A research proposal submitted by Professor Masao Adachi ( Faculty ) has been selected for the Food Health Impact Assessment Technology Research program by the Food Safety Commission of the Cabinet Office.
Release Date:
Ciguatera and paratoxin-like poisoning are considered the world’s most widespread forms of food poisoning, and the latter is known for its high fatality rate. The toxins responsible for these poisonings are produced by microalgae and accumulate in fish that consume them through the food chain (Figure 1). In recent years, concerns have arisen that rising sea temperatures may lead to an expansion in the distribution and an increase in the abundance of toxic microalgae and toxin-accumulating fish. This study is the first to identify the algae and toxins responsible for the aforementioned food poisoning incidents—which are also spreading along the coasts of Honshu and Shikoku—and to accurately quantify them, thereby contributing to the reduction of food poisoning risks.
[Proposed Research Topic]
Development of a Method for Assessing the Risk of Food Poisoning Caused by Tropical and Subtropical Fish Toxins in Japanese Coastal Waters
[Host Department / Principal Investigator]
Kochi University, Faculty of Agriculture Faculty, Department of Agricultural Sciences Faculty, Professor Masao Adachi
[Business Overview]
Ciguatera and paratoxin-like poisoning, which have traditionally been associated with tropical and subtropical regions, are now occurring in Japan’s coastal waters as global warming accelerates, posing a major food safety concern. The toxins responsible for these poisonings are believed to be produced by microalgae inhabiting coral reef areas and other environments.In this study, we will first identify the primary microalgae responsible for these fish-borne toxicities in the waters of southern Japan—including Tosa Bay in Kochi Prefecture, which can be considered the forefront of ocean warming—and then develop methods for their quantification. Furthermore, by developing quantitative methods for the primary toxins found in the causative algae and fish, we aim to establish risk assessment methods related to these toxicities and contribute to enhancing food safety.
