Abstract
Food is an important potential route of oral exposure to environmental toxic agents worldwide. Factors such as agricultural and dietary practices, geographic regions and population characteristics including genetics, age, co-morbidities, and nutritional status may greatly influence the exposure level and host response/s to potential toxic agent. Regulatory systems are pivotal to maintain safe and nutritious sources of food supply. Key to health risk assessment is the identification of xenobiotic induced adverse effects, their source, and their mechanisms of action
Highlights
Food is an important potential route of oral exposure to environmental toxic agents worldwide
The principal clinical syndromes currently recognized to be caused by ingesting seafood contaminated with marine biotoxins from harmful algal blooms” (HABs) are: amnesic shellfish poisoning (ASP), diarrheic shellfish poisoning (DSP), neurotoxic shellfish poisoning (NSP), paralytic shellfish poisoning (PSP) and ciguatera fish poisoning (CFP)
Domoic acid was first identified as a causative agent of shellfish poisoning in 1987, when scores of people in Canada were poisoned after consuming contaminated blue mussels (Mytilus edulis)
Summary
Food is an important potential route of oral exposure to environmental toxic agents worldwide. Marine algal toxins are a major source of seafood contamination worldwide with serious adverse impacts to human health, wildlife, the economy, and the ecosystem.
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