307
Gueguen M, Amiard JC, Arnich N, Badot PM, Claisse D, Guerin T, Vernoux JP (2011) Shellfish
and residual chemical contaminants: hazards, monitoring, and health risk assessment along
french coasts. Rev Environ Contam Toxicol 213:55–111
Hariharan H, Amadi V (2016) Shellfish as reservoirs of bacterial pathogens. J Coast Life Med
4(4):253–258
Harvey J, Harwell L, Summers JK (2008) Contaminant concentrations in whole-body fish and
shellfish US estuaries. Environ Monit Assess 137:403–412
Hashmi MI, Mustafa S, Tariq SA (2002) Heavy metal concentrations in water and tiger prawn
(Penaeus monodon) from grow-out farms in Sabah, North Borneo. Food Chem 79:151–156
Hassard F, Sharp JH, Taft H, LeVay L, Harris JP, McDonald JE, Tuson K, Wilson J, Jones DL,
Shelagh K, Malham SK (2017) Critical review on the public health impact of norovirus contamination in shellfish and the environment: a UK perspective. Food Environ Virol 9:123–141
He P (2015) Harmful algal blooms. In: Sahoo D, Seckbach J (eds) The alg world. Springer,
London, pp 339–355
Hegaret H, Shumway SE (2009) Biotoxin contamination and shellfish safety. In: Shumway SE,
Rodrick GE (eds) Shellfish safety and quality. Woodhead Publishing, Cambridge, pp 43–68
Hellberg RS, Morrissey MT, Nettleton JA (2005) Review of mercury in seafood. J Aquat Food
Prod Technol 14(4):71–100
Hernroth B, Allard A (2007) The persistence of infectious adenovirus (type 35) in mussels (Mytilus
edulis) and oysters (Ostrea edulis). Int J Food Microbiol 113:296–302
Hess P, Nguyen L, Aasen J, Keogh M, Kilcoyne J, McCarron P, Aune T (2005) Tissue distribution, effects of cooking and parameters affecting the extraction of azaspiracids from mussels, Mytilus edulis, prior to analysis by liquid chromatography coupled to mass spectrometry.
Toxicon 46(1):62–71
Hesselman DM, Motes ML, Lewis JP (1999) Effects of a commercial heat-shock process on Vibrio
vulnificus in the American oyster, Croassostrea virginica, harvested from the Gulf Coast. J
Food Prot 62:1266–1269
Iwamoto M, Ayers T, Mahon BE, Swerdlow DL (2010) Epidemiology of seafood-associated infections in the United States. Clin Microbiol Rev 23(2):399–411
Jain S, Chen L, Dechet A, Hertz AT, Brus DL, Hanley K, Wilson B, Frank J, Greene KD, Parsons
M, Bopp CA, Todd R, Hoekstra M, Mintz ED, Ram PK (2008) An outbreak of enterotoxigenic
Escherichia coli associated with sushi restaurants in Nevada. Clin Infect Dis 47:1–7
Jeffery B, Barlow T, Moizer K, Paul S, Boyle C (2004) Amnesic shellfish poison. Food Chem
Toxicol 42:545–557
Jo KB (2010) Review of food safety assurance and application of HACCP in production of sea frozen squid in DPR of Korea. United Nations University Fisheries Training Programme, Iceland
[final project]. https://www.grocentre.is/static/gro/publication/206/document/jo09prf.pdf
Jones S (2009) Microbial contamination and shellfish safety. In: Shumway SE, Rodrick GE (eds)
Shellfish safety and quality. Woodhead Publishing Limited, Cambridge, pp 3–28
Kasper CW, Tamplin ML (1993) Effects of temperature and salinity on the survival of Vibrio vulnificus in seawater and shellfish. Appl Environ Microbiol 59:2425–2429
Kingsley DH (2013) High pressure processing and its application to the challenge of viruscontaminated foods. Food Environ Virol 5:1–12
Kingsley DH (2014) High pressure processing of bivalve shellfish and HPP’s use as a virus intervention. Foods 3:336–350
Kingsley DH, Meade GK, Richards GP (2002) Detection of both hepatitis A virus and Norwalklike virus in imported clams associated with food-borne illness. Appl Environ Microbiol
68:3914–3918
Kingsley DH, Holliman DR, Calci KR, Chen H, Flick GJ (2007) Inactivation of a norovirus by
high-pressure processing. Appl Environ Microbiol 73(2):581–585
Krishnamurti JA, Nair RV (1999) Concentration of metals in shrimps and crabs from ThaneBassein creek system, Maharastra. Indian J Mar Sci 28:92–95
References
