A ticket sold in Tairāwhiti was one of 12 to share the Lotto Second Division prize in the Wednesday night draw, with the ticket holders netting $17,631 each.
The Gisborne winner was sold at Four Square Matakaoa in Te Araroa.
Anyone who bought their ticket from the store is advised to check their ticket as soon as possible in-store, on MyLotto or through the MyLotto App.
Waipaoa River bridge crash
The emergency services were called out in the early hours of this morning to a vehicle crash on the Waipaoa River Bridge.
The incident on State Highway 2 happened just after 1am.
“A vehicle veered into the side of the bridge as it was crossing, and lost a wheel,” an emergency services spokesman said.
“The occupants of the car were checked over by St John ambulance.“
The crashed vehicle blocked the road for a time before it was towed.
Biotoxin alert remains on East Cape
The biotoxin alert put out by the Ministry for Primary Industries about paralytic shellfish toxins in the eastern BoP and around the top of the East Cape remains in place.
It was put in place on December 12, and it was still in place according to the MPI website as of today.
“Do not collect or eat shellfish from Eastern Bay of Plenty from Opape near Ōpōtiki, to East Cape,” MPI said in a statement.
Affected shellfish include bivalve shellfish such as mussels, oysters, tuatua, pipi, toheroa, cockles and scallops, as well as pūpū (cat’s eyes), Cook’s turbans and kina (sea urchin).
“Cooking the shellfish does not remove the toxin, so shellfish from this area should not be eaten.“
NZ Food Safety continues to monitor the situation.
Symptoms of paralytic shellfish poisoning usually appear within 10 minutes to three 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 and respiratory failure and, in severe cases, death.
Pāua, crab, and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut.
