Shellfish, a dangerous food?210

Sea products are consumed worldwide. Seafood, especially shellfish, is consumed crude or not well cooked therefore they are risky for the development of foodborne diseases. Moreover, these animals filter water and concentrate the microorganisms and the toxins. Risks are multiple: bacteria (Clostridium, Vibrio), viruses (norovirus, hepatitis A) and the biotoxins (paralytic, neurotoxic, diarrhoeic and amnesic) produced by phytoplankton. The European regulation 91/492/EC indicates the microbiological and toxicological criteria for the sale of the shell-fish. Nevertheless, in the absence of good diagnosis methods, the viruses were omitted in this regulation. But it is a major cause of toxi-infection due to shellfish consumption. The large number of outbreaks worldwide due to the ingestion of seafood indicates that these ones must be carefully controlled. Therefore, we need powerful diagnosis tools. The aim of this review is to describe the major biological risks (bacteria, viruses, biotoxins) for the human health linked to the consumption of sea food