海产品中蓝藻毒素的健康风险评估。
Health risk assessment for cyanobacterial toxins in seafood.
作者信息
Mulvenna Vanora, Dale Katie, Priestly Brian, Mueller Utz, Humpage Andrew, Shaw Glen, Allinson Graeme, Falconer Ian
机构信息
Department of Health, GPO Box 4541, Melbourne, Victoria 3000, Australia.
出版信息
Int J Environ Res Public Health. 2012 Mar;9(3):807-20. doi: 10.3390/ijerph9030807. Epub 2012 Mar 7.
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.
摘要
蓝藻（蓝绿藻）在世界各地的淡水、咸淡水和海水中大量存在。当蓝藻产生的毒素存在于水生环境中时，从这些水域捕捞的海鲜可能会对消费者构成健康危害。当海鲜的毒素来源是海洋藻类（甲藻和硅藻）时，其毒性危害已得到国际认可，但迄今为止，针对海鲜中蓝藻毒素的风险评估却很少。本文估算了受蓝藻毒素污染的海鲜带来的风险，并提供了人类安全食用的指导方针。
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