Shellfish biotoxin alert for Hawke’s Bay
New Zealand Food Safety is advising the public not to collect or consume shellfish gathered from Hawke Bay.
What you need to know:
- Hawke Bay locals are advised by New Zealand Food Safety not to collect/consume shellfish gathered from Hawke Bay due to the presence of toxins.
- Routine tests on mussels from Pania Reef in Napier have shown levels of paralytic shellfish toxins over the safe limit.
- The warning extends from Cape Kidnappers, north to Mohaka River.
- Cooking the shellfish does not remove the toxins.
- 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.
- Products sold in supermarkets and shops will not be of risk.
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.
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.
- 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.
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Poll: Is it ok to regift something that you have been given?
🎁 Holiday Gift Chat!
Do you ever regift?
What’s your take on asking for a receipt if a gift doesn’t fit?
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78.7% Yes! It's better to regift what I don't need
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21.3% No. It's the thought and effort that matters
Green potatoes
Why do the supermarkets and others sell green potatoes. They are toxic and should be covered with a sack or something dark so the light doesn't get to them.
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