Ocorrência de ficotoxinas diarreicas em ostras e mexilhões cultivados entre 2019 e 2020 em Governador Celso Ramos, SC

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Luana de Souza Futigami
Milena de Oliveira Dutra
Silvani Verruck

Abstract

Santa Catarina is the largest national producer of bivalve molluscs, wich are filter animals that can retain microalgae toxins. Among these toxins, those that cause diarrheal intoxication have a higher ocurrence in Santa Catarina coast. Therefore, the objective of this study was to evaluate the occurence of okadaic acid, pectenotoxin and yessotoxin betwen 2019 and 2020, in Fazenda da Armação, Governador Celso Ramos (SC), through oficial monitoring reports. In 2019, 4 of the 32 reports presented positive results for okadaic acid, with concentrations of 46.2, 55.0, 126.2 and 141.2 µg/kg, still bellow the regulatory limit (160 µg/kg). Although the reports of 2020 have not been fully compiled, a higher occurrence of contamination was observed, where 11 of the 29 reports presented the detection of one or more phytotoxins, and 7 presented the okadaic concentration above de regulatory limit (from 161.2 to 462.5 µg/kg). This can be justified by the increase of Harmful Algae Blooms this year, wich is a complex ecological phenomenon, of difficult prediction. Thus, the collection of water bivalve molluscs on Santa Catarina coast, carried out by CIDASC, as well as the analysis of phytotoxins, carried out in licensed laboratories, have fundamental public health importance. Besides allowing the continuous monitoring of marine biotoxins in bivalve molluscs from Santa Catarina, and provide food security, this action also promotes the strengthening of mariculture, an importante economic activity in the state.


 

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How to Cite
Futigami, L. de S. ., Dutra, M. de O., & Verruck, S. (2021). Ocorrência de ficotoxinas diarreicas em ostras e mexilhões cultivados entre 2019 e 2020 em Governador Celso Ramos, SC . Revista Brasileira De Agrotecnologia, 11(2), 363–369. https://doi.org/10.18378/REBAGRO.V12I2.8735
Section
I Congresso Brasileiro Online em Ciência dos Alimentos