Contamination and exposure risk of algal toxins in foods

  • CHEN Lu ,
  • MA Liang ,
  • TAN Hongxia ,
  • LIU Wei ,
  • ZHOU Hongyuan ,
  • ZHANG Yuhao ,
  • GUO Ting
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  • 1. College of Food Science, Southwest University, Chongqing 400715, China;
    2. Biological Science Research Center, Southwest University, Chongqing 400715, China

Received date: 2019-01-17

  Revised date: 2019-03-15

  Online published: 2019-07-16

Abstract

This review analyzed algal toxins regarding their toxicity, hazards, potential contaminated types, exposure levels, limit standards, and pollution risks in different foods. It was mainly found that the exposure frequency of shellfish toxins in seafoods are high, especially domoic acid, as it has the highest exposure level (>1.0×105 μg/kg). On the other hand, other non-seafood products, such as freshwater products, crops, and algal dietary supplements etc. are contaminated by microcystins the most, resulting microcystins have the highest exposure level. In addition, a neurotoxin named anatoxin-a has relatively high exposure frequency in algal dietary supplements, and its maximum exposure level is above 1×104 μg/kg. This review provides references for algal toxins and their exposure levels and contamination risks in different foods.

Cite this article

CHEN Lu , MA Liang , TAN Hongxia , LIU Wei , ZHOU Hongyuan , ZHANG Yuhao , GUO Ting . Contamination and exposure risk of algal toxins in foods[J]. Food and Fermentation Industries, 2019 , 45(12) : 272 -278 . DOI: 10.13995/j.cnki.11-1802/ts.019181

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