01560naa a2200229 a 450000100080000000500110000800800410001910000170006024501450007726000090022252008660023165000180109765000120111565000120112765000300113970000160116970000150118570000200120070000150122070000190123577300760125411324732022-09-30       2022    bl uuuu     u00u1 u    #d1 aSOUZA, R. V.  aDepuration and heat treatment to reduce pathogen levels in bivalve molluscs produced in Santa Catarina State, Brazil.h[electronic resource]  c2022  aThis  review  summarises  the  findings  of  studies,  conducted  in  Santa  Catarina  State  (SC),  on  the  reduction  of pathogens in molluscs via post-harvest treatments. Studies indicate that 48h depuration cycles can efficiently reduce the levels of Salmonella and naturally occurring Vibrio spp. in oysters, whereas viruses (hepatitis A virus and murine norovirus) require more  than  48  hours  to  be  completely  inactivated.  The  tested  depuration  protocols  were  unable  to  eliminate  the  Protozoa Cryptosporidium and Giardia. The heat treatment protocol commonly adopted by local industries (steam cooking for 6 min at 100??C) can eliminate Vibrio spp. from mussels and murine norovirus from oysters. Despite some limitations, adopting these post-harvest treatments is an important strategy to improve the safety of mollusc consumption in SC.  aEnteric virus  aMussels  aOysters  aPost-harvesting treatment1 aMORESCO, V.1 aMIOTTO, M.1 aSOUZA, D. S. M.1 aCAMPOS, C.1 aSUPLICY, F. M.  tAgropecu??ria Catarinense, Florian??polisgv. 35, n. 2, p. 78-82, 2022.