In vitro and in vivo evaluation of paralytic shellfish poisoning toxin potency and the influence of the pH of extraction.

Paralytic shellfish poisoning (PSP) is one of the most severe forms of food poisoning. The toxins responsible for this poisoning are natural compounds, which cause the arrest of action potential propagation by binding to voltage-gated Na+ channels. Several standards for PSP toxins are nowadays commercially available; however, there is not accessible data on the biological activity of the toxins present on this standards and their in vivo toxicity.