Microbiological Quality Assessment and Diversity Analysis of Bacterial Communities in Sarsa (A Traditional Romblon Staple)

Abstract

Sarsa is a popular traditional dish from Romblon, Philippines, made from grated coconut, chili peppers, and freshwater prawns. Despite its cultural and economic importance, traditional preparation methods, and potentially hazardous ingredients, it has not been tested for food safety and quality, raising potential public health concerns. This study conducted the first-ever assessment of the microbiological quality of sarsa, focusing on samples from the three main islands, Sibuyan, Romblon, and Tablas. Total plate count, yeast and mold count, and enumeration (CFU/g) of Staphylococcus aureus, Vibrio cholerae, and Vibrio parahaemolyticus, were performed to evaluate the samples according to microbiological standards, whether it is satisfactory, borderline, or unsatisfactory, and then bacterial communities were characterized through molecular means. The results showed that 70% of the Sibuyan, 80% of the Romblon, and 90% of the Tablas samples were unsatisfactory for TPC, 90% of the Sibuyan, 50% of the Romblon, and 100% of the Tablas samples were unsatisfactory for YMC, and 90% of the Tablas samples were unsatisfactory for S. aureus counts while 50% and 100% of the Romblon and Sibuyan samples, respectively, were satisfactory. For the V. parahaemolyticus counts, 80% of all the samples from the three main islands were unsatisfactory, while 70% of Tablas and Romblon and 80% of Sibuyan samples were satisfactory for V. cholerae. The predominant unsatisfactory results highlight the need for improved food preparation practices and hygiene training for sarsa vendors. Microbial community analysis confirmed the presence of pathogenic bacteria in sarsa, highlighting safety concerns. However, the potential of sarsa as a probiotic was also discovered, opening opportunities for product innovation and for health benefits promotion. This study contributes to understanding the microbiological quality and bacterial communities in traditional dishes in the Philippines and emphasizes the importance of interventions to ensure food safety and protect public health.