Donghang Yin

Keywords: 1. Introduction Marine toxins in seafood usually accumulate in edible shellfish and fish, causing poisoning symptoms and even life-threatening after human consumption, posing a risk to consumers’ health [1] . Shellfish toxins are typically produced by phycotoxins. Since shellfish have a unique way of filter feeding that accumulates pollutants in water, phytoplankton, and even in the ocean, shellfish have become the most common toxin carrier in seafood [2] .