title: Uptake of Escherichia coli, Vibrio cholerae non-O1 and Enterococcus durans by, and depuration of mussels (Mytilus galloprovincialis).
abstract: The uptakes of Escherichia coli, Vibrio cholerae non-O1 and Enterococcus durans by mussels (Mytilus galloprovincialis) and the times for depuration were investigated in order to determine the most useful indicator of vibrio contamination. The mussels were maintained in tanks of static seawater contaminated with bacteria at 5 log10 CFU/ml for bioaccumulation. Depuration was carried out by circulating fresh seawater through the tanks. Each organism was presented alone and with others to mussels, at temperatures of 14 and 21 degrees C. In water contaminated with either single or mixed organisms, the bacteria accumulated rapidly in the mussels reaching high concentrations after 1 h. With both single and mixed organisms, the maximum numbers of E. coli in mussels were 6.6 log10 CFU/g at 14 degrees C and 5.4 log10 CFU/g at 21 degrees C. Both V. cholerae non-O1 and E. durans alone or with other organisms reached a number ranging from 6.5 to 7 log10 CFU/g at both temperatures. During depuration the numbers of all the organisms slowly decreased, with E. coli alone, numbers ranged from 2.8 to 2 log10 CFU/g after 72 h at both 14 and 21 degrees C, and the organisms were undetectable after 144 h. With mixed organisms at 14 degrees C E. coli became undetectable after 168 h but at 21 degrees C no E. coli were recovered after 72 h. At 14 degrees C V. cholerae non-O1 alone also was undetectable after 168 h, but at 21 degrees C and with mixed organisms at both temperatures. V. cholerae was recovered after 168 h at numbers about 1 log10 CFU/g. After 168 h numbers of E. durans alone ranged from 2.6 log10 CFU/g at 14 degrees C to 1.5 log10 CFU/g at 21 degrees C, and with mixed organisms the numbers ranged from 2.3 to 2.0 log10 CFU/g at both temperatures. Of the three bacteria of faecal origin, E. durans is quickly acquired by mussels and released more slowly than the others, while E. coli quickly becomes undetectable. The results suggest that, for this kind of seafood, enterococci may be a more appropriate indicator than E. coli of risks to consumers from vibrios.
authors.affiliation: Pharmaco-Biological Department, Microbiology Section, University of Messina, Contrada Annunziata, 98168 Messina, Italy. marino@pharma.unime.it
authors.forename: Andreana
authors.initials: A
authors.lastname: Marino
authors.forename: Lida
authors.initials: L
authors.lastname: Lombardo
authors.forename: Caterina
authors.initials: C
authors.lastname: Fiorentino
authors.forename: Biancamaria
authors.initials: B
authors.lastname: Orlandella
authors.forename: Luis
authors.initials: L
authors.lastname: Monticelli
authors.forename: Antonia
authors.initials: A
authors.lastname: Nostro
authors.forename: Vittorio
authors.initials: V
authors.lastname: Alonzo
mesh_terms: D000818:Animals; D049872:Bivalvia / Q000382:microbiology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D016983:Enterococcus / Q000254:growth & development / Q000302:isolation & purification*; D004926:Escherichia coli / Q000254:growth & development / Q000302:isolation & purification*; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D006801:Humans; D018570:Risk Assessment; D012758:Shellfish / Q000382:microbiology*; D013696:Temperature; D013997:Time Factors; D014734:Vibrio cholerae / Q000254:growth & development / Q000302:isolation & purification*