Enhancing Shellfish Quality with Boiler-Based Steamers

Traditionally, fishermen boil shellfish using large pans and often reuse water, making them vulnerable to Escherichia coli and Salmonella sp. contamination. Endotoxins from Escherichia coli can cause severe diarrhea, while Salmonella sp. in food can lead to gastrointestinal infections.

Fishermen typically use well water for washing and boiling shellfish, falling short of sanitation standards. Microbial contamination, resulting from inadequate hygiene during processing, poses foodborne disease risks.

To reduce contamination, fishermen can utilize boiler-based steamers, steaming shellfish at high temperatures to kill microbes. In Banjar Kemuning Village, a 100 kg capacity steamer can improve efficiency during peak harvesting seasons.

Using separate boiler-based steamers ensures better quality shellfish, preventing drying out of meat. The Chairperson of the Cooperative in Banjar Kemuning Village can serve as a role model to promote this technology and proper hygiene practices, minimizing food contamination.

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