Türkiye’nin İzmir ilinde marketlerden satın alınan dondurulmuş kara midyelerin (Mytilus galloprovincialis, Lamarck, 1819) mikrobiyolojik kalitesi

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.

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

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 count 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

PDF

___

Alvarez-Munoz, D., Rodriguez-Mozaz, S., Jacobs, S., Serra-Compte, A., Caceres, N., Sioen, I., Verbeke, W., Barboso, V., Ferrari, F., FernandezTejedor, 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
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/foodprotection/food-protection-landing/documents/bax_rtvibrio_proddesc.pdf (10.12.2016).
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
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). Sousvide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage 3°C. LWTFood 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 imported 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
Ripabelli, G., Sammarco, M.L., Grasso, G.M., Fanelli, I., Caprioli, A. & Luzzi, I. (1999). Occurrence of Vibrio and other pathogenic bacteria in Mytilus galloprovincialis (mussels) harvested from Adriatic Sea, Italy. International Journal of Food Microbiology, 49, 43-48. DOI: 10.1016/S0168-1605(99)00056-2
Robert-Pillot, A., Copin, S., Himber, C., Gay, M. & Quilici, M.L. (2014). Occurence of the three major Vibrio species pathogenic for human in sefood products consumed in France using Real-Time PCR. International Journal of Food Microbiology, 189, 75-81. DOI: 10.1016/j.ijfoodmicro.2014.07.014
Spiller, P., Hibbeln, J.R., Myers, G., Vannice, G., Golding, J., Crawford, M.A., Strain, J.J., Connor, S.L., Brenna, J.T., Kris-Etherton, P., Holub, B.J., Harris, W.S., Lands, B., Mcnamara, R.K., Tlusty, M.F., Salem Jr. N. & Carlson, S.E. (2019). An abundance of seafood consumption studies presents new apportunities to evaluate effects on neurocognitive development. Prostaglandis, Leukotrienes and Essential Fatty Acids 151, 8-13. DOI: 10.1016/j.plefa.2019.10.001
Tahergorabi, R. & Jaczynski, J. (2016). Seafood proteins and human health. In: S. Raatz, D. Bibus (Ed.), Fish and Fish oil in Health and Disease Prevention (pp.323-331). DOI: 10.1016/B978-0-12-802844-5.00029-4
Tosun, Ş.Y., Alakavuk, D.Ç. & Ulusoy, Ş. (2018). Quality changes of thermal pasteurized mussels (Mytilus galloprovincialis) during refrigerated storage at 4±1°C, Aquatic Sciences and Engineering, 33(4), 117-123. DOI: 10.26650/ASE2018428669
Turan, H., Sönmez, G., Çelik, M.Y., Yalçın, M. & Kaya, M. (2008). The effects of hot smoking on the chemical composition and shelf life of Mediterranean mussel (Mytilus galloprovincialis L. 1819) under chilled storage. Journal of Food Processing and Preservation, 32, 912-922. DOI: 10.1111/j.1745-4549.2008.00221.x
Turan, H., Kocatepe, D., Altan, C.O. & Erkoyuncu, İ. (2013). Soğukta saklanan midyelerin Mytilus galloprovincialis L. 1819 raf ömrünün belirlenmesi. Akademik Gıda, 11(3), 47-51.
Turan, H. & Onay, R.T. (2015). Modifiye atmosfer paketleme uygulanan midyelerin (Mytilus galloprovincialis, Lamarck 1819) buzdolabı (4±2° C) koşullarında raf ömrünün tespiti. Journal of Food and Health Science, 1(4), 185-198. DOI: 10.3153/JFHS15018
Witte, B.D., Devriese, L., Bekaert, K. & Hoffman, S. (2014). Quality assessment of the blue mussel (Mytilus edulis): Comparison between commercial and wild types. Marine Pollution Bulletin, 85, 146-155. DOI: 10.1016/j.marpolbul.2014.06.006
Zahelyazkov, G., Yankovska-Stefanova, T., Mineva, E., Stratev, D., Vashin, I., Dospatliev, L., Valkova, E. & Popova, T. (2018). Risk assessment of some heavy metals in mussels (Mytilus galloprovincialis) and veined rapa whelks (Rapana venosa) for human health. Marine Pollution Bulletin, 128, 197-201. DOI: 10.1016/j.marpolbul.2018.01.024