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Microbiological quality of frozen black mussels (Mytilus galloprovincialis, Lamarck, 1819) purchased from markets in the İzmir Province of Turkey

Year 2021, Volume: 38 Issue: 2, 167 - 172, 15.06.2021

Bülent Kafa , Berna Kılınç

https://doi.org/10.12714/egejfas.38.2.05
Cited By: 1

Abstract


The purpose of this study was to examine the microbiological quality and consumer safety of frozen black mussels purchased from four different markets (A, B, C, D) in the İzmir Province of Turkey. A total of 36 frozen black mussel packages, which contained approximately 50 mussels in each, were purchased from the markets. They were not only examined for total mesophilic, psychrotrophic, coliform and fecal coliform bacteria counts but also investigated for pathogenic bacteria such as Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Vibrio spp. According to the results of the mesophilic bacteria counts, frozen black mussels did not exceed the microbiological limits set for safe consumption. The findings showed that frozen black mussels purchased from (A, B, C, D) of markets were safe for human consumption because pathogenic bacteria species such as E.coli, Salmonella spp., S. aureus, L. monocytogenes and Vibrio spp. were not present in the frozen mussel samples.

Keywords

frozen black mussel microbiological quality safety pathogenic bacteria

Supporting Institution

Ege University

Project Number

16-BİL-017

Thanks

This study was a summary of Bülent Kafa’s PhD thesis. It was presented at II. International Fisheries Symposium, November 04-08, Girne, Cyprus, 2018. This study was supported by Ege University Scientific Research Projects Coordination Unit. Project Number: 16-BİL-017.

