Submitted to: Encyclopedia of Food Microbiology
Publication Type: Book / chapter
Publication Acceptance Date: 2/1/2013
Publication Date: 2/1/2014
Citation: Kingsley, D.H. 2014. Shellfish contamination and spoilage.In: Batt, C.A., Totorello, M.L., Elsevier Ltd., Encyclopedia of Food Microbiology. Volume 3, pp.389-396. Interpretive Summary:
Technical Abstract: Molluscan shellfish are prone to contamination by fecal and vibrio bacteria, fecal viruses, biotoxins, and chemical pollutants. In this book chapter, the problems and challenges for the shellfish industry are described and discussed. Basic regulatory frameworks, management strategies, critical control points, and intervention techniques are presented. Future research needs and possible climate change impacts are discussed.