Shellfish poisoning and toxins

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dc.contributor.buuauthorCetinkaya, Figen
dc.contributor.buuauthorMus, Tulay Elal
dc.contributor.departmentVeteriner Fakültesi
dc.contributor.departmentBesin Hijyeni ve Teknolojisi Ana Bilim Dalı
dc.date.accessioned2021-03-10T12:55:52Z
dc.date.available2021-03-10T12:55:52Z
dc.date.issued2012
dc.description.abstractShellfish toxins are the most dangerous marine biotoxins, and produced by free living micro-algae. Shellfish toxins are concentrated in flesh, and poisoning occurs when these contaminated shellfish is consumed. They can cause paralytic shellfish poisoning (PSP), diarrhetic shellfish poisoning (DSP), neurotoxic shellfish poisoning (NSP), amnesic shellfish poisoning (ASP) and azaspiracid shellfish poisoning (AZP), responsible for a variety of gastrointestinal and neurological symptoms in consumers. This article reviews the main types of marine toxins associated with shellfish poisoning and their toxic effects, the limitations of current regulations on marine biotoxins and the techniques used for their detection to ensuring the safety of shellfish for human consumption.en_US
dc.identifier.citationCetinkaya, F. ve Mus, T. E. (2012). "Shellfish poisoning and toxins". Journal of Biological and Environmental Sciences, 6(17), 115-119.tr_TR
dc.identifier.endpage119tr_TR
dc.identifier.issn1307-9530
dc.identifier.issn1308-2019
dc.identifier.issue17tr_TR
dc.identifier.startpage115tr_TR
dc.identifier.urihttps://dergipark.org.tr/tr/download/article-file/497510
dc.identifier.urihttp://hdl.handle.net/11452/17427
dc.identifier.volume6tr_TR
dc.language.isoenen
dc.publisherUludağ Üniversitesitr_TR
dc.relation.journalJournal of Biological and Environmental Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSeafooden_US
dc.subjectMarine toxinsen_US
dc.subjectMicroalgaeen_US
dc.subjectShellfish poisoningen_US
dc.titleShellfish poisoning and toxinsen_US
dc.typeArticleen_US
local.contributor.departmentVeteriner Fakültesi/Besin Hijyeni ve Teknolojisi Ana Bilim Dalıtr_TR

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2012 Cilt 6 Sayı 17