Canning process that diminishes paralytic shellfish poison in naturally contaminated mussels (Mytilus galloprovincialis)

Changes in toxin profile and total toxicity levels of paralytic shellfish poison (PSP)-containing mussels were monitored during the standard canning process of pickled mussels and mussels in brine using mouse bioassays and high-performance liquid chromatography. Detoxification percentages for canned...

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Bibliographic Details
Published inJournal of food protection Vol. 62; no. 5; pp. 515 - 519
Main Authors Vieites, J.M, Botana, L.M, Vieytes, M.R, Leira, F.J
Format Journal Article
LanguageEnglish
Published Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.05.1999
Subjects
Animals
bioassays
Biological and medical sciences
Bivalvia - parasitology
canning
Chromatography, High Pressure Liquid
cooking
detoxification
Dinoflagellida - metabolism
Fish and seafood industries
food composition
food contamination
Food industries
Food Preservation - methods
food processing quality
Food toxicology
Fundamental and applied biological sciences. Psychology
heat treatment
Hot Temperature
Marine Toxins - analysis
Marine Toxins - toxicity
Mice
mussels
Mytilus galloprovincialis
Paralysis
paralytic shellfish poisoning
toxicity
toxins
water
Canning industry
Edible mollusc
Heat treatment
Mussel
Algae
Detoxication
Paralytic shellfish poisoning
Canning
Brine pickling
Toxin
Dinophyta
Bivalvia
Food poisoning
Invertebrata
Mollusca
Biological contamination
Public health
Thallophyta
Canned product
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Summary:Changes in toxin profile and total toxicity levels of paralytic shellfish poison (PSP)-containing mussels were monitored during the standard canning process of pickled mussels and mussels in brine using mouse bioassays and high-performance liquid chromatography. Detoxification percentages for canned mussel meat exceeded 50% of initial toxicity. Total toxicity reduction did not fully correspond to toxin destruction, which was due to the loss of PSP to cooking water and packing media of the canned product. Significant differences in detoxification percentages were due to changes in toxin profile during heat treatment in packing media. Toxin conversion phenomena should be determined to validate detoxification procedures in the canning industry.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-62.5.515