Ibelings Bas W, Chorus Ingrid
Eawag, Swiss Federal Institute of Aquatic Sciences and Technology, Centre of Ecology, Evolution and Biogeochemistry, Seestrasse 79, CH-6047 Kastanienbaum, Switzerland.
Environ Pollut. 2007 Nov;150(1):177-92. doi: 10.1016/j.envpol.2007.04.012. Epub 2007 Aug 8.
This review summarizes and discusses the current understanding of human exposure to cyanobacterial toxins in "seafood" collected from freshwater and coastal areas. The review consists of three parts: (a) the existing literature on concentrations of cyanobacterial toxins in seafood is reviewed, and the likelihood of bioaccumulation discussed; (b) we derive cyanotoxin doses likely to occur through seafood consumption and propose guideline values for seafood and compare these to guidelines for drinking water; and (c) we discuss means to assess, control or mitigate the risks of exposure to cyanotoxins through seafood consumption. This is discussed in the context of two specific procedures, the food specific HACCP-approach and the water-specific Water Safety Plan approach by the WHO. Risks of exposure to cyanotoxins in food are sometimes underestimated. Risk assessments should acknowledge this and investigate the partitioning of exposure between drinking-water and food, which may vary depending on local circumstances.
本综述总结并讨论了目前对人类从淡水和沿海地区采集的“海产品”中接触蓝藻毒素的认识。该综述包括三个部分：（a）回顾了关于海产品中蓝藻毒素浓度的现有文献，并讨论了生物累积的可能性；（b）我们推算出通过食用海产品可能摄入的蓝藻毒素剂量，并提出海产品的指导值，并将其与饮用水指导值进行比较；（c）我们讨论了评估、控制或减轻通过食用海产品接触蓝藻毒素风险的方法。这是在世卫组织的两项具体程序，即食品特定的危害分析与关键控制点方法和水特定的水安全计划方法的背景下进行讨论的。食品中接触蓝藻毒素的风险有时被低估。风险评估应认识到这一点，并调查饮用水和食品之间的暴露分配情况，这可能因当地情况而异。
