

@inbook {1935,
	title = {Preventing and controlling viral contamination of shellfish},
	booktitle = {Viruses in food and water},
	year = {2013},
	pages = {281-292.},
	type = {Book Section},
	abstract = {A significant proportion of infectious foodborne illnesses worldwide can be attributed to human enteric viruses. Bivalve molluscan shellfish can act as vehicles for transmission of enteric viruses. Viruses accumulate in shellfish digestive diverticula and can infect humans upon ingestion of raw or undercooked shellfish meat. The use of indicator bacteria as an index of fecal contamination in shellfish growing areas reduced bacterial gastrointestinal infections but this practice is believed to have limited predictive value for enteric viral pathogen contamination. Mitigation strategies such as depuration or relaying exist to reduce or eliminate potential enteric virus hazards associated with consumption of raw or undercooked shellfish.},
	author = {Woods, J. W. and Burkhardt III, W.},
	editor = {Cook, N.}
}
