Keeping shellfish safe to eat: a brief review of shellfish toxins, and methods for their detection

被引：51

作者：

Garthwaite, I ^{[1
]}

机构：

[1] AgResearch, Ruakura Res Ctr, E St Hamilton, New Zealand

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2000年 / 11卷 / 07期

关键词：

D O I：

10.1016/S0924-2244(01)00006-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Poisoning can result from the ingestion of shellfish contaminated with phycotoxins. Various types of poisoning may occur, each of which is caused by a toxin (or group of toxins) from a particular alga. Classically, the mouse bioassay has been used to detect shellfish toxins, but there is pressure, both ethical and regulatory, to move away from this. A number of techniques have been developed to replace the bioassay, including immunoassay, chromatography, pharmacological assay and tissue-culture tests. All have advantages and limitations. These methods and their potential are reviewed. (C) 2001 Published by Elsevier Science Ltd. All rights reserved.

引用

页码：235 / 244

页数：10

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