The effect of intravalvular liquid loss on changes in Escherichia coli levels in live, refrigerated mussels (Mytilus galloprovincialis) (CROSBI ID 232307)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Jozić, Slaven ; Milanković, Katarina ; Brajčić, Tea ; Šolić, Mladen ; Šantić, Danijela ; Ordulj, Marin
engleski
The effect of intravalvular liquid loss on changes in Escherichia coli levels in live, refrigerated mussels (Mytilus galloprovincialis)
We investigated the effect of intravalvular liquid loss on changes in Escherichia coli (E. coli) levels in mussels (Mytilus galloprovincialis) harvested in different seasons and refrigerated (5°C) for 72 hours. A positive effect of seawater temperature at the time of harvesting on intravalvular liquid loss was found. No changes in E. coli levels in mussels (flesh and intravalvular liquid), as the result of intravalvular liquid loss, were observed. Levels of E. coli in the flesh decreased, probably as a result of cells dying off, causing the maintenance of E. coli levels in flesh and intravalvular liquid to be stable throughout storage.
Bivalve mollusks ; Escherichia coli ; Indicator bacteria ; Intravalvular liquid ; Mussel ; Mytilus galloprovincialis ;
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o izdanju
26 (4)
2017.
491-500
objavljeno
1049-8850
10.1080/10498850.2016.1214655