Tag shellfish

A study using a half-century of data has linked climate change and warming sea temperatures with an increase in illnesses from the common vibrio bacteria. Shellfish growers, fighting a particularly virulent strain of Vibrio parahaemolyticus, are changing their harvest protocols. 

Bivalve shellfish culture is a low-impact form of protein production, and in many cases is a net-positive for water quality. So why move it indoors? Smit & Smit in the Netherlands has a good argument for doing so. 

Crustaceans, fish and any food that contains protein have the potential to cause allergic reactions in some individuals. To protect consumers, seafood businesses must stay abreast of changing regulations. 

Epidemiological studies have estimated that noroviruses are responsible for 60 percent to 80 percent of all foodborne outbreaks of gastroenteritis worldwide. Consumption of shellfish is one of three main transmission routes of norovirus infection. 

Canada exports farmed seafood products to more than 22 countries and is the main seafood supplier to the U.S. market. Finfish, primarily salmon, production is strong and shellfish production is growing, but diversification will be imperative to maintain competitiveness. 

Since bivalve shellfish filter large volumes of water to feed, they can accumulate and concentrate bacteria and viruses from various pollution sources. Among enteric viruses, noroviruses are the leading cause of gastroenteritis in humans who consume affected shellfish. Current wastewater treatments fail to enZsure the complete removal of viral pathogens that can be discharged into fresh, marine and estuarine waters and therefore contaminate shellfish-growing waters. The detection of noroviruses in food relies on molecular techniques. 

Commercially harvested shellfish have been reported to cause gastro-enteritis when humans consume virus-contaminated products. Rotaviruses are one of the main types of viruses able to survive and persist in the aquatic environment. 

The rapid cooling of harvested quahog clams to achieve the product temperatures required by regulators and dealers can often result in mortalities due to thermal shock. 

Off-flavors in pond and recirculating aquaculture systems have occurred through the biological production of geosmin and 2-methylisoborneol. The compounds are rapidly absorbed through the gills of fish, but depuration can require days or weeks. 

Turkey has many kilometers of coastline, but shellfish culture is developing slowly in the country. Only two bivalve farms producing mussels presently operate there. Mussel spat is collected naturally on the long line systems. 

The main reason for recent declines in blue mussel yields in the Netherlands was lower availability of mussel seed. Mild winters have increased the number of predators, which can decimate mussel stocks. 

Widely distributed in shellfish and the coastal waters they inhabit, Vibrio vulnificus bacteria account for 95 percent of all seafood-related deaths in the United States. 

Hepatitis A virus (HAV) is a widespread and serious foodborne pathogen commonly associated with shellfish-vectored outbreaks. 

Triploid bivalves have sparked worldwide interest since the 1980s because of their reported enhanced growth, meat content, flavor and disease resistance. 

From planting seed to monitoring the environment, shellfish farmers have to manage their crops wisely to rear healthy animals and run profitable operations.