| Autor: |
Yazgan, Hatice, Küley Boğa, Esmeray, Özoğul, Fatih, Özoğul, Yeşim |
| Přispěvatelé: |
Çukurova Üniversitesi, Su Ürünleri Fakültesi, Su Ürünleri Avlama ve İşleme Teknolojisi Bölümü, Yazgan, Hatice, Küley Boğa, Esmeray, Özoğul, Fatih, Özoğul, Yeşim |
| Jazyk: |
angličtina |
| Rok vydání: |
2017 |
| Předmět: |
|
| Popis: |
Seafood toxins are formed by phytoplankton (dinoflagellates, cyanobacteria, and diatoms) or bacteria. They are found in seafood especially in shellfish which are filter feeding organisms that accumulate the toxins within their flesh. The toxins are transferred along the food chains whiclr affect fish and hunrans. Marine toxins expose to humans through ingestion of toxinscontaminated seafood and dermal absorption during contact with contaminated waters. Many matine creatures including molluscs, crustaceans and fish have been reported as potential routes of toxins for hrunan. There ale nutnerous forms of poisoning caused by fish and shellfish consurnption, which are colnlnonly scombroid fish poisoning, tetrodotclxin. cigualera poisoning and shellfish poisoning. Scombroid, one of the most popular fish poisonings, take place worldwide in both temperate and tropical waters. The illness occurs after eating improperly refrigerated or preserved fish containing high levels of histamine with associated amine (cadaverine, putrescine), and otten resembles a modetate to severe allergic reaction. etrodotoxin is also one of the best-known marine toxins because of its frequent involvement in fatal food poisoning from puffer fish. Ciguatera poisoning is a form of food poisoning, which is caused by eating finfish that carry ciguatoxin. Shellfish can carry a variety of natually occurring seafbod toxins that cause poisoning in humans including paralytic, amnesic, neurotoxic and diarhetic shellfish poisoning. Marine toxins found in shellfish are typically the result of the ingestion of different types of algae. Tlrerefore, seafood poisoning and possible risk for consumption of contaminated seafood are highlighted in order to provide rnore information about food poisoning. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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