Health Risk Assessment for Cyanobacterial Toxins in Seafood

被引：51

作者：

Mulvenna, Vanora ^{[8
]}

Dale, Katie ^{[2
]}

Priestly, Brian ^{[3
]}

Mueller, Utz ^{[4
]}

Humpage, Andrew ^{[5
]}

Shaw, Glen ^{[6
]}

Allinson, Graeme ^{[7
]}

Falconer, Ian ^{[1
]}

机构：

[1] Univ Adelaide, Adelaide, SA 5005, Australia

[2] Monash Univ, Sch Publ Hlth & Prevent, Dept Epidemiol & Prevent Med, Melbourne, Vic 3004, Australia

[3] Monash Univ, Sch Publ Hlth & Prevent, Australian Ctr Human Hlth Risk Assessment, Melbourne, Vic 3004, Australia

[4] Food Stand Australia New Zealand, Barton, ACT 2600, Australia

[5] SA Water, Australian Water Qual Ctr, Adelaide, SA 5001, Australia

[6] Griffith Univ, Sch Publ Hlth, Griffith, Qld 4222, Australia

[7] Dept Primary Ind, Future Farming Syst Res Div, Queenscliff, Vic 3225, Australia

[8] Dept Hlth, Melbourne, Vic 3000, Australia

来源：

INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH | 2012年 / 9卷 / 03期

关键词：

cyanobacteria; blue-green algae; toxins; seafood safety; health guidelines; CYLINDROSPERMOPSIS-RACIBORSKII; ORAL TOXICITY; ACCUMULATION; MOUSE; MICE; NODULARIN; EXPOSURE; WATERS;

D O I：

10.3390/ijerph9030807

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

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.

引用

页码：807 / 820

页数：14

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