How Safe to Eat Are Raw Bivalves? Host Pathogenic and Public Health Concern Microbes within Mussels, Oysters, and Clams in Greek Markets

Raw-bivalves consumption is a wide trend in Mediterranean countries. Despite the unambiguous nutritional value of seafood, raw consumption of bivalves may involve risks that could pose a significant threat to consumers’ health. Their filter-feeding behavior is responsible for the potential hosting o...

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Autores principales:	Athanasios Lattos, Ilias Chaligiannis, Dimitrios Papadopoulos, Ioannis A. Giantsis, Evanthia I. Petridou, George Vafeas, Alexandra Staikou, Basile Michaelidis
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	foodborne pathogens enteropathogenic diseases vibrionaceae <i>Photobacterium damselae</i> food safety public health Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/60a88ee9838e44f99b2b0d223bdd846d
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spelling	oai:doaj.org-article:60a88ee9838e44f99b2b0d223bdd846d2021-11-25T17:35:41ZHow Safe to Eat Are Raw Bivalves? Host Pathogenic and Public Health Concern Microbes within Mussels, Oysters, and Clams in Greek Markets10.3390/foods101127932304-8158https://doaj.org/article/60a88ee9838e44f99b2b0d223bdd846d2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2793https://doaj.org/toc/2304-8158Raw-bivalves consumption is a wide trend in Mediterranean countries. Despite the unambiguous nutritional value of seafood, raw consumption of bivalves may involve risks that could pose a significant threat to consumers’ health. Their filter-feeding behavior is responsible for the potential hosting of a wide variety of microorganisms, either pathogenic for the bivalves or public health threats. Under this prism, the current study was conducted in an effort to evaluate the risk of eating raw bivalves originating from the two biggest seafood markets in Thessaloniki, the largest production area of bivalves in Greece. Both microbiological and molecular methodologies were applied in order to assess the presence of various harmful microbes, including noroviruses, <i>Bonamia</i>, <i>Marteilia</i>, <i>Esherichia coli</i>, <i>Salmonella,</i> and <i>Vibrio</i>. Results indicated the presence of several <i>Vibrio</i> strains in the analyzed samples, of which the halophilic <i>Vibrio harveyi</i> was verified by 16S rRNA sequencing; other than this, no enteropathogenic Vibrio spp. was detected. Furthermore, although <i>Esherichia coli</i> was detected in several samples, it was mostly below the European Union (EU) legislation thresholds. Interestingly, the non-target <i>Photobacterium damselae</i> was also detected, which is associated with both wound infections in human and aquatic animals. Regarding host pathogenic microorganisms, apart from <i>Vibrio harveyi</i>, the protozoan parasite <i>Marteilia refrigens</i> was identified in oysters, highlighting the continuous infection of this bivalve in Greece. In conclusion, bivalves can be generally characterized as a safe-to-eat raw food, hosting more bivalve pathogenic microbes than those of public health concern.Athanasios LattosIlias ChaligiannisDimitrios PapadopoulosIoannis A. GiantsisEvanthia I. PetridouGeorge VafeasAlexandra StaikouBasile MichaelidisMDPI AGarticlefoodborne pathogensenteropathogenic diseasesvibrionaceae<i>Photobacterium damselae</i>food safetypublic healthChemical technologyTP1-1185ENFoods, Vol 10, Iss 2793, p 2793 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	foodborne pathogens enteropathogenic diseases vibrionaceae <i>Photobacterium damselae</i> food safety public health Chemical technology TP1-1185
spellingShingle	foodborne pathogens enteropathogenic diseases vibrionaceae <i>Photobacterium damselae</i> food safety public health Chemical technology TP1-1185 Athanasios Lattos Ilias Chaligiannis Dimitrios Papadopoulos Ioannis A. Giantsis Evanthia I. Petridou George Vafeas Alexandra Staikou Basile Michaelidis How Safe to Eat Are Raw Bivalves? Host Pathogenic and Public Health Concern Microbes within Mussels, Oysters, and Clams in Greek Markets
description	Raw-bivalves consumption is a wide trend in Mediterranean countries. Despite the unambiguous nutritional value of seafood, raw consumption of bivalves may involve risks that could pose a significant threat to consumers’ health. Their filter-feeding behavior is responsible for the potential hosting of a wide variety of microorganisms, either pathogenic for the bivalves or public health threats. Under this prism, the current study was conducted in an effort to evaluate the risk of eating raw bivalves originating from the two biggest seafood markets in Thessaloniki, the largest production area of bivalves in Greece. Both microbiological and molecular methodologies were applied in order to assess the presence of various harmful microbes, including noroviruses, <i>Bonamia</i>, <i>Marteilia</i>, <i>Esherichia coli</i>, <i>Salmonella,</i> and <i>Vibrio</i>. Results indicated the presence of several <i>Vibrio</i> strains in the analyzed samples, of which the halophilic <i>Vibrio harveyi</i> was verified by 16S rRNA sequencing; other than this, no enteropathogenic Vibrio spp. was detected. Furthermore, although <i>Esherichia coli</i> was detected in several samples, it was mostly below the European Union (EU) legislation thresholds. Interestingly, the non-target <i>Photobacterium damselae</i> was also detected, which is associated with both wound infections in human and aquatic animals. Regarding host pathogenic microorganisms, apart from <i>Vibrio harveyi</i>, the protozoan parasite <i>Marteilia refrigens</i> was identified in oysters, highlighting the continuous infection of this bivalve in Greece. In conclusion, bivalves can be generally characterized as a safe-to-eat raw food, hosting more bivalve pathogenic microbes than those of public health concern.
format	article
author	Athanasios Lattos Ilias Chaligiannis Dimitrios Papadopoulos Ioannis A. Giantsis Evanthia I. Petridou George Vafeas Alexandra Staikou Basile Michaelidis
author_facet	Athanasios Lattos Ilias Chaligiannis Dimitrios Papadopoulos Ioannis A. Giantsis Evanthia I. Petridou George Vafeas Alexandra Staikou Basile Michaelidis
author_sort	Athanasios Lattos
title	How Safe to Eat Are Raw Bivalves? Host Pathogenic and Public Health Concern Microbes within Mussels, Oysters, and Clams in Greek Markets
title_short	How Safe to Eat Are Raw Bivalves? Host Pathogenic and Public Health Concern Microbes within Mussels, Oysters, and Clams in Greek Markets
title_full	How Safe to Eat Are Raw Bivalves? Host Pathogenic and Public Health Concern Microbes within Mussels, Oysters, and Clams in Greek Markets
title_fullStr	How Safe to Eat Are Raw Bivalves? Host Pathogenic and Public Health Concern Microbes within Mussels, Oysters, and Clams in Greek Markets
title_full_unstemmed	How Safe to Eat Are Raw Bivalves? Host Pathogenic and Public Health Concern Microbes within Mussels, Oysters, and Clams in Greek Markets
title_sort	how safe to eat are raw bivalves? host pathogenic and public health concern microbes within mussels, oysters, and clams in greek markets
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/60a88ee9838e44f99b2b0d223bdd846d
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How Safe to Eat Are Raw Bivalves? Host Pathogenic and Public Health Concern Microbes within Mussels, Oysters, and Clams in Greek Markets

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