Product Category
Food
Product subcategory
Fishery and aquaculture products
Product brand name
Unbranded
Model names or references
Tellines shipped on 11/14/2024 and 11/15/2024
Product identification
Batch
All lots
Start/End of marketing date
From 11/14/2024 to 11/15/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR.29.158.500.CE
Geographic area of sale
Whole France
Distributors
Wholesalers – Fishmongers – GMS
Posted in Diarrhoeic Shellfish Poisoning, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Lipophilic Marine Biotoxin, Marine Biotoxin, Shellfish, shellfish toxin
Product Category
Food
Product subcategory
Fishery and aquaculture products
Product brand name
Unbranded
Model names or references
Tellines shipped from 10/29/2024 to 10/31/2024
Product identification
Batch
All lots
Start/End of marketing date
From 10/29/2024 to 10/31/2024
Storage temperature
Product to be kept in the refrigerator
Health mark
FR.29.158.500.CE
Geographic area of sale
Whole France
Distributors
Wholesalers – Fishmongers – GMS
Posted in Diarrhoeic Shellfish Poisoning, DSP, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Pathogen, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Temperature Abuse, Food Testing, Lipophilic Marine Biotoxin, Marine Biotoxin
Product Category
Food
Sous-catégorie de produit
Fishery and aquaculture products
Nom de la marque du produit
Sans marque
Noms des modèles ou références
Moules de bouchot
Product identification
Batch
L22 L23 L24 L25
Conditionnements
Sac de 15 kilos
Date début/Fin de commercialisation
Du 23/09/2024 au 26/09/2024
Température de conservation
Product to be kept in the refrigerator
Geographic area of sale
Départements : PAS-DE-CALAIS (62), SEINE-MARITIME (76), SOMME (80)
Distributeurs
Restaurants Grossiste Poissonnerie
Product Category
Food
Product subcategory
Fishery and aquaculture products
Product brand name
Unbranded
Model names or references
Bouchot mussels
Product identification
Batch
H25/1 H 26/1 H27/1
Packaging
15 KG BAG
Start/End of marketing date
From 08/26/2024 to 08/28/2024
Storage temperature
Product to be kept in the refrigerator
Geographic area of sale
Regions: Hauts-de-France
Distributors
Restaurant wholesaler
Posted in Diarrhoeic Shellfish Poisoning, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Marine Biotoxin, shellfish toxin, Toxin
Product category
Food
Product subcategory
Fishing and aquaculture products
Product brand name
Thau pond mussels / Various producers
Model names or references
Mussels from breeding or having been immersed in the Thau pond
Product identification
Batch
All lots
Start/end date of marketing
Until 06/17/2024
Storage temperature
Product to be stored at room temperature
Geographical sales area
Whole France
Distributors
Multidistributors.
Posted in Diarrhoeic Shellfish Poisoning, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Marine Biotoxin, shellfish toxin, Toxin
Brand : Cooperativa Pescatori Arborea
Name : Heart clams (Cerastoderma spp)
Reason for reporting : Recall due to chemical risk
Publication date : 8 June 2024
Posted in Diarrhoeic Shellfish Poisoning, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, Lipophilic Marine Biotoxin, Marine Biotoxin, okadaic acid, Shellfish, shellfish toxin
Brand : Cooperativa Pescatori Arborea)
Name : Local clams (Ruditapes decussatus)
Reason for reporting : Recall due to chemical risk
Publication date : 8 June 2024
Posted in Algal Toxin, Diarrhoeic Shellfish Poisoning, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Toxin, Food Virus, Lipophilic Marine Biotoxin, Marine Biotoxin, okadaic acid
The Centre for Food Safety (CFS) received in April 2023 a referral from the Centre for Health Protection of a suspected case of diarrhoetic shellfish poisoning in which the affected persons developed diarrhoea, nausea, vomiting and abdominal pain within an hour after consuming venus clams at a restaurant. This article gives a brief introduction on shellfish poisoning.