References

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  • Angane, M., Gupta, S., Fletcher, G.C., Summers, G., Hedderley, D.I. & Quek, S.Y. (2020). Effect of air blast freezing and frozen storage on Escherichia coli survival, n-3 polyunsaturated fatty acid concentration and microstructure of Greenshell™ mussels. Food Control, 107284.DOI: 10.1016/j.foodcont.2020.107284
  • Arcales, J.A.A. & Nacional, L.M. (2018). Effect of lactic and citric acid pretreatment on quality changes of green mussel (Perna viridis) during chilled storage. Current Research in Nutrition and Food Science, 6(3), 862-872. DOI: 10.12944/CRNFSJ.6.3.29
  • Anonymous. (1997). TS EN ISO 11290-1. Gıda ve yem maddelerinin mikrobiyolojisi-Listeria monocytogenes'in aranması ve sayımı metodu, bölüm 1: Arama metodu, 50s.
  • Anonymous. (2001). TS 6235 EN ISO 6887-1. Gıda ve hayvan yemlerinin mikrobiyolojisi. Deney numunelerinin başlangıç süspansiyonun ve ondalık seyreltilerin hazırlanması için genel kurallar, 17s.
  • Anonymous. (2005). TS EN ISO 6579, Mikrobiyoloji gıda ve hayvan yemleri Salmonella türlerinin belirlenmesi için yatay yöntem, 30s.
  • Anonymous. (2006). TS EN ISO 6888-2/A1. Gıda ve hayvan yemlerinin mikrobiyolojisi- koagulaz- pozitif- stafilokokların (Staphylococcus aureus ve diğer türler) sayımı için yatay metot, Bölüm 2: Tavşan fibrinojeni agar besiyeri kullanarak belirlenmesi, 11s.
  • Anonymous. (2013). ISO 4833, Horizontal method for the enumaration of microorganism. Colony count technique at 30°C, 32s.
  • Anonymous. (2015). TS ISO 7251. Gıda ve hayvan yemleri mikrobiyolojisi - Muhtemel Escherichia coli'nin belirlenmesi ve sayımı için yatay yöntem - En muhtemel sayı tekniği, 22s.
  • Anonymous. (2016). BAX® System Real-Time PCR Assay for Vibrio. http://www.dupont.com/content/dam/dupont/products-and-services/food-protection/food-protection-landing/documents/bax_rt-vibrio_proddesc.pdf (10.12.2016).
  • Arvanitoyannis, I.S. & Stratakos, A.C. (2010). Effect of Irradiation on fish and seafood In I.S. Arvanitoyannis (Ed.), Irradiation of Commodities (pp.287-365).
  • Bongiorno, T., Tulli, F., Comi, G., Sensidoni, A. & Andyanto, D. (2018). Sous-vide cook –chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage 3°C. LWT-Food Science and Technology, 91, 117-124. DOI: 10.1016/j.lwt.2017.12.005
  • Caglak, E., Cakli, S. & Kılınç, B. (2008). Microbiological, chemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging, European Food Research and Technology, 226, 1293-1299. DOI: 10.1007/s00217-007-0657-1
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  • Farady, S.E. (2019). Microplatics as a new, ubiquitous pollutant: Strategies to anticipate management and advise seafood consumers. Marine Policy, 104, 103-107. DOI: 10.1016/j.marpol.2019.02.020
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  • Georgescu, M., Dobrea, M., Neagu, I., Popescu, A.A.D. & Dojana, R. (2015). Microbiological evaluation of ımported frozen mussels and locally harvested Black Sea mussels. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine, 72(1), 179-180. DOI: 10.15835/buasvmcn-vm:10346
  • Goulas, A. E., Chouliara, I., Nessi, E., Kontominas, M.G. & Savvaidis, I.N. (2005). Microbiological, biochemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging. Journal of Applied Microbiology, 98(3), 752-760. DOI: 10.1111/j. 1365-2672.2004.02512.x
  • Hallström, E., Bergman, K., Mifflin, K., Parker, R., Tyedmers, P., Troell, M. & Ziegler, F. (2019). Combined climate and nutritional performance of seafoods. Journal of Cleaner Production, 230, 402-411. DOI: 10.1016/j.jclepro.2019.04.229
