People are being warned not to collect or consume shellfish gathered in the Western Firth of Thames region due to the presence of paralytic shellfish toxins.
New Zealand Food Safety said routine tests on shellfish from Waimangu Point have shown levels of the toxins over the safe limit.
The warning extends from the mouth of the Waitakaruru River up to Pakatoa Island and across to the mid-point of the Firth.
“Affected shellfish include bivalve shellfish such as mussels, oysters, tuatua, pipi, toheroa, cockles and scallops, as well as pūpū (cat’s eyes) and Cook’s turban,” New Zealand Food Safety deputy director-general Vincent Arbuckle said.
“It’s also important to know that cooking the shellfish does not remove the toxin.”
He said kina were still safe to eat, as well as pāua, crab and crayfish if the gut was removed before cooking.
“New Zealand Food Safety is monitoring shellfish in the region and will notify the public of any changes to the situation,” Arbuckle said.
New Zealand Food Safety said there had been no reported associated illness.
Commercially harvested shellfish are still safe to eat.
Symptoms of poisoning 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)
- Difficulty swallowing or breathing
- Dizziness
- Headache
- Nausea
- Vomiting
- Diarrhoea
- Paralysis and respiratory failure and, in severe cases, death.
rnz.co.nz
