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Microbiology of Bivalve Molluscan Shellfish

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Microbiology of Marine Food Products

Abstract

The majority of all seafood-related illnesses in the United States are associated with the consumption of bivalve molluscan shellfish (Anon. 1988). This disproportionate incidence of disease is related to the biology of the animals, the quality of the waters in which they grow, the handling techniques after harvest, and the fact that they are frequently consumed raw. This chapter will consider all these factors from a microbiological standpoint.

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  1. David W. Cook
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Editors and Affiliations

  1. Department of Food Science, North Carolina State University, USA

    Donn R. Ward

  2. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, USA

    Cameron Hackney

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Cook, D.W. (1991). Microbiology of Bivalve Molluscan Shellfish. In: Ward, D.R., Hackney, C. (eds) Microbiology of Marine Food Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3926-1_2

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