The Determination of Marine Biotoxins in Seafood

Arjen Gerssen*, Mirjam D. Klijnstra

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Marine biotoxins are natural toxins produced by specific algae species. These toxins can accumulate in seafood such as mussels, oysters and fish. Consumption of contaminated seafood may lead to severe intoxication such as memory loss, paralysis, diarrhoea and even death. In order to protect consumers, a wide variety of methods have been developed. Historically, methods were based on in vivo animal assays. Alternatives for these animal unfriendly and unethical assays have been developed and are still under development. Other alternative methods are based on in vitro cell assays, receptor binding assays, immunological assays and analytical chemical techniques. This chapter gives an overview on the available methodologies and their application for the determination of marine biotoxins in seafood.
Original languageEnglish
Title of host publicationAnalysis of Food Toxins and Toxicants
PublisherWiley-Blackwell
Pages321-362
Volume1-2
ISBN (Electronic)9781118992685
ISBN (Print)9781118992722
DOIs
Publication statusPublished - 18 Jul 2017

Keywords

  • Amnesic shellfish poisoning
  • Analytical chemistry
  • Ciguatera fish poisoning
  • Diarrheic shellfish poisoning
  • Emerging marine biotoxins
  • Immunological assays
  • In vitro bioassays
  • In vivo bioassays
  • Marine biotoxins
  • Paralytic shellfish poisoning

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    Gerssen, A., & Klijnstra, M. D. (2017). The Determination of Marine Biotoxins in Seafood. In Analysis of Food Toxins and Toxicants (Vol. 1-2, pp. 321-362). Wiley-Blackwell. https://doi.org/10.1002/9781118992685.ch11