Evaluation of the shucking of certain species of scallops contaminated with domoic acid with a view to the production of edible parts meeting the safety requirements foreseen in the Union legislation.

Differences in the DA concentrations of the edible parts resulting from the commercial shucking of scallop from the same harvested batch in five different processors were described as highly significant (p < 0.001) albeit always less than 20 mg/kg for adductor muscle.

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