Keeping shellfish safe to eat: a brief review of shellfish toxins,and methods for their detection |
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| Affiliation: | 1. Laboratori de l’Agència de Salut Pública de Barcelona, Avinguda Drassanes 13-15, 08001, Barcelona, Spain;2. Department of Analytical Chemistry, University of Barcelona, Martí Franquès 1-11, 08028, Barcelona, Spain;3. CIBER of Epidemiology and Public Health (CIBERESP), Madrid, Spain;4. Mass Spectrometry Laboratory/Organic Pollutants, IDAEA-CSIC, c/Jordi Girona, 18-26, 08034 Barcelona, Spain;1. Division of Toxicology, Wageningen University & Research, Wageningen, The Netherlands;2. RIKILT Wageningen University & Research, Wageningen, The Netherlands;1. Centre for Environment, Fisheries and Aquaculture Science (Cefas), Barrack Road, The Nothe, Weymouth, Dorset, DT4 8UB, United Kingdom;2. Technische Universität München, Walther-Meißner-Straße 3, 85748, Garching, German;1. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China;2. State Key Laboratory of Marine Environmental Science, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China;3. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;4. Department of Material Chemistry, Graduate School of Engineering, Kyoto University, Nishikyo-ku, Kyoto 615-8520, Japan |
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| Abstract: | Poisoning can result from the ingestion of shellfish contaminated with phycotoxins. Various types of poisoning may occur, each of which is caused by a toxin (or group of toxins) from a particular alga. Classically, the mouse bioassay has been used to detect shellfish toxins, but there is pressure, both ethical and regulatory, to move away from this. A number of techniques have been developed to replace the bioassay, including immunoassay, chromatography, pharmacological assay and tissue-culture tests. All have advantages and limitations. These methods and their potential are reviewed. |
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