Characterization of Depuration Process of Mytilus galloprovincialis in Presence of Chloramine-T and Super-Oxidized Water
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Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Seafood poisoning due to mussels contaminated with pathogens is an important health issue all overthe world. Increasing attention and efforts are made to improve the last product quality of musselsand to save consumers from food poisoning. In this study, the depuration process of black mussels(Mytilus galloprovincialis) which have a high consumption rate and located in coastal waters ofTurkey was tried to improve using Chloramine-T and superoxide disinfectants. For this purpose,mussels contaminated with Escherichia coli were subjected to depuration for 6 hours in the presenceof 20 mg / L of two disinfectants. In the study, It was determined that E. coli numbers in the musselsof disinfectant groups with an initial bacterial load of 4.4 Log cfu / g, decreased to 3.70 and 3.86Log cfu / g, respectively and the depuration was faster than the control group (4.05 Log cfu / g). Asa result, it has been concluded that the use of food-suitable disinfectants in deposition waters can beused for faster and more effective purification. However, considering the possibility of chemicalsleaving residues in mussels, detailed studies should be carried out.
Açıklama
Anahtar Kelimeler
Mikrobiyoloji, Biyoteknoloji ve Uygulamalı Mikrobiyoloji, Gıda Bilimi ve Teknolojisi
Kaynak
Türk Tarım - Gıda Bilim ve Teknoloji dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
7
Sayı
Sp1
