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Collaborative project: Minimization approaches to avoid cyanotoxins and accompanying off-taste in edible fish by influencing the microorganisms - Subproject A (Antitox)
Project
Project code: 281E114A23
Contract period: 01.09.2025
- 31.08.2028
Budget: 196,450 Euro
Purpose of research: Applied research
Keywords: algae, aquaculture, fish, poison/toxins, animal nutrition
The German inland fishing industry is an important sector for the sustainable and regional production of edible fish within the framework of traditional and modern aquaculture. The increasingly intense cyanobacteria problem ('blue-green algae bloom') endangers food quality and possibly even food safety when edible fish from extensive ponds or intensive aquacultures, including recirculating systems, which carry a toxin load, are consumed. In order to be able to continuously guarantee product quality and food safety for edible fish and fish products in the future, data on toxin formation, fish exposure and the impact on marketing quality must be collected and minimization approaches must be developed. In particular, the aim of this project is to evaluate the transfer of toxins into edible fish. Possible approaches to minimizing the spread of toxin-producing cyanobacteria will be investigated as part of the project. This also includes consideration of whether cyanotoxin-producing algae can be displaced by applying non-toxin-producing algae species ('probiotic effect' and 'biocontrol').
Section overview
Subjects
- Animal Husbandry
- Food Processing
- Toxicology
Framework programme
Funding programme
Excutive institution
Funding institution
Project management agencies
Associated projects: Antitox
- Collaborative project: Minimization approaches to avoid cyanotoxins and accompanying off-taste in edible fish by influencing the microorganisms - Subproject B
- Collaborative project: Minimization approaches to avoid cyanotoxins and accompanying off-taste in edible fish by influencing the microorganisms - Subproject C
- Collaborative project: Minimization approaches to avoid cyanotoxins and accompanying off-taste in edible fish by influencing the microorganisms - Subproject D
- Collaborative project: Minimization approaches to avoid cyanotoxins and accompanying off-taste in edible fish by influencing the microorganisms - Subproject E
- Collaborative project: Minimization approaches to avoid cyanotoxins and accompanying off-taste in edible fish by influencing the microorganisms - Subproject F