  • Huss, H.H. (1997). Control of indigenous pathogenic bacteria in seafood. Food Control, 8, 91-98. DOI: 10.1016/S0956-7135(96)00079-5 Jovic, M. & Stankovic, S. (2014). Human exposure to trace metals and possible public health risks via consumption of mussels Mytilus galloprovincialis from the Adriatic coastal area. Food Chemistry Toxicology, 70, 241-251. DOI: 10.1016/j.fct.2014.05.012
  • Kılınç, B. & Besler, A. (2014). The occurrence of enteric bacteria in marine environment and pollution. Marine Science Technology Bulletin, 3, 39-43.
  • Kılınç, B., Şen Yılmaz, B. & Gören, B. (2018). İzmir’in farklı bölgelerinde satışa sunulan midye dolmaların mikrobiyolojik kalitesi. Süleyman Demirel Üniversitesi Eğirdir Su Ürünleri Fakültesi Dergisi, 14(4), 276-290. DOI: 10.22392/egirdir.403570
  • Kocatepe, D., Taskaya, G., Turan, H. & Kaya, Y. (2016). Microbiological investigation of wild, cultivated mussels (Mytilus galloprovincialis L. 1819) and stuffed mussels in Sinop–Turkey. Ukrainian Food Journal, 5(2), 299-305. DOI: 10.24263/2304-974X-2016-5-2-9
  • Kocatepe, D., Keskin, İ. & Kaya, Y. (2019). The effect of frying–the chemical, microbiological, and acrylamide composition of mussels as a street Food. Journal of Aquatic Food Product Technology, 28(1), 117-128. DOI: 10.1080/10498850.2018.1563260
  • Lampila, L.E. & McMillin, K.W. (2012). Major microbial hazards associated with packaged seafoods. Advances in Meat, Poultry and Seafood Packaging, 891, 59-85. DOI: 10.1533/9780857095718.1.59
  • Liu, Q., Liao, Y. & Shou, L. (2018). Concentration and potential health risk of heavy metals in seafoods collected from Sanmen Bay and its adjacent areas, China. Marine Pollution Bulletin, 131, 356-364. DOI: 10.1016/j.marpolbul.2018.04.041
  • Lund, E.K. (2013). Health benefits of seafoods; Is it just the fatty acids? Food Chemistry, 140, 413-420. DOI: 10.1016/j.foodchem.2013.01.034
  • Manousaridis, G., Nerantzaki, A., Paleologos, E.K., Tsiotsias, A., Savvaidis, I.N. & Kontominas, M.G. (2005). Effect of ozone on microbial, chemical and sensory attributes of shucked mussels. Food Microbiology, 22, 1-9. DOI: 10.1016/j.fm.2004.06.003
  • Masniyom, P., Benjama, O. & Maneesri, J. (2011). Extending the shelf-life of refrigerated green mussel (Perna viridis) under modified atmosphere packaging. Songklanakarin Journal of Science and Technology, 33(2), 171-179.
  • Nicolas, J., Hoogenboom, R.A.L.P., Hendriksen, P.J.M., Bodero, M., Bovee, T.F.N., Rietjens, I.M.C.M. & Gerssen, A. (2017). Marine biotoxins and associated outbreaks following seafood consumption: Prevention and surveillance in the 21st century. Global Food Security, 15, 11-21. DOI: 10.1016/j.gfs.2017.03.002
  • Odeyemi, O.A., Burke, C.M., Bolch, C.J.S. & Stanley, R. (2018). Evaluation of spoilage potential and volatile metabolites production by Shewanella baltica isolated from modified atmosphere packaged live mussels. Food Research International, 103, 415-425. DOI: 10.1016/j.foodres.2017.10.068
  • Okpola, C.O.R. (2014). Investigation of quality attributes of ice-stored Pacific white shrimp (Litopenaeus vannamei) as affected by sequential minimal ozone treatment. LWT-Food Science and Technology, 57, 538-547. DOI: 10.1007/s00003-014-0904
  • Papadopoulou, C., Economou, E., Zakas, G., Salamoura, C., Dontorou, C. & Apostolou, J. (2007). Microbiological and pathogenic contaminants of seafood in Greece. Journal of Food Quality, 30(1), 28-42. DOI: 10.1111/j.1745-4557.2007.00104.x
  • Popovic, N.T., Skukan, B.A., Dzidara, P. & Rakovac, R.C. (2010). Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia. Veterinarni Medicina, 55, 233-241. DOI: 10.17221/2997-VETMED
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Türkiye’nin İzmir ilinde marketlerden satın alınan dondurulmuş kara midyelerin (Mytilus galloprovincialis, Lamarck, 1819) mikrobiyolojik kalitesi

