Bivalve depuration: fundamental and practical aspects

dc.contributor.author Lee, R.; Lovatelli, A.; Ababouch, L.;Fisheries and Aquaculture Management Division
dc.date.issued 2008
dc.date.lastModified 2020-11-10T11:46:21Z
dc.description.abstract World bivalve production and consumption has increased significantly in recent years, from a combined total for wild catch and aquaculture of approximately 10.7 million tonnes in 1999 to 14 million tonnes in 2006. Furthermore, the development of freight by air and sea and preservation techniques have enabled consumers, in different parts of the world, to enjoy eating bivalves produced in distant waters. Such developments in distribution and trade have in turn led to emerging challenges for consumer protection, particularly in relation to the safety of bivalves from pathogenic micro-organisms. Several species of bivalves are often consumed live or raw (e.g. oysters), or lightly cooked (e.g. mussels) which make them a high risk food product category requiring proper control measures to eliminate or reduce to acceptable levels potential biological, chemical and physical hazards. This document is intended to provide a basic introduction to the public health problems t hat can be associated with shellfish consumption and to provide guidance to the bivalve industry as to how a depuration centre, and the associated systems, should be planned, constructed and operated. It is mainly targeted at new operators or those with limited experience, as well as fishery and public health officers who deal with the bivalve industry. This is of particular importance for several developing countries, where the bivalve industry is expanding quickly with the aim of win ning an ever larger share of the bivalve international market.
dc.format.numberofpages 139
dc.identifier.isbn 9789251060063
dc.identifier.issn 0429-9345
dc.identifier.url http://www.fao.org/3/a-i0201e.pdf
dc.language.iso English
dc.relation.ispartofseries FAO Fisheries Technical Paper
dc.relation.number 0429-9345 - T511
dc.rights.copyright FAO
dc.title Bivalve depuration: fundamental and practical aspects
dc.type Book (series)
fao.citation <div class="ExternalClass01F1373DEA4142078EC5299B032BC5BB">Lee, R.; Lovatelli, A.; Ababouch, L.Bivalve depuration&#58; fundamental and practical aspects.FAO Fisheries Technical Paper. No. 511. Rome, FAO. 2008. 139p.</div>
fao.edition 1
fao.identifier.jobnumber I0201E
fao.identifier.uri http://www.fao.org/documents/card/en/c/91ea7200-8fdb-55ce-857b-a5816e157609
fao.subject.agrovoc aquaculture en
fao.subject.agrovoc food hygiene en
fao.subject.agrovoc food industry en
fao.subject.agrovoc food technology en
fao.subject.agrovoc handling en
fao.subject.agrovoc mollusc culture en
fao.subject.agrovoc oyster culture en
fao.subject.agrovoc postharvest control en
fao.subject.agrovoc postharvest technology en
fao.subject.agrovoc safety en
fao.subject.agrovoc shellfish culture en
fao.subject.agrovoc storage en
fao.subject.agrovoc technology transfer en
fao.subject.agrovoc information dissemination en
fao.subject.agrovoc contamination en
fao.subject.agrovoc fish processing en
fao.subject.agrovoc food safety en
fao.subject.agrovoc HACCP en
fao.subject.agrovoc publications en
fao.visibilitytype PUBLIC KNOWLEDGE
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