L. monocytogenes: There are no data indicating food-borne listeriosis due to consumption of cephalopods. Levels at point of consumption are likely to be significantly reduced by cooking.
Mercury: At the time of the review of metal contaminants in food in 1999 [7], ANZFA concluded that molluscs contribute only 0.17 per cent to total dietary exposure to mercury.
Enteric viruses: Noroviruses and hepatitis A virus are unlikely to be introduced through pollution of growing waters, and would only be present in cephalopods due to post-harvest contamination by food handlers. There is no epidemiological or concentration data suggesting a significant likelihood of adverse health effects from enteric viruses in Australia through consumption of cephalopods.
