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We investigated the effect of intravalvular liquid loss on changes in Escherichia coli (E. coli) levels in mussels (Mytilus galloprovincialis) harvested in different seasons and refrigerated (5°C) for 72 hours. A positive effect of seawater temperature at the time of harvesting on intravalvular liquid loss was found. No changes in E. coli levels in mussels (flesh and intravalvular liquid), as the result of intravalvular liquid loss, were observed. Levels of E. coli in the flesh decreased, probably as a result of cells dying off, causing the maintenance of E. coli levels in flesh and intravalvular liquid to be stable throughout storage.
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Jozić et al. (2016) studied this question.
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