DETECTION SHELLFISH POISONING, MARINE TOXINS, OF FOOD BY HPLC:PARALYTIC SHELLFISH POISONING.

Abstract

Shellfish, paralytic shellfish poisoning, Limit of detection and quantification, HPLC detection method, Shell fish are marine animals which exhibit filter feeding mechanism on some biological foods, such as micro algae, from the sea. This mechanism results in accumulating different toxins which can cause several types of diseases to human beings once consumed without assuring and quantifying the toxic level present inside their body. Shellfish include several types of marine animals, such as oysters, clams, lobsters and muscles. These organisms can produce different toxins that can produce a number of poisonings like PSP, commonly produced by pelagic marine dinoflagellates,up on specific exposure levels. There are about 20 PSP toxin analogs with closely related structures among which,saxitoxin is the most potent toxin. In order to utilize effectively and efficiently these shell fish and other sea foods by people, there is a critical need to implement effective and efficient marine toxin detection and monitoring programs from the farm to fork. There are several detection methods which have been approved and accepted by regulatory agencies, such HPLC, ELISAand MBA. Detection methods using HPLC are very significant to solve the problemsthat arise from shellfish poisoning toxins including PSP toxins, as this methods is very reliable to detect and quantify target toxin and profile many other toxins at the same time. Moreover, it is used in environmental safety regulations. HPLC method has got verification by the Association of Official Analytical Chemistry (AOAC) for PSP toxins determination in shellfish and is now included in the European Union Directives. Based on the European Union Directive 91/492/EEC, the content of PSP toxins must not exceed 80μg/100g of shellfish flesh in accordance with the biological testing method. Aim of this review is to give an awareness on the paralytic shellfish poisoning and their detection methods via HPLC for the food industries and the consumers at large. Copy Right, IJAR, 2017,. All rights reserved.