Food Safety Risks Associated with Traditional Bakasang Production

Bakasang, a traditional Indonesian fermented fish product, holds significant cultural value but poses considerable food safety risks due to unstandardized production methods. This review examines the key hazards associated with bakasang, including microbial contamination, biogenic amine accumulation, heavy metal exposure, and inconsistent processing conditions. The analysis highlights how traditional fermentation practices, characterized by variable salt concentrations, uncontrolled temperatures, and lack of hygiene control, contribute to these risks. Mitigation strategies are proposed, focusing on the adoption of starter cultures, improved raw material handling, basic hygiene interventions, and community-based food safety education. This review emphasizes the need for balanced approaches that integrate scientific food safety principles with traditional knowledge to preserve bakasang's cultural significance while enhancing its safety. By addressing these challenges, bakasang production can be transformed into a safer process without compromising its artisanal character, ensuring its sustainability as part of Indonesia's culinary heritage. Keywords: Bakasang, fermented fish, food safety, traditional food processing