The analysis of algal toxins in mussels is conducted by the Department of Food Safety and Infection Biology. As part of their training in food toxicology, veterinary students learn about algal and other naturally occurring toxins.

The toxins are produced by microscopic algae, on which all types of mussels feed. Most algae species are harmless, but some of them can produce such large amounts of toxins that the mussels are a health risk to consumers. It is not possible to tell from the mussels’ exterior if they contain toxins. Therefore, the department analyses mussels intended for commercial marketing. Also, analyses are carried out on behalf of the Norwegian Food Safety Authority, as a basis for weekly food safety notes published in various media.

The department is also involved in international research on the effect of the various toxins, and participates in the development of analysis methods that can replace the use of animal testing. As a result of this research, the number of laboratory animals has already been significantly reduced.

The common mussel is the most frequently tested mussel.