Tag shellfish

The Orkney Shellfish Hatchery aims to aid the restoration of iconic U.K. fisheries – native flat oysters, clawed lobsters and their coastal communities. 

A review of the application of probiotics in shellfish aquaculture, methods of administration, mode of actions and their enhancing effects. 

The causes and effects of harmful algal blooms have only been studied recently, as damage to the global aquaculture industry mounts. 

This study reports on the development of a mathematical model for the shellfish depuration process and its impact on norovirus levels found in shellfish. 

For shellfish farming in Namibia to continue expanding, industry must better comply with approved sanitation standards. The Namibian Shellfish Monitoring and Sanitation Program, currently in development, will help. 

Some Maine lobster fishermen are turning to aquaculture in a quest to diversify and give defunct lobster pounds a second chance to produce local seafood. 

To name an oyster is to give birth to a brand, essential to stand out in today’s raw bar scene. The briny bite-sized morsels are arguably seafood’s sexiest offerings, but a memorable moniker (and a quality product) is what keeps them on the menu. 

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.