This paper aims to summarize the scientific literature on the
accumulation of MCs and CYN in animals and plants destined for
human consumption and elucidate the risk of intoxications. The
presence of MCs and CYN in food algae supplements is also reviewed
and the risk of consumption evaluated. Finally, the literature
on how cooking processes affect the increase or decrease in
cyanotoxin levels in food and how they can be used to prevent human
intoxications is also studied.