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Updated: May 16, 2026

Long-term Lethal Toxicity Test with the Crustacean Artemia franciscana
Published on: April 14, 2012
[Seafood poisonings. Part I. Shellfish and crustacean poisonings]
Krzysztof Ciszowski1, Aneta Mietka-Ciszowska
1Klinika Toksykologii i Chorób Srodowiskowych, Uniwersytet Jagielloński Collegium Medicum w Krakowie. wt_poohatek@wp.pl
Abstract:
Seafood is a valuable source of nutrients, therefore, it constitutes an important part of diet in some geographical regions. The consumption of some shellfish and crustacean species may be a cause of food poisonings in humans, mainly due to simultaneous ingestion of biotoxins produced by algae, cyanobacteria, and bacteria. These toxins are accumulated in higher links of a food chain, i.e. mollusks and crustaceans, that consume toxins filtering phytoplankton. In the present paper the etiology, pathogenesis, symptomatology and treatment of some shellfish poisonings are presented.
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