Shellfish Meat Safety on the Montenegro Coast

Abstract

Exploitation of natural resources of the marine ecosystem to feed a growing human population has led to the possibility of their application in the future. In order to solve this problem, mariculture develops and the create adequate conditions for the breeding of marine organisms which are using in human nutrition and one of them are shellfish known as nutritionally valuable food. Microflora of marine organisms, and therefore shells largely depends on environmental factors such as time of the year, temperature of the sea water etc. This work was focused on growing shells on the Montenegrin coast, and a special emphasis was put on placing health-safe shells on the Montenegrin food market. In addition to meat shells, physical and chemical parameters of sea water were studied: water temperature, salinity, oxygen saturation, pH, transparency, nitrate concentration, Examination of these parameters is related to the period of one year. The own results of the microbiological examination of the samples of shellfish sampled in six production zones in April according to presence of Escherichia coli in the value of ˂18 MPN – (Most Probably Number) per 100 g of meat and intra-shell liquid, which means that shellfish in general at the Montenegrin coasts satisfy and meet microbiological criteria in view of the presence of Escherichia coli. When its own results compare with the results of the SVL (Specialist Veterinary Laboratory) for the same time in each zone, it can be determined that the results match, thus confirming the accuracy of the test results shown.