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Viruses in Oysters

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Microorganisms in Foods 7

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Abstract

Seafood constitutes an integral part of the human diet particularly in coastal regions and island nations. According to FAO, in 2013 the average annual per capita fish and shellfish consumption in the world was 18.98 kg (FAO 2017). Shellfish production (molluscs and others) has grown substantially in the last 50 years, from 1.9 million metric tons in 1961 to 17.5 million in 2013. The supply of molluscs in U.S. in 2013 was 1,057,882.44 ton with per capita consumption of 3.31 kg/year (FAO 2017).

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    International Commission on Microbiological Specifications for Foods (ICMSF). (2018). Viruses in Oysters. In: Microorganisms in Foods 7. Springer, Cham. https://doi.org/10.1007/978-3-319-68460-4_18

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