SEAFOOD TOXINS AND POISONINGS
Makaleler > Tam Makale · 2015
Yazarlar: Berna KILINÇ
Istanbul University Journal of Fisheries and Aquatic Sciences, Uluslararası, 2015, ss 35-52
Özet
Seafood poisoning is the foodborne illness associated with the consumption of shellfish and fish that contain toxins. Shellfish toxins are produced by certain dinoflagellate species. Bivalve shellfish, especially mussels, clams and oyster can accumulate so many toxins by ingesting with filter-feeding. Shellfish have mechanisms that prevent the hazardous effects of these toxins. Although the toxins do apparently not harm the shellfish and fish, humans eating toxic seafood may become poisoned. These toxins can not be eliminated by cooking procedures. Toxins that cause poisining on fish are produced by spoilage bacteria. The deterioration of fish (tuna, sardine etc.) causes toxins to occur. Seafood poisoning (paralytic shellfish poisoning (PSP), ciguatera poisoning, scombroid poisoning, etc.) is a serious illness and the toxins (saxitoxin, tetrodotoxins, etc.) that are responsible for this illness pose a great risk to seafood safety and public health. Paralytic shellfish poisoning (PSP) and scombroid poisoning are common seafood toxicity problems. The inability of finding an antidote for seafood poisoning makes this foodborne illness even more serious. By waiting shellfish in clean water to obtain the reduction on toxin levels can be the solution for protection from poisoning. In this review, the characteristics of toxins and their effects on human health are discussed.