Locals across a large chunk of the Bay of Plenty’s coastline are being urged not to collect or eat shellfish due to the presence of biotoxins.
A warning has been issued from Whakatāne to Mt Maunganui after routine tests on shellfish in the region showed levels of paralytic shellfish poisoning toxin over the safe limit.
The affected shellfish included mussels, oysters, tuatua, pipi, toheroa, cockles and scallops, as well as pūpū (cat’s eyes), and Cook’s turban.
“Please do not gather and eat shellfish from this area because anyone doing so could get sick,” NZ Food Safety deputy director-general Vincent Arbuckle said.
“Cooking the shellfish does not remove the toxin, so shellfish from this area should not be eaten.”
Symptoms of shellfish poisoning included numbness and a tingling (prickly feeling) around the mouth, face, hands, and feet; difficulty swallowing or breathing; dizziness and headache; nausea and vomiting; diarrhoea; paralysis and respiratory failure and, in severe cases, death.
Symptoms usually appeared between 10 minutes to three hours of eating.
“If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately,” Food Safety advised. “Contact your nearest public health unit and keep any leftover shellfish in case it can be tested.”
Pāua, crab, and crayfish could still be eaten if the gut was removed entirely before cooking. If not, its contents could contaminate the meat during cooking.
Finfish were not affected, but Food Safety said they should be gutted and the liver discarded before cooking.
Food Safety said it had received no notifications of associated illness.
“NZ Food Safety is monitoring shellfish in the region and will notify the public of any changes to the situation,” Arbuckle said.
He said officials had already been monitoring an algal bloom in the region, which was spreading.
“This type of algae produces a dangerous toxin, and when shellfish filter-feed, these toxins can accumulate in their gut and flesh. Generally, the more algae there are in the water, the more toxic the shellfish get.”
