Release Date: 2024-01-16

The Chemical and Microbiological Contaminants and Safety of Mussels

Berna Kilinc (Author), Irem Kilinc (Author)

Release Date: 2024-01-16

For human consumption, mussels are known as an abundant source of nutrients. As for public health, mussels must be cultivated or harvested in clean regions. Because they obtain their food by filtering water, mussels are an excellent indicator of water contamination. Owing to this, they might include a range of chemical and microbiological contaminants that [...]

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    Work TypeBook Chapter
    Published inFood Safety
    First Page459
    Last Page473
    DOIhttps://doi.org/10.69860/nobel.9786053358787.33
    Page Count15
    Copyright HolderNobel Tıp Kitabevleri
    Licensehttps://nobelpub.com/publish-with-us/copyright-and-licensing

    For human consumption, mussels are known as an abundant source of nutrients. As for public health, mussels must be cultivated or harvested in clean regions. Because they obtain their food by filtering water, mussels are an excellent indicator of water contamination. Owing to this, they might include a range of chemical and microbiological contaminants that can be found in contaminated waters, including diclofenac, organochlorine pesticides, dioxins, furans, heavy metals, microplastics, nanomaterials, nanoparticles, persistent organic pollutants, polychlorinated biphenyls, perfluoroalkyl substances, polycyclic aromatic hydrocarbons, and organochlorine compounds. Mussels should also be processed under appropriate conditions after being harvested from clean waters, and their contamination should be prevented. It is thought that it is necessary to carry out controls continuously at every stage, from harvest to consumption, for consumers to reach healthy and reliable mussels. In addition, as this study reported, it is envisaged that information studies on the chemical and microbiological contaminants of mussels and their safety will be important to prevent the formation of disease risks.

    Berna Kilinc (Author)
    Professor, Ege University
    https://orcid.org/0000-0002-4663-5082
    3Berna Kılınç is a Professor of Ege University Fisheries Faculty, Fish Processing Technology Department. She is studying about fish processing technology, functional seafood products, fish and seafood microbiology, the shelf life studies of fishery products, identification of spoilage and pathogen microorganisms of the fishery products and quality control analysis as well as predicting modelling and estimate shelf life with statistic. She has papers and presentations at various international congress, also book chapters and publications. She is currently continuing her academic career as lecturer and academician at Fisheries Faculty of Ege University.

    Irem Kilinc (Author)
    Izmir Katip Celebi University
    https://orcid.org/0000-0002-3398-8532
    3Irem Kılınç graduated from Ege University Faculty of Engineering, Department of Food Engineering in 2021. In 2023, she was awarded the Jasso scholarship and studied for 6 months as an exchange student at the Food Thermal Processes Laboratory/ Tokyo University Marine Science and Technology in Japan. She has papers and presentations at various international congresses, as well as book chapters and publications. She is currently continuing her doctoral degree at the Seafood Processing Technology Department / Izmir Katip Celebi University Fisheries Faculty.

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