ArticleEnvironmental microbiology reports2025
Microbial seafood safety assessment following a marine mucilage disaster in the Sea of Marmara.
Article in Environmental microbiology reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
1 citing paper in PubMed.
- Microbial seafood safety assessment following a marine mucilage disaster in the Sea of Marmara.Environmental microbiology reports · 2025Article
Corrections and comments
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Authors and funding
10 authors.
Funding
Abstract
Marine mucilage disasters, primarily caused by global warming and marine pollution, threaten food security and the sustainability of marine food resources. This study assessed the microbial risks to public health in common sole, deep-water rose shrimp, European anchovy, Atlantic horse mackerel and Mediterranean mussel following the mucilage disaster in the Sea of Marmara in 2021. The total viable count, total Enterobacteriaceae count and the presence of Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, Vibrio cholerae, Aeromonas hydrophila, Clostridium perfringens and Bacillus cereus were studied during the 2021-2022 fishing season. In September, the first month of the catching season, pathogens in all seafood were markedly higher compared to the entire season: E. coli O157:H7: 86%, Salmonella spp.: 30%, L. monocytogenes: 21%, V. parahaemolyticus: 53% and A. hydrophila: 100%. The main factors for the high prevalence of pathogens in September are elevated seawater temperature and the fact that it is the first month following the mucilage disaster. Following natural disasters such as mucilage, evisceration of seafood, washing with clean water, depuration of shellfish and ensuring adequate cooking time and temperature are essential for food safety and public health.
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