Viruses in shellfish - food safety risks

  • Mirjana Dimitrijević University in Belgrade - Faculty of Veterinary Medicine
  • Nevena Grković University in Belgrade - Faculty of Veterinary Medicine
  • Ivana Milošević University of Belgrade, Clinic for Infectious and Tropical Diseases, Clinical Centre of Serbia Faculty of Medicine
  • Nedjeljko Karabasil University in Belgrade - Faculty of Veterinary Medicine
Keywords: shellfish, aquaculture, viruses, food safety risks


Shellfish production in the EU has declined in recent decades, which is not the case with global aquaculture production of shellfish. The trend towards a healthy lifestyle and diet is becoming increasingly topical and often involves the consumption of uncooked shellfish. Unfortunately, shellfish can often be contaminated with various pathogens, especially viruses, which can endanger human health. Among the outbreaks of shellfish-borne viruses, the most notable are those caused by Norovirus (NoV) and hepatitis A virus (HAV). However, other viruses belonging to the Herpeviridae, Picornaviridae, Adenoviridae, Astroviridae, and Reoviridae can mainly cause intestinal disease in humans after consumption of contaminated shellfish. The listed viruses have been detected in shellfish worldwide and they are mostly the consequence of sewage-contaminated water. Numerous preventive and control measures are recommended to solve this problem.

How to Cite
Dimitrijević, M., Grković, N., Milošević, I., & Karabasil, N. (2023). Viruses in shellfish - food safety risks. Scientific Journal "Meat Technology", 64(2), 136-139.