LA CONSOLACION UNIVERSITY PHILIPPINES

CATMON, CITY OF MALOLOS, BULACAN

BASIC EDUCATION DEPARTMENT

School Year 2019-2020

THE MICRO-BIO ELEMENTS IN FISHBALL SAUCES

Submitted in Partial Fulfillment

of the Academic Requirements in
Research Capstone Project

Submitted by:

Carino, Joanna L.
De Leon, Saira Gerby L.
Espiritu, Zai Arwen R.
Gallo, Roven Angelo P.
Liongson, Angelo P.

STEM – 13

Ms. Maricar S. Dimla

February 2020
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Introduction

There are variety of street foods to eat in the Philippines such as Kwek-kwek,

Betamax, Barbeques like Isaw and Adidas, Mango Shrimp paste, Banana cue, Kikiam,

and Fish Ball. Street foods are foods that are ready-to-eat and can be seen in the streets

which are prepared and sold by vendors (FAO, 2020). It is one of the favorite Filipino

foods because of its very affordable price but delicious taste that can ease hunger.

Compared to restaurants, it is much cheaper so that it is easy to buy especially for people

who only have low budget for food. And also, unlike eating in restaurants, eating street

foods can give you satisfaction and will remove the feeling of awkwardness

(LookUpgrade, 2019). Street food vendors are independent on any institutional

structures. They are self-employed category of small entrepreneurs who find their own

livelihood. Their businesses are upgrading exclusively by their own strength and

capabilities and by the support coming from their relatives and colleagues (Remize,

2014).

More than just being convenient and affordable food in the Philippines, street

foods became a big part of the Philippine culture (Tacio, 2012). According to Merano

(2019), fish balls are flat circular treat that are likely the most popular street food in the

Philippines. It can be seen everywhere with vendors pushing wooden carts or pedal

bicycles with sidecar. As stated by Golangco (2010), the balls are fried and serve

skewered and usually offered with choices of different kind of sauces: the spicy, sweet,

and sour. The kind of fish ball that can buy in the streets lacks in strong flavor. What

really makes it tasty is the sauce. Defensor (2012) stated that many of the street food

vendors are using low quality ingredients which can make their products unsafe. Fish ball
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can be bought with a small amount of money, so the vendors keep on using cheaper

ingredients without having assurance if it is safe or not. In addition, vendors sometimes

do not consider proper preparations of the food and do not maintain good sanitation

which can be a risk to the consumers’ health. According to Rane (2011), the preparation

of the street food vendors where they have cooked the foods before they actually sell it is

prone of cross contamination.

Cross contamination happens when a bacteria or microorganism is unintentionally

passed from one substance to another (Davidson, 2020). Rane (2011) added that the

major sources which cause microbial defilement or mishandled bacteria are the place

where the vendors cook, the utensils that are being used for cooking and serving, the

crude or not presentable materials, being abusive in time and temperature of cooked

foods, and the cleanliness of each sellers.

Foodborne disease is the result when a food is being contaminated with

microorganisms (WHO, 2015). According to Bari (2014), foodborne bacterial agents are

the main cause of serious foodborne illnesses that cause death and more than 90% of

food-poisoning illnesses are caused by species of Staphylococcus, Salmonella,

Clostridium, Campylobacter, Listeria, Vibrio, Bacillus, and Enteropathogenic

Escherichia coli.

The objective of this study is to determine if Staphylococcus aureus is present in

the fish ball sauce in a stall in Malolos City, Bulacan.

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Statement of the problem

The main goal of the study is to determine if Staphylococcus aureus is present in

the fish ball sauce in a stall in Malolos City, Bulacan.

1. Does stall A positive for food contamination with the species of Staphylococcus

aureus?

1.1 Exhibit A

2. What pathogenic bacteria is present in fish ball sauce?

2.1 Staphylococcus aureus

3. What kind of sickness can get from Staphylococcus aureus?

3.1 Bloodstream infections

3.2 Endocarditis

3.3 Osteomyelitis

3.4 Lung infection (pneumonia)

Hypothesis of the Study

H0 The fish ball sauce in a stall in Malolos City, Bulacan has no Staphylococcus aureus.

Meaning, it is clean and safe to eat.

