Shellfish, a dangerous food?210

Last updated on 23-8-2019 by Anonymous (not verified)

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Peer reviewed scientific article



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 9¼92/EC indicates the microbiological and toxicological criteria for the sale of the shell-fish. Nevertheless, in the absence of goo…

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