우리나라에서 생산되고 있는 패류 중 비교적 PSP의 검출률과 독소함량이 높은 것으로 알려진 진주담치를 시료로 하여 PSP로 인한 식중독사고의 예방과 독화된 패류의 활용방안을 모색하기 위하여 독화된 진주담치의 여러가지 처리조건 즉, 동결과 해동, 가열, 향신료 첨가 등이 독력에 미치는 영향과 통조림 제조공정 중의 독력변화에 관하여 실험한 결과를 요약하면 다음과 같다. 1. PSP는 동결과 해동에 의하여 전혀 영향을 받지 않을 뿐만 아니라 마늘과 생강액즙의 첨가에 의해서도 영향을 받지 않는다. 2. PSP를 가열하였을 때 $70^{circ}C$ 이하에서는 60분간의 가열에 의해서도 거의 독력변화가 없었으나, $80^{circ}C$ 이상에서는 온도의 상승에 따라 독력의 감소율도 증가하였다. 3. 독화된 진주담치를 통조림 제조하였을 때 살균공정에서 독력의 감소가 심하여 최초 독력의 90이상이 감소하였다.
Paralytic Shellfish Poison (PSP) is mainly produced by marine dinoflagellates such as Protogonyaulax sp. and Pyrodinium sp.. The PSP was known to be accumulated in digestive gland of shellfish as result of feeding toxic dinoflagellates. PSP illness when occurs when one eats PSP intoxicated shellfish. Therefore PSP is becoming as serious problem in food hygiene and shellfish cultivation industry. The purpose of this study was to develop detoxification method for utilization of PSP intoxicated sea mussel and prevent from PSP illness. The PSP was extracted with 0.1 N HCl solution from the submitted sea mussel, then the toxicity was measured by mouse assay according to Official Methods of Analysis of the Association of Official Analytical Chemists. No detoxification effect was observed by adding extracted juice of garlic and ginger. When the sea mussel homogenate was heated at various temperatures, the PSP toxicity was not changed significantly at below $70^{circ}C$ for 60 minutes but it was decreased as the heating temperature was increased. For example, when the sea mussel homogenate was heated at 100, $121^{circ}C$ for 10 minutes, the toxicity was decreased about 67 and 90%, respectively. When the sea mussel containing 645 $mu$g PSP per 100g of edible meat was processed according to general shellfish canning procedure, the toxicity was decreased as the level of PSP undetected by mouse assay.