Procedure

1. Collect all the materials needed.

2. Sanitize the containers that will be used as the storage of the sample (sauce).

3. Look for a street food stall selling fish ball in Malolos City, Bulacan.

4. Go to the chosen stall and get a sample of the sauce.

5. Bring the sample to the laboratory and proceed with the test.
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Results and Discussion

Actual Value FDA* Standard Value

Aerobic Plate Count : more than 107 cfus/g sample less than 106 cfus/g sample

Coliform Count : more than 104 cfus/g sample less than 103 cfus/g sample

Yeast and Molds Count : more than 105 cfus/g sample less than 104 cfus/g sample

Staphylococcus aureus : more than 105 cfus/g sample less than 104 cfus/g sample

Salmonella : Negative Negative

Interpretation of Data

The sample has Aerobic Plate Count, Coliform Count, Yeast and Molds Count,

and Staphylococcus aureus Count values that are not within the FDA Microbiological

Standards. The sample was negative for the presence of Salmonella. The sample did not

pass all the parameters of microbiological quality.

The high-impact plate number (Aerobic Plate Count) shows the level of

microorganisms in an item (Maturin and Peeler, 1998). High-impact plate checks on

angle and fishery items by and large don't relate to nourishment safety risks, but in some

cases can be valuable to demonstrate quality, shelf life and post warm preparing

defilement. New angle and fishery items regularly have an APC of 104-105/g, in spite of

the fact that there are cases of seafoods with an APC of 106-108/g without questionable

quality changes.

A total plate count of less than 10 000 cfu g−1, yeast and form underneath 1000 cfu

g−1, and coliforms underneath 100 cfu g−1, whereas E. coli, Staphylococcus and

Salmonella ought to not be detectable.

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Depending on the circumstance, APC can be valuable in assessing food quality.

Huge numbers of microscopic organisms may be an sign may be an sign of poor

sanitation or issues with handle control or fixings. Certain items, such as those delivered

through fermentation, actually have a high APC. Regularly, it is vital to test foods for

particular pathogens or spoilage organisms some time recently administering on food

security or food quality.

Coliform microscopic organisms incorporate a huge bunch of many types of

microbes that happen all through the environment. They are common in soil and surface

water and may happen on your skin. Huge numbers in certain sorts of coliform bacteria

can be found and squander from people and animals. Most sorts of coliform microscopic

organisms are safe to people, but a few can cause gentle sicknesses, and many can lead to

genuine waterborne diseases.

Investigators found that exposures to levels more prominent than 10,000 add up to

coliforms per 100 milliliters were related to a 200 percent increment within the hazard of

skin hasty. ... This value is 1,000 total coliforms per 100 milliliters, on the off chance that

the proportion of fecal/total coliforms is greater than 0.1.

Additional investigations of the information from the Santa Monica Bay study

compared the chance of sickness among swimmers in water at distinctive total/fecal

proportions and at two levels of total coliform microbes, 5,000 per 100 ml. and 1,000 per

ml. (Haile and Witte, undated). At a add up to coliform tally more prominent than 5,000

per ml., a total/fecal proportion of 10 (one-tenth of the entire coliforms are fecal) was

related to risks of 107-657 per 10,000 swimmers for eight distinctive impacts (fever, eye

discomfort, ear distress, skin rash, sickness, diarrhea, stomach torment, runny nose). At a
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add up to coliform number greater than 1,000 per 100 ml., a total/fecal ratio of 10 was

related to dangers of 117-281 per 10,000 swimmers for three different impacts (chills,

sickness, diarrhea).

Certain fungi like yeast and molds causes food spoilage and production of

mycotoxin which is fungal growth by product that is toxic to human (Yaghmaee, 2017).

Yeast and mold are members of the fungi family. Damp condition, poor air quality are

inviting environments for yeast and molds growth. The articles shows that the poor air

circulation, humidity and temperature level can increase the chances of mold growth.

Mold itself is not considered "bad" but having high mold count could harm the

consumers. In addition, regulations in the Total Yeast and Mold Count (TYMC) exist to

limit the allowable (TYMC) counts for purposes of protecting consumers safety. As

stated, the acceptable limit for TYMC is lower than 10,000 Cfu/g.

