260
Index
Perfluoroalkylated substances (PFAs), 108
Perna viridis, 58, 60
Phenylbenzimidazole (PBI)
ionization modes, 189
vs. peak area, 192
structure, 188
Philippines
heavy metals concentration (see Heavy
metal analysis)
shellfish related outbreaks (see Paralytic
shellfish poisoning (PSP))
Phycotoxins
cooking process, shellfish species
DA concentration, 124, 125
raw toxin concentration/cooked toxin
concentration, 124, 126
exposure assessment
acute, 117, 118
chronic, 119, 120
exposure modelling
general, 114, 116
probabilistic approach, 116–117
material and methods
shellfish consumption data, 112–113
shellfish contamination data, 114, 115
recreational shellfish harvesters, 111, 112
risk characterization
acute, 121–122
chronic, 123–124
species contribution, 119, 121
Pitar rostrata, 44
Polychlorinated biphenyls (PCBs), 108
Polycyclic aromatic hydrocarbons (PAHs)
acute and chronic toxicity of, 229
separation and quantification, 230
shellfish consumption, 108
tar composition and percentage of, 232
toxic effects of, 235
Post-harvest treatment, 249–250
Probability density function, 95
Prorocentrum lima, storage and detoxification,
27
Punta Paran´ a’s mussels, PSP toxicity levels in,
21
Pyrodinium bahamense var. compressum
(Pbc), 47, 48, 52, 58
Q
QRT-PCR
MNV-1, controls, 168
viral detection, 172
R
Reverse transcription-polymerase chain
reaction (RT-PCR)
viral diagnosis, 253
virus extraction method limitations,
180–184
Risk management
for enteric viruses, 253–254
hepatitis A virus, 251–252
RT-PCR. See Reverse transcription-polymerase
chain reaction (RT-PCR)
S
Safety and quality
depuration, 250
high hydrostatic pressure (HHP),
250–251
Salmonella spp., bivalve molluscs production
Expert Consultation, 11
FAO/WHO risk assessment, 8–9
microbiological sampling, 10
prevalence at market level, 9
salmonellosis, 10
Sanitary shellfish monitoring, 40
Seawater treatments, 27
Sediment and water, Lingayen gulf. See Heavy
metal analysis
Shellfish consumption, French population
BFRs, 109
and contaminants, 105–106
dioxins, PCBs and PAHs, 108
exposure assessment, 104–105
food sampling, 104
PFAs, 108
samples analysis, 104
TDS methodology, 103
trace elements, 106–107
Spirolides
acute exposure, 117
acute risk characterization, 121
chronic exposure, 119
chronic risk characterization, 123
Storage and detoxification
biological materials
microalgae, 27
toxic and non-toxic bivalves, 26
chemical analysis, 28–29
detoxification, 28, 34
economic analysis, 29–30, 34–35
France, 25–26
land-based culture, 26
Index
Perfluoroalkylated substances (PFAs), 108
Perna viridis, 58, 60
Phenylbenzimidazole (PBI)
ionization modes, 189
vs. peak area, 192
structure, 188
Philippines
heavy metals concentration (see Heavy
metal analysis)
shellfish related outbreaks (see Paralytic
shellfish poisoning (PSP))
Phycotoxins
cooking process, shellfish species
DA concentration, 124, 125
raw toxin concentration/cooked toxin
concentration, 124, 126
exposure assessment
acute, 117, 118
chronic, 119, 120
exposure modelling
general, 114, 116
probabilistic approach, 116–117
material and methods
shellfish consumption data, 112–113
shellfish contamination data, 114, 115
recreational shellfish harvesters, 111, 112
risk characterization
acute, 121–122
chronic, 123–124
species contribution, 119, 121
Pitar rostrata, 44
Polychlorinated biphenyls (PCBs), 108
Polycyclic aromatic hydrocarbons (PAHs)
acute and chronic toxicity of, 229
separation and quantification, 230
shellfish consumption, 108
tar composition and percentage of, 232
toxic effects of, 235
Post-harvest treatment, 249–250
Probability density function, 95
Prorocentrum lima, storage and detoxification,
27
Punta Paran´ a’s mussels, PSP toxicity levels in,
21
Pyrodinium bahamense var. compressum
(Pbc), 47, 48, 52, 58
Q
QRT-PCR
MNV-1, controls, 168
viral detection, 172
R
Reverse transcription-polymerase chain
reaction (RT-PCR)
viral diagnosis, 253
virus extraction method limitations,
180–184
Risk management
for enteric viruses, 253–254
hepatitis A virus, 251–252
RT-PCR. See Reverse transcription-polymerase
chain reaction (RT-PCR)
S
Safety and quality
depuration, 250
high hydrostatic pressure (HHP),
250–251
Salmonella spp., bivalve molluscs production
Expert Consultation, 11
FAO/WHO risk assessment, 8–9
microbiological sampling, 10
prevalence at market level, 9
salmonellosis, 10
Sanitary shellfish monitoring, 40
Seawater treatments, 27
Sediment and water, Lingayen gulf. See Heavy
metal analysis
Shellfish consumption, French population
BFRs, 109
and contaminants, 105–106
dioxins, PCBs and PAHs, 108
exposure assessment, 104–105
food sampling, 104
PFAs, 108
samples analysis, 104
TDS methodology, 103
trace elements, 106–107
Spirolides
acute exposure, 117
acute risk characterization, 121
chronic exposure, 119
chronic risk characterization, 123
Storage and detoxification
biological materials
microalgae, 27
toxic and non-toxic bivalves, 26
chemical analysis, 28–29
detoxification, 28, 34
economic analysis, 29–30, 34–35
France, 25–26
land-based culture, 26