نتایج جستجو برای: marine toxins

تعداد نتایج: 111394  

2014
Laia Reverté Lucía Soliño Olga Carnicer Jorge Diogène Mònica Campàs

The emergence of marine toxins in water and seafood may have a considerable impact on public health. Although the tendency in Europe is to consolidate, when possible, official reference methods based on instrumental analysis, the development of alternative or complementary methods providing functional or toxicological information may provide advantages in terms of risk identification, but also ...

Journal: :Japanese Journal of Pharmacology 1985

Journal: :Kagaku To Seibutsu 1987

Journal: :Clinical Infectious Diseases 2005

Journal: :Marine Drugs 2008
Michael J. Twiner Nils Rehmann Philipp Hess Gregory J. Doucette

Azaspiracids (AZA) are polyether marine toxins that accumulate in various shellfish species and have been associated with severe gastrointestinal human intoxications since 1995. This toxin class has since been reported from several countries, including Morocco and much of western Europe. A regulatory limit of 160 microg AZA/kg whole shellfish flesh was established by the EU in order to protect ...

2015
Andrew D. Turner Cowan Higgins Keith Davidson Andrea Veszelovszki Daniel Payne James Hungerford Wendy Higman

Regular occurrence of brevetoxin-producing toxic phytoplankton in commercial shellfishery areas poses a significant risk to shellfish consumer health. Brevetoxins and their causative toxic phytoplankton are more limited in their global distribution than most marine toxins impacting commercial shellfisheries. On the other hand, trends in climate change could conceivably lead to increased risk po...

2012
Vanora Mulvenna Katie Dale Brian Priestly Utz Mueller Andrew Humpage Glen Shaw Graeme Allinson Ian Falconer

Cyanobacteria (blue-green algae) are abundant in fresh, brackish and marine waters worldwide. When toxins produced by cyanobacteria are present in the aquatic environment, seafood harvested from these waters may present a health hazard to consumers. Toxicity hazards from seafood have been internationally recognised when the source is from marine algae (dinoflagellates and diatoms), but to date ...

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