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Clams...One of the most popular and profitable molluscs exploited in rearing plots in the Mediterranean, used as a food source for centuries. Usually seafood and clam intoxications can have 3 origins: Toxins DSP, PSP, NSP, ASP Microorganisms Clostridium, Listeria, Vibrio, Escherichia, Salmonella,Spoiled food…
Goal of this study: assess the potential use of carbon and nitrogen stable isotopes as spoilage indicators for clams (Ruditapes decussatus), in order to better understand and assess the progressive loss of freshness.