Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Microbiological and Physico-Chemical Quality of Green Mussels Perna viridis (Linnaeus, 1758) Along the Supply Chain in Bacoor City, Cavite, Philippines

Hans Christian Cornez del Rosario^1,3, Precious Dee Herbalega Tolentino^1*, Christian Paul Parcon de la Cruz¹ and Carmela Jhoy Mercado Dy²

¹College of Fisheries, Laguna State Polytechnic University Los Baños Campus, Los Baños, Laguna, Philippines.

²College of Food Nutrition and Dietetics, Laguna State Polytechnic University, Los Baños Campus, Los Baños, Laguna, Philippines.

³3Bureau of Fisheries and Aquatic Resources - National Brackishwater Fisheries Technology Center, Pagbilao, Quezon, Philippines.

Corresponding Author E-mail: pdlherbalega@gmail.com

Abstract:

Bacoor City, Cavite, is one of the Philippines' largest mussels producers. Thus, determining the changes in the microbiological and physico-chemical attributes of the mussels along its supply chain is essential to ensure the safety and quality of this commodity. Mussel samples were subjected to a time-distribution study to identify the presence of foodborne pathogens and to determine the changes in pH and drip loss. A high prevalence of pathogenic bacteria such as Escherichia coli, Salmonella, and Vibrio spp. was detected in the mussel culture sites. Microbiological counts and detection showed increased aerobic plate count (APC) along the supply chain, higher than the standard limits. The total coliform still conformed to the required range while E. coli levels increased along the supply chain, exceeding acceptable levels for raw consumption. For the presence of pathogenic bacteria in the different points of the supply chain, results revealed that enteric bacteria E. coli and Salmonella were present. Furthermore, pathogenic strains of Vibrio such as V. parahaemolyticus, V. cholerae, and V. alginolyticus were detected. The study emphasizes the need for improved post-harvest practices, including proper temperature control and packaging, to maintain the quality and safety of green mussels. Additionally, efforts to mitigate bacterial contamination in the culture areas and implement effective depuration processes are necessary to ensure consumer safety.

Keywords:

Bacterial contamination; Food safety; Green mussels; Time-distribution study

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