Gueguen M, Amiard JC, Arnich N, Badot PM, Claisse D, Guerin T, Vernoux JP (2011) Shellfish
and residual chemical contaminants: hazards, monitoring, and health risk assessment along
french coasts. Rev Environ Contam Toxicol 213:55–111
Hariharan H, Amadi V (2016) Shellfish as reservoirs of bacterial pathogens. J Coast Life Med
4(4):253–258
Harvey J, Harwell L, Summers JK (2008) Contaminant concentrations in whole-body fish and
shellfish US estuaries. Environ Monit Assess 137:403–412
Hashmi MI, Mustafa S, Tariq SA (2002) Heavy metal concentrations in water and tiger prawn
(Penaeus monodon) from grow-out farms in Sabah, North Borneo. Food Chem 79:151–156
Hassard F, Sharp JH, Taft H, LeVay L, Harris JP, McDonald JE, Tuson K, Wilson J, Jones DL,
Shelagh K, Malham SK (2017) Critical review on the public health impact of norovirus contamination in shellfish and the environment: a UK perspective. Food Environ Virol 9:123–141
He P (2015) Harmful algal blooms. In: Sahoo D, Seckbach J (eds) The alg world. Springer,
London, pp 339–355
Hegaret H, Shumway SE (2009) Biotoxin contamination and shellfish safety. In: Shumway SE,
Rodrick GE (eds) Shellfish safety and quality. Woodhead Publishing, Cambridge, pp 43–68
Hellberg RS, Morrissey MT, Nettleton JA (2005) Review of mercury in seafood. J Aquat Food
Prod Technol 14(4):71–100
Hernroth B, Allard A (2007) The persistence of infectious adenovirus (type 35) in mussels (Mytilus
edulis) and oysters (Ostrea edulis). Int J Food Microbiol 113:296–302
Hess P, Nguyen L, Aasen J, Keogh M, Kilcoyne J, McCarron P, Aune T (2005) Tissue distribution, effects of cooking and parameters affecting the extraction of azaspiracids from mussels, Mytilus edulis, prior to analysis by liquid chromatography coupled to mass spectrometry.
Toxicon 46(1):62–71
Hesselman DM, Motes ML, Lewis JP (1999) Effects of a commercial heat-shock process on Vibrio
vulnificus in the American oyster, Croassostrea virginica, harvested from the Gulf Coast. J
Food Prot 62:1266–1269
Iwamoto M, Ayers T, Mahon BE, Swerdlow DL (2010) Epidemiology of seafood-associated infections in the United States. Clin Microbiol Rev 23(2):399–411
Jain S, Chen L, Dechet A, Hertz AT, Brus DL, Hanley K, Wilson B, Frank J, Greene KD, Parsons
M, Bopp CA, Todd R, Hoekstra M, Mintz ED, Ram PK (2008) An outbreak of enterotoxigenic
Escherichia coli associated with sushi restaurants in Nevada. Clin Infect Dis 47:1–7
Jeffery B, Barlow T, Moizer K, Paul S, Boyle C (2004) Amnesic shellfish poison. Food Chem
Toxicol 42:545–557
Jo KB (2010) Review of food safety assurance and application of HACCP in production of sea frozen squid in DPR of Korea. United Nations University Fisheries Training Programme, Iceland
[final project]. https://www.grocentre.is/static/gro/publication/206/document/jo09prf.pdf
Jones S (2009) Microbial contamination and shellfish safety. In: Shumway SE, Rodrick GE (eds)
Shellfish safety and quality. Woodhead Publishing Limited, Cambridge, pp 3–28
Kasper CW, Tamplin ML (1993) Effects of temperature and salinity on the survival of Vibrio vulnificus in seawater and shellfish. Appl Environ Microbiol 59:2425–2429
Kingsley DH (2013) High pressure processing and its application to the challenge of viruscontaminated foods. Food Environ Virol 5:1–12
Kingsley DH (2014) High pressure processing of bivalve shellfish and HPP’s use as a virus intervention. Foods 3:336–350
Kingsley DH, Meade GK, Richards GP (2002) Detection of both hepatitis A virus and Norwalklike virus in imported clams associated with food-borne illness. Appl Environ Microbiol
68:3914–3918
Kingsley DH, Holliman DR, Calci KR, Chen H, Flick GJ (2007) Inactivation of a norovirus by
high-pressure processing. Appl Environ Microbiol 73(2):581–585
Krishnamurti JA, Nair RV (1999) Concentration of metals in shrimps and crabs from ThaneBassein creek system, Maharastra. Indian J Mar Sci 28:92–95
References