Okadaic acid in Diarrhoetic Shellfish Poisoning from Portugal in Spain
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Category Archives: Algal Toxin
RASFF Alert – Algal Toxin – Okadaic Acid – DSP – Diarrhoeic Shellfish Poisoning
Posted in Algal Toxin, Diarrhoeic Shellfish Poisoning, Dinoflagellates, DSP, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, okadaic acid, RASFF
Research – Emergent marine toxins risk assessment using molecular and chemical approaches
Cyanobacteria harmful blooms represent a deviation to the normal equilibrium in planktonic communities involving a rapid and uncontrolled growth. Owing to the capacity to produce toxins as secondary metabolites, cyanobacteria may cause huge economic losses in the fishing and aquaculture industries and poisoning incidents to humans due to their accumulation in the food chain. The conditions which promote toxic blooms have not yet been fully understood, but climate change and anthropogenic intervention are pointed as significant factors. For the detection of toxins in edible marine organisms, the establishment of international regulations and compulsory surveillance has been probed as exceptionally effective. However, not regulation nor monitoring have been settled concerning emergent marine toxins. In the light of this scenario, it becomes essential to apply fast and reliable surveillance methodologies for the early detection of cyanobacterial blooms as well as the occurrence of emergent marine toxins. Shotgun metagenomic sequencing has potential to become a powerful diagnostic tool in the fields of food safety and One Health surveillance. This culture‐independent approach overcomes limitations of traditional microbiological techniques; it allows a quick and accurate assessment of a complex microbial community, including quantitative identification and functional characterisation, in a single experiment. In the framework of the EU‐FORA fellowship, with the final goal of evaluate metagenomics as a promising risk assessment tool, the fellow worked on the development of an innovative workflow through state‐of‐the‐art molecular and chemical analytical procedures. This work programme aims to evaluate the occurrence of emergent marine toxins and the producing organisms in Cabo Verde coastal cyanobacteria blooms. Our results show the outstanding potential of a holistic metagenomic approach for the risk assessment of emergent marine toxins and the producing organisms. Additionally, we have also highlighted its value for the identification and evaluation of secondary metabolites as natural bioactive compounds with biotechnological and industrial interest.
Posted in Algal Toxin, Cyanotoxin, cyanotoxins, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Toxin, Lipophilic Marine Biotoxin, Marine Biotoxin, microbial contamination, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Research, shellfish toxin, Toxin
Guatemala – Four deaths in Guatemala linked to contaminated shellfish – Saitoxin – PSP
More than 30 people have fallen sick and four have died in Guatemala after eating shellfish.
The National Commission for the Surveillance and Control of Red Tide in Guatemala has extended an alert because of the presence of saxitoxins above the limits on the coasts of Tiquisate, Escuintla, Retalhuleu and San Marcos.
Public health officials said that since the end of April, 34 people had been affected and three children and one adult had died.
Authorities urged the public not to eat bivalve mollusks such as mussels, clams and oysters.
A warning was issued earlier this month after monitoring and analysis detected high concentrations of saxitoxins above the limits.
Saxitoxin is a toxin responsible for paralytic shellfish poisoning (PSP). Harmful algal blooms are often called red tides.
Posted in Algal Toxin, Biotoxin, food contamination, food death, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Lipophilic Marine Biotoxin, Marine Biotoxin, paralytic shellfish poisoning, PSP, Saitoxin
RASFF – Lipophilic Toxins – Tellins
Detection of lipophilic toxins on tellins in Italy, Spain and Switzerland
Posted in Algal Toxin, Biotoxin, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Lipophilic Marine Biotoxin, Marine Biotoxin, RASFF, shellfish toxin, Toxin
RASFF Alert – Tellins – Algal Lipophilic Toxin
Detection of lipophilic toxins on tellins from France in Belgium, Italy, Netherlands, Spain and Switzerland
The lipophilic toxins in shellfish can be divided into four groups of toxins with different chemical structures and biological effects: OA and its derivatives, the DTXs; the pectenotoxins (PTXs); the yessotoxins (YTXs); and the azaspiracids (AZAs). These toxins can often be found in combination in shellfish.
Posted in Algal Blooms, Algal Toxin, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Lipophilic Marine Biotoxin, Marine Biotoxin, RASFF
Guatemala: Red tide alert issued, One fatality reported -Saxitoxins – PSP
The National Commission for Surveillance and Control of the Toxic Red Tide in Guatemala, declared a red tide alert because the constant monitoring and analysis that is carried out showed high concentrations of saxitoxins above the appropriate limits.
The presence of toxic red tide was detected on the Pacific Coast, on the coast of Tiquisate, Escuintla, indicated Virginia Herzing de Stwolinsky, head of the Risk Management Unit of the Ministry of Public Health and Social Assistance (MSPAS).
For this reason, bivalve mollusks, such as mussels, clams and shells. The consumption of the aforementioned foods produces severe intoxication and could even cause death.
Saxitoxins are also known as paralytic shellfish poisons (PSPs). Most human saxitoxin toxicoses have been associated with the ingestion of marine shellfish, which accumulate saxitoxins produced by marine dinoflagellates. However, saxitoxins are also found in freshwaters, produced by cyanobacteria in the genera Anabaena, Aphanizomenon, Planktothrix, Cylindrospermopsis, Lyngbya and Scytonema
New Zealand – Public health warning for shellfish for entire Pelorus Sound area, Marlborough Sounds – PSP
The Ministry for Primary Industries (MPI) today issued an extension to the public health warning advising the public not to collect or consume shellfish harvested from Crail Bay in Marlborough Sounds. The extension now applies to the entire Pelorus Sound area including its arms to the east and west, up to a line at the entrance from Paparoa to Culdaff Point.
