“Shellfish affected include bivalve shellfish such as mussels, oysters, tuatua, pipi, toheroa, cockles and scallops, as well as pūpū (cat’s eyes) and Cook’s turban. Kina are still safe to consume.

“You should also know that cooking shellfish does not eliminate the toxin.”

Symptoms of paralytic seafood poisoning usually appear within 10 minutes to three hours after a meal and may include:

Paua, crab and crayfish can still be eaten if the intestine has been completely removed before cooking, as toxins build up in the intestine.

If the intestine is not removed, its contents could contaminate the meat during cooking. Fish are not affected by this public health warning, but it is advisable to gut them and discard the liver before cooking.

Food Safety New Zealand has not received any reports of associated illness.

If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, call Healthline for advice on 0800 61 11 16 or seek medical attention immediately. It is also advisable to contact the nearest public health office and save any shellfish remains in case they may be analyzed.

“The NZFS is monitoring shellfish in the area and will advise the public of any changes in the situation.”

Commercially harvested shellfish – sold in stores and supermarkets or exported – are subject to strict water and flesh monitoring programs by Food Safety New Zealand to ensure they are safe to eat. hazard.

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