Year 2021, Volume: 38 Issue: 2, 167 - 172, 15.06.2021

Bülent Kafa , Berna Kılınç

https://doi.org/10.12714/egejfas.38.2.05
Cited By: 1

Abstract


Bu çalışmanın amacı Türkiye’ nin İzmir ilinde dört farklı marketten (A, B, C, D) satın alınan dondurulmuş kara midyelerin güvenliğini ve mikrobiyal kalitesini belirlemektir. Bu amaçla dört farklı marketten her biri yaklaşık 50 adet dondurulmuş kara midye içeren toplam 36 paket satın alınmıştır. Dondurulmuş kara midyeler sadece toplam mezofilik, psikrotrofik, koliform, fekal koliform açısından değil, aynı zamanda Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Vibrio türleri gibi patojenik bakteriler içinde incelenmiştir. Bulgularımız, Türkiye' nin İzmir ilindeki dört farklı marketten (A, B, C, D) satın alınarak incelenen dondurulmuş kara midyelerin, E. coli, S. aureus, L. monocytogenes ve Vibrio spp. gibi patojenik bakteri türlerini içermemesi nedeniyle, insan tüketimi için güvenli olduğunu göstermiştir.



Keywords

Dondurulmuş kara midye mikrobiyolojik kalite güvenlik patojen bakteri

Project Number

16-BİL-017

References

  • Alvarez-Munoz, D., Rodriguez-Mozaz, S., Jacobs, S., Serra-Compte, A., Caceres, N., Sioen, I., Verbeke, W., Barboso, V., Ferrari, F., Fernandez-Tejedor, M., Cunha, S., Granby, K., Robens, J., Kotterman, M., Marques, A. & Barcelo, D. (2018). Pharmaceuticals and endocrine disruptors in raw and cooked seafood from European market: Concentrations and human exposure levels. Environment International, 119, 570-581. DOI: 10.1016/j.envint.2018.07.006
  • Angane, M., Gupta, S., Fletcher, G.C., Summers, G., Hedderley, D.I. & Quek, S.Y. (2020). Effect of air blast freezing and frozen storage on Escherichia coli survival, n-3 polyunsaturated fatty acid concentration and microstructure of Greenshell™ mussels. Food Control, 107284.DOI: 10.1016/j.foodcont.2020.107284
  • Arcales, J.A.A. & Nacional, L.M. (2018). Effect of lactic and citric acid pretreatment on quality changes of green mussel (Perna viridis) during chilled storage. Current Research in Nutrition and Food Science, 6(3), 862-872. DOI: 10.12944/CRNFSJ.6.3.29
  • Anonymous. (1997). TS EN ISO 11290-1. Gıda ve yem maddelerinin mikrobiyolojisi-Listeria monocytogenes'in aranması ve sayımı metodu, bölüm 1: Arama metodu, 50s.
  • Anonymous. (2001). TS 6235 EN ISO 6887-1. Gıda ve hayvan yemlerinin mikrobiyolojisi. Deney numunelerinin başlangıç süspansiyonun ve ondalık seyreltilerin hazırlanması için genel kurallar, 17s.
  • Anonymous. (2005). TS EN ISO 6579, Mikrobiyoloji gıda ve hayvan yemleri Salmonella türlerinin belirlenmesi için yatay yöntem, 30s.
  • Anonymous. (2006). TS EN ISO 6888-2/A1. Gıda ve hayvan yemlerinin mikrobiyolojisi- koagulaz- pozitif- stafilokokların (Staphylococcus aureus ve diğer türler) sayımı için yatay metot, Bölüm 2: Tavşan fibrinojeni agar besiyeri kullanarak belirlenmesi, 11s.
  • Anonymous. (2013). ISO 4833, Horizontal method for the enumaration of microorganism. Colony count technique at 30°C, 32s.
  • Anonymous. (2015). TS ISO 7251. Gıda ve hayvan yemleri mikrobiyolojisi - Muhtemel Escherichia coli'nin belirlenmesi ve sayımı için yatay yöntem - En muhtemel sayı tekniği, 22s.
  • Anonymous. (2016). BAX® System Real-Time PCR Assay for Vibrio. http://www.dupont.com/content/dam/dupont/products-and-services/food-protection/food-protection-landing/documents/bax_rt-vibrio_proddesc.pdf (10.12.2016).
  • Arvanitoyannis, I.S. & Stratakos, A.C. (2010). Effect of Irradiation on fish and seafood In I.S. Arvanitoyannis (Ed.), Irradiation of Commodities (pp.287-365).
  • Bongiorno, T., Tulli, F., Comi, G., Sensidoni, A. & Andyanto, D. (2018). Sous-vide cook –chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage 3°C. LWT-Food Science and Technology, 91, 117-124. DOI: 10.1016/j.lwt.2017.12.005
  • Caglak, E., Cakli, S. & Kılınç, B. (2008). Microbiological, chemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging, European Food Research and Technology, 226, 1293-1299. DOI: 10.1007/s00217-007-0657-1
  • Cherifi, H. & Sadok, S. (2016). Effects of Marinating process on mussels physicochemicaland microbiological quality attributes during refrigerated storage. Bull. Inst. Natn. Scien. Tech. Mer de Salammbo, 43, 1-17.
  • Cruz-Romero, M., Kerry, J.P. & Kelly, A.L. (2008). Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage. Food Control, 19, 1139-1147. DOI: 10.1016/j.foodcont.2007.12.004
  • Erkan, N. (2005). Changes in quality characteristics during cold storage of shucked mussels (Mytilus galloprovincialis) and selected chemical decomposition indicators. Journal of Science of Food and Agriculture, 85, 2625-2630. DOI: 10.1002/jsfa.2331
  • Farady, S.E. (2019). Microplatics as a new, ubiquitous pollutant: Strategies to anticipate management and advise seafood consumers. Marine Policy, 104, 103-107. DOI: 10.1016/j.marpol.2019.02.020
  • Gamgam, H. & Altunkaynak, B. (2017). Parametrik olmayan yöntemler, 6. Baskı, Seçkin Yayıncılık. 456 s.
