BACTERIOLOGICAL STUDY OF THE FARMED MUSSEL (MYTILUS GALLOPROVINCIALIS) AND ITS IMPACT ON PUBLIC HEALTH

Abstract

The present study was carried out to assess the bacteriological quality of the cultured mussel "Mytilus galloprovincialis" and its impact on public health and to study the influence of the three physicochemical variation (environmental) factors: medium temperature (TS), pH and salinity (SL). The exploration of the bacteriological quality of the mussels "Mytilus galloprovincialis" was carried out by research and enumeration of Total flora (TF), Total coliform (TC), Fecal coliform (FC), Escherichia coli (EC), Fecal streptococci(FS) and Staphylococcus aureus (SA), using specific techniques and methods. Likewise, for environmental factors, they were evaluated by typical instruments. The results of the bacterial count revealed that the means of the isolated bacteria were 2.27 ± 0.24 log10 cells / 100ml, 3.34 ± 0.51 log10 cells / 100ml, 2.64 ± 0.72 log10 cells / 100ml, 0.94 ± 1.63 log10 cells / 100ml, 1.85 ± 1.61 log10 cells / 100ml and 0.63 ± 1.09 log10 cells / 100ml, respectively for TF, TC, FC, EC, FS and SA. The study of the influence of the three variation factors on the development of the bacterial indicators tested for mussels showed that the majority of the correlations between the six bacterial indicators and the physicochemical parameters are high (r> 0.5) except for four correlations which are weak (r <0.5), one between FS and pH (r = 0.4042; R2 = 0.1633), the second between TF and SL (r = 0.2515; R2 = 0.0632), the third between TC and SL (r = 0.3516; R2 = 0.1236) and the fourth between FS and SL (r = 0.0249; R2 = 0.0006). In conclusion, the consumption of the mussel “Mytilus galloprovincialis” can pose risks to public health. For this, the establishment of a quality policy, aimed at popularizing good hygiene practices.

Keywords

• mytilus galloprovincialis
• food hygiene
• food poisoning