As stated by Tournas (2001), presence of yeast and molds which is less than

10,000 cfu/g can cause deterioration and decomposition of foods. The contaminated food

may be slightly blemished, severely blemished or may be completeley decomposed with

actual growth manifested by rot spots. Abnormal flavors and odors may also be produce

but the presence of more than 10,000 cfu/g of yeast and mold is negative to any kind of

contamination.

Limitations

Microbiological rresults are not indicative of microbiological quality of sample

over a prolonged period of time.

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Recommendation

Subsequent microbiological analyses of sample may be conducted to monitor

microbiological quality of samples preferably within 12-month period to comply with the

standards set by the Department of Health.

The researchers also recommend:

1. To assure the cleanliness of the place where the sauce are being cooked and also the

place where they put their stall;

2. To sanitize every utensils to be used for cooking and to use good quality materials with

proper practices;

3. To make sure that the sources of their ingredients in making the sauce are safe and

clean;

4. To have proper hygiene and working clothes;

5. To strictly implement the “one-time dip policy”;

6. To provide single packaging of sauce;

7. To cook the product properly to avoid the stay of bacteria in there;

8. To have proper food handling and waste disposal;

9. To keep food in safe temperature; and

10. To use clean and safe water.

Conclusion

In conclusion, the bacteria Staphylococcus aureus is present in the fish ball sauce

in a stall in Malolos, City of Bulacan. It has been stated in FDA Standard Value

Staphylococcus aureus must only have less than 104 cfus/g sample. The Laboratory Test
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result stated that the Actual Value of the said bacteria is more than 10 5 cfus/g. Meaning,

the fish ball sauce in a stall in Malolos, Bulacan is clearly positive with having the

bacteria Staphylococcus aureus.

The null hypothesis of the study is the fish ball sauce in a stall in Malolos City,

Bulacan has no Staphylococcus aureus and is clean and safe to eat. As the result and

findings, the alternative hypothesis of the study is the fish ball sauce in a stall in Malolos

City, Bulacan has the bacteria Staphylococcus aureus and is not that clean and safe to eat.
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References

AOAC Official Methods of Analysis

Davidson, K. (2020, January 21). Bacterial Cross Contamination: All you need to know.

Retrieved from https://www.healthline.com/nutrition/what-is-cross-

contamination

Food and Agriculture of the Phillipines. (2009). Good Hygienic Practices in the

Preparation and Sale of Street Food in Africa, Tools for training.

Retrieved from [Web Blog Post] http://www.fao.org/fcit/food-

processing/street-foods/en/

Foods and Drugs Administration, Department of Health

Look Upgrade (2019, January 8). Why Street Food in the Philippines is Famous.

Retrieved from https://lookupgrade.com/en/blog/english-why-street-food-

in-the-philippines-is-famous/

Microbiol, I. (2011, January 26) Street Vended Food in Developing World: Hazard

Analyses. Retrieved from

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3209856/. Doi:

10.1007/s12088-011-0154-x

Panlasang Pinoy (n.d). Let’s Make Tusok-tusok the Fish Balls. Retrieved from

https://www.wheninmanila.com/fish-balls-best-street-food-in-the-

philippines/

Rane, S. (2009). Street Vended Food in Developing World: Hazard Analyse. Retrieved

from

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3209856/#__ffn_sectitle
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Remize, F. (2014, April 8 ) Food Safety Challenges towards Safe, Healthy, and

Nutritious Street Foods in Banglades. Retrieved from

https://www.hindawi.com/journals/ijfs/2014/483519/

Swistock, B. (2016). Coliform Bacteria. Retrieved from

https://extension.psu.edu/coliform-bacteria

Tacio, H. (2013, February 4) Street food: To eat or not to eat. Sunstar. Retrieved from

https://www.sunstar.com.ph/article/243287

Tournas, V. (2001). Yeasts, Molds, and Mycotoxins. Retrieved from

https://www.fda.gov/food/laboratory-methods-food/bam-yeasts-molds-and-

mycotoxins

World Health Organization (2015 April 7). Foodborne diseases. Retrieved from

https://www.who.int/topics/foodborne_diseases/en/