THE DETERMINATION OF VIBRIO SPP. IN FRESH, FROZEN AND PROCESSED BLACK MUSSELS BY REAL-TIME PCR METHOD
Project no. 556 · Status: Kapanmış · 2016
Summary
In this study, it was aimed to identify the marine-derived Vibrio species in fresh, frozen and processed black mussels (Mytilus galloprovincialis) with the Real-Time PCR analysis kit, to show seasonal changes in bacterial counts and to determine whether there is re-contamination in the places where they are processed. For this purpose taken from Çandarlı and Izmir Bay in from various points (Bostanlı, Narlıdere, Urla and Mordoğan) 180 fresh mussel samples, Bornova obtained from the town district 180 fried mussels sample and collected from four different supermarket mussel samples 36 frozen mussel samples were examined. None of the samples has not been observed in the V.vulnificus and V.cholera bacteria. V. parahaemolyticus was detected in 54 (9.4%) of the total 576 samples analyzed. When viewed from the angle of seasonal fresh mussels it has been found that in both examples seen in the summer and autumn months V.parahaemolyticus example stuffed mussels. Salmonella spp. was detected in 27 (4.7%) of 576 samples. Listeria monocytogenes were detected in 19 (3.3%) of 576 samples. Especially in the summer months with a high bacterial load, these products may cause disease in children and individuals with weak immune system, it is necessary to increase the frequency of inspections in these months.