Data/hora: 05/06/2024 10:19:42

Provedor de dados: 	5	
País: 	France	
Título: 	Developing a strategy to limit shellfish viral contamination	
Autores: 	Le Saux, Jean-claude; Derolez, Valerie; Brest, G.; Le Guyader, Soizick; Pommepuy, Monique.	
Data: 	2004	
Ano: 	2004	
Resumo: 	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 &amp; 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).	
Tipo: 	Text	
Idioma: 	Inglês	
Identificador: 	http://archimer.ifremer.fr/doc/00066/17733/15254.pdf	
Relação: 	http://archimer.ifremer.fr/doc/00066/17733/	
Formato: 	application/pdf	
Fonte: 	Proceedings of the ICMSS 5th Int. Conf., Galway, 4–8 June 2004	
Fonte: 	2004