Toxins occurring in fish, crustacea and shellfish - a review
2007
Wysok, B. | Uradzinski, J. | Gomolka-Pawlicka, M.,University of Warmia and Mazury, Olsztyn (Poland). Dept. of Veterinary Public Health
It is common knowledge that fish are a nutritious component of a human diet, as they constitute a valuable and desired source of protein and polyunsaturated fatty acids. Crustacea and shellfish, consumed chiefly for their high sensory values, also demonstrate a similar nutritive value as well as provide zinc that improves the functioning of the nervous system. Nevertheless, seafood are likely to pose risk to consumer's health since they contain a variety of toxins. In addition, the risk is magnified by the fact that those toxins are usually thermo-resistant and cannot be eliminated by such treatments as cooking
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