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Health Risk Assessment for Cyanobacterial Toxins in Seafood

Author(s): Vanora Mulvenna | Katie Dale | Brian Priestly | Utz Mueller | Andrew Humpage | Glen Shaw | Graeme Allinson | Ian Falconer

Journal: International Journal of Environmental Research and Public Health
ISSN 1660-4601

Volume: 9;
Issue: 3;
Start page: 807;
Date: 2012;
Original page

Keywords: cyanobacteria | blue-green algae | toxins | seafood safety | health guidelines

Cyanobacteria (blue-green algae) are abundant in fresh, brackish and marine waters worldwide. When toxins produced by cyanobacteria are present in the aquatic environment, seafood harvested from these waters may present a health hazard to consumers. Toxicity hazards from seafood have been internationally recognised when the source is from marine algae (dinoflagellates and diatoms), but to date few risk assessments for cyanobacterial toxins in seafood have been presented. This paper estimates risk from seafood contaminated by cyanobacterial toxins, and provides guidelines for safe human consumption.
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