Effects of Temperature on the Stability of Microcystins in Muscle of Fish and Its Consequences for Food Safety

Authors: Zhang, Dawen¹; Xie, Ping²; Chen, Jun³

Source: Bulletin of Environmental Contamination and Toxicology, Volume 84, Number 2, February 2010 , pp. 202-207(6)

Publisher: Springer

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Abstract:

In this study, bighead carp treated with two doses, i.e. 400 and 580 μg MC-LReq (Microcystin-LR equivalent)/kg bw. After dosing bighead carp with 400 and 580 ug MC-LReq/Kg bw, the mean concentrations of microcystins (MCs) was significantly higher in boiled muscle than unboiled controls. These results indicate that the potential threat of microcystins contaminated fish to humans has been underestimated. The increase in microcystins occurs by the release of phosphatase-bound microcystins by boiling.

Keywords: Microcystins; Stability; Temperature; Bighead carp

Document Type: Research article

DOI: http://dx.doi.org/10.1007/s00128-009-9910-6

Affiliations: 1: LED, South China Sea Institute of Oceanology, Chinese Academy of Sciences, 510301, Guangzhou, People's Republic of China, Email: zdw@ihb.ac.cn 2: Donghu Experimental Station of Lake Ecosystems, State Key Laboratory of Freshwater Ecology and Biotechnology of China Institute of Hydrobiology, Chinese Academy of Sciences, 430072, Wuhan, People's Republic of China, Email: xieping@ihb.ac.cn 3: Donghu Experimental Station of Lake Ecosystems, State Key Laboratory of Freshwater Ecology and Biotechnology of China Institute of Hydrobiology, Chinese Academy of Sciences, 430072, Wuhan, People's Republic of China, Email: chenjun@ihb.ac.cn

Publication date: 2010-02-01