Note: Cover -- Shellfish safety and quality -- Copyright -- Dedication -- Contents -- Contributor contact details -- Preface -- References -- Part I Shellfish safety: an introduction -- 1 Microbial contamination and shellfish safety -- 1.1 Introduction -- 1.2 Major microbial contaminants of shellfish -- 1.3 Impacts of microbial contamination of shellfish on human health -- 1.4 Effects of microbial contamination on the international shellfish industry -- 1.5 Incidence of microbial contamination in shellfish waters -- 1.6 Contamination sources and their identification -- 1.7 Future trends -- 1.8 Sources of further information and advice -- 1.9 References and further reading -- 2 Biotoxin contamination and shellfish safety -- 2.1 Introduction -- 2.2 Origins of phycotoxins -- 2.3 Trophic dynamics of phycotoxins in molluscan shellfish -- 2.4 Human health impacts -- 2.5 Management responses -- 2.6 Economic impacts of harmful algal blooms (HABs) -- 2.7 Conclusions -- 2.8 Future trends -- 2.9 References and further reading -- Part II Improving molluscan shellfish safety and quality -- 3 Viral contaminants of molluscan shellfish: detection and characterisation -- 3.1 Introduction: human enteric viruses and their fate in the environment -- 3.2 Shellfish-borne transmission of virus infections -- 3.3 Effects of viral contamination of molluscs on the international shellfish industry -- 3.4 Methods for detecting viruses in molluscan shellfish and associated problems -- 3.5 Improving detection of molluscan shellfish virus contamination using new molecular-based methods -- 3.6 Depuration of viral contaminants in molluscan shellfish -- 3.7 Future trends in virus studies in shellfish -- 3.8 References -- 4 Monitoring viral contamination of molluscan shellfish -- 4.1 Introduction -- 4.2 Identifying sources of pollution. , 4.3 Identifying the conditions responsible for microbial contamination of shellfish -- 4.4 Potential strategies for reducing microbial contamination in shellfish harvesting areas -- 4.5 Improving risk management strategies for shellfish harvesting areas -- 4.6 Conclusions and future trends -- 4.7 References and further reading -- 5 Algal toxins and their detection -- 5.1 Introduction -- 5.2 Major algal toxins found in shellfish and their sources -- 5.3 Current methods for detection of algal toxins in shellfish -- 5.4 New techniques and future trends -- 5.5 References -- 6 Monitoring of harmful algal blooms -- 6.1 Introduction -- 6.2 Action plan design -- 6.3 Regulation of mandatory harmful algal monitoring programmes -- 6.4 Methods and techniques used to forecast and monitor harmful algal blooms -- 6.5 Future trends -- 6.6 Sources of further information and advice -- 6.7 References and further reading -- 7 Mitigation of effects of harmful algal blooms -- 7.1 Introduction -- 7.2 Novel techniques to mitigate the effects of harmful algal blooms -- 7.3 Ethos of harmful algal bloom (HAB) control -- 7.4 Future trends -- 7.5 Sources of further information and advice -- 7.6 References -- 8 Modelling as a mitigation strategy for harmful algal blooms -- 8.1 Introduction -- 8.2 Why model the accumulation of toxins in bivalves? -- 8.3 Historical use and development of toxin/toxicity accumulation models -- 8.4 Models of the kinetics of accumulation and transformation of toxins in shellfish -- 8.5 Applications of modelling for improved shellfish safety and quality -- 8.6 Future trends -- 8.7 Sources of further information and advice -- 8.8 References -- 9 Metals and organic contaminants in bivalve molluscs -- 9.1 Introduction -- 9.2 Metal concentrations in bivalve molluscs -- 9.3 Internal speciation of metals in bivalve molluscs. , 9.4 Exposure routes and application of the kinetic model -- 9.5 Uptake and transfer of metals -- 9.6 Safety standards -- 9.7 Detection, management and risk assessment -- 9.8 Future trends -- 9.9 Acknowledgments -- 9.10 References -- 10 Managing molluscan shellfish-borne microbial diseases -- 10.1 Introduction -- 10.2 Microbial indicators and pollution-associated pathogens -- 10.3 Enteric viruses -- 10.4 Naturally occurring pathogens -- 10.5 Pathogens associated with handling, processing, and distribution -- 10.6 Management of pollution-associated pathogens -- 10.7 Management of naturally occurring pathogens -- 10.8 Management of pathogens associated with handling, processing and distribution -- 10.9 Future trends -- 10.10 Sources of further information and advice -- 10.11 Acknowledgments -- 10.12 References -- 11 Disease and mollusc quality -- 11.1 Introduction -- 11.2 Major pathogens and diseases of molluscs causing significant economic losses