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

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dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.authoridKAYA, YALCIN/0000-0002-1259-2336
dc.authoridTASKAYA, GOKAY/0000-0003-3916-3352
dc.contributor.authorKocatepe, Demet
dc.contributor.authorTaskaya, Gokay
dc.contributor.authorTuran, Hulya
dc.contributor.authorKaya, Yalcin
dc.date.accessioned2025-03-23T19:27:03Z
dc.date.available2025-03-23T19:27:03Z
dc.date.issued2016
dc.departmentSinop Üniversitesi
dc.description.abstractIntroduction. To purpose of study - to investigate the microbiological properties of wild and cultivated mussels and stuffed mussels sold by restaurants and street vendor in August and September. Materials and methods. In total 68 mussel (Mytilus galloprovincialis L. 1819) and stuffed mussel samples were investigated by using total aerobic mesophilic bacteria, total Coliform bacteria, Escherichia coli and Vibrio spp. were performed by standard procedures. The sampling was carried out aseptically for the microbiological analysis. All of the microbiological analyses were conducted in triplicate. Results and discussion. The initial total aerobic mesophilic bacteria, total Coliform bacteria, E. coli counts of wild and cultivated mussels in August were 4.04 Log CFU/g and 3.55 Log CFU/g, 3.69 Log CFU/g and 3.09 Log CFU/g, 0.59 Log CFU/g and 0.39 Log CFU/g respectively. Total bacteria, total coliform and Vibrio spp. numbers of wild mussels were higher than cultivated mussels (p<0.05). Vibrio spp. were not found associated with cultivated mussels. The number of total aerobic mesophilic bacteria, total Coliform bacteria and E. coli in stuffed mussels sold by street vendors were determined higher than that found associated with stuffed mussels sold in restaurant (p<0.05) in August. In September, E. coli were not detected in stuffed mussels sold by restaurants, and street vendor. No stuffed mussel samples exceeded an acceptable limit value (6 Log CFU/g) for aerobic plate count in the months of August and September. In stuffed mussels Vibrio spp. were found except for stuffed mussels sold by street vendor in September. The stuffed mussels were made from wild mussels and the aerobic mesophilic bacteria, total Coliform bacteria and E.coli numbers of them were more than wild mussel. Conclusion. E. coli were not found in stuffed mussels sold in restaurant in both two months, whereas Vibrio spp. were detected in twenty seven of total forty eight stuffed mussel samples collected from street vendors and restaurant.
dc.identifier.doi10.24263/2304-974X-2016-5-2-9
dc.identifier.endpage305
dc.identifier.issn2304-974X
dc.identifier.issn2313-5891
dc.identifier.issue2
dc.identifier.scopusqualityQ3
dc.identifier.startpage299
dc.identifier.urihttps://doi.org/10.24263/2304-974X-2016-5-2-9
dc.identifier.urihttps://hdl.handle.net/11486/4824
dc.identifier.volume5
dc.identifier.wosWOS:000443647500007
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherNatl Univ Food Technologies
dc.relation.ispartofUkrainian Food Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectMussel
dc.subjectStuffed mussel
dc.subjectE.coli
dc.subjectColiform
dc.subjectPublic health
dc.titleMicrobiological investigation of wild, cultivated mussels (Mytilus galloprovincialis L. 1819) and stuffed mussels in Sinop-Turkey
dc.typeArticle

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