âBoil it, cook it, peel it or forget it!â does not always work; or: low effect of boiling on Vibrio biodiversity in mussels sold in Rio de Janeiro (Brazil)

A. Lafisca; C. Soares Pereira; V. Giaccone; D. dos Prazeres Rodrigues

âBoil it, cook it, peel it or forget it!â does not always work; or: low effect of boiling on Vibrio biodiversity in mussels sold in Rio de Janeiro (Brazil)

in Towards a risk based chain control

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A. Lafisca

A. Lafisca ¹UniversitÃ di Padova, FacoltÃ di Medicina Veterinaria, Viale UniversitÃ 16, 35020- Legnaro, Padova, Italy

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C. Soares Pereira

C. Soares Pereira ²Laboratory of Enterobacteria, Oswaldo Cruz Institute, FIOCRUZ, Av. Brasil 4365, Rio de Janeiro CEP 21045-900, Brazil

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V. Giaccone

V. Giaccone ¹UniversitÃ di Padova, FacoltÃ di Medicina Veterinaria, Viale UniversitÃ 16, 35020- Legnaro, Padova, Italy

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D. dos Prazeres Rodrigues

D. dos Prazeres Rodrigues ²Laboratory of Enterobacteria, Oswaldo Cruz Institute, FIOCRUZ, Av. Brasil 4365, Rio de Janeiro CEP 21045-900, Brazil

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Art:: Kapitel

Seiten:: 296â300

DOI:: https://doi.org/10.3920/9789086865833_037

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More than other fishing products, bivalve molluscs are at risk for Vibrio bacteria, as they are active filter-feeders. To lower the bacterial charge of molluscs that are sold in Brazil, these are often cooked and prepared. In this study we analyse the effect of heat treatment on the number of species of potentially pathogenic Vibrios that are present on mussels coming from the Guanabara Bay (Rio de Janeiro, Brazil) during the austral summer (January-March). From January to February, 2004 we analysed 20 samples of mussels from the Guanabara Bay. We bought 12 ones, cooked and prepared, in a local fish market. A local cooperative of breeders gave us 8 samples during the same period. From these samples we isolated 95 strains of Vibrio bacteria, belonging to 18 potentially pathogenic species. In the cooked mussels we found more species than in the raw, live ones (14 vs. 9). The most common species was Vibrio alginolyticus, both in raw and cooked mussels (28 strains: 29,47% of the isolated strains, present in 60% of the analysed samples). Later we compared the dermato-pathogenicity of V. alginolyticus strains from the Guanabara Bay, to that of six strains of the same species, coming from the Lagoon of Venice (North Eastern Italy). Pathogenicity was indicated as the possess of three proteolytic enzymes: elastase, collagenase and chondroitinase. In all the cases, the most common pattern included the three enzymes at the same time present.

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Towards a risk based chain control

Reihe:Â ECVPH Food safety assurance, Band: 4

ISBN:: 9789086865833

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 10 Oct 2006

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âBoil it, cook it, peel it or forget it!â does not always work; or: low effect of boiling on Vibrio biodiversity in mussels sold in Rio de Janeiro (Brazil)

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Towards a risk based chain control

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âBoil it, cook it, peel it or forget it!â does not always work; or: low effect of boiling on Vibrio biodiversity in mussels sold in Rio de Janeiro (Brazil)