Rodríguez, I; González, JM; Botana, A; Sainz, MJ; Vieytes, MR; Alfonso, A; Botana, LM
This chapter focuses on the analysis of the main natural toxins associated with food safety. Mycotoxins are produced primarily by fungi of the genera Fusarium, Aspergillus, Penicillium, Claviceps, and Alternaria. The main representatives are aflatoxins, ochratoxin A, patulin, trichothecenes, zearalenone, fumonisins, and ergot alkaloid. Marine toxins are produced primarily by dinoflagellates of several genera. The main toxins are classified on the basis of the main toxin content: okadaic acid and dinophysistoxins, azaspiracids, yessotoxins, pectenotoxins, domoic acid, and saxitoxin and gonyautoxins. Cyanotoxins are produced by blue-green microalgae classified according to their effect: hepatotoxins (microcystins (MCs), nodularins and cylindrospermopsins), neurotoxins (anatoxin-a and analogs, saxitoxins, and ß-N-methylamino-l-alanine), and dermatotoxins (aplysiatoxins and lyngbyatoxins). Finally, tetrodotoxin is produced by bacteria and it is a concern in fish and shellfish. All these toxins are analyzed mostly by LC-MS, and the specific features of the analysis is discussed in the chapter.
Fanali, S; Haddad, PR; Poole, CF; Riekkola, ML