• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2001.10a
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• pp.74-77
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• 2001

In order to investigate the distribution of paralytic shellfish poison, we examined the toxicity during from February to October in 2000. Of 591 shellfish samples, $17(2.88\%)$ samples were detected. Scapgarca broughtonii was highest collected $14.29\%(2/14)$. In the monthly detection rate of PSP, April was highest $13.3\%(8/60)$, in the regional collecting rate, Cheon-nam coastal area was highest $3.82\%(10/262)$, and in cases of imported area, China was $8.3\%(1/12)$. Imported area as well as domestic area samples should be strengthen to examine enduringly.

• Microbiology and Biotechnology Letters
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• v.18 no.1
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• pp.18-25
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• 1990

Paralytic Shellfish Poison (PSP) is mainly produced by marine dinoflagellates such as Protogonyaulax sp. and Pyrodinium sp.. The PSP was known to be accumulated in digestive gland of shellfish as result of feeding toxic dinoflagellates. PSP illness when occurs when one eats PSP intoxicated shellfish. Therefore PSP is becoming as serious problem in food hygiene and shellfish cultivation industry. The purpose of this study was to develop detoxification method for utilization of PSP intoxicated sea mussel and prevent from PSP illness. The PSP was extracted with 0.1 N HCl solution from the submitted sea mussel, then the toxicity was measured by mouse assay according to Official Methods of Analysis of the Association of Official Analytical Chemists. No detoxification effect was observed by adding extracted juice of garlic and ginger. When the sea mussel homogenate was heated at various temperatures, the PSP toxicity was not changed significantly at below $70^{\circ}C$ for 60 minutes but it was decreased as the heating temperature was increased. For example, when the sea mussel homogenate was heated at 100, $121^{\circ}C$ for 10 minutes, the toxicity was decreased about 67 and 90%, respectively. When the sea mussel containing 645 $\mu$g PSP per 100g of edible meat was processed according to general shellfish canning procedure, the toxicity was decreased as the level of PSP undetected by mouse assay.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.6
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• pp.900-908
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• 1996

Changes of paralytic shellfish toxin components and specific toxicity in blue mussel, Mytilus edu/is and oyster, Crassostrea gigas during canning process were investigated by high performance liquid chromatography (HPLC). The $mole\%$ of the frozen shucked blue mussel were in order of $27.5\;mole\%$ of gonyautoxin 1, $23.0\;mole\%$ of gonyautoxin 8 (C1) and $23.0\;mole\%$ of epi-gonyautoxin 8 (C2), while those of the frozen shucked oyster were in order of $29\;mole\%$ of C1, $22\;mole\%$ of C2, $16.7\;mole\%$ of gonyautoxin 2. Both samples had minor amounts of saxitoxin and neosaxitoxin. On the other hand, in case of specific toxicity, the major toxins were consisted of gonyautoxin $1\~4$ in both sample. The toxicity of gonyautoxin $1\~4$ were 88 and $84\%$ in blue mussel and oyster, respectively. According to the experimental results, C1, C2 and gonyautoxin 4 were very sensitive to heat treatment, while gonyautoxin 2 and saxitoxin were pretty heat resistant than any other toxin components.

• Journal of Food Hygiene and Safety
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• v.15 no.4
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• pp.287-292
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• 2000

The toxicity and toxin composition between blue mussel, Mytilus edulis and oyster, Crassostrea gigas collected at Woepori in Ko je island in South Coast of Korea in 1996 and 1997 were compared. The highest toxicity score was about 10 times higher in blue mussel than oyster (blue mussel, 8,670 $\mu\textrm{g}$; oyster, 860$\mu\textrm{g}$ in 1996, blue mussel, 5,657 $\mu\textrm{g}$/100g in 1997). The blue mussel also retained its toxicity for slightly longer period than oyster. In the both shellfish, PSP was composed almost exclusively of C toxicity (Cl and C2, 20~65%) and gonyautoxins (GTXl, 2, 3, and 4, 38~78%). In the early period of toxin accumulation, the ratio of 11$\beta$-epimer toxins (C2, GTX4) whose amount was 25~56 mole% (5th March to 12th April in 1996) and 25~80 mole% (18th March to 7th April in 1997), were higher than that of 11-epimer toxins (Cl, GTX2) whose amount was 41~57 mol%(27th May to 3rd June in 1996) and 25~56 mole% (29th April to 12th May in 1997), became higher than that of 11-epimer toxins. The toxin compositions in the both samples changed on a daily basis, presumably owing to metabolism of the toxin in the bivalves.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.799-801
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• 1990