Routine tests on shellfish samples taken from this region have shown levels of Paralytic Shellfish Poisoning (PSP) toxins above the safe limit of 0.8 mg/kg set by MPI. Anyone eating shellfish from this area is potentially at risk of illness.
Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin) and all other bivalve shellfish should not be eaten.
Note, cooking shellfish does not remove the toxin.
Pāua, crab 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.
Symptoms typically appear between 10 minutes and 3 hours after ingestion and may include:
- numbness and a tingling (prickly feeling) around the mouth, face, and extremities (hands and feet)
- difficulty swallowing or breathing
- dizziness
- headache
- nausea
- vomiting
- diarrhoea
- paralysis and respiratory failure and in severe cases, death.
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. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.
Monitoring of toxin levels will continue and any changes will be communicated accordingly. Commercially harvested shellfish – sold in shops and supermarkets, or exported – is subject to strict water and flesh monitoring programmes by MPI to ensure they are safe to eat.
Posted in Algal Toxin, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Testing, Food Toxin, Marine Biotoxin, paralytic shellfish poisoning, PSP, Toxin
New Zealand – Public health warning for shellfish for all of Crail Bay, Marlborough Sounds – Paralytic Shellfish Poisoning (PSP) toxins
The Ministry for Primary Industries (MPI) today issued a public health warning advising the public not to collect or consume shellfish harvested from all of Crail Bay in the Marlborough Sounds.
Routine tests on shellfish samples taken from this region have shown levels of Paralytic Shellfish Poisoning (PSP) toxins above the safe limit of 0.8 mg/kg set by MPI. Anyone eating shellfish from this area is potentially at risk of illness.
Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin) and all other bivalve shellfish should not be eaten.
Note, cooking shellfish does not remove the toxin.
Pāua, crab 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.
Symptoms typically appear between 10 minutes and 3 hours after ingestion and may include:
- numbness and a tingling (prickly feeling) around the mouth, face, and extremities (hands and feet)
- difficulty swallowing or breathing
- dizziness
- headache
- nausea
- vomiting
- diarrhoea
- paralysis and respiratory failure and in severe cases, death.
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. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.
Monitoring of toxin levels will continue and any changes will be communicated accordingly. Commercially harvested shellfish – sold in shops and supermarkets, or exported – is subject to strict water and flesh monitoring programmes by MPI to ensure they are safe to eat.
Find out more
Read the signs in the affected area.
Subscribe to shellfish biotoxins to receive email alerts
Collecting shellfish and keeping them safe [PDF, 1.4 MB]
Causes and symptoms of toxic shellfish poisoning
Food safety for seafood gatherers booklet [PDF, 688 KB]
USA – Alaska has among the nation’s highest rates of paralytic shellfish poisoning, but reported incidents are declining
Over the last decade, Alaska has reported fewer cases of a serious condition caused by consuming contaminated shellfish than in previous years.
But health officials say Alaskans who self-harvest shellfish should still be aware of the risks of paralytic shellfish poisoning.
Katherine Newell, an Epidemic Intelligence Service officer with the Centers for Disease Control and Prevention who is assigned to Alaska’s Division of Public Health, helped put together a new state report tracking cases of PSP in Alaska between 1993 and 2021.
There have been 132 reports of the poisoning in Alaska during that time, including five fatal cases. About 25% of those cases occurred in or near Kodiak, 20% were in Juneau and 14% occurred in Ketchikan, the report found.
The condition, also known as PSP, is a foodborne illness caused by neurotoxins known as saxitoxins, which are produced by harmful algal blooms that shellfish sometimes take into their systems while filter feeding, Newell explained.
When a human ingests the contaminated shellfish, it can be “pretty serious, and sometimes fatal,” Newell said. “It’s a reportable condition in Alaska because of how serious it is.”
Posted in Algal Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Safety, food safety training, Food Temperature Abuse, Food Testing, Food Toxin, paralytic shellfish poisoning, PSP
New Zealand – Public health warning about shellfish in the Orewa and Warkworth area, North Island – PSP Toxins
The Ministry for Primary Industries (MPI) today issued a public health warning against collecting shellfish from the Orewa and Warkworth area. The warning extends from Takatu Point on the Tāwharanui Peninsula, south to Huaroa Point on the Whangaparoa Peninsula. The warning includes Mahurangi Harbour, Kawau Island and the smaller islands west of Kawau Island.
Routine tests on shellfish samples taken from Mahurangi Harbour have shown levels of Paralytic Shellfish Poisoning (PSP) toxins above the safe limit of 0.8 mg/kg set by MPI. Anyone eating shellfish from this area is potentially at risk of illness.
Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin) and all other bivalve shellfish should not be eaten.
Note, cooking shellfish does not remove the toxin.
Pāua, crab 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.
Symptoms typically appear between 10 minutes and 3 hours after ingestion and may include:
- numbness and a tingling (prickly feeling) around the mouth, face, and extremities (hands and feet)
- difficulty swallowing or breathing
- dizziness
- headache
- nausea
- vomiting
- diarrhoea
- paralysis and respiratory failure and in severe cases, death.
If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, freephone Healthline for advice on 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.
Monitoring of toxin levels will continue and any changes will be communicated accordingly. Commercially harvested shellfish – sold in shops and supermarkets, or exported – is subject to strict water and flesh monitoring programmes by MPI to ensure they are safe to eat. There is no commercial harvesting of shellfish in the affected area.
Posted in Algal Toxin, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Marine Biotoxin, MPI, paralytic shellfish poisoning, PSP, shellfish toxin, Toxin
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