Shellfish Depuration

Richards, Gary P.

doi:10.1007/978-1-4615-3926-1_16

Cited by 9 publications

(8 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Ultraviolet and chlorine water treatments have been traditionally used for purification procedures of edible bivalve molluscs (Herrington 1991; Richards 1991). The findings of this study would further increase the purification value of u.v.‐ and chlorine‐assisted depuration systems.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Decimal reduction times of Pyrodinium bahamense var. compressum and Escherichia coli in chlorine- and ultraviolet-treated seawater

Azanza¹,

Azanza²,

Gedaria³

et al. 2001

Lett Appl Microbiol

View full text Add to dashboard Cite

Aims: Decimal reduction times (D-values) of the vegetative cells of Pyrodinium bahamense var. compressum and Escherichia coli in ultraviolet-and chlorine-treated seawater were established. Methods and Results: The cells of the test organisms were exposed to ultraviolet-and chlorine-treated seawater and maintained at 20±35 ppt salinity and 20 to 35°C. The dino¯agellate cells which cause Paralytic Shell®sh Poisoning (PSP) were found to be more resilient than the bacterial cells. Ultraviolet treatment was found to be more effective than chlorine to both test organisms. Irreversible morphological changes in the treated dino¯agellate cells were noted, including protoplast discoloration, cellular membrane leakage and damage to the thecal armour. Conclusions: The vegetative cells of both test organisms in seawater were more sensitive to ultraviolet treatment than to chlorine exposure. Generally, the dino¯agellate cells were less susceptible than bacterial cells to both disinfection treatments. Signi®cance and Impact of the Study: Results of this study may have signi®cant implications in depuration procedures for molluscs and cleaning protocols for ballast waters of ships.

show abstract

Section: Resultsmentioning

confidence: 99%

“…Land‐based purification operations for shellfish normally use ultraviolet (u.v. ), ozone and chlorine disinfection systems (Canzonier 1991; Richards 1991). Elimination of microbial indicators of faecal contamination and some pathogens in purified molluscs is significantly affected by the potency of the water disinfection method used.…”

Section: Introductionmentioning

confidence: 99%

Decimal reduction times of Pyrodinium bahamense var. compressum and Escherichia coli in chlorine- and ultraviolet-treated seawater

Azanza¹,

Azanza²,

Gedaria³

et al. 2001

Lett Appl Microbiol

View full text Add to dashboard Cite

show abstract

“…2b) the addition of UV-treated seawater. Water may be purified by replacement in what are termed flow-through systems, or using chlorine, ozone, or UV light (reviewed in Richards 1988Richards , 1991. Studies have repeatedly shown that shellfish purge enteric viruses more slowly than most bacteria.…”

Section: Shellfish Depurationmentioning

confidence: 99%

“…Depuration is a commercial processing strategy where shellfish are placed in tanks of clean seawater and allowed to purge the contaminants over a period of several days (reviewed in Richards 1988Richards , 1991. Figure 2 shows shellfish loaded into a commercial depuration tank before ( Fig.…”

Section: Shellfish Depurationmentioning

confidence: 99%

Processing Strategies to Inactivate Enteric Viruses in Shellfish

2010

Self Cite

View full text Add to dashboard Cite

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 information on their susceptibility to inactivation by processing. The inability to propagate and quantitatively enumerate some viral pathogens in vitro or in animal models has led to the use of norovirus surrogates, such as feline calicivirus and murine norovirus. During processing, these surrogates may not mimic the inactivation of the viruses they represent and are, therefore, of limited value. Likewise, reverse transcription-PCR has limited usefulness in monitoring processing effectiveness due to its inability to identify infectious from inactivated viruses. This article (a) describes mechanisms of virus uptake and persistence in shellfish, (b) reviews the state-ofthe-art in food processing strategies for the inactivation of enteric viruses in shellfish, (c) suggests the use of combined processing procedures to enhance shellfish safety, (d) highlights limitations in research data derived from virus surrogate studies and molecular assay procedures, and (e) recommends enhanced funding for human volunteer studies and the development of assays to detect viable viruses.

show abstract

“…The depuration process involves placing shellfish into tanks (custom made, or off‐the‐shelf designs) with clean seawater, which either continuously flows through the tank or is recirculated and replenished periodically (Lee and others ). Seawater is generally disinfected to reduce bacterial build‐up; a variety of methods or chemicals may be used, including chlorine, iodophores, or ozone (Richards , ), but ultraviolet (UV) light is the most commonly used approach globally. During the process, shellfish should be able to open and shut their valves without encumbrance and filter water normally, and by doing so the shellfish will purge the contents of their digestive tract, including contaminants that may be associated with digested food and fecal matter (Lee and others ; Lees and others ).…”

Section: Part 2: Efficacy Of Depuration In Reducing Nov In Oystersmentioning

confidence: 99%

Depuration and Relaying: A Review on Potential Removal of Norovirus from Oysters

McLeod¹,

Polo

Saux

et al. 2017

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

Shellfish Depuration

Cited by 9 publications

References 57 publications

Decimal reduction times of Pyrodinium bahamense var. compressum and Escherichia coli in chlorine- and ultraviolet-treated seawater

Decimal reduction times of Pyrodinium bahamense var. compressum and Escherichia coli in chlorine- and ultraviolet-treated seawater

Processing Strategies to Inactivate Enteric Viruses in Shellfish

Depuration and Relaying: A Review on Potential Removal of Norovirus from Oysters

Contact Info

Product

Resources

About