Cooking the shellfish does not remove the toxin, so shellfish from this area should not be eaten, Arbuckle said.
“We are monitoring an algal bloom in the Bay of Plenty region, which appears to be 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.”
Symptoms of paralytic shellfish poisoning usually appear within 10 minutes to three hours of eating and they 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, crabs and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut.
If the gut is not removed, its contents could contaminate the meat during the cooking process, Arbuckle said.
“Finfish flesh is not affected by this public health warning, but we advise gutting the fish and discarding the liver before cooking.”
NZFS has had no notifications of associated illness.
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.
People could also contact their nearest public health unit and keep any leftover shellfish in case it can be tested.
“NZFS is monitoring shellfish in the region and will notify the public of any changes to the situation,” Arbuckle said.
Commercially harvested shellfish – sold in shops and supermarkets or exported – is subject to strict water and flesh monitoring programmes by NZFS to ensure they are safe to eat.
– Content supplied by MPI
