title: Evaluation of the processing of Perna perna mussels: the influence of water quality involved in the cooling operations in the physico-chemical and microbiological characteristics of the product.
abstract: BACKGROUND
  The state of Santa Catarina in Brazil is a large producer of Perna perna mussels. However, raw and processed mussels have a short shelf life because of their high microbiological count, such as Vibrio spp. This study evaluated the microbiological and physicochemical quality of raw and ready-to-eat mussels and the quality of water and ice used in the processing of mussels.
  
  
  RESULTS
  The microbiological conditions of water and ice used in the processing are not in accordance with Brazilian legislation because of the presence of coliforms and Vibrio spp. For ready-to-eat mussels, counts of psychrophilic and psychrotrophic micro-organisms reached 10(5) colony-forming units g(-1) , a value close to the onset of product degradation during storage. Counts of coliforms, coagulase-positive Staphylococcus, Salmonella spp. and sulfite-reducing Clostridium in the mussels analysed during processing are in accordance with Brazilian law. The F value for the sterilisation procedure was lower than that required for Clostridium botulinum.
  
  
  CONCLUSIONS
  The study shows that microbiological cross-contamination occurred during the processing of mussels. Rigorous control is necessary from the production area of mussels to retailers. Good manufacturing practices must be implemented in the industry and cross-contamination avoided, mainly by Vibrio spp. after heat treatment.
authors.affiliation: Laboratório de Propriedades Físicas, Departamento de Eng. Química e Eng. de Alimentos, Centro Tecnológico, Universidade Federal de Santa Catarina, Caixa Postal 476, Campus Trindade, CEP 88040-900, Florianópolis, SC, Brazil.
authors.forename: Marieli
authors.initials: M
authors.lastname: de Lima
authors.forename: Maria Carolina Lampert
authors.initials: MC
authors.lastname: Melo
authors.forename: Alcilene Rodrigues
authors.initials: AR
authors.lastname: Monteiro
mesh_terms: D000818:Animals; D058491:Bacterial Load; D049872:Bivalvia / Q000737:chemistry* / Q000382:microbiology*; D001938:Brazil; D055598:Chemical Phenomena; D003013:Clostridium / Q000302:isolation & purification; D003080:Cold Temperature; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D007053:Ice; D007881:Legislation, Food; D012475:Salmonella / Q000302:isolation & purification; D012621:Seasons; D013210:Staphylococcus / Q000302:isolation & purification; D014733:Vibrio / Q000302:isolation & purification; D014867:Water; D014871:Water Microbiology; D060753:Water Quality
chemical_list: D007053:Ice; D014867:Water
keywords: Vibrio spp; cross-contamination; food safety; microbiology; mussels; shelf life