ABSTRACT
Fish and shellfish are delicious food, with important protein content, and provide nutrition resources considered healthy for humans. Nonetheless, they often accumulate marine toxins produced by microorganisms, mostly toxic dinoflagellates. Molecular structures of marine toxins are generally large and complicated, and several analogues including metabolites in fish and shellfish are present, making them one of the most challenging targets in testing seafood-borne illnesses. As marine toxins are generally stable under heating conditions, human poisoning by consumption of fish or shellfish contaminated with marine toxins cannot be prevented even when they are cooked, therefore monitoring of fish or shellfish is the most important measure to protect people from poisoning by marine toxins. In the present chapter, chemical nature of marine toxins, human symptoms associated with marine toxins, and seafood safety measures for marine toxins are described.
