Open AccessThe microbial qualities of ready-to-eat sold processed mussel products
Author(s) -
Bülent Kafa,
Berna Kılınç
Publication year - 2022
Publication title -
su ürünleri dergisi
Language(s) - English
Resource type - Journals
eISSN - 2148-3140
pISSN - 1300-1590
DOI - 10.12714/egejfas.39.1.07
Subject(s) - mussel , vibrio parahaemolyticus , listeria monocytogenes , biology , vibrio vulnificus , fishery , vibrio , food science , bacteria , genetics
In this study, the total of 180 fried and 180 stuffed mussel samples from the different districts of Bornova in different seasons were sold and examined. While none of the specimens of Vibrio vulnificus and Vibrio cholerae were found, Vibrio parahaemolyticus was detected in 11 (24.4%) of 45 mussel stuffed samples examined in summer and 3 (6.7%) of 45 samples examined in autumn. In the stuffed mussel samples, V. parahaemolyticus was not found in winter and spring, while it was found in summer and autumn. Salmonella spp. was found in 14 (3.8%) of the 360 processed mussel samples and Listeria monocytogenes in 11 (3.1%). No pathogenic bacteria were detected in any of the fried mussel samples examined. As a result, it is always necessary to keep in mind that stuffed mussel can be risk for human health since it was found that it contained pathogenic bacteria, especially in the summer and in the autumn months. For this reason, it has become necessary to tighten the inspections especially in the summer and autumn months, where mussels are processed and sold.