Health Risk Assessment for Cyanobacterial Toxins in Seafood

Loading...
Thumbnail Image
File version
Author(s)
Mulvenna, Vanora
Dale, Katie
Priestly, Brian
Mueller, Utz
Humpage, Andrew
Shaw, Glendon
Allinson, Graeme
Falconer, Ian
Griffith University Author(s)
Primary Supervisor
Other Supervisors
Editor(s)
Date
2012
Size
344164 bytes
File type(s)
application/pdf
Location
License
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.

Journal Title
International Journal of Environmental Research and Public Health
Conference Title
Book Title
Edition
Volume
9
Issue
Thesis Type
Degree Program
School
Publisher link
Patent number
Funder(s)
Grant identifier(s)
Rights Statement
Rights Statement
© 2012 MDPI (http://www.mdpi.org). The attached file is reproduced here in accordance with the copyright policy of the publisher. Please refer to the journal's website for access to the definitive, published version.
Item Access Status
Note
Access the data
Related item(s)
Subject
Persistent link to this record
Citation
Collections