Review article
SHELLFISH DEPURATION
2004, 62 (1) p. 33-42
Abstract
Pollution of marine environment influences seafood safety and quality, such is particularly the case with inshore growing organisms. With increased population and activities along the coast, shellfish contamination issue increases. While cooking inactivates pathogens, shellfish that are eaten raw are of special danger for human health. The need for purificarion of uncooked shellfish resulted with development of depuration. Depuration is a dynamic process, by using shellfish physiology it allows purging of contaminants in tanks of clean seawater, which results in reduced pathogen levels in shellfish.