Paralytic shellfish