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Glossary
Sanitary classifications
All professional live shellfish production and relaying areas (farming and professional fishing areas) are subject to a sanitary classification, defined by prefectural decree. This classification is established on the basis of microbiological analyses of shellfish from these areas, using Escherichia coli (E. coli) as an indicator of fecal contamination (in number of E. coli per 100 g of flesh and intervalvary liquid - CLI).
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Area A : Areas where shellfish can be harvested and placed directly on the market for direct human consumption after passing through an approved shipping center
Area B : Areas where shellfish may be harvested but may only be placed on the market for human consumption after processing in an approved purification center or after relaying in an area specifically approved for this operation
Area C : Areas where shellfish may be harvested but may only be placed on the market for human consumption after long-term relaying in an approved area or after heat treatment in an approved establishment
NC zones (unclassified zones) : In the absence of a sanitary classification, fishing or farming activities are not authorized. Only pectinids (scallops), non-filtering gastropods (especially whelks, abalone, limpets) and echinoderms can be harvested there, unless otherwise specified
Occasional harvesting areas (EO) known as "eclipse areas" : Areas in which the harvesting and marketing of shellfish are subject to prior authorization and special conditions (specific prefectoral decree during harvesting).
Prohibited areas (I) : Areas of port activities and/or polluted areas (areas around outfalls...), in which no fishing, production or shellfish harvesting activities can be carried out, regardless of the group
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