New Zealand Food Safety is extending its advisory to the public not to collect or consume shellfish gathered from the East Coast of the North Island due to the presence of paralytic shellfish toxins.
"We have extended the existing warning from East Cape all the way south to Blackhead Point, just north of Pōrangahau, after follow-up tests on mussels from Waimarama Beach showed levels of paralytic shellfish toxins three times the safe limit," said New Zealand Food Safety deputy director-general Vincent Arbuckle.
Arbuckle urged people not to gather and eat shellfish from this area because anyone could get sick. Affected shellfish include bivalve shellfish such as mussels, oysters, tuatua, pipi, toheroa, cockles, and scallops, as well as pūpū (cat's eyes), Cook's turban and kina (sea urchin).
"We are monitoring an algal bloom off the East Coast, which is 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 in the water, the more toxic the shellfish get."
Arbuckle continued that cooking the shellfish does not remove the toxin, so shellfish from this area should not be eaten.
Symptoms of paralytic shellfish poisoning usually appear within 10 minutes to 3 hours of eating and may include:
- 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, respiratory failure and, in severe cases, death.
Pāua, crab, and crayfish may still be eaten if the gut has been completely removed before cooking, as toxins accumulate in the gut. If the gut is not removed, its contents could contaminate the meat during cooking.
This public health warning does not affect Finfish, but we advise gutting the fish and discarding the liver before cooking.
New Zealand Food Safety has had no notifications of associated illness.
If anyone becomes ill after eating shellfish from an area with a public health warning, phone Healthline for advice at 0800 61 11 16 or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.
"New Zealand Food Safety is monitoring shellfish in the region and will notify the public of any changes to the situation," says Mr Arbuckle.
Commercially harvested shellfish – sold in shops and supermarkets or exported – is subject to strict water and flesh monitoring programmes by New Zealand Food Safety to ensure they are safe to eat.
