Health Risk Assessment for Cyanobacterial Toxins in Seafood

Vanora Mulvenna, Katie Dale, Brian Priestly, Utz Mueller, Andrew Humpage, Glen Shaw, G Allinson, Ian Falconer

    Research output: Contribution to journalArticlepeer-review

    53 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 risk from seafood contaminated by cyanobacterial toxins, and provides guidelines for safe human consumption.

    Original languageEnglish
    Pages (from-to)807-820
    Number of pages14
    JournalInternational Journal of Environmental Research and Public Health
    Issue number3
    Publication statusPublished - Mar 2012


    • Blue-green algae
    • Cyanobacteria
    • Health guidelines
    • Seafood safety
    • Toxins


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