Occurrence of Vibrio and Salmonella species in mussels (Mytilus galloprovincialis) collected along the Moroccan Atlantic coast

Abstract

This study reports the occurrence of different Vibrio and Salmonella species in 52 samples of Mytilus galloprovincialis collected from four sites along the Atlantic coast between Agadir and Essaouira (Anza, Cap Ghir, Imssouane and Essaouira). The level of Escherichia coli (E. coli) was also determined to evaluate the degree of microbial pollution in the investigated areas. In this study three methods were used : AFNOR NF EN ISO 6579 V08-013 for Salmonella spp., the provisional method routinely used by several laboratories (Institut Pasteur, Paris,…) for Vibrio cholerae and Vibrio parahaemolyticus in the seafood, and the most probable number method (MPN) using Norm ISO/TS 16649–3 (2005) for E. coli. The most frequently isolated Vibrios were Vibrio alginolyticus (90.4% of samples), followed by V. cholerae non O1 non O139 (15.4%) and V. parahaemolyticus (7.7%). Salmonella spp. was found in 15% of the samples. The number of E. coli ranged between 0.2/100 g and 1.8 103 /100 g of mussel soft tissues. This study indicates the potential sanitary risk associated with the presence of pathogenic bacteria in cultivated mussels in the two populous regions of southern Morocco, where shellfish production and maritime tourism are important to the local economy.

Multinational outbreak of travel-related Salmonella Chester infections in Europe, summers 2014 and 2015

“…Furthermore, seafood and chicken meat have been identified, along with beef, as products most involved in the spreading of Salmonella in Morocco [ 33 ]. Salmonella contamination of the Moroccan coast, between 2002 and 2005, has already been shown in previous studies [ 34 , 35 ]. Moreover, according to the RASFF database, various serotypes of Salmonella were found 27 times in fishmeal from Morocco during the period ranging from January 2010 to June 2015 (at least six S. Chester) [ 13 ].…”

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

“…Many authors reveal significant levels of bacterial or viral contamination in raw frozen mussels or oysters (Changchai and Saunjit, 2014;Mannas et al, 2014), advising to proper cooking of such foods, whilst insufficient data is available on the effect of freezing and retail stores marketing on the overall microbiological quality of mussels. Therefore this study is relevant for comparing the microbiological quality of freshly harvested mussels with that of frozen, packed mussels and revealing lower contamination levels in Black Sea freshly harvested 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.…”

Aislamiento e identificación de bacterias del género VIBRIO en muestras de AULACOMYA ATRA “choro” procedentes del terminal pesquero de Villa María del Triunfo, Lima, Perú

“…V. vulnificus ha sido frecuentemente asociado a infecciones graves causadas por la exposición de las heridas al agua de mar. Finalmente, V. cholerae es el agente causal del cólera y es de relevancia especial, ya que se ha detectado en aguas salobres en todo el mundo (Tall et al, 2012;Cantet et al, 2013); Mannas et al, 2014. En los Estados Unidos, V. vulnificus es responsable del 95 por ciento de todas las muertes después de la ingestión de mariscos crudos o poco cocidos. Diferentes factores han sido implicados en la virulencia de V. vulnificus, Incluyendo el gen vvhA que codifica la Citolisina hemolítica (Oliver, 2006).…”