New Zealand Food Safety has extended its advisory to the public, urging against the collection or consumption of shellfish from the East Coast of the North Island due to elevated levels of paralytic shellfish toxins. The warning now spans from Cape Runaway to Blackhead Point, north of Pōrangahau.
Deputy Director-General of New Zealand Food Safety, Vincent Arbuckle, highlights the urgency of the situation. Follow-up tests on mussels from Hicks Bay Beach revealed toxin levels three times the safe limit. The presence of a concerning algal bloom off the East Coast is causing the spread of these toxins, posing a serious health risk.
Affected Shellfish:
Mussels, Oysters,Tuatua, Pipi, Toheroa, Cockles, Scallops, Pūpū (Cat’s eyes), Cook’s turban, Kina (Sea urchin)
Cooking shellfish from the affected area does not eliminate the toxin, making it crucial to avoid their consumption.
Symptoms of Paralytic Shellfish Poisoning Include:
Pāua, crab, and crayfish are safe to eat if the gut has been entirely removed before cooking. Finfish are not affected, but it’s recommended to gut the fish and discard the liver before cooking.
While there have been no reported illnesses, individuals experiencing symptoms after consuming shellfish from the warned area are advised to contact Healthline at 0800 61 11 16 or seek immediate medical attention. Contact your nearest public health unit and retain any leftover shellfish for possible testing.New Zealand Food Safety continues to monitor the shellfish in the region and will update the public on any developments. Commercially harvested shellfish undergo rigorous monitoring to ensure their safety for consumption.
Stay informed and prioritize your health by heeding these warnings and guidelines.
In continuation with: https://www.globalfoodconsumers.org/news/shellfish-biotoxin-threat-in-new-zealand/