Citation

Whittle K, Gallacher S. Br. Med. Bull. 2000; 56(1): 236-253.

Affiliation

Torry Research Ltd, Aberdeenshire, UK.

Copyright

(Copyright © 2000, British Council, Publisher Oxford University Press)

DOI

unavailable

PMID

10885118

Abstract

Seafood products are important both nutritionally and economically. Within Europe, some 12 billion Pounds of fishery products are consumed annually and an enormous variety of species are available. Although seafood is rarely implicated in food poisoning, compared to other food sources, it does provide some specific human health hazards unique to this particular resource. Generally, these are toxins from toxic microscopic algae which accumulate through the food-chain. The toxins can cause various neurological and gastrointestinal illnesses and, potentially, consumers are exposed from seafood produced within Europe, from imported products, or from seafood eaten while travelling abroad. The symptoms of illness which may be encountered, the source and mode of action of the toxins, and some emerging problems are described. European legislation aims to ensure the quality and safety of seafood products by prohibiting sale of some toxic species, setting toxin limits, requiring monitoring and controlling imports.

Language: en