Are there risks to consuming mollusks?
	What do we know about mollusk contamination?

1.2 Harvesting mollusks

Mollusk harvesting is a popular recreational activity for coastal residents of the North Shore, Gaspé and Magdalen Islands. A study in 2002 of 1000 people from the Gulf of St. Lawrence indicated that close to 40% of residents have eaten mollusks harvested for non-commercial purposes and 27% have harvested mollusks from the banks of the St. Lawrence.

Soft-shell clams and mussels are most commonly harvested and consumed. Whelk, abalones, clams and scallops are some of the other mollusks harvested for non commercial purposes. Slightly more than half (57%) of those who eat harvested mollusks take some precautions (harvesting solely in authorized areas, not eating mollusks that appear to be dead, using adequate cooking methods, etc.) to reduce the risks. Moreover, 40% of Gulf residents consider that consuming mollusks harvested for non-commercial purposes may be dangerous to one’s health.1

According to a 1997 study of North Shore residents, the study’s authors estimated that interviewees consumed an average of 15 mollusk meals per year and ate 410 grams (g) of mollusk meat per meal, equivalent to an average of 17 g per day.
This amount is approximately 10 times greater than what the rest of Quebecers eat, which can be partially explained by North Shore residents’ proximity to this resource.24

Mollusks represent an interesting food source for people. They constitute a significant source of protein and also contain vitamins and essential minerals such as selenium as well as omega-3 fatty acids. They are also relatively low in cholesterol and easily digestible.25

Mollusks represent an interesting source of food for people.