Microcystin: It May Not Just Be In The Water
Researchers examined how microcystin, the toxin produced by harmful algal blooms, accumulated in carrots, lettuce and green beans watered with toxin-contaminated water. They found some toxin in their produce, particularly the roots, but not enough to raise concerns about eating the vegetables. Photo: Jeremy Keith
Microcystin, one of the major toxins produced by harmful algal blooms (HABs) has been implicated in a number of health issues, from skin rashes to liver and nervous system damage. A main focus of preventing these negative health impacts has been limiting exposure to contaminated water, but researchers at The Ohio State University have been looking at things from a different angle: microcystin exposure from food.