Occurrence of Escherichia coli in mussels (Mytilus galloprovincialis) from farms in Boka Kotorska Bay, Southern Adriatic Sea

N Grkovic,S Djuric,M Sindjic,B Suvajdzic,M Dimitrijevic,B Velebit

doi:10.1088/1755-1315/854/1/012032

Abstract

This study reports the occurrence of Escherichia coli in 243 mussel samples collected along the Boka Kotorska Bay (six harvesting areas), which is located in the Southern Adriatic Sea. Bivalve molluscs can concentrate contaminants from their water environment, so because of that, determination of E. coli levels is an important parameter for microbial pollution assessment in the investigated areas. The number of E. coli ranged between <18 MPN/100 g to 16 x 103 MPN/100 g of mussel soft tissues. In 243 bivalve mollusc samples, analysed during the period 2018-2019, 68.3% of them had low contamination levels, i.e. ≤ 230 MPN E. coli/100 g; 31.3% had between 230 and 4600 MPN E. coli/100 g, and 0.4% had > 4600 MPN E. coli/100 g. Statistical analysis of the number of E. coli in mussels established that the mussel farm vl. Duško Vlahović (M5) had the highest mean E. coli levels (949.00 ± 2541 MPN E. coli/100 g), while the lowest mean level was recorded in Boka mussels (M1) (149.20 ± 258.80 MPN E. coli/100 g). Boka Kotorska bay is classified as a Class B mussel production area because it has 32.9% of samples with E. coli MPN values between the 20-230 MPN/100g.

Highlights

Mussels are filter-feeding animals that process large volumes of water and small particles of phytoplankton, zooplankton, viruses, bacteria, and inorganic matter from the surrounding water they live in to obtain food
Depending on the content of E. coli in mussels, all localities should be affiliated as Class A (
This study aimed to examine the presence of E. coli in Mytilus galloprovincialis from farms in Boka Kotorska

Summary

Introduction

Mussels are filter-feeding animals that process large volumes of water and small particles of phytoplankton, zooplankton, viruses, bacteria, and inorganic matter from the surrounding water they live in to obtain food. Consumption of raw or inadequately cooked mussels poses a potential risk for consumers because of many bacterial infections, especially Escherichia coli [2]. Depending on the content of E. coli in mussels, all localities should be affiliated as Class A (

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