Depuration explained
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Bivalves are much appreciated worldwide. However, they can concentrate contaminants present in the seawater. To prevent bacterial associated diseases and other hazards, regulatory controls have been implemented in several countries.
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Depuration explained
- 1. mussels Bivalves clams scallops Etc....
- 2. are filter feeders they take in small food particles present in the water
- 3. But they can’t tell good from evil So along with their food they also get contaminants
- 4. Bivalves can concentrate contaminants to a much higher level than that of the surrounding water
- 5. Some are bacteria or algae that occur naturally in coastal Vibrio parahaemolyticus Gimnodinium and environments Dinophysis
- 6. Some contaminants are associated with human sewage or animal faeces Hepatitis A N us
- 7. Contaminated bivalves can cause gastroenterites and other infections
- 8. To prevent sewage-associated bacterial illnesses several countries have implemented strict regulatory controls
- 9. Please let me know if you would like to learn more about bivalves depuration and seafood safety Processor name: SARA BARRENTO PRESENTS Address Depurated Shellfishstock ORIGINAL SHIPPERS CERT. No. (optional) PROCESSING DATE DEPURATION CYCLE No. HARVEST LOCATION TYPE & QUANTITY OF SHELLFISH THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS SARA |BARRENTO 2012 all rights reserved
Editor's Notes
- Gastroenteritis associated with the consumption of bivalve molluscs has been recognised for hundreds of years. There are a number of species of Vibrio that cause illness associated with the consumption of shellfish. The two of most importance in terms of numbers of infections and/or fatalities are Vibrioparahaemolyticus and Vibriovulnificus. Most of these vibrios occur naturally in coastal and estuarine environments and are not associated with sewage contamination. The types of Vibriocholeraethat casue epidemic cholera are usually associated with human faecal contamination although some strains of these types, and of those causing non-cholera gastroenteritis, may occur naturally in the marine environment. Chilling shellfish as soon as possible after harvest and maintaining low temperatures (less than or equal to 10 °C) has been shown to be important in preventing pathogenic vibrios from multiply to high levels. In areas of the world prone to such problems, controls may be put on harvest, post-harvest transport conditions, or post-harvest treatment (pasteurisation, high-pressure treatment, freezing or irradiation) during the summer months when the risk is highest