Vibrio parahaemolyticus → isolated from → Norwegian Blue Mussels (Mytilus edulis)
percentage: 10.3%
“Vibrio parahaemolyticus, V. cholerae, and V. vulnificus were isolated from 10.3%, 1.0%, and 0.1% of 885 blue mussel samples, respectively.”
trh(+) V. parahaemolyticus → isolated from → Norwegian Blue Mussels (Mytilus edulis)
number_of_samples: 4
“Four of the samples contained trh(+) V. parahaemolyticus, while no tdh-positive isolates were detected.”
Vibrio vulnificus → isolated from → Norwegian Blue Mussels (Mytilus edulis)
percentage: 0.1%
“Vibrio parahaemolyticus, V. cholerae, and V. vulnificus were isolated from 10.3%, 1.0%, and 0.1% of 885 blue mussel samples, respectively.”
Vibrio cholerae → isolated from → Norwegian Blue Mussels (Mytilus edulis)
percentage: 1.0%
“Vibrio parahaemolyticus, V. cholerae, and V. vulnificus were isolated from 10.3%, 1.0%, and 0.1% of 885 blue mussel samples, respectively.”
Vibrio parahaemolyticus → concentration in shellfish → 4.6 x 10(4)/g in mussels, 3.4 x 10(4)/g in oysters, 6.5 x 10(3)/g in clams
“Mussels contained the highest concentration of V. parahaemolyticus (4.6 x 10(4)/g); oysters and clams contained 3.4 x 10(4)/g and 6.5 x 10(3)/g respectively.”
halophilic vibrios → prevalence in seafood → 9.1% in mussels, 8% in clams, 6.1% in oysters
“Halophilic vibrios were isolated from all seven types of seafood examined, and comprised 9.1%, 8% and 6.1% of contaminating aerobic heterotrophic bacteria from mussels, clams and oysters respectively.”
mussels → require → correct conservation and cooking
“The study confirms the risk associated with the consumption of mussels and the need to correctly conserve and cook them prior to consumption.”