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A perspective on hepatitis A virus and other infectious and non-infectious noxae from edible shellfish
Original title: A perspective on hepatitis A virus and other infectious and non-infectious noxae from edible shellfish
Summary
Raw or undercooked mussels and other shellfish can carry more than just a stomach bug — they may harbor hepatitis A virus, disease-causing parasites, and microplastics loaded with pollutants, since these filter-feeding animals soak up whatever is in the water around them. A recent wave of hepatitis A cases in Italy linked to raw mussels highlights this risk, and the researchers argue that doctors, vets, and environmental scientists need to work together to monitor shellfish safety, since ocean health and human health are closely connected. The takeaway: cooking your shellfish thoroughly is a simple way to prot
Edible shellfish, with special reference to mussels, may host inside their bodies a huge number of oro-faecally transmitted microorganisms alongside micro-nanoplastics carrying, at their time, protozoan pathogens as well as a large amount of persistent environmental pollutants. Hundreds of cases of hepatitis A virus infection, most likely linked to the consumption of raw/uncooked mussels, have been observed in the last few months in Southern and, to a lesser extent, in Central Italy. The biological and chemical hazards originating from the consumption of raw/uncooked edible shellfish emphasize the crucial role of a multidisciplinary, shared and collaborative intersectorial effort between the medical and veterinary profession for the eco-epidemiological surveillance and prevention of all the infection, food poisoning and chemical contamination occurrences linked to the ingestion of edible shellfish, within a sound "One Health, One Earth, One Ocean" perspective.