Outbreaks, toxicology, and analytical methods of marine toxins in seafood

Abstract

The consumption of seafood with marine toxins can cause intoxications of varied severity and often-fatal symptoms which may appear in few minutes. Marine toxins are resistant to cooking and freezing, posing a serious hazard to public health. They are usually classified as paralytic, neurotoxic, amnesic, or diarrheic shellfish poisoning. Azaspiracids are a separate group whose poisoning symptoms resemble the diarrheic group. Moreover, some fish species may be contaminated with tetrodotoxin and ciguatoxins. Seafood and seawater control is practiced to protect the consumers’ health and to avoid damages to the fishing economy, due to closures of cultivated areas. Some of the main outbreaks and toxicological properties of marine toxins, as well as the main analytical control tools available were reviewed.