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High levels of paralytic shellfish toxins found in Queen Charlotte Sound and Golden Bay in New Zealand

Published Apr 25, 2024

Tridge summary

A public health warning has been issued in New Zealand for shellfish collection in Queen Charlotte Sound and part of Golden Bay due to high levels of paralytic shellfish toxins. Routine tests have shown mussels from Waikawa to have toxin levels three times above the safe limit, extending the warning from Anakiwa to Dieffenbach Point, and nearly reaching the safe limit in Collingwood. The warning includes all shellfish types, except pāua, crab, and crayfish if the gut is removed. Finfish can be consumed if gutted and the liver discarded. The New Zealand Food Safety agency advises against eating shellfish from these areas, as cooking does not remove the toxin, and urges anyone who becomes ill after consuming shellfish from these areas to seek medical attention immediately.
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Original content

People are being warned not to collect or eat shellfish from Queen Charlotte Sound or part of Golden Bay after high levels of paralytic shellfish toxins were detected. New Zealand Food Safety said routine tests on mussels from near Waikawa have shown levels of paralytic shellfish toxins that were three times higher than the safe limit. The warning extends from Anakiwa, out to West head and Dieffenbach Point. Toxin levels in mussels near Collingwood in Golden Bay have also risen in recent weeks and are nearly exceeding the safe limit, so should not be consumed. Commercial harvesting has stopped at mussel farms near Collingwood - with the public warned shellfish gathered from the shore could also have elevated levels of toxins. NZFS deputy director-general Vincent Arbuckle said mussels, oysters, tuatua, pipi, toheroa, cockles and scallops, as well as pūpū (cat's eyes), Cook's turban and kina should not be consumed. "Cooking the shellfish does not remove the toxin, so shellfish from ...
Source: Newshub
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