  • Georgescu, M., Dobrea, M., Neagu, I., Popescu, A.A.D. & Dojana, R. (2015). Microbiological evaluation of ımported frozen mussels and locally harvested Black Sea mussels. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine, 72(1), 179-180. DOI: 10.15835/buasvmcn-vm:10346
  • Goulas, A. E., Chouliara, I., Nessi, E., Kontominas, M.G. & Savvaidis, I.N. (2005). Microbiological, biochemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging. Journal of Applied Microbiology, 98(3), 752-760. DOI: 10.1111/j. 1365-2672.2004.02512.x
  • Hallström, E., Bergman, K., Mifflin, K., Parker, R., Tyedmers, P., Troell, M. & Ziegler, F. (2019). Combined climate and nutritional performance of seafoods. Journal of Cleaner Production, 230, 402-411. DOI: 10.1016/j.jclepro.2019.04.229
  • Huss, H.H. (1997). Control of indigenous pathogenic bacteria in seafood. Food Control, 8, 91-98. DOI: 10.1016/S0956-7135(96)00079-5 Jovic, M. & Stankovic, S. (2014). Human exposure to trace metals and possible public health risks via consumption of mussels Mytilus galloprovincialis from the Adriatic coastal area. Food Chemistry Toxicology, 70, 241-251. DOI: 10.1016/j.fct.2014.05.012
  • Kılınç, B. & Besler, A. (2014). The occurrence of enteric bacteria in marine environment and pollution. Marine Science Technology Bulletin, 3, 39-43.
  • Kılınç, B., Şen Yılmaz, B. & Gören, B. (2018). İzmir’in farklı bölgelerinde satışa sunulan midye dolmaların mikrobiyolojik kalitesi. Süleyman Demirel Üniversitesi Eğirdir Su Ürünleri Fakültesi Dergisi, 14(4), 276-290. DOI: 10.22392/egirdir.403570
  • Kocatepe, D., Taskaya, G., Turan, H. & Kaya, Y. (2016). Microbiological investigation of wild, cultivated mussels (Mytilus galloprovincialis L. 1819) and stuffed mussels in Sinop–Turkey. Ukrainian Food Journal, 5(2), 299-305. DOI: 10.24263/2304-974X-2016-5-2-9
  • Kocatepe, D., Keskin, İ. & Kaya, Y. (2019). The effect of frying–the chemical, microbiological, and acrylamide composition of mussels as a street Food. Journal of Aquatic Food Product Technology, 28(1), 117-128. DOI: 10.1080/10498850.2018.1563260
  • Lampila, L.E. & McMillin, K.W. (2012). Major microbial hazards associated with packaged seafoods. Advances in Meat, Poultry and Seafood Packaging, 891, 59-85. DOI: 10.1533/9780857095718.1.59
  • Liu, Q., Liao, Y. & Shou, L. (2018). Concentration and potential health risk of heavy metals in seafoods collected from Sanmen Bay and its adjacent areas, China. Marine Pollution Bulletin, 131, 356-364. DOI: 10.1016/j.marpolbul.2018.04.041
  • Lund, E.K. (2013). Health benefits of seafoods; Is it just the fatty acids? Food Chemistry, 140, 413-420. DOI: 10.1016/j.foodchem.2013.01.034
  • Manousaridis, G., Nerantzaki, A., Paleologos, E.K., Tsiotsias, A., Savvaidis, I.N. & Kontominas, M.G. (2005). Effect of ozone on microbial, chemical and sensory attributes of shucked mussels. Food Microbiology, 22, 1-9. DOI: 10.1016/j.fm.2004.06.003
  • Masniyom, P., Benjama, O. & Maneesri, J. (2011). Extending the shelf-life of refrigerated green mussel (Perna viridis) under modified atmosphere packaging. Songklanakarin Journal of Science and Technology, 33(2), 171-179.
  • Nicolas, J., Hoogenboom, R.A.L.P., Hendriksen, P.J.M., Bodero, M., Bovee, T.F.N., Rietjens, I.M.C.M. & Gerssen, A. (2017). Marine biotoxins and associated outbreaks following seafood consumption: Prevention and surveillance in the 21st century. Global Food Security, 15, 11-21. DOI: 10.1016/j.gfs.2017.03.002
  • Odeyemi, O.A., Burke, C.M., Bolch, C.J.S. & Stanley, R. (2018). Evaluation of spoilage potential and volatile metabolites production by Shewanella baltica isolated from modified atmosphere packaged live mussels. Food Research International, 103, 415-425. DOI: 10.1016/j.foodres.2017.10.068
  • Okpola, C.O.R. (2014). Investigation of quality attributes of ice-stored Pacific white shrimp (Litopenaeus vannamei) as affected by sequential minimal ozone treatment. LWT-Food Science and Technology, 57, 538-547. DOI: 10.1007/s00003-014-0904
  • Papadopoulou, C., Economou, E., Zakas, G., Salamoura, C., Dontorou, C. & Apostolou, J. (2007). Microbiological and pathogenic contaminants of seafood in Greece. Journal of Food Quality, 30(1), 28-42. DOI: 10.1111/j.1745-4557.2007.00104.x
  • Popovic, N.T., Skukan, B.A., Dzidara, P. & Rakovac, R.C. (2010). Microbiological quality of marketed fresh and frozen seafood caught off the Adriatic coast of Croatia. Veterinarni Medicina, 55, 233-241. DOI: 10.17221/2997-VETMED
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There are 46 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Bülent Kafa 0000-0002-1402-894X

Berna Kılınç 0000-0002-4663-5082

Project Number 16-BİL-017
Publication Date June 15, 2021
Submission Date November 13, 2020
Published in Issue Year 2021Volume: 38 Issue: 2

Cite

APA Kafa, B., & Kılınç, B. (2021). Microbiological quality of frozen black mussels (Mytilus galloprovincialis, Lamarck, 1819) purchased from markets in the İzmir Province of Turkey. Ege Journal of Fisheries and Aquatic Sciences, 38(2), 167-172. https://doi.org/10.12714/egejfas.38.2.05

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