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Exposure to domoic acid through shellfish consumption in Belgium
M Andjelkovic1, S Vandevijvere, J Van Klaveren
1Scientific Institute of Public Health, Juliette Wytsmanstraat 14, B-1050 Brussels, Belgium. mirjana.andjelkovic@wiv-isp.be
Environment International
|September 27, 2012
Summary
Domoic acid (DA) in shellfish poses a risk, with scallops being a primary concern. While acute poisoning is rare, chronic exposure affects 5-6% of the Belgian population, highlighting the need for continued monitoring.
Area of Science:
- Food Safety
- Toxicology
- Public Health
Background:
- Domoic acid (DA) causes amnesic shellfish poisoning, necessitating monitoring of its presence in marine environments and shellfish.
- While acute DA intoxication symptoms are known, chronic health effects from repeated low-level exposure in humans remain largely uncharacterized.
Purpose of the Study:
- To evaluate both acute and chronic human exposure to domoic acid (DA) from shellfish consumption in Belgium.
- To identify specific shellfish types that contribute most significantly to DA exposure risks within the Belgian population.
Main Methods:
- Linked domoic acid (DA) concentration data from shellfish samples (2004-2009) with Belgian food consumption data from 3245 adults.
- Assessed acute intoxication risk and calculated chronic exposure levels relative to the tolerable daily intake (TDI).
Main Results:
- Domoic acid (DA) levels were highest in scallops and lowest in mussels.
- Less than 1% of the population faced acute intoxication risk, but 5-6% exceeded the TDI for chronic exposure.
- Scallops were identified as the most probable source of chronic DA exposure.
Conclusions:
- While acute domoic acid (DA) poisoning risk is low in Belgium, a significant portion of the population experiences chronic exposure, primarily through scallop consumption.
- Findings underscore the importance of ongoing food control programs and consumption data analysis for safeguarding public health against shellfish toxins.
