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Enhanced Elimination of Poison01:26

Enhanced Elimination of Poison

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Poison can be effectively removed from the gastrointestinal (GI) tract through various decontamination procedures.
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In cases of acute poisoning, the primary objective is to prevent further absorption of the toxic substance into the body. Immediate interventions using various decontamination techniques targeting the gastrointestinal (GI) tract can achieve this. Decontamination is crucial to prevent poison from entering the systemic circulation, which involves washing affected areas with water and mild soap and removing contaminated clothing. Once external decontamination is done, attention must be turned to...
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Thermal Measurement Techniques in Analytical Microfluidic Devices
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Thermal Resistance of Paralytic Shellfish Poison in Soft-Shell Clams.

T A Gill1, J W Thompson1, S Gould1

  • 1Canadian Institute of Fisheries Technology, Technical University of Nova Scotia, P.O. Box 1000, Halifax, Nova Scotia, B3J 2X4, Canada.

Journal of Food Protection
|April 4, 2019
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Heating toxic soft-shell clams (Mya arenaria) reduces paralytic shellfish poison. Thermal destruction-time curves show toxin destruction kinetics are similar to microorganisms, suggesting heat processing can mitigate clam toxicity.

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Area of Science:

  • Food Science
  • Marine Biology
  • Toxicology

Background:

  • Soft-shell clams (Mya arenaria) can accumulate paralytic shellfish toxins.
  • Assessing and mitigating shellfish toxicity is crucial for public health and food safety.

Purpose of the Study:

  • To determine the thermal inactivation kinetics of paralytic shellfish poison in Mya arenaria.
  • To evaluate the effectiveness of heat treatments in reducing clam toxicity.

Main Methods:

  • Clam homogenates were subjected to controlled heat treatments at various temperatures (220-269.5°F) and time intervals.
  • Toxicity was measured using the A.O.A.C. mouse bioassay.
  • High-performance liquid chromatography (HPLC) was used for toxin analysis in parallel.
  • Decimal reduction times were calculated and plotted to generate a thermal-destruction-time (TDT) curve.

Main Results:

  • A semilogarithmic relationship was observed between toxicity and heating time for each temperature.
  • The thermal-destruction-time (TDT) curve was linear (r² = 0.97), indicating predictable toxin destruction.
  • HPLC results generally correlated with bioassay data, but its routine reliability for toxicity assessment was not definitively established.

Conclusions:

  • Heat processing effectively reduces paralytic shellfish poison in Mya arenaria.
  • The thermal inactivation kinetics of this toxin resemble those of microbial inactivation.
  • Further validation is needed for routine toxicity assessment using HPLC.