Steaming Fish Eliminates More Cyanotoxins Than Boiling

26 Jun 2017 --- Steaming freshwater fish for more than two minutes reduces the presence of cylindrospermopsin, a cyanotoxin, by up to 26%, while boiling leads to a smaller reduction (18%), with a corresponding increase in risk for the consumer, according to a globally pioneering study conducted by researchers from the University of Seville.

Another important conclusion from their research was that these biotoxins, which are harmful to the body, pass into the water that has been used for cooking. This study, which has been published in Food Control, centers on a species of freshwater fish, tilapia. And specifically, the cyanotoxin analyzed was cylindrospermopsin.

“Cyanotoxins are produced by a group of bacteria called cyanobacteria, which are mainly found in freshwater. They are emerging toxins, which currently need to be tested to evaluate the risks that their presence in water and food might cause for humans and the environment,” explain the study’s main researchers, the Professors of Toxicology from the University of Seville, Ana María Cameán and Ángeles Jos.

It was also observed that the concentration of this cyanotoxin after cooking would not have consequences for public health, as established by the Provisional Tolerable Daily Intake established by the WHO.

“Our results show that it is not recommendable to eat raw freshwater fish, that it should be cooked, and better steamed than boiled, for more than two minutes and that the water used for cooking should not be used for stocks, as it contains water-soluble toxins, which are transferred from the fish to the water,” the researchers say.

Cyanotoxins can be found in plant-based foods, which have been watered with water that contains them. The same is true of cereals, fish and shellfish that have been contaminated before becoming part of the food chain. It has been shown that this cyanotoxin, which is increasingly more common globally, can affect organs like the liver, kidneys, heart, intestines, lungs and brain, among others, in animals. In humans, the effects of ingestion include hepato-enteritis, headaches, diarrhea, dehydration, and kidney damage, among others.

EFSA has recently published a report in which it brought to attention the lack of scientific studies on the transference and bioaccumulation of cyanotoxins in fish and other foodstuffs, as well as the absence of a thorough evaluation of their toxicity.

"It is fundamental to continue investing research resources in this area, as the real exposure to consumers is not known, and therefore the risk is also unknown", added the researchers, who also said that they are working on the evaluation of other cooking techniques such as cooking on a griddle and in microwaves; in the study of cyanotoxins in plants, as well as in studies to characterise the toxicological profile of these toxins, following the recommendations of the EFSA.

This research project is financed by the Ministry of Economy and Competitiveness and has funds from the ERDF.

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