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Evaluation of the processing of Perna perna mussels: the influence of water quality involved in the cooling operations in the physico‐chemical and microbiological characteristics of the product
Author(s) -
de Lima Marieli,
Melo Maria Carolina Lampert,
Monteiro Alcilene Rodrigues
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6178
Subject(s) - mussel , vibrio vulnificus , contamination , vibrio , biology , perna viridis , fishery , shellfish , perna perna , food science , environmental science , bivalvia , ecology , aquatic animal , mollusca , fish <actinopterygii> , genetics , bacteria
BACKGROUND The state of Santa Catarina in Brazil is a large producer of Perna perna mussels. However, raw and processed mussels have a short shelf life because of their high microbiological count, such as Vibrio spp. This study evaluated the microbiological and physicochemical quality of raw and ready‐to‐eat mussels and the quality of water and ice used in the processing of mussels.RESULTS The microbiological conditions of water and ice used in the processing are not in accordance with Brazilian legislation because of the presence of coliforms and Vibrio spp. For ready‐to‐eat mussels, counts of psychrophilic and psychrotrophic micro‐organisms reached 10 5 colony‐forming units g −1 , a value close to the onset of product degradation during storage. Counts of coliforms, coagulase‐positive Staphylococcus , Salmonella spp. and sulfite‐reducing Clostridium in the mussels analysed during processing are in accordance with Brazilian law. The F value for the sterilisation procedure was lower than that required for Clostridium botulinum .CONCLUSION The study shows that microbiological cross‐contamination occurred during the processing of mussels. Rigorous control is necessary from the production area of mussels to retailers. Good manufacturing practices must be implemented in the industry and cross‐contamination avoided, mainly by Vibrio spp. after heat treatment.© 2013 Society of Chemical Industry