Microbiological quality of seafoods: marine toxins

  • M.M. Wekell
  • J.M. Hungerford


In seafoods as with terrestrial based foods, naturally occurring toxins can be present. The main toxins of concern in seafoods to be discussed here are those causing paralytic shellfish poisoning (PSP), amnesic shellfish poisoning (ASP), diarrhetic shellfish poisoning (DSP), and ciguatera poisoning. These toxins are produced by phytoplankton and in some cases possibly by bacteria. One seafood related intoxication, scombroid poisoning is not associated with phytoplankton but rather with spoilage and microbial decarboxylation of free histidine in the muscle tissue of certain species of fishes containing high levels of this amino acid.


Okadaic Acid Domoic Acid Paralytic Shellfish Poisoning Diamine Oxidase Microbiological Quality 
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© Springer Science+Business Media Dordrecht 1994

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  • M.M. Wekell
  • J.M. Hungerford

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