This document is intended to provide a basic introduction to the public health problems that can be associated with shellfish consumption and to provide guidance as to how a depuration centre, and the associated systems, should be planned and operated. It also includes guidance on the application of Hazard Analysis Critical Control Point (HACCP) plans and associated monitoring. The document is intended to be of use to members of the shellfish industry with no or limited experience in the area and to fishery and public heath officials who may be involved in providing advice to the industry. Supplementary material may be found in the publications given in the bibliography.

Lee, R.; Lovatelli, A.; Ababouch, L.
Bivalve depuration: fundamental and practical aspects.
FAO Fisheries Technical Paper. No. 511. Rome, FAO. 2008. 139p.

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