FAO FOOD AND NUTRITION PAPER 80

FAO FOOD AND NUTRITION PAPER 80

Marine Biotoxins

Food and Agriculture Organization of the United Nations
Rome, 2004

Table of Contents


The views expressed in this publication are those of the author(s) and do not necessarily reflect the views of the Food and Agriculture Organization of the United Nations.

The designations and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization (FAO) of the United Nations concerning the legal status of any country, territory, city or area, or of its authorities, or concerning the delimitation of its frontiers or boundaries.

ISBN 95-5-105129-1
ISSN 0254-4725

All rights reserved. Reproduction and dissemination of material in this document for educational or other non-commercial purposes are authorised without any prior written permission from copyright holders provided the source is fully acknowledged. Reproduction of material in this document for resale or other commercial purposes is prohibited without the written permission of FAO. Application for such permission should be addressed to the Chief, Publishing and Multimedia Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy, or by e-mail to copyright@fao.org

© FAO 2004


Contents

Acknowledgements

Foreword

Abbreviations

1. Introduction

2. Paralytic Shellfish Poisoning (PSP)

2.1 Chemical structures and properties
2.2 Methods of analysis
2.3 Source organism(s) and habitat
2.4 Occurrence and accumulation in seafood
2.5 Toxicity of PSP toxins
2.6 Prevention of PSP intoxication
2.7 Cases and outbreaks of PSP
2.8 Regulations and monitoring

3. Diarrhoeic Shellfish Poisoning (DSP)

3.1 Chemical structures and properties
3.2 Methods of analysis
3.3 Source organism(s) and habitat
3.4 Occurrence and accumulation in seafood
3.5 Toxicity of DSP toxins
3.6 Prevention of DSP intoxication
3.7 Cases and outbreaks of DSP
3.8 Regulations and monitoring

4. Amnesic Shellfish Poisoning (ASP)

4.1 Chemical structures and properties
4.2 Methods of analysis
4.3 Source organism(s) and habitat
4.4 Occurrence and accumulation in seafood
4.5 Toxicity of ASP toxins
4.6 Prevention of ASP intoxication
4.7 Cases and outbreaks of ASP
4.8 Regulations and monitoring

5. Neurologic Shellfish Poisoning (NSP)

5.1 Chemical structures and properties
5.2 Methods of analysis
5.3 Source organism(s) and habitat
5.4 Occurrence and accumulation in seafood
5.5 Toxicity of NSP toxins
5.6 Prevention of NSP intoxication
5.7 Cases and outbreaks of NSP
5.8 Regulations and monitoring

6. Azaspiracid Shellfish Poisoning (AZP)

6.1 Chemical structures and properties
6.2 Methods of analysis
6.3 Source organism(s) and habitat
6.4 Occurrence and accumulation in seafood
6.5 Toxicity of AZP toxins
6.6 Prevention of AZP intoxication
6.7 Cases and outbreaks of AZP
6.8 Regulations and monitoring

7. Ciguatera Fish Poisoning (CFP)

7.1 Chemical structures and properties of ciguatoxins
7.2 Methods of analysis
7.3 Source organism(s), habitat and distribution
7.4 Occurrence and accumulation in seafood
7.5 Toxicity of CFP toxins
7.6 Prevention of CFP intoxication
7.7 Cases and outbreaks of CFP
7.8 Regulations and monitoring

8. Risk Assessment

8.1 Risk Assessment for Paralytic Shellfish Poisoning (PSP)
8.2 Risk Assessment for Diarrhoeic Shellfish Poisoning (DSP)
8.3 Risk Assessment for Amnesic Shellfish Poisoning (ASP)
8.4 Risk Assessment for Neurologic Shellfish Poisoning (NSP)
8.5 Risk Assessment for Azaspiracid Shellfish Poisoning (AZP)
8.6 Risk Assessment for Ciguatera Fish Poisoning (CFP)
8.7 Concluding remarks

9. Conclusions and Recommendations

9.1 Conclusions
9.2 Recommendations

References

FAO Technical Papers

Back Cover