title: Effect of the industrial steaming on the toxicity, estimated by LC-MS/MS, of mussels exposed for a long time to diarrhetic shellfish poisoning (DSP) toxins.
abstract: The effect of industrial steaming on mussels that had been naturally exposed to DSP toxins for a long time was studied using LC-MS/MS. The estimated toxicity increased with steaming by a percentage that cannot be explained by weight loss. The estimated toxin content per mussel increased substantially with the treatment, which can only be explained by an incorrect estimation by the technique (at the extraction or analytical level) or by the presence of unknown derivatives or analogues. Direct alkaline hydrolysis of the mussel meat yielded more toxin than the standard hydrolysis (hydrolysis of the methanolic extracts), suggesting that extraction was, at least in part, responsible for the increase of toxin content. In situations as the one described in this work, it can be expected that mussels with toxicities well below the regulatory limit could easily surpass that level after industrial steaming, thus producing important losses for food processors.
authors: CIMA (Centro de Investigacións Mariñas), Pedras de Corón s/n, 36620 Vilanova de Arousa, Spain. Electronic address: juan.carlos.blanco.perez@xunta.es.
authors: Juan
authors: J
authors: Blanco
authors: Intecmar (Instituto Tecnolóxico para o Control do Medio Mariño de Galicia), Peirao de Vilaxoán s/n, 36611 Vilagarcía de Arousa, Spain.
authors: Fabiola
authors: F
authors: Arévalo
authors: Intecmar (Instituto Tecnolóxico para o Control do Medio Mariño de Galicia), Peirao de Vilaxoán s/n, 36611 Vilagarcía de Arousa, Spain.
authors: Jorge
authors: J
authors: Correa
authors: ANFACO-CECOPESCA, Carretera de Colexio Universitario, 16, 36310 Vigo, Pontevedra, Spain.
authors: M Corina
authors: MC
authors: Porro
authors: ANFACO-CECOPESCA, Carretera de Colexio Universitario, 16, 36310 Vigo, Pontevedra, Spain.
authors: Ana G
authors: AG
authors: Cabado
authors: ANFACO-CECOPESCA, Carretera de Colexio Universitario, 16, 36310 Vigo, Pontevedra, Spain.
authors: Juan M
authors: JM
authors: Vieites
authors: Intecmar (Instituto Tecnolóxico para o Control do Medio Mariño de Galicia), Peirao de Vilaxoán s/n, 36611 Vilagarcía de Arousa, Spain.
authors: Angeles
authors: A
authors: Moroño
mesh_terms: D000818:Animals; D049872:Bivalvia / Q000737:chemistry*; D002853:Chromatography, Liquid / Q000379:methods*; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D008387:Marine Toxins / Q000032:analysis / Q000737:chemistry* / Q000633:toxicity; D019319:Okadaic Acid / Q000737:chemistry / Q000031:analogs & derivatives; D011714:Pyrans / Q000032:analysis / Q000737:chemistry / Q000633:toxicity; D012758:Shellfish / Q000032:analysis*; D057096:Shellfish Poisoning / Q000209:etiology*; D013227:Steam; D053719:Tandem Mass Spectrometry / Q000379:methods*
chemical_list: D008387:Marine Toxins; D011714:Pyrans; D013227:Steam; D019319:Okadaic Acid; C076221:dinophysistoxin 2
keywords: Banning level; DSP; DTX2; Diarrhetic shellfish poisoning; Dinophysistoxin-2 (PubChem CID: 6437082); Extraction; Industrial steaming; LC–MS/MS; Mussel; Okadaic acid; Okadaic acid (PubChem CID: 44658)