AimThe aim of this work was to evaluate the efficacy of domestic cooking in inactivating Manila clams experimentally infected with murine norovirus (MNV). Methods and ResultsA cooking pan was modified to enable electronic temperature probes to be positioned to record both flesh and environment temperature. Manila clams were infected with 10(4)TCID50%ml(-1) of MNV. The infected whole-in-shell clams, divided into three replicates, were cooked on an electric stove, and groups of nine clams were removed from the pan at fixed intervals. Pools of three digestive glands were examined by virus isolation to ascertain residual viral load. ConclusionResults showed that 10min of cooking by a traditional domestic method at a temperature close to 100 degrees C, for at least 2min, can completely devitalize the MNV in infected clams. This is generally the time needed for the majority of valves to open up. Significance and Impact of the StudyAt present, it is highly recommended to label all lagoon products as requiring cooking before consumption', but no specifications are given on how long and at what temperature they should be cooked. Our results can provide the consumer with useful indications on how to cook clams to prevent any risk of foodborne illness.