Mussel-Associated Azaspiracid Intoxication in the United States
Authors: Karl C. Klontz
Journal: Annals of Internal Medicine (2009)

Letters3 March 2009Mussel-Associated Azaspiracid Intoxication in the United StatesKarl C. Klontz, MD, MPH, Ann Abraham, PhD, Steven M. Plakas, PhD, and Robert W. Dickey, PhDKarl C. Klontz, MD, MPHFrom the Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740, and Gulf Coast Seafood Laboratory, U.S. Food and Drug Administration, Dauphin Island, AL 36528., Ann Abraham, PhDFrom the Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740, and Gulf Coast Seafood Laboratory, U.S. Food and Drug Administration, Dauphin Island, AL 36528., Steven M. Plakas, PhDFrom the Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740, and Gulf Coast Seafood Laboratory, U.S. Food and Drug Administration, Dauphin Island, AL 36528., and Robert W. Dickey, PhDFrom the Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740, and Gulf Coast Seafood Laboratory, U.S. Food and Drug Administration, Dauphin Island, AL 36528.Author, Article, and Disclosure Informationhttps://doi.org/10.7326/0003-4819-150-5-200903030-00023 SectionsAboutFull TextPDF ToolsAdd to favoritesDownload CitationsTrack CitationsPermissions ShareFacebookTwitterLinkedInRedditEmail Background: Azaspiracids (AZAs) are a group of structurally novel, heat-stabile marine toxins identified in mussels from Ireland following outbreaks of severe vomiting and diarrhea in Europe in 1995 and 1997 (1, 2). Azaspiracids accumulate in mussels and other bivalve mollusks that feed on toxic phytoplankton and vector organisms (3). Shellfish contaminated with AZAs have been documented in several European countries, including Ireland, Norway, and the United Kingdom (3).Objective: To describe the first recognized cases of azaspiracid poisoning outside of Europe.Case Report: Mussels harvested in Ireland and marketed in a cooked, frozen product consisting of mussels in a garlic ...References1. McMahon T, Silke J. Winter toxicity of unknown aetiology in mussels. Harmful Algae News. 1996;14:2. Google Scholar2. McMahon T, Silke J. Re-occurrence of winter toxicity. Harmful Algae News. 1998;17:12-6. Google Scholar3. European Commission. Commission decision 2002/225/EC of 15 March 2002 laying down detailed rules for the implementation of Council Directive 91/492/EEC as regards the maximum levels and the methods of analysis of certain marine biotoxins in bivalve molluscs, echinoderms, tunicates and marine gastropods. Official Journal of the European Communities. 2002;L75:62-4. Google Scholar4. Hess P, Nguyen L, Aasen J, Keogh M, Kilcoyne J, McCarron P, et al. Tissue distribution, effects of cooking and parameters affecting the extraction of azaspiracids from mussels, Mytilus edulis, prior to analysis by liquid chromatography coupled to mass spectrometry. Toxicon. 2005;46:62-71. [PMID: 15922391] CrossrefMedlineGoogle Scholar5. James KJ, Lehane M, Moroney C, Fernandez-Puente P, Satake M, Yasumoto T, et al. Azaspiracid shellfish poisoning: unusual toxin dynamics in shellfish and the increased risk of acute human intoxications. Food Addit Contam. 2002;19:555-61. [PMID: 12042021] CrossrefMedlineGoogle Scholar Author, Article, and Disclosure InformationAuthors: Karl C. Klontz, MD, MPH; Ann Abraham, PhD; Steven M. Plakas, PhD; Robert W. Dickey, PhDAffiliations: From the Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD 20740, and Gulf Coast Seafood Laboratory, U.S. Food and Drug Administration, Dauphin Island, AL 36528.Disclosures: None disclosed. 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