Examination of Escherichia coli Bacteria in Blood Cockle Satay (Anadara granosa) Sold at Surabaya Traditional Market, Indonesia

• المؤلفون الرئيسيون: Uswatun Khasanah, ,-, Gunanti Mahasri, ,-, Rahayu Kusdarwati, ,-
• التنسيق: مقال PeerReviewed
• اللغة: English; English; English
• منشور في: Scienceline Publication 2021
• الموضوعات: SH Aquaculture. Fisheries. Angling; SH1-691 Aquaculture. Fisheries. Angling; SH20.3-191 Aquaculture
• الوصول للمادة أونلاين: https://repository.unair.ac.id/123059/1/C4.pdf; https://repository.unair.ac.id/123059/2/4.pdf; https://repository.unair.ac.id/123059/3/C.4.pdf; https://repository.unair.ac.id/123059/; https://wvj.science-line.com/attachments/article/64/WVJ%2011(1)%2079-84,%20Mar%2025,%202021.pdf; https://dx.doi.org/10.54203/scil.2021.wvj11
• المؤسسة: Universitas Airlangga

Cockle satay is one of the Surabaya local food made from the blood cockle (Anadara granosa). Blood cockle, commonly known as a filter feeder, is found in many Surabaya traditional markets. However, it potentially accumulates pollutant substances, both heavy metal or microbial so that improper handli...