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| Richards, Gary P.; Mcleod, Catherine; Le Guyader, Soizick. |
| Noroviruses, hepatitis A and E viruses, sapovirus, astrovirus, rotavirus, Aichi virus, enteric adenoviruses, poliovirus, and other enteroviruses enter shellfish through contaminated seawater or by contamination during handling and processing, resulting in outbreaks ranging from isolated to epidemic. Processing and disinfection methods include shellfish depuration and relaying, cooking and heat pasteurization, freezing, irradiation, and high pressure processing. All the methods can improve shellfish safety; however, from a commercial standpoint, none of the methods can guarantee total virus inactivation without impacting the organoleptic qualities of the shellfish. Noroviruses cause the majority of foodborne viral illnesses, yet there is conflicting... |
| Tipo: Text |
Palavras-chave: Shellfish; Processing; Norovirus; Hepatitis A virus; Depuration; High pressure; Heat inactivation. |
| Ano: 2010 |
URL: http://archimer.ifremer.fr/doc/00011/12253/9199.pdf |
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