Seafood products containing laguna, an algae toxin found in some oysters, can cause nausea and vomiting in some people, and a study published last year found that laguna-treated oysters were more likely to develop stomach ulcers.
The Food and Drug Administration (FDA) banned use of laguna in oyster production in 2005.
The FDA’s new ruling on laguna is the latest to raise concerns about the health of the product.
Seafoods with laguna are also used in cosmetics, including body lotions, toothpaste and mouthwash.
The US Department of Agriculture (USDA) has a list of contaminants that have been linked to laguna poisoning, and the Food and Cosmetic Ingredient Board (FCB) recently added it to its list of approved ingredients.
The FCB is a joint venture of the US Department and Agriculture, and its goal is to identify foodborne pathogens that could affect human health.
In May, a study of about 1,300 people found that more than 50 per cent of people who ate at least one serving of lagusas over the course of a year had symptoms of the toxin, according to the Journal of the American Medical Association.
In the US, there are about 200 lagusans in restaurants and restaurants in the retail food service industry.
A 2009 survey found that nearly half of the more than 5,500 restaurants surveyed reported using laguna.
In Australia, there have been three deaths linked to consuming lagusan.
“It’s a potentially lethal ingredient, and if you eat lagusa, you’re ingesting a toxin,” said Dr Jennifer McGlone, an associate professor at the University of New South Wales’ School of Pharmacy.
Eat other food.” “
If you’ve been exposed to it before, and you think that it might be toxic, don’t eat it.
Eat other food.”
The FDA is not banning laguna outright, but said it will review its list.
“The Food and Drugs Administration has taken this step to address public concerns about lagusana, and it is the FDA’s role to assess the safety and effectiveness of new foodborne illness risks and evaluate new information on the food supply,” the agency said in a statement.
“Foodborne illness is a complex and evolving problem and we will continue to monitor the risk to public health and the environment.”
The Australian Food Standards and Marketing Authority (AFSMA) said it is working with its Food Safety Australia (FSAA) partner to develop guidelines to ensure laguna safety.
“FSAA has been actively engaging with the FSB to develop a framework for the production of lagusa and to develop the industry’s best practice for food safety and health,” said AFSMA food safety manager Dr Rachel Kelly.
“As the FSA continues to monitor food safety risks, we will be developing guidance for the food industry to improve lagusa production.”