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Shellfish and Residual Chemical Contaminants: Hazards, Monitoring, and Health Risk Assessment Along French Coasts

  • Marielle Guéguen
  • Jean-Claude Amiard
  • Nathalie Arnich
  • Pierre-Marie Badot
  • Didier Claisse
  • Thierry Guérin
  • Jean -Paul VernouxEmail author
Part of the Reviews of Environmental Contamination and Toxicology book series (RECT, volume 213)

Abstract

Shellfish farming is a common industry along European coasts. According to the 2005–2006 data from the French National Shellfish Farming Committee (CNC – Comité National de la Conchyliculture 2010; see Table 1 for a list of acronyms and abbreviations used in this chapter), Spain is the largest shellfish producer in Europe (∼270,000 t) and France ranks second, producing 200,000 t of shellfish annually. France is the leading European oyster producer, with an annual output of 130,000 t of Crassostrea gigas, and ranks fourth in the world after China, Japan, and Korea. The top three European mussel (Mytilus edulis and Mytilus galloprovincialis) producers are Spain (260,000 t), Denmark (80,000 t), and France (65,000 t). For other shellfish, the French annual output level is 15,000 t for king scallops (Pecten maximus) and a few thousand tons for Ruditapes clams (Ruditapes decussatus and Ruditapes philippinarum) and cockles (Cerastoderma edule). The economic impact of shellfish farming is considerable; despite fairly long production lead times and difficult operating conditions, shellfish farming generates annual sales of more than 650 million Euros in France, owing to its high added value.

Keywords

European Food Safety Authority Bivalve Mollusk Inorganic Arsenic Chemical Contaminant Hazard Analysis Critical Control Point 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Marielle Guéguen
    • 1
  • Jean-Claude Amiard
    • 2
  • Nathalie Arnich
    • 3
  • Pierre-Marie Badot
    • 4
  • Didier Claisse
    • 5
  • Thierry Guérin
    • 6
  • Jean -Paul Vernoux
    • 1
    Email author
  1. 1.Unité des microorganismes d’intérêt laitier et alimentaire EA 3213, UFR ICORE 146Université de Caen-Basse NormandieCaen Cedex 5France
  2. 2.Service d’Ecotoxicologie – “Mer, Molécules, Santé”, EA 2160Université de NantesNantesFrance
  3. 3.Direction Santé Alimentation, Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail (ANSES)Maisons-AlfortFrance
  4. 4.UMR Chrono-environnementCNRS/Université de Franche-Comté usc INRABesançon cedexFrance
  5. 5.Département Biogéochimie et Ecotoxicologie, ROCCHIFREMERNantes Cedex 3France
  6. 6.Unité Contaminants inorganiques et minéraux de l’environnement (CIME)Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail (ANSES), Laboratoire de sécurité des aliments, ANSES – LSAMaisons-Alfort CedexFrance

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