Health Risk Assessment for Cyanobacterial Toxins in Seafood
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Author(s)
Dale, Katie
Priestly, Brian
Mueller, Utz
Humpage, Andrew
Shaw, Glendon
Allinson, Graeme
Falconer, Ian
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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.
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International Journal of Environmental Research and Public Health
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9
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© 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.