Of the several methods proposed for decreasing toxicity of Paralytic shellfish poison(PSP) from intoxicated shellfish, heat treatment has been most popular, although a large percentage of the incidents of PSP illness have been related to the ingestion of cooked shellfish. The purpose of this study was to determine the kinetics of PSP destruction at various temperatures. The homogenate of intoxicated blue mussel(Mytilus edulis) was heated at temperature ranging from $90\;to\;121^{\circ}C$ and toxicities measured in samples heated for various time intervals. The rate constant(k) per second was $3{\times}10^{-4},\;at\;90^{\circ}C,\;4.98{\times}10^{-4},\;at\;100^{\circ}C,\;7.38{\times}10^{-4},\;at\;116^{\circ}C,\;and\;8.38{\times}10^{-4},\;at\;121^{\circ}C,\;$. By the Arrhenius equation, the decimal reduction time(D-value) was $121min.\;at\;90^{\circ}C,\;82min,\;at\;100^{\circ}C,\;58min.\;at\;116^{\circ}C\;and\;53min.\;at\;121^{\circ}C$. The z-value, activation energy($E_a\;and\;Q_{10}$) was $72^{\circ}C,\;3.9{\times}10^7(J/kg\;mol)$ and 1.39, respectively.

• Journal of Food Hygiene and Safety
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• v.15 no.4
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• pp.293-296
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• 2000

Paralytic shellfish poison (PSP) occurrence and variation in th\ulcorner different bivalve species including oyster,Crassostrea gigas and mussel, Mytilus edulis Jinhae bay Korea from January to December in 1997 were surveyed. And also compositional characteristics of PSP ingredients in the different bivalve species were investigated. PSP in shellfish was detected from late February and increased continuously until the middle of April in Jinhae bay. And after April PSP level had been decreased gradually and the toxicity was not detected by mouse bioassay in the early of June. Of the examined bivalve species, PSP content in the mussel exhibited the highest value and the PSP content in the mussel in the middle of April, PSP high season in Jinhae bay, was 6 times higher than that in the oyster. Gonyautokin (GTX) 1~4 group occupied 59.0~78.8% of whole PSP contents and identified as dominant ingredient in the examined bivalves except oyster. And it is also identified that the PSP toxicity in the tested species were derived from the GTX group. And the dominant ingredient of PSP in the oyster was carbamoyl-N-sulfo-11$\alpha$-hydroxysaxitoxin sulfate(Cl)(37.9%) and neosaxitoxin(neoSTX)(26.2%). But the toxicity of Cl in the tested oyster could be ignorable and most toxicity (80.0%) was derived from saxitoxin (STX) group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.924-928
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• 2005

Toxin profiles of the paralytic shellfish poison (PSP) detected from domestic shellfishes collected at the market and imported. shellfishes were invested by fluorometric HPLC. Total 9 components in PSP were analysed from the imported ark shell, such as saxitoxin (STX), decarbamoylsaxitoxin (dcSTX), gonyautoxin (GTX) - 1,2,3,4,5, Cl and C2. Among those toxins, 7 components except for GTX1,4 were detected from domestic shellfishes and showed different toxin contents and toxin compositions by species. Only C group toxin (Cl +2) contained in short necked clam and hard clam $(0.06\~0.56\;nmole/g)$ which living under soil but, in the blue mussels and oysters which cultured in the open sea water, showed more higher toxicity and complicate toxin compositions. Toxin compositions in bloody clam and purplish washington clam were very different in some samples even in same species. GTX4 and GTX5 were higher in imported scallop and STX was higher in imported ark shell than other species.

