Bivalvia - Use As Food

Use As Food

Bivalves have been an important source of food for humans at least since Roman times and empty shells found in middens at archaeological sites are evidence of earlier consumption. Oysters, scallops, clams, ark clams, mussels and cockles are the most commonly consumed kinds of bivalve, and are eaten cooked or raw. In 1950, the year in which the Food and Agriculture Organization (FAO) started making such information available, world trade in bivalve molluscs was 1,007,419 tons. By 2010, world trade in bivalves had risen to 14,616,172 tons, up from 10,293,607 tons a decade earlier. The figures included 5,554,348 (3,152,826) tons of clams, cockles and ark shells, 1,901,314 (1,568,417) tons of mussels, 4,592,529 (3,858,911) tons of oysters and 2,567,981 (1,713,453) tons of scallops. China increased its consumption 400-fold during the period 1970 to 1997.

It has been known for more than a century that consumption of raw or insufficiently cooked shellfish can be associated with infectious diseases. These are caused either by bacteria naturally present in the sea such as Vibrio spp. or by viruses and bacteria from sewage effluent that sometimes contaminates coastal waters. As filter feeders, bivalves pass large quantities of water through their gills, filtering out the organic particles, including the microbial pathogens. These are retained in the animals' tissues and become concentrated in their liver-like digestive glands. Another possible source of contamination occurs when bivalves contain marine biotoxins as a result of ingesting numerous dinoflagellates. These microalgae are not associated with sewage but occur unpredictably as algal blooms. Large areas of a sea or lake may change colour as a result of the proliferation of millions of single-cell algae, and this condition is known as a red tide.