Diarrhoeic Shellfish Poisoning (DSP) toxins (sum of lipophilic toxins > 320 µg/kg – ppb) in live mussels (Mytilus Galloprovincialis) from Italy in Italy
Diarrhoeic Shellfish Poisoning (DSP) toxins – okadaic acid (148 µg/kg – ppb) in live mussels (Mytilus galloprovincialis) from Italy in Spain
Posted in Algal Toxin, Biotoxin, Diarrhoeic Shellfish Poisoning, DSP, food contamination, 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, microbial contamination, Microbiology, RASFF
The Ministry for Primary Industries (MPI) today issued a public health warning advising the public not to collect or consume shellfish harvested from South Head to Tauratahi Point – West Coast North Island.
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:
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, Bacterial Toxin, Biotoxin, food contamination, 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, MPI, paralytic shellfish poisoning, PSP, Toxin, Uncategorized
The Alaska State Medical Examiner’s Office has confirmed that the death of an Alaska resident is consistent with paralytic shellfish poisoning (PSP). Officials have yet to release personal information.
Warnings have been issued to the community by email, fax, radio and social media after blue mussel samples collected from the beach on the same day the shellfish were consumed were found to have extremely high toxin levels, more than 100 times higher than the safe regulatory limit. The snail samples also had elevated toxin levels, but not as high as the blue mussels.
Posted in Algal Toxin, Biotoxin, food contamination, food death, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, Food Poisoning Death, Food Safety, Food Safety Alert, Food Testing, Food Toxin, paralytic shellfish poisoning, PSP, shellfish toxin, Uncategorized
The Ministry for Primary Industries today extended the current public health warning against collecting shellfish in the Hawke’s Bay region. The affected area now extends from the Mohaka River to the southern end of Pōrangahau beach.
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.
Other public health warnings remain in place for Port Levy on Banks Peninsula and Nydia Bay in the Pelorus Sound.
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.
RASFF – spoilage (suspicion of high levels of histamine) of frozen tuna from France in France
Posted in Biotoxin, food contamination, 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 Spoilage, Food Temperature Abuse, Food Testing, Food Toxin, Histamine, RASFF, Uncategorized
| Reason for alert | Paralytic shellfish poisoning (PSP) |
| Date warning issued | 2 July 2020 |
| Affected area | From Cape Kidnappers to the Mohaka River mouth, Hawke Bay |
| Shellfish affected | Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin) and all other bivalve shellfish.
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 | Symptoms typically appear between 10 minutes and 3 hours after ingestion and may include:
|
| Other information | Paralytic shellfish toxins have been detected in shellfish at levels over the safe limit of 0.8mg/kg set by MPI. Ongoing testing will continue and any changes will be communicated accordingly. |
RASFF – Diarrhoeic Shellfish Poisoning (DSP) toxins (okadaic acid=501 µg/kg – ppb) in live cockles (Donax Trunculus) from France in Italy
Posted in Algal Toxin, Biotoxin, Diarrhoeic Shellfish Poisoning, DSP, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, okadaic acid, RASFF, shellfish toxin, Uncategorized
Five people in the Netherlands have been affected by ciguatera poisoning likely caused by frozen red snapper steaks from India.
Those sick had a meal together in mid-May and developed symptoms including gastroenteritis and neurological complaints within three hours. None of them needed hospital treatment.
Tjitte Mastenbroek, a press officer at the Netherlands Food and Consumer Product Safety Authority (NVWA), said probable ciguatoxin poisoning was established.
“One original sealed package of the fish was still available in the household and is currently being analyzed for neurotoxins. Outcome of this analysis of the red snapper fish is expected next week. Currently it is unknown if this case is related to a point source (e.g. a single fish) within the batch, which could have been contaminated with ciguatoxins,” he said.
Posted in Algal Toxin, Biotoxin, Ciguatera, Ciguatera Poisoning, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Toxin, Uncategorized
Five people from two households in New Zealand became ill with ciguatera poisoning after eating fish imported from Fiji earlier this year.
The outbreak in Christchurch affected three males of 19 to 58 years old and two females – one aged in her 40s and the other in her 50s. One person was hospitalized and diagnosed with ciguatera poisoning but has since recovered.
In late May, Krazy Price Mart Ltd recalled a batch of frozen camouflage grouper (kawakawa) due to ciguatoxin. The item was sold as an individual whole gutted fish wrapped in clear plastic but was not labelled so had no date marking. It was available between March 10 and May 21, 2020 only at Krazy Price Mart Ltd in Christchurch.
Posted in Biotoxin, Ciguatera, Ciguatera Poisoning, food contamination, 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 Spoilage, Food Testing, Food Toxin, Toxin, Uncategorized
The Ministry for Primary Industries (MPI) today issued a public health warning advising the public not to collect or consume shellfish harvested between Sumner Head and East Head at Okains Bay on Banks Peninsula, including Lyttelton Harbour.
Routine tests on shellfish samples taken from Port Levy has shown levels of Diarrhetic Shellfish Toxins above the safe limit of 0.16 mg/kg set by MPI. Anyone eating shellfish from this area is potentially at risk of illness.
Ongoing testing will continue and any changes will be communicated accordingly.
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 within half an hour of ingestion and last for about 24 hours. Symptoms may include:
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.
FoodWorld 