Health Risk Assessment for Cyanobacterial Toxins in Seafood

International Journal of Environmental Research and Public Health

Vanora Mulvenna³  Katie Dale¹  Brian Priestly⁷  Utz Mueller²  Andrew Humpage⁶  Glen Shaw⁵  Graeme Allinson⁴ 

[1] Department of Epidemiology & Preventive Medicine, School of Public Health and Preventive Medicine, Monash University, Melbourne, Victoria 3004, Australia;Food Standards Australia New Zealand, 55 Blackall Street, Barton, ACT 2600, Australia;Department of Health, GPO Box 4541, Melbourne, Victoria 3000, Australia;Future Farming Systems Research Division, Department of Primary Industries, Queenscliff, Victoria 3225, Australia;School of Public Health, Griffith University, Gold Coast Campus, Queensland 4222, Australia;Australian Water Quality Centre, SA Water, GPO Box 1751, Adelaide, SA 5001, Australia;Australian Centre for Human Health Risk Assessment, School of Public Health & Preventive Medicine, Monash University, Melbourne, Victoria 3004, Australia;

关键词: cyanobacteria;    blue-green algae;    toxins;    seafood safety;    health guidelines;   

DOI  :  10.3390/ijerph9030807

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2012 by the authors; licensee MDPI, Basel, Switzerland.