ABSTRACT
Harmful algal blooms (HABs) are increasing worldwide as a result of climate change and global marine trafc. HABs contain high concentrations of algal toxins. Toxin-contaminated shellsh cannot be detected by taste, sight, or smell; the toxins are heat stable and therefore are not destroyed by cooking. Human consumption of toxin-contaminated shellsh leads to illness (Bouchouar et al. 2014). Many seafoods are responsible for causing allergies, and among them, histamine poisoning or scombroid poisoning is a classical example published in 1830 (Minns 2014). The scombroid compound was rst discovered in the following sh (i.e., Scombridae): tuna and mackerel.
