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A warning against collecting shellfish in the Mahurangi and Orewa areas could be in place for up to six months.
The Ministry for Primary Industries (MPI) issued the public health warning on January 28, advising against taking of shellfish from an area that extends from Takatu Point, on the Tāwharanui Peninsula, south to Huaroa Point, on the Whangaparaoa 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 showed 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.
Paralytic shellfish toxins are a common cause of toxic algal blooms along New Zealand’s coastline. MPI says these are naturally occurring blooms so it is impossible predict how long they will last. Previous warnings in this area have lasted for around two to three months, although it is not unusual for these to last upwards of six months.
Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin) and all other bivalve shellfish should not be eaten.
MPI says it should be noted that cooking shellfish does not remove the toxin and people can also become ill if they consume contaminated fish.
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 three hours after ingestion and may include numbness and a tingling (prickly feeling) around the mouth, face, and extremities (hands and feet), or difficulty swallowing or breathing. Other symptoms may include dizziness, headache, nausea, vomiting, diarrhoea and 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.
New Zealand Food Safety issues several public health warnings every year due to high levels of these toxins in shellfish.
