ratio of 1:1. 0.1 mL of water was taken and placed in TCBS media, then spread with drugal sky, then incubated for 24 hours at 37 degrees. The growth of colonies on TCBS selective media concluded that they were Vibrio sp. colonies. It was also found that gram-negative bacteria in the form of bent bacilli, like commas on gram staining, were the strongest reference for identifying Vibrio sp. In conclusion, in this study, four green clams from traditional markets in the Kranji area, West Bekasi, were used to contain Vibrio sp. bacteria caused by faecal contamination containing these bacteria in seawater. Communities must be more careful in choosing green clams to eat with their families, make sure the seller's stalls are clean, clean the shells properly, and process the shells by applicable recommendations.