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Natural Toxins

  • Chapter
Microbiology of Marine Food Products

Abstract

Marine food products are generally wholesome, nutritious, healthful, and desirable. However, they may on occasion contain potent toxins of natural origin that could pose a significant threat to the health of consumers. To enjoy the benefits of seafoods, as good food and profitable business, it is necessary to recognize and deal with these potential problems. Seafood toxicity generally involves one of several fairly well-defined, recognizable syndromes. This chapter first discusses some general considerations and introduces each of the main known syndromes. Management strategies for dealing with these toxins will then be discussed.

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Authors
  1. Sherwood Hall
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Editors and Affiliations

  1. Department of Food Science, North Carolina State University, USA

    Donn R. Ward

  2. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, USA

    Cameron Hackney

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© 1991 Springer Science+Business Media New York

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Hall, S. (1991). Natural Toxins. In: Ward, D.R., Hackney, C. (eds) Microbiology of Marine Food Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3926-1_12

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  • DOI: https://doi.org/10.1007/978-1-4615-3926-1_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6751-2

  • Online ISBN: 978-1-4615-3926-1

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