Shellfish lovers in Marlborough Sounds are facing a dire warning, as New Zealand Food Safety (NZFS) has issued a critical alert regarding the consumption of shellfish from specific areas. The Tennyson Inlet and Fitzroy Bay regions are under scrutiny due to the presence of harmful toxins in the shellfish, posing a significant health risk to those who consume them.
The issue stems from an algal bloom of Gymnodinium catenatum, a type of algae known to produce a dangerous toxin. This toxin, known as paralytic shellfish toxin, can accumulate in the shellfish's gut and flesh, making it hazardous for human consumption. The more algae present in the water, the more toxic the shellfish become.
Mike Inglis, acting deputy director-general of NZFS, emphasizes the severity of the situation, stating, 'Please do not gather and eat shellfish from this area because anyone doing so could get sick.' The affected shellfish include a variety of bivalves such as mussels, oysters, tuatua, pipi, toheroa, cockles, and scallops, as well as pūpū (cat's eyes) and Cook's turban.
Inglis further advises, 'Cooking does not remove the toxin, so shellfish from this area should not be eaten.' This is a crucial point, as many might assume that cooking would eliminate any harmful substances. However, the toxin's presence in the gut and flesh of the shellfish makes it a serious concern.
The symptoms of paralytic shellfish poisoning can appear rapidly, within 10 minutes to three hours of consumption. These symptoms may include numbness and tingling around the mouth, face, hands, and feet, difficulty swallowing or breathing, dizziness and headache, nausea and vomiting, diarrhea, paralysis, respiratory failure, and in severe cases, death. Despite no reported illnesses so far, NZFS urges anyone who does get sick to seek medical attention immediately.
The warning extends to pāua, crab, and crayfish, but only if the gut is not removed before cooking. NZFS recommends gutting these shellfish and discarding the liver to prevent contamination. Kina and finfish are not affected, but proper gutting and liver removal are still advised for safety.
This incident highlights the importance of monitoring and testing shellfish for toxins, especially in areas with known algal blooms. While NZFS is actively monitoring the situation and notifying the public, it is crucial for consumers to stay informed and follow the advice of health authorities to ensure their safety and well-being.
