SEAFOOD TOXINS AND POISONINGS

Abstract

Seafood poisoning is the foodborne illness associated with the consumption of shellfish and fish that contain toxins. Shellfish toxins are produced by certain dinoflagellate species. Bivalve shellfish, especially mussels, clams and oyster can accumulate so many toxins by ingesting with filter-feeding. Shellfish have mechanisms that prevent the hazardous effects of these toxins. Although the toxins do apparently not harm the shellfish and fish, humans eating toxic seafood may become poisoned. These toxins can not be eliminated by cooking procedures. Toxins that cause poisining on fish are produced by spoilage bacteria. The deterioration of fish (tuna, sardine etc.) causes toxins to occur. Seafood poisoning (paralytic shellfish poisoning (PSP), ciguatera poisoning, scombroid poisoning, etc.) is a serious illness and the toxins (saxitoxin, tetrodotoxins, etc.) that are responsible for this illness pose a great risk to seafood safety
and public health. Paralytic shellfish poisoning (PSP) and scombroid poisoning are common seafood toxicity problems. The inability of finding an antidote for seafood poisoning makes this foodborne illness even more serious. By waiting shellfish in clean water to obtain the reduction on toxin levels can be the solution for protection from poisoning. In this review, the characteristics of toxins and their effects on human health are discussed.

Keywords

• seafood toxins, shellfish, fish, seafood poisonings

SU ÜRÜNLERİ TOKSİNLERİ VE ZEHİRLENMELERİ

Öz

Su ürünleri zehirlenmeleri, toksinleri içeren balık ve kabuklu su ürünlerinin tüketimiyle oluşan besin kaynaklı hastalıktır. Kabuklu su ürünleri toksinlerini bazı dinoflagellata türleri üretirler. Çift kabuklular, özellikle midye, istiridye ve deniz tarağı süzerek beslenme yaparak birçok toksini biriktirirler. Kabuklu su ürünleri, bu toksinlerin tehlikeli etkilerini önleyici mekanizmaya sahiptir. Toksinlerin kabuklu su ürünlerinde ve balıklarda zararlı etkilerinin olmamasına rağmen, toksin içeren su ürünlerini yiyen kişiler için zehirli olabilir. Bu toksinler, pişirme işlemleri ile giderilemezler. Balık zehirlenmesine sebep olan toksinler bozulma bakterileri tarafından üretilir. Balık (tuna, sardalya vb.) bozulması toksinlerin ortaya çıkmasına sebep olur. Su ürünleri zehirlenmeleri (paralitik kabuklu su ürünü zehirlenmesi (PSP), ciguatera balık zehirlenmesi, skombroid zehirlenmesi, vb.) ciddi bir hastalıktır ve bu hastalığın sorumlusu olan toksinler (saksitoksin, tetradotoksin, vb.), su ürünleri güvenliği ve halk sağlığı için büyük bir risk yaratır. Paralitik kabuklu su ürünü zehirlenmesi (PSP) ve skombroid zehirlenmesi, en sık görülen su ürünleri zehirlenmeleridir. Su ürünleri zehirlenmesi için bir antidot bulunmaması, bu besin kaynaklı hastalığı daha da ciddi şekle getirir. Kabuklu su ürünleri toksin seviyelerinin azalması için, temiz suda bekletme, zehirlenmeden korunmak için çözüm olabilir. Bu incelemede, toksinlerin karakteristikleri ve insan sağlığına etkileri tartışılmıştır

Anahtar Kelimeler

• Su ürünleri toksinleri, kabuklu su ürünleri, balık, su ürünleri zehirlenmeleri

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