Source: NZ Ministry for Primary Industries
New Zealand Food Safety is advising the public not to collect or consume shellfish gathered from Bay of Plenty coast from Maketu Beach to Waihi Beach due to the presence of toxins.
Routine tests on Pipi from the location have shown levels of paralytic shellfish poisoning toxin over the safe limit,” says New Zealand Food Safety deputy director-general Vincent Arbuckle. The warning extends from just north of the Maketu Beach estuary to the northern end of Waihi Beach
Do not gather and eat shellfish from this area because anyone doing so could get sick.
Affected shellfish include bivalve shellfish such as mussels, oysters, tuatua, pipi, toheroa, cockles and scallops, as well as pūpū (cat’s eyes), Cook’s turban.
Cooking the shellfish does not remove the toxin, so shellfish from this area should not be eaten.
We are monitoring an algal bloom in the region, which is spreading. This type of algae produces a dangerous toxin and when shellfish filter-feed, these toxins can accumulate in their gut and flesh. Generally, the more algae there are in the water, the more toxic the shellfish get.
Symptoms of paralytic shellfish poisoning usually appear within 10 minutes to 3 hours of eating and may include:
- numbness and a tingling (prickly feeling) around the mouth, face, hands, and feet
- difficulty swallowing or breathing
- dizziness and headache
- nausea and vomiting
- diarrhoea
- paralysis and respiratory failure and, in severe cases, death.
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.
Finfish are not affected by this public health warning, but we advise gutting the fish and discarding the liver before cooking.
New Zealand Food Safety has had no notifications of associated illness.
If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 611 116, 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.
“New Zealand Food Safety is monitoring shellfish in the region and will notify the public of any changes to the situation,” says Mr Arbuckle.
Commercially harvested shellfish – sold in shops and supermarkets or exported – is subject to strict water and flesh monitoring programmes by New Zealand Food Safety to ensure they are safe to eat.
See the map of the affected area
For science-backed tips on preparing, cooking and storing food safely at home, download your free booklet here.
Food safety at home booklet [PDF, 1.1 MB]
Find out more
Food safety for seafood gatherers booklet [PDF, 1.2 MB]
Collecting shellfish in New Zealand [PDF, 1.4 MB]
