FN Archimer Export Format
PT CHAP
TI Developing a strategy to limit shellfish viral contamination
BT Proceedings of the ICMSS 5th Int. Conf., Galway, 4–8 June 2004
AF LE SAUX, Jean-Claude
   DEROLEZ, Valerie
   brest, G.
   LE GUYADER, Soizick
   POMMEPUY, Monique
AS 1:;2:;3:;4:;5:;
FF 1:PDG-RBE-EMP-MIC;2:PDG-ODE-LER-LERLR;3:;4:PDG-RBE-EMP-MIC;5:PDG-RBE-EMP-MIC;
SI BREST
   SETE
   NANTES
SE PDG-RBE-EMP-MIC
   PDG-ODE-LER-LERLR
UR https://archimer.ifremer.fr/doc/00066/17733/15254.pdf
LA English
DT Book section
AB For shellfish, the viral contamination clearly occurs in the first step of the process i.e. in growing and harvesting areas. As opposed to other foods, there is no proof that other routes (foodhandlers, aerosol), could be at the origin of the seafood contamination (Koopmans & Duizer, 2004). Most of the time, untreated sewage are at the origin of the presence of viruses in shellfish. However, direct contamination by ill people working in the growing area, has also been reported (Berg et al., 2000; Butt et al, 2004).
PY 2004
ID 17733
ER

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