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Health Risk Assessment for Cyanobacterial Toxins in Seafood
AbstractCyanobacteria (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.
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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.View more citation formats
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.