That's because MC is found to be a liver cancer promoter, and low doses can cause liver damage. It can activate oncogenes in human body, inhibit anticancer genes at the same time, make anticancer genes inactive, and increase the possibility of cancer by nearly 10 times.
In fact, Microcystis widely exists in natural water. If the water quality is good, unpolluted or not seriously polluted, Microcystis will grow slowly and will not produce a lot of MC harmful to human body.
Only when a large number of untreated pesticides, agricultural fertilizers and phosphorus-containing washing powder are discharged into the water body, resulting in excessive nitrogen and phosphorus content and eutrophication of the water body, and suitable water temperature (20℃ ~ 30℃) and sufficient sunshine are conducive to the growth of Microcystis, Microcystis will multiply rapidly in a short time and produce a large number of MC.
Because most water bodies are polluted at present, MC has become a kind of natural poison with wide existence and great influence. According to the investigation, MC can be detected in surface water and even tap water as drinking water source in some areas.
Therefore, experts such as Yu, a professor at Fudan University, suggested that the technical research on removing microcystins from tap water should be strengthened and the limit standard of microcystins in drinking water should be formulated as soon as possible.
Experts pointed out that the most fundamental thing to prevent MC is to control environmental factors, such as keeping water flowing, managing sewage discharge, prohibiting eutrophication caused by phosphorus pollution and preventing secondary pollution of drinking water. As long as you do the above, you don't have to worry about the harm of MC pollution to human body.
As an aquatic organism, some people are worried about whether spirulina will be polluted by Microcystis and whether it will affect food safety. At present, experts have come to the conclusion that spirulina is safe and will not contain MC, which will affect food safety.
This is because the growth environment of spirulina and Microcystis is contradictory. Environmental microcystis that can grow spirulina is difficult to survive; Spirulina is really difficult to survive and harvest in the waters where Microcystis can grow.
Experts who have been engaged in spirulina research for many years have also affirmed this.
Hubert Wu, a researcher at Wuhan Institute of Hydrobiology, Chinese Academy of Sciences, who has been engaged in spirulina research for decades, said: He believes that spirulina produced in strict accordance with standards will have no safety problems. Spirulina has been studied at home and abroad for decades. Under natural conditions, spirulina at home and abroad does not contain microcystins. Microcystis can't coexist with Spirulina in the ecological environment, and it is unlikely that Spirulina will be polluted by microcystins.
Professor Li Dingmei, deputy director of the Rural Center of the Ministry of Science and Technology, also believes that because Microcystis and Spirulina have different requirements for the growth environment, such as the difference in pH, Microcystis will not pollute Spirulina.
Experts agree that spirulina produced by large domestic enterprises is safe at present, and consumers can eat it with confidence without worrying about its safety.