Public health warning issued for Firth of Thames

Firth of Thames. Photo / Google

The public has been advised not to collect or consume shellfish harvested from the entire Firth of Thames area up to a line from Raukura Point across to Deadmans Point.

New Zealand Food Safety issued a public health warning on the Ministry for Primary Industries website on Wednesday.

Routine tests on shellfish samples taken from this region have shown levels of Paralytic Shellfish Poisoning (PSP) toxins above the safe limit of 0.8mg/kg set by New Zealand Food Safety.

Anyone eating shellfish from this area is potentially at risk of illness.

Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchins) and all other bivalve shellfish should not be eaten.

Cooking shellfish does not remove the toxin.

The affected area extends throughout entire Firth of Thames up to a line from Raukura Point across to Deadmans Point.

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)
• 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 they 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 – are subject to strict water and flesh monitoring programmes by MPI to ensure they are safe to eat.