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Domoic acid in Portuguese shellfish and fish
1Instituto de Investigação das Pescas e do Mar, Av. BrasIlia, 1400-049 Lisbon, Portugal. pvale@ipimar.pt
Summary
Domoic acid (DA) frequently contaminates Portuguese shellfish, especially in spring and autumn. While some species exceed regulatory limits, toxicity is mainly in the gut, not muscle tissue.
Area of Science:
- Marine Biology
- Food Safety
- Analytical Chemistry
Background:
- Recurrent domoic acid (DA) contamination in Portuguese shellfish impacts resources seasonally.
- DA levels can exceed 20 microg/g, posing a food safety concern.
- Certain shellfish species, like cockles and carpet shells, are more susceptible.
Purpose of the Study:
- To assess the prevalence and levels of domoic acid in Portuguese shellfish.
- To identify the most affected shellfish species.
- To determine the distribution of domoic acid within affected organisms.
Main Methods:
- Analysis of domoic acid in various shellfish species using diode-array detector and mass spectrometry.
- Quantification of domoic acid levels in tissue and gut content.
- Comparison of detected levels against regulatory limits.
Main Results:
- Domoic acid contamination is a recurring issue, particularly in spring and autumn.
- Common cockle and carpet shell exhibit the highest toxicity.
- Sardines can exceed regulatory limits, but DA is confined to gut content, not muscle.
- Brain tissue DA levels are generally below 1 microg/g.
Conclusions:
- Portuguese shellfish are subject to recurrent domoic acid contamination.
- Toxicity varies by species, with cockles and carpet shells being most affected.
- Domoic acid in sardines is primarily in the gut, posing minimal risk to muscle consumption.