RED TIDE (PARALYTIC SHELLFISH POISONING)
Microscopic
marine organisms produce toxins that can accumulate in
bivalve shellfish such as clams, oysters, mussels and scallops.
Only bivalve shellfish accumulate the toxin by filter-feeding;
however crabs and predatory molluscs such as moon snails may
concentrate the toxin in their viscera. Paralytic shellfish
poisoning can occur at any time of the year and may change
rapidly in season. This is a serious illness that can cause
paralysis or death.
To Reduce the Risks:
Check to ensure that the area that you intend to
harvest is open, immediately prior to harvesting.
Discard the viscera of crabs and predatory
molluscs if they are harvested in areas closed for PSP.
To reduce the risk in areas that are open to butter
clams, discard the siphon (neck), gills, and liquid
released during cooking. In areas open for
scallops, discard the roe and viscera.
COOKING DOES NOT DESTROY THE PARALYTIC SHELLFISH TOXIN.
Be Aware of the Symptoms:
Tingling of lips and tongue which may spread to fingers and
toes, headache, or dizziness. As the effect of the toxin
progresses, there could be a loss of muscular co-ordination,
paralysis, and inability to breathe.
At the First Sign of Any
Symptoms: Induce vomiting, take a laxative, and drink water
with baking soda. Seek medical attention immediately, do
not wait to see if symptoms progress.
SANITARY CONTAMINATION
Shellfish may be contaminated by human or animal faeces that contain bacteria or
viruses hazardous to human health. In crabs, it’s primarily concentrated in the
hepatopancreas, and consumption advisories pertain to this portion of the crab
only. Click the link to see current closures.
Bi-valve Harvesting Prohibited Zones: No harvesting shall take place:
- Within 300 metres of industrial, municipal
and sewage treatment plant outfall discharges.
- Within a minimum 125m of marinas, wharves,
finfish net pens, float homes or other floating living accommodation
facilities, including live aboard boats.
Shellfish Tenures
Harvesting shellfish from clam or oyster aquaculture sites in not permitted
unless permission is obtained from the tenure holder. These sites may be marked
with large red concrete markers.
Vibrio Parahaemolyticus (Vp)
A type of bacteria that is naturally found in our coastal waters. It is more
prevalent in the summer with water temperatures and can concentrate in filter
feeding bivalve shellfish.
Consumption risks: illness such as diarrhoea, nausea and vomiting.
Contact your doctor or Local Health authority if you should get sick.
To reduce the risks: Store bivalve shellfish frozen at -18 degrees
Celsius, or refrigerate at 4 degrees Celsius, and cook the shellfish for five
minutes at 60 degrees Celsius. Only harvest shellfish at the water’s edge when
the tide is going out and refrigerate immediately. Wash your hand after handling
raw seafood; use only treated drinking water to rinse ready to eat seafood.
Bivalve Shellfish Harvesters Advisory - Vp
Listed on 23/07/2007
Amnesic Shellfish Poisoning (ASP or Domoic
Acid)
Similar to the PSP toxin, ASP toxins come from algae blooms in the marine
environment that accumulate in the filter-feeding bivalve shellfish.
Consumption risks: Although there have been no reported illnesses from
ASP in B.C., the toxin has been found in B.C. shellfish. In other areas of
Canada, people have become ill from eating ASP contaminated shellfish. The
symptoms of this illness are nausea, vomiting, diarrhea and memory loss.
To reduce the risks: Check to ensure that the area where you intend to
harvest is open, immediately prior to harvesting.
For more information about Shellfish Closures,
contact either:
Randy Webb
Fishery Management
Co-Ordinator
DFO South Coast Division
457 E. Stanford Avenue
Parksville
V9P 1V7
Phone: (250) 954-2675
Fax: (250) 248-6776 |
Kerry Marcus
Aquaculture/CSSP
Co-ordinator
DFO South Coast Division
457 E. Stanford Avenue
Parksville
V9P 1V7
Phone: (250) 954-2676
Fax: (250) 248-6776 |
|
