Health risk assessment for cyanobacterial toxins in seafood

Vanora Mulvenna, Katherine Dorothy Dale, Brian Gregory Priestly, Utz Mueller, Andrew Humpage, Glen Shaw, Graeme Allinson, Ian Falconer

Research output: Contribution to journalArticleResearchpeer-review

50 Citations (Scopus)


Cyanobacteria (blue-green algae) are abundant in fresh, brackish and marine waters worldwide. When toxins produced by cyanobacteria are present in the aquatic environment, seafood harvested from these waters may present a health hazard to consumers. Toxicity hazards from seafood have been internationally recognised when the source is from marine algae (dinoflagellates and diatoms), but to date few risk assessments for cyanobacterial toxins in seafood have been presented. This paper estimates
Original languageEnglish
Pages (from-to)807 - 820
Number of pages14
JournalInternational Journal of Environmental Research and Public Health
Issue number3
Publication statusPublished - 2012

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