Shellfish poisoning is caused by shellfish toxins produced by certain species of algae. When shellfish eat toxin-producing algae, the toxins can accumulate in their tissue. Consumption of shellfish containing shellfish toxins by humans can cause a variety of gastrointestinal and neurological illnesses, known as shellfish poisoning. Examples of shellfish that have been involved in shellfish poisoning include mussels, clams, oysters, scallops and geoducks.
Numerous shellfish toxins have been discovered around the world; they could cause different types of shellfish poisoning. Five major types of shellfish poisoning are discussed below:
(i) Paralytic shellfish poisoning (PSP) — caused by paralytic shellfish toxins (PSTs), which are a group of water-soluble alkaloid neurotoxins, including saxitoxins (STXs).
(ii) Diarrhoetic shellfish poisoning (DSP) — caused by diarrhoetic shellfish toxins (DSTs), which are a group of lipid-soluble polyether toxins, including okadaic acid (OA).
(iii) Neurotoxic shellfish poisoning (NSP) — caused by neurotoxic shellfish toxins (NSTs), which are a group of lipid-soluble polyether toxins, including brevetoxins (BTXs).
(iv) Amnesic shellfish poisoning (ASP) — caused by amnesic shellfish toxins (ASTs), including the water-soluble amino acid domoic acid (DA).
(v) Azaspiracid shellfish poisoning (AZP) — caused by azaspiracid shellfish toxins (AZTs), including the lipid-soluble toxin azaspiracid (AZA).
Characteristics of Shellfish Toxins
Different groups of shellfish toxins display multifarious chemical structures, which can be broadly classified into amino acids (DA), alkaloids (STXs) and polyketides (OA, BTXs and AZA).
The reasons why some algae produce shellfish toxins remain unknown. These toxins are secondary metabolites with no explicit function for the algae. They are probably used by the algae to compete for space, defence against predators or prevent the overgrowth of other organisms.
In general, shellfish toxins are heat stable, odourless, tasteless and not destroyed by cooking, freezing or other food preparation procedures. It is hard to distinguish between toxic and non-toxic shellfish visually.
Bioaccumulation of Shellfish Toxins in Bivalve Molluscs
Algae are part of the natural diet of bivalve molluscs. After shellfish has ingested shellfish toxin-producing algae, shellfish toxins will accumulate and concentrate in their internal organs, such as hepatopancreas of bivalves (Figure 1). Generally speaking, the adductor muscle contains only a low level of shellfish toxins.
Figure 1: Internal parts of a scallop
Symptoms of Shellfish Poisoning
Shellfish toxins can cause a wide variety of symptoms in humans, depending on the type and amount of toxins ingested. Symptoms of different types of shellfish poisoning are summarised below:
Safety Levels of Shellfish Toxins
The toxicity of various shellfish toxins was evaluated by a joint expert working group of the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO) and the Intergovernmental Oceanographic Commission of UNESCO in 2004. Acute reference doses (ARfDs) (i.e. the amount of toxins that can be ingested in a period of 24 hours or less without appreciable health risk) have been established for these shellfish toxins. In addition, the Codex Alimentarius Commission (Codex) has established the maximum levels (MLs) for shellfish toxins in edible parts (the whole or any part intended to be eaten separately) of live bivalve molluscs. While the ARfDs are critical in assessing the safety of food in terms of the level of shellfish toxins contained, Codex MLs are the levels recommended by Codex to be permitted in shellfish.
*An estimate of toxicity of the toxin made by mouse bioassay.
Key Points to Note
Advice to Consumers
Elevated levels of okadaic acid and dinophysis toxin in coquinas from Portugal in Spain
Posted in Diarrhoeic Shellfish Poisoning, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, Food Toxin, okadaic acid, RASFF, Shellfish, shellfish toxin
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Posted in Diarrhoeic Shellfish Poisoning, 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 Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Lipophilic Marine Biotoxin, Marine Biotoxin, Shelf Life, Shellfish, shellfish toxin
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