• Journal of Food Hygiene and Safety
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• v.13 no.2
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• pp.143-148
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• 1998

The purpose of this study was to determine the kinetics of paralytic shellfish poison (PSP) destruction at various temperature. The toxic digestive gland homogenate of blue mussel (Mytilus edulis), PSP crude toxin, gonyautoxin group and saxitoxin group were heated at temperature ranging from 90 to $120^{\circ}C$, and then the toxicities were measured in samples heated for various time intervals. The rate constant (k) of the toxic digestive gland homogenate, PSP crude toxin, gonyautoxin group and saxitoxin group were $3.28{\times}10^{-2},\;1.20{\times}10^{-2},\;5.88{\times}10^{-2}\;and\;2.58{\times}10^{-2}\;at\;120^{\circ}C$, respectively. The decimal reduction time (D-value) of the toxic digestive gland homogenate, PSP crude toxin, gonyautoxin group and saxitoxin group were 70, 192, 39 and 89 at $120^{\circ}C$, respectively. These results indicate that PSP crude toxin is most heat-stable of 4 types of PSP toxins and PSP toxin are more heat-stable than food poisoning bacteria and spores. The retorting condition to reduce PSP toxicity below quarantine limit ($80\;\mu\textrm{g}/100\;g$ in Korea and America, 4 MU/g in Japan) could be calculated by rate constant. For example, the digestive gland homogenate having a initial toxicity of $200\;\mu\textrm{g}/100\;g$ could have toxicity below quarantine limit when heated at $90^{\circ}C$ for 129 min., $100^{\circ}C$ for 82 min., $110^{\circ}C$ for 48 min. and $120^{\circ}C$ for 28 min. These results suggest that commercial retorting condition ($115^{\circ}C$ for 70 min) in Korea is enough to reduce toxicity below quarantine limit from initial toxicity of $200\;\mu\textrm{g}/100\;g$. From these results, the quarantine limit of PSP-infested shellfish for canning can be level up to raw score of $200\;\mu\textrm{g}/100\;g$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.6
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• pp.550-553
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• 2000

Optimum temperature for paralytic shellfish poison (PSP) detoxofication of Enterobacter sp. CW-6 isolated from sea water and changes of contents and ingredients composition of PSP during bacterial detoxification process were investigated. Enterobacter sp. CW-6 detoxicated $61.5{\~}67.7{\%}\;and\;87.4{\~}96.8{\%}$ of initial PSP toxicity ($25.0{\~}28.5\;nmole/g$) after $5{\~}12$ days at 30 and $35^{\circ}C$, identified as optimal growth temperature, respectively. The detoxification rate of Enterobacter sp. CW-6 for crude PSP with initial concentration of 38.2 nmole/g after 8 and 12 days at $30^{\circ}C$ in the Marine broth was 88.4 and $92.7{\%}$, respectively. During bacterial detoxification process using crude toxin solution, temporary increasement of STX group was detected and identified that was derived from GTX2, 3 group. The detoxification rate of Enterobaoter sp. CW-6 on purified GTX1 and 4 with initial concentration 47 nmole/g and 37 nmole/g were more than $90{\%}$ after 12 days in the marine broth at $30^{\circ}C$. Enterobacter sp. CW-6 also showed a detoxification activity on purified GTX2 and 3, and the detoxification rate for the initial concentration 25.6 nmole/g after 12 days was $66.4{\%}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.212-218
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• 2006

Changes of paralytic shellfish poison (PSP) contents, toxicity and toxin composition with pH and storing periods at different temperature in toxic blue mussel, Mytilus edulis, were tested by using fluorometric HPLC method. Toxicity at pH 3 was the highest as 14.1 MU/g $(100\%)$ and showed 12.9 MU/g $(92.1\%)$ at pH 5, 9.0 MU/g $(63.8\%)$ at pH 7, 3.6 MU/g $(25.5\%)$ at pH 9 and 0.8 MU/g $(5.7\%)$ at pH 10 which suggested PSP was unstable at alkaline conditions. The decrease in toxicity during storage days was depend on pH and temperature. The toxicity markedly decreased until during the first S day storage $(19.9\~65.3\%)$ at all pH (3, 5, 7, 9) and temperature (30, 5, $-20^{\circ}C$), but, slightly decreased after then till to 30 days. C group toxin (C1 and C2) was the major components and other toxins such as GTX 1,2,3,4, STX and dcSTX were detected. Among the 8 toxins, GTX1,4, dcSTX and STX were firstly decreased according to the decreasing the toxicity at all processing conditions. The toxicity in blue mussel (14.1 MU/g) were able to remove by heating over 10 minutes at pH higher than 7.