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Food Science and Technology International
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Biotoxinas marinas: intoxicaciones por el consumo de moluscos bivalvos/Seafood toxins: poisoning by bivalve consumption

R. Martín

Departamento de Nutrición y Bromatología (Higiene y Tecnología de los Alimentos), Facultad de Veterinaria, Universidad Complutense, Madrid, Spain

T. García

Departamento de Nutrición y Bromatología (Higiene y Tecnología de los Alimentos), Facultad de Veterinaria, Universidad Complutense, Madrid, Spain

B. Sanz

Departamento de Nutrición y Bromatología (Higiene y Tecnología de los Alimentos), Facultad de Veterinaria, Universidad Complutense, Madrid, Spain

P.E. Hernández

Departamento de Nutrición y Bromatología (Higiene y Tecnología de los Alimentos), Facultad de Veterinaria, Universidad Complutense, Madrid, Spain

Seafood toxins are becoming increasingly important as etiologic agents of foodborne diseases around the world. This is partly because of greater awareness of the potential problems of the paralytic shellfish poisoning (PSP), neurotoxic shellfish poisoning (NSP), diarrheic shellfish poisoning (DSP) and more recently, a new type of seafood toxicity, called amnesic shellfish poisoning (ASP). This review describes the molluskan shellfish and biotoxins implicated, the development of standardized methods for detecting and quantifying these toxins, the importance of the economic loss resulting from their presence and the establishment of regular chemical monitoring for marine toxins.

Key Words: biotoxins • shellfish • poisoning.

Food Science and Technology International, Vol. 2, No. 1, 13-22 (1996)
DOI: 10.1177/108201329600200102
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