The microbiological quality of stuffed mussels Midye Dolma sold in Istanbul

OpenAlex İngilizce

Purpose This study was performed to determine the microbial quality of stuffed mussels and to discuss the microbiological quality criteria of ready‐to‐eat (RTE) foods defined in the Turkish Food Codex (TFC). Design/methodology/approach Stuffed mussel (Midye Dolma), which can be classified as RTE foods, made from mussel and rice, cooked separately then put together in the shell, is commonly consumed in Turkey. This special food might be an important source of microorganisms especially pathogen bacteria because of preparation and serving process. During the period of March‐October 2006, a total of 168 stuffed mussel samples were collected randomly from restaurants, buffets and street sellers located in Istanbul and analysed some microbiological parameters. Findings Coliforms were detected in 130 (77.38 per cent), Escherichia coli in 37 (22.02 per cent), Staphylococcus aureus in 40 (23.80 per cent), Bacillus cereus in 65 (38.69 per cent), yeast and moulds in 147 (87.50 per cent) and sulphite‐reducing anaerob bacteria in 61 (36.30 per cent) stuffed mussel samples, respectively. Total aerobic bacteria count (TAB) was between 1.0 × 102 and 3.2 × 107 CFU/g. No Salmonella spp. was detected in analysed samples. Originality/value This is the first comprehensive study to provide information on the microbiological quality of stuffed mussels sold in Istanbul, Turkey. This information is important in the determination of measures that can be taken to control the safety of these cooked or prepared foods.