Monitoring viral contamination of molluscan shellfish
Type | Book section | ||||||||||||
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Date | 2009-01 | ||||||||||||
Language | English | ||||||||||||
Author(s) | Pommepuy Monique, Le Saux Jean-Claude, Hervio Heath Dominique, Le Guyader Soizick | ||||||||||||
Book | Shellfish safety and quality | ||||||||||||
Note | Woodhead Food Series No. 167 / ISBN 1 84569 152 0 35 Pages | ||||||||||||
Abstract | Infectious diseases linked to the consumption of raw shellfish like oysters, mussels, cockles and clams, have long been identified. Bacterial diseases such as cholera and typhoid fever were the first to be suspected of being linked to consumption of contaminated shellfish (Butt et al., 2004). During the past century, various strategies have been established in shellfish growing areas throughout the world to assure the sanitary quality of shellfish. More recently, despite sanitary surveys, Vibrio parahaemolyticus, Vibrio vulnificus and enteric viruses - especially Hepatitis A virus (HAV) and norovirus (NoV) – were found to be associated in outbreaks of human illness. | ||||||||||||
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