Health risk assessment for cyanobacterial toxins in seafood.
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.
Department of Health, GPO Box 4541, Melbourne, Victoria 3000, Australia. vanora.mulvenna@health.vic.gov.au
Vanora
V
Mulvenna
Katie
K
Dale
Brian
B
Priestly
Utz
U
Mueller
Andrew
A
Humpage
Glen
G
Shaw
Graeme
G
Allinson
Ian
I
Falconer
D000293:Adolescent; D000818:Animals; D001427:Bacterial Toxins / Q000633:toxicity*; D002648:Child; D002675:Child, Preschool; D005399:Fishes; D005506:Food Contamination; D006801:Humans; D008387:Marine Toxins / Q000633:toxicity*; D008974:Mollusca; D018570:Risk Assessment; D017747:Seafood; D014739:Victoria; D014873:Water Pollutants / Q000633:toxicity*
D001427:Bacterial Toxins; D008387:Marine Toxins; D014873:Water Pollutants