Algal Toxins in Seafood and Drinking Water

Tipo de material: Texto

TextoSeries ; Algal Toxins in SeaFood and Drinking Water, p.1-224, 1993Trabajos contenidos:

Falconer, Ian R

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Resumen: This volume focuses on a significant problem in public health, that of contamination by algal and blue-green algal toxins of food and drinking water. The outbreaks of shellfish poisoning on the coasts of the USA, Canada and Central America over the last decade have brought to world attention the existence of red tides and toxic dinoflagellates. The poisoning of salmon and sea trout in fish farms off the Scandinavian coast by a microalgal bloom showed Europe that they too were vulnerable to algal contamination of seafood. In the South Pacific, ciguatera poisoning has been known for centuries, but only in the last few years has the origin and structure of the toxin been identified.

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This volume focuses on a significant problem in public health, that of contamination by algal and blue-green algal toxins of food and drinking water. The outbreaks of shellfish poisoning on the coasts of the USA, Canada and Central America over the last decade have brought to world attention the existence of red tides and toxic dinoflagellates. The poisoning of salmon and sea trout in fish farms off the Scandinavian coast by a microalgal bloom showed Europe that they too were vulnerable to algal contamination of seafood. In the South Pacific, ciguatera poisoning has been known for centuries, but only in the last few years has the origin and structure of the toxin been identified.

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