Table 1.

Relationship between production area, processing, and health risk. MBM = marine bivalve molluscs.

Processing		Production Area	Health Risk	Missing/ Insufficient Data	Available Data	Instructions for Consumer	References
No processing requested		A	High if consumed raw Negligible if consumed cooked	Epidemiological data on the presence and quantification of NoV in MBM Epidemiological data on MBM consumption and consumers’ behaviour Consumer education on MBM consumption	Not structured data on the presence of NoV in class A MBM	To be cooked	[12,25,113,139]
Depuration		B	High	Guidelines on specific depuration parameters, if effective	Not structure data on the presence of NoV in depurated MBM		[11,12,13,25,97,113,115,152,153,154,155,156,157,158,159,160,161,162,163,164,165,166,167,168,169,170,171,172,173]
Long Relaying (≥2 months)		BC	High	Guidelines on specific relaying parameters, if effective	Not structured data on the presence of NoV in relayed MBM		[10,25,115,154,174]
Transformation	Thermal treatment	BC	Negligible	Not applicable	Data on minimum time/temperature combination for NoV inactivation	None	[175,176,177,178,179,180,181]
	Non thermal treatment		Not determined	Comprehensive dataset on HPP parameters, considering food characteristics Data on novel non thermal methods Data on outbreaks associated with HPP treatment	Not structured data regarding different HPP parameters, different MBM species, different starting NoV concentration	None	[182,183,184,185,186,187,188,189,190,191,192,193,194,195,196,197,198,199,200,201]