Keeping shellfish safe to eat: a brief review of shellfish toxins, and methods for their detection

Autor:	Ian Garthwaite
Rok vydání:	2000
Předmět:	food and beverages Biology medicine.disease Aquatic organisms Shellfish poisoning Microbiology Toxicology Mouse bioassay medicine Bioassay Paralytic shellfish poisoning Analysis method Shellfish Food Science Biotechnology
Zdroj:	Trends in Food Science & Technology. 11:235-244
ISSN:	0924-2244
DOI:	10.1016/s0924-2244(01)00006-1
Popis:	Poisoning can result from the ingestion of shellfish contaminated with phycotoxins. Various types of poisoning may occur, each of which is caused by a toxin (or group of toxins) from a particular alga. Classically, the mouse bioassay has been used to detect shellfish toxins, but there is pressure, both ethical and regulatory, to move away from this. A number of techniques have been developed to replace the bioassay, including immunoassay, chromatography, pharmacological assay and tissue-culture tests. All have advantages and limitations. These methods and their potential are reviewed.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a01540411ef5e98252bb853256638297 https://doi.org/10.1016/s0924-2244(01)00006-1 Zobrazit plný text záznamu Full Text from ScienceDirect