in molluscan aquaculture -- 11.3 Diagnostic methods -- 11.4 Effects of shellfish disease on the international shellfish industry -- 11.5 Reducing disease in molluscan aquaculture -- 11.6 Future trends -- 11.7 Sources of further information and advice -- 11.8 References -- 12 Hazard analysis and critical control point programs for raw oyster processing and handling -- 12.1 Introduction -- 12.2 HACCP for oyster production and safety -- 12.3 HACCP plan for processing of frozen raw oysters -- 12.4 Hazard analysis -- 12.5 Identify the critical control points (CCP) -- 12.6 Definition of the critical limits (CL) -- 12.7 Designate monitoring procedures -- 12.8 Corrective action (CA) -- 12.9 Specify verification (and validation) procedures -- 12.10 Specified records -- 12.11 References -- Appendix: Examples of HACCP and sanitation records -- 13 Biofouling and the shellfish industry -- 13.1 Introduction. , 13.2 Biofouling and shellfish -- 13.3 Problems and benefits of biofouling -- 13.4 Current removal/treatment methods -- 13.5 Future trends -- 13.6 Sources of further information and advice -- 13.7 Acknowledgements -- 13.8 References and further reading -- Part III Improving crustacean safety and quality -- 14 Optimization of crustacean quality through husbandry and adherence to post-harvest standards for processing -- 14.1 Introduction -- 14.2 Land (site) selection -- 14.3 Water: source, conservation, and preservation of quality -- 14.4 Fertilization and semi-intensive systems -- 14.5 Formulated feeds, bio-flocs, and intensive pond culture systems -- 14.6 Substrate -- 14.7 Water quality management -- 14.8 Collection during harvest -- 14.9 Harvest and post-harvest treatment -- 14.10 Safety and quality standards -- 14.11 Conclusions -- 14.12 References -- 15 Development of vaccines and management of viral diseases of crustaceans -- 15.1 Introduction: disease and the foundations for preventative healthcare in aquaculture -- 15.2 Using the RNA interface to target shrimp viruses -- 15.3 Developing vaccines to manage viral disease in shrimp -- 15.4 Using vaccines as part of health management strategies -- 15.5 Future trends -- 15.6 Sources of further information and advice -- 15.7 References -- 16 Specific pathogen-free shrimp stocks in shrimp farming facilities as a novel method for disease control in crustaceans -- 16.1 Introduction -- 16.2 The concept of domesticated SPF shrimp - a historical perspective -- 16.3 Events leading to development of Litopenaeus vannamei as the dominant species in the Americas -- 16.4 Adaptation of the SPF concept to domesticated shrimp stocks -- 16.5 International Principles for Responsible Shrimp Farming -- 16.6 Biosecurity and the culture of wild seed/broodstock. , 16.7 Biosecurity through environmental control and best management practices -- 16.8 Conclusions -- 16.9 Acknowledgments -- 16.10 References and further reading -- 17 Selective breeding of penaeid shrimp -- 17.1 Introduction -- 17.2 Selective breeding -- 17.3 Conclusions -- 17.4 References -- Part IV Regulation and management of shellfish safety -- 18 Legislation, regulation and public confidence in shellfish -- 18.1 Introduction: public confidence in shellfish -- 18.2 Hygiene legislation and public confidence -- 18.3 Environmental legislation for the quality of shellfish growing waters -- 18.4 Limitations of the regulatory approach -- 18.5 Self-regulation and good management practice (GMP) -- 18.6 Dietary and health advisories -- 18.7 Public perception of health benefits and risks associated with shellfish -- 18.8 Future trends -- 18.9 The risk-averse marketplace -- 18.10 References -- 19 Risk management of shellfisheries -- 19.1 Introduction -- 19.2 Interaction between public health controls and industry -- 19.3 Identification of need for improved bases for, and application of, risk management in practice -- 19.4 Optimising risk management -- 19.5 Improved application of risk management to microbiological and biotoxin problems -- 19.6 Official and industry roles in risk management -- 19.7 Future trends -- 19.8 Interaction of research, legislation and risk management -- 19.9 Shared resources and working together -- 19.10 Conclusions -- 19.11 Sources of further information and advice -- 19.12 References and further reading -- Part V Post-harvest issues -- 20 Molluscan shellfish depuration -- 20.1 Introduction -- 20.2 Types of depuration plant -- 20.3 Importance of seawater quality -- 20.4 Types of seawater treatment -- 20.5 Rules and guidelines for controlled purification -- 20.6 Depuration plant location, design and construction. , 20.7 Source of shellfish to be depurated.