AimsEpidemiological evidence suggests that hepatitis A virus (HAV) is the most common pathogen transmitted by bivalve molluscs such as clams, cockles, mussels and oysters. This study aimed to generate thermal inactivation kinetics for HAV as a first step to design adequate thermal processes to control clam-associated HAV outbreaks. Methods and ResultsSurvivor curves and thermal death curves were generated for different treatment times (0-6min) at different temperatures (50-72 degrees C) and Weibull and first-order models were compared. D-values for HAV ranged from 4737123 to 155012min for the first-order model and 6443 +/- 347 to 125 +/- 045min for the Weibull model at temperatures from 50 to 72 degrees C. z-Values for HAV in clams were 1297 +/- 059 degrees C and 1483 +/- 0028 degrees C using the Weibull and first-order model respectively. The calculated activation energies for the first-order and Weibull model were 145 and 170kJmole(-1) respectively. ConclusionThe Weibull model described the thermal inactivation behaviour of HAV better than the first-order model. Significance and Impact of the StudyThis study provides novel and precise information on thermal inactivation kinetics of HAV in homogenized clams. This will enable reliable thermal process calculations for HAV inactivation in clams and closely related seafood.