Category Archives: Marine Biotoxin

Guatemala: Red tide alert issued, One fatality reported -Saxitoxins – PSP

Outbreak News Today

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

France – Tellines – DSP marine biotoxins – Diarrhoeic Shellfish Poisoning

Gov france

Identification information of the recalled product

  • Product category Food
  • Product subcategory Fishery and aquaculture products
  • Product brand name Unbranded
  • Model names or references Tellines shipped between 03 and 05 May 2022
  • Identification of products
    Batch
    All lots
  • Storage temperature Product to be stored at room temperature
  • Health markFR.29.158.500.CE
  • Geographic area of ​​sale Whole France
  • Distributors Wholesalers / Independents

Practical information regarding the recall

  • Reason for recall Prefectural decree – Closure of fishing area
  • Risks incurred by the consumer DSP marine biotoxins (diarrheal toxins)

New Zealand – Public health warning for shellfish for entire Pelorus Sound area, Marlborough Sounds – PSP

MPI

Map of the affected area to the entire Pelorus Sound area, Marlborough Sounds

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.

New Zealand – Public health warning for shellfish for all of Crail Bay, Marlborough Sounds – Paralytic Shellfish Poisoning (PSP) toxins

MPI

Map of the affected area all of Crail Bay, Marlborough Sounds

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.

Shellfish biotoxin alerts

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

About toxic algal blooms

Food safety for seafood gatherers booklet [PDF, 688 KB]

New Zealand – Public health warning extended for shellfish on the West Coast, South Island – Diarrhetic Shellfish Toxins

MPI

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 the South Island’s West Coast. The public health warning now extends from the Grey River mouth, north to the Ngakawau River mouth at Hector.

Tests on shellfish samples taken from Cape Foulwind have detected 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:

  • diarrhoea
  • vomiting
  • nausea
  • abdominal cramps.

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.

Commercially harvested shellfish – sold in shops and supermarkets, or exported – are 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.

New Zealand – Public health warning about shellfish in the Orewa and Warkworth area, North Island – PSP Toxins

MPI

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.

New Zealand – Public health warning about shellfish in West Coast, South Island – Shellfish Toxins -DSP – Diarrhetic shellfish toxins

MPI

The Ministry for Primary Industries (MPI) today issued a public health warning against collecting shellfish from the South Island West Coast between Greymouth and Charleston. Diarrhetic shellfish toxins have been detected in mussels from 12-Mile Bluff at levels above the safe limit 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:

  • diarrhoea
  • vomiting
  • nausea
  • abdominal cramps

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.

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.

RASFF Alert – Diarrhoeic Shellfish Poisoning (DSP) – Live Mussels

RASFF

Diarrhoeic Shellfish Poisoning (DSP) toxins (161 µg/kg – ppb) in live mussels (Mytilus galloprovincialis) from Italy in Spain

RASFF Alert – Diarrhoeic Shellfish Poisoning (DSP) toxins – Live Mussels (Mytilus galloprovincialis)

RASFF

Diarrhoeic Shellfish Poisoning (DSP) toxins (161 µg/kg – ppb) in live mussels (Mytilus galloprovincialis) from Italy in Spain

Information – How to Report Seafood-Related Toxin and Scombrotoxin Fish Poisoning Illnesses

FDA

To help FDA effectively investigate, remove unsafe seafood products from the market, and develop new prevention strategies, the FDA relies on illness reporting from public health officials and healthcare providers. While most foodborne outbreaks are tracked through the FDA’s Coordinated Outbreak Response and Evaluation (CORE) network, seafood-related illnesses caused by natural toxins have a unique reporting mechanism. This web page provides information on commonly occurring seafood-related illnesses and how to report them to the FDA.  To report an illness from raw bivalve molluscan shellfish, email the FDA at shellfishepi@fda.hhs.gov.

The FDA receives reports of illnesses associated with the consumption of specific types of fish. These illnesses may originate from the activity of certain bacteria, toxins produced by marine algae, or hazards inherent in the fish.

Commonly occurring illness:

Illness and reporting information for the commonly occurring illnesses are provided in each section. Contact the FDA with any questions or need for clarification of the illness or reporting.

In addition to the illnesses listed above, reporting of other less frequently occurring illnesses from natural toxins may be accomplished by emailing the FDA at Seafood.Illness@fda.hhs.gov.  Refer to Chapter 6 of the “Fish and Fishery Products Hazards and Controls Guidance” for a comprehensive list of natural toxin illnesses. To report illnesses related to miscellaneous natural toxin illnesses, please email FDA at Seafood.Illness@fda.hhs.gov.

The FDA works with first responders, physicians, and state and local health departments to investigate illnesses and outbreaks, manage them, and learn how to lessen future occurrences.