
Fresh mussels might be a delicacy in many parts of the world, but a new study from Italy suggests they could also be carriers of something much less appetizing: infectious viruses and antibiotic resistance genes (ARGs). Published in Food and Environmental Virology, Venuti et al. (2025) investigated 60 mussel batches originating from the Campania (Southern Italy), Lazio and Puglia regions—and what they found raises important questions about food safety and environmental monitoring.
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