Characterization of Depuration Process of Mytilus galloprovincialis in Presence of Chloramine-T and Super-Oxidized Water

• Main Authors: İbrahim Ender Künili, Fatma Çolakoğlu
• Format: Article
• Language: English
• Published: Turkish Science and Technology Publishing (TURSTEP) 2019-12-01
• Series: Turkish Journal of Agriculture: Food Science and Technology
• Subjects: chloramine-t; depuration; escherichia coli; mytilus galloprovincialis; super-oxidized water
• Online Access: http://www.agrifoodscience.com/index.php/TURJAF/article/view/2717

Seafood poisoning due to mussels contaminated with pathogens is an important health issue all over the world. Increasing attention and efforts are made to improve the last product quality of mussels and 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 of Turkey 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 presence of 20 mg / L of two disinfectants. In the study, It was determined that E. coli numbers in the mussels of disinfectant groups with an initial bacterial load of 4.4 Log cfu / g, decreased to 3.70 and 3.86 Log cfu / g, respectively and the depuration was faster than the control group (4.05 Log cfu / g). As a result, it has been concluded that the use of food-suitable disinfectants in deposition waters can be used for faster and more effective purification. However, considering the possibility of chemicals leaving residues in mussels, detailed studies should be carried out.