Determination of Microbiological Quality of Stuffed Mussels Sold in Aydin and Izmir
Abstract
Mytilus galloprovincialis is called ‘‘black mussel’’ in Turkey and is mostly consumed as
stuffed mussels and fried mussels. Mussels pump large quantities of water through their
bodies, so they accumulate the toxic substances and microorganisms present in ambient
water. In recent years, stuffed mussel sale increased in various foods consumption places
(restaurants, supermarkets, etc.) in Turkey. The aim of this study was invastigated the
microbiological quality of thirty stuffed mussels samples (270 stuffed mussels in total)
collected from street sellers according to Turkish Food Codex (TFC) in Aydın and in İzmir
provience. The microbiological analysis of stuffed mussel samples showed that the total
viable counts were ranging between <2 and 6.44 log cfu/g. The numbers of Bacillus cereus,
Staphylococcus aureus, and coliform were ranging between <2.00 and 4.36 log cfu/g, <2.00
and 4.55 log cfu/g, and <10 cfu/g, respectively. L. monocytogenes was determined in none
samples. However L. ivanovii was identified in 4 samples, Vibrio spp. in 7 samples. Also,
two samples were showed positive for the both pathogens. So, the result of this investigation
indicated that stuffed mussels might constitute a potential health hazard, especially when
kept at high ambient temperatures, depending on contamination level and lack of sanitary
practices, and therefore, handling practices should require more attention and improvement
Keywords
Listeria spp., microbiological quality, stuffed mussels, Vibrio spp.
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