title: Aquatic biotoxins: design and implementation of seafood safety monitoring programs.
abstract: Naturally occurring toxicants are usually odorless, tasteless, and generally undetectable by any simple chemical test. Various programs have been established that are effective in reducing risks associated with these toxicants in food. These programs include setting regulatory limits, monitoring susceptible commodities for toxin levels, and using decontamination procedures. Bioassays have been used traditionally to monitor suspect products. All traditional bioassays, however, have one common disadvantage, i.e., the lack of specificity for individual toxins. The lack of available reference standards for specific toxins has also hampered implementation of monitoring programs. Utilizing the knowledge gained with regulatory monitoring and decontamination programs for other toxins, e.g., aflatoxin, similar seafood safety programs can be developed for aquatic biotoxins that will reduce risks and hazards associated with the contaminant to practicable levels and help to preserve an adequate food supply. Research is needed in several areas identified in this article. International cooperation has an important role in achieving these essential elements. Global programs will help in the adequate management of risks associated with aquatic biotoxins. To have an effective monitoring program, it is necessary to define precisely the local needs for information in a short or long time range. It is necessary to have basic knowledge about the biological, chemical, and physical conditions as well as temporal and geographic variations within the region of interest (2). Regardless of the overall success of fish/shellfish toxin monitoring plans, emergencies will occur. Therefore, contingency plans should be developed so there will be no misunderstanding of what actions to take (148). In general, however, the structure of the program must be kept as simple as possible to facilitate fast and uncomplicated flow of information among the various organizations and individuals involved (2). Public health and safety requires the removal of any toxic shellfish from the market, within practicability, and closure of any suspect harvest area. It should be important to remember that economic value of the fish or shellfish resource is always secondary to public health and safety (148).
authors.affiliation: Louisiana State University, Department of Food Science, Baton Rouge 70803, USA.
authors.forename: D L
authors.initials: DL
authors.lastname: Park
authors.forename: S E
authors.initials: SE
authors.lastname: Guzman-Perez
authors.forename: R
authors.initials: R
authors.lastname: Lopez-Garcia
mesh_terms: D004784:Environmental Monitoring; D005506:Food Contamination; D005513:Food Inspection; D006801:Humans; D012107:Research Design; D017747:Seafood; D014874:Water Pollutants, Chemical / Q000009:adverse effects*
chemical_list: D014874:Water Pollutants, Chemical