从富营养化水体到餐桌-食物链中蓝藻毒素的残留风险与控制

Risk and Control of Cyanotoxins Entering the Food Chain from Eutrophic Water to Table

蓝藻水华频发已成为当前全球关注的环境问题之一.蓝藻暴发后释放到水体中的蓝藻毒素具有强神经毒性、肝毒性和细胞毒性.蓝藻毒素不仅污染饮用水和接触用水进而危害到人畜,还可以蓄积在动植物体内,沿食物链威胁到人类健康.本文综述了蓝藻毒素的种类与危害及其在水产品、谷物、蔬菜等人类大量消费食品中的残留现状,分析了近年来藻毒素安全事件爆发频次和危害范围,为控制蓝藻毒素的食品安全风险而在源头(生产用水)、食品生产(农业种植)和食品加工等环节中采取措施,在分析现有措施局限性的基础上展望了未来降低食品中藻毒素残留的发展趋势,以期为保障食品安全提供新的理论思路和方法借鉴.

The frequent oecurrence of ecyanobacterial blooms has become an environmental issue of global concern.After cyanobacterial blooming,cyanotoxins can be released into water and cause highly neurotoxic,hepatotoxic and cytotoxic damage.Cyanotoxins can threaten human and livestock's health by contaminating water for drinking or direct contacting,and by accumulating in animals and plants and transferring along food chains.This paper introduces types and hazards of cyanotoxins,and their residual in aquatie products,grains.vegetables and other foods that people consume in large quantities.This review analyzes the outbreak frequency and hazard scope of cyanotoxins safety events in recent years,and summarizes measures taken to control the food safety risk of cyanotoxins at the source(production water),food production(agricultural planting)and food processing(cooking).Finally.we forecast the development trend in reducing cyanotoxins residues in food based on analyzing the limitations of existing measures.It is expected to provide new ideas and references for ensuring food safety.