Margaret D. Mallo, Camille A Pestaño, Stephen Albert D. Villena (March 2012)
Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines
ABSTRACT
Foodborne illness caused by consumption of seafood that have been contaminated with bacteria can cause gastrointestinal diseases such as dysentery, diarrhea, cholera and hepatitis among others. Escherichia coli can cause enteric infections such as traveler’s diarrhea, childhood diarrhea, Shigella-like dysentery and hemorrhagic colitis, Salmonella spp. causes typhoid fever, and Vibrio Cholerae causes cholera. Though Talaba and Sisi were reported to have produced outbreaks due to their bacteria flora, they are still consumed because of their rich flavor and taste. According to Wei and other (2008), Lee and Najiah (2009), Jain and Pundir (2011), and Najiah and others (2008), Citrus microcarpa, commonly known as Kalamansi, can serve as an antimicrobial agent because of its citric acid component. This study therefore ascertains the inhibitory activity of Citrus microcarpa juice against Escherichia coli, Salmonella spp., and Vibrio cholerae in talaba and sisi food systems. There were two groups involved in this study, the treatment group which was exposed to 100% Kalamansi and control group. Serial dilution up to 105 was used for the heterotrophic plate count and the spread plate method was used for the detection of pathogens. An inconsistent pattern in the total number of colonies was observed in both Escherichia coli and Vibrio cholerae. A criterion for the microbiological quality of ready-to-eat foods suggests a satisfactory rating of 20g of food sample without the presence of Salmonella spp. uo to day 3. this suggests that Citrus microcarpa juice exhibited an inhibitory activity against Salmonella spp. in talaba and sisi food systems until day three only.