Hygiene conditions of mussels Perna perna captured in Niterói, RJ, Brazil: thermal intervention and microbiological evaluation

Abstract

Bivalve molluscs are important fishing resources for human consumption around the world. However, for safe consumption, good hygiene conditions must be ensured throughout the production chain. Eating bivalve molluscs, particularly raw, can pose a significant health risk to consumers because they can act as vectors of infectious pathogens. This study aimed to evaluate the microbiological quality of mussels from Niterói, RJ and the use of cooking to ensure food safety, as well as assessing the susceptibility of Escherichia coli and coagulase-positive Staphylococcus strains to different antimicrobials. Therefore, microbiological analyzes were performed on mussels Perna perna before and after thermal processing, the impact of cooking on the microorganisms was verified. Cooking the mussels in water at 95°C for 1 (one) minute reduced product contamination. The use of the time x temperature binomial was sufficient to reduce pathogenic microorganisms to acceptable levels according to Brazilian legislation, although the pathogens were only completely eliminated after five minutes. The bacteria investigated had a high antibiotic resistance index: 66% of E. coli strains and 34.78% of coagulase-positive Staphylococcus strains were found to be resistant to multiple drugs.

Assessing the Microbial Quality of Shrimp (Xiphonaeus kroyeri) and Mussels (Perna perna) Illegally Sold in the Vitória Region, Brazil, and Investigating the Antimicrobial Resistance of Escherichia coli Isolates

“…Typically, in these establishments, poor hygienic handling practices are observed, as has been reported in the Vitória Region, which can further compromise the quality and safety of the marketed food [ 4 ]. When shrimps and mussels are mishandled during their capture/rearing, processing, or commercialization, they can become contaminated, leading to two distinct sets of consequences: spoilage due to high counts of deteriorating microorganisms and risks to public health due to the transmission of several pathogens, such as the bacterium Escherichia coli , among others [ 5 , 6 ].…”