A public health warning has been issued by New Zealand Food Safety today, advising the public to not consume or collect Shellfish from the Thames region, up to the Raukura Point, and across to Deadmans Point.
After routine tests on shellfish samples were taken, this region has shown levels of paralytic Shellfish Poisoning (PSP) above the safe limit of 0.8 mg/kg which was put in place by New Zealand Food Safety.
There are warnings in place to inform anyone who has consumed shellfish in the recent days from this area, that they may potentially be at risk of illness. Authorities are asking anyone that has eaten mussels, oysters, tuatua, pipi, cockles, scallops, catseyes, kina, and all other bivalve shellfish from this area in the recent past to monitor their health.
Authorities are also raising awareness of the fact that by cooking shellfish, it does not remove or release the toxin.
Crayfish, crab, and pāua may be consumed, providing that prior to cooking, the gut has been completely removed. It inflates the risk of contaminating the meat is the gut is not removed.
Sickness and symptoms typically appear between 10 minutes to three hours after the consumption of the effected shellfish.
Public health officials are urging the public to get in contact with Healthline if they have eaten shellfish from the affected area, or to seek medical attention straight away. Contacting your nearest public health unit for testing of any leftover shellfish is also advised.
Toxin levels will continue to be monitored, and public health officials will be communicating any changes to guidelines surrounding the situation if needed.
Shellfish harvested for commercial sale, such as supermarkets or to be exported, are subject to strict water and flesh monitoring programmes to ensure their safety to consume.
