Microbiological Evaluation of Stuffed Mussels

Abstract

Stuffed mussel is a traditional food, sold by street vendors in coastal parts of Turkey and other Mediterranean countries. In the present study, the microbiological quality of not only the stuffing mixture, but also the outer surface of the stuffed mussels was evaluated for 1 year, and the effect of the ambient temperatures on the prevalence and the count levels of the microorganisms were evaluated. Fifty samples (750 stuffed mussels in total) were collected periodically, and microbiological analyses were performed by standard procedures for aerobic plate count, coliforms, fecal coliforms, Enterobacteriaceae, Staphylococcus aureus, Bacillus cereus, and Vibrio spp. Aerobic plate counts above 5 log CFU/g were obtained in 16 and 72% of stuffing mixture samples at high and low ambient temperatures, respectively, and average aerobic plate counts of outer surface samples at high and low ambient temperatures were 3.21 and 4.34 log CFU/ml, respectively. The prevalence and the count levels of coliforms, fecal coliforms, Enterobacteriaceae, and Vibrio spp. (except for the prevalence of Vibrio spp. in stuffing mixture samples) in the samples at high ambient temperatures were considerably higher compared with those at low ambient temperatures (P < 0.05). High frequencies of pathogens S. aureus and B. cereus were found in stuffing mixture samples at high ambient temperatures, with averages of 2.84 and 2.94 log CFU/g, respectively (P < 0.05). The result of this investigation indicates that stuffed mussels as a street food may constitute a potential health hazard, especially at high ambient temperatures, depending on contamination level and lack of sanitary practices, and therefore, handling practices should require more attention and improvement.

Microbiological investigation of wild, cultivated mussels (Mytilus galloprovincialis L 1819) and stuffed mussels in Sinop–Turkey

“…Then 225 ml of alkali-peptone water (Merck 1.01800, Lancashire, UK) was added and incubated at 35-37 °C for 8 h. Then a loop full enrichment broth was streak plated onto thiosulfate-citrate-bile salt sucrose agar (Merck 1.10263, Lancashire, UK) and plates incubated at the same temperature for 24 h [15,16]. After incubation, gram-stained and tested for oxidase activity and ability to ferment glucose (using modified Hugh Leifson's medium including 26g NaCl g/L [8]. The results were given as the number of positive samples.…”

“…Kışla and Üzgün [8] defined stuffed mussel produced in Turkey as "mussel shells are cleaned with water by scraping with a knife, and any beards are removed; mixture is prepared with rice, vegetable oil, salt, and spices; mixture is stuffed into each shell included mussel flesh, and shells are closed tightly before cooking by steaming; vegetable oil is sprayed on the shells of stuffed mussels because of bright surface".…”

Microbiological Evaluation of Imported Frozen Mussels and Locally Harvested Black Bea Mussels

“…Research regarding the microbiological pathogens and contaminants in such seafood is being intensively communicated aiming the evaluation of the food safety profile. The covered topics discussed by researchers vary from the microbiological evaluation of stuffed mussels, marketed as street food, at high temperatures (Kişla and Uzgün, 2008;Ates et al, 2001), the microbiological quality of raw oysters harvested from different cost sites (Changchai and Saunjit, 2014;Mannas et al, 2014) etc.…”

Microbiological Analysis of Stuffed Mussels Sold in the Streets

“…In recent years, stuffed mussel sale increased in a lot of food consumption places (restaurants, supermarkets, etc.) in Turkey [1].…”

“…Stuffed mussels caused various food borne diseases in the world as they have a lot of pathogenic bacteria [1]. Microorganisms and their values in ready for consumption daily foods and snacks that threaten health are given in Turkish Food Codex Microbiological Criteria Announcement (Announcement No: 2001/19).…”