Abstract
Clams are recognized as a valuable food source, and their consumption has grown worldwide. However, this increased consumption has also been associated with various cases of foodborne illnesses. This is primarily linked to the feeding behaviour of clams, as they are filter feeders and tend to accumulate harmful substances. This review paper examines different traditional and advanced methods for processing clams, encompassing thermal and non-thermal techniques. These methods are designed to effectively control harmful microorganisms and extend the shelf life of clam products, ensuring the safety and quality of clam meat for human consumption. The review covers traditional methods such as chilling, marination, fermentation, chelation, boiling, roasting, and more, as well as advanced technologies like Microwave-Assisted Induction Heating (MAIH), High Hydrostatic Pressure (HHP), and Retort Pouch Processing (RPP). Additionally, it explores the creation of value-added clam products. The comprehensive information presented in this article aims to raise awareness among consumers and processors about properly handling and processing this nutritious seafood resource, promoting safer and higher-quality clam products.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
