Comparison of selected methods for the enumeration of fecal coliforms and Escherichia coli in shellfish

Article Abstract:

Five methods used for the routine quality assessment of shellfish meat were assessed. The methods included the most probable number procedure using minerals-modified glutamate broth, agar and pour plate methods, mTEC agar method and the mFC agar method. The analysis showed that the spread-plate technique on mFC agar without rosolic acid and preincubation yielded the best results, and is the method recommended for the routine assessment of shellfish meat.

Methods, Evaluation, Microbial contamination, Sanitary microbiology

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Three-year study to assess human enteric viruses in shellfish

Article Abstract:

Reverse transcription-PCR and hybridization can be used to detect viruses that affect the human gastrointestinal tract in shellfish. Researchers who used these techniques found that mussels were heavily contaminated with astrovirus, rotavirus, enterovirus and Norwalk-like virus. Oysters were less heavily contaminated. Viral contamination was most common in winter.

Identification and classification, Contamination, Enteroviruses

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Biotransformations of paralytic shellfish toxins by bacteria isolated from bivalve molluscs

Article Abstract:

Many bacteria associated with molluscs can detoxify paralytic shellfish toxins. These toxins come from dinoflagellates that shellfish eat and do not adversely affect the shellfish but can cause illness in humans who eat contaminated shellfish.

Research, Host-bacteria relationships, Marine toxins

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