Int. J. Environ. Res. Public Health 2012, 9(3), 807-820; doi:10.3390/ijerph9030807
Article

Health Risk Assessment for Cyanobacterial Toxins in Seafood

1email, 2email, 3email, 4email, 5email, 6email, 7email and 8,* email
Received: 27 January 2012; in revised form: 17 February 2012 / Accepted: 24 February 2012 / Published: 7 March 2012
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract: 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.
Keywords: cyanobacteria; blue-green algae; toxins; seafood safety; health guidelines
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MDPI and ACS Style

Mulvenna, V.; Dale, K.; Priestly, B.; Mueller, U.; Humpage, A.; Shaw, G.; Allinson, G.; Falconer, I. Health Risk Assessment for Cyanobacterial Toxins in Seafood. Int. J. Environ. Res. Public Health 2012, 9, 807-820.

AMA Style

Mulvenna V, Dale K, Priestly B, Mueller U, Humpage A, Shaw G, Allinson G, Falconer I. Health Risk Assessment for Cyanobacterial Toxins in Seafood. International Journal of Environmental Research and Public Health. 2012; 9(3):807-820.

Chicago/Turabian Style

Mulvenna, Vanora; Dale, Katie; Priestly, Brian; Mueller, Utz; Humpage, Andrew; Shaw, Glen; Allinson, Graeme; Falconer, Ian. 2012. "Health Risk Assessment for Cyanobacterial Toxins in Seafood." Int. J. Environ. Res. Public Health 9, no. 3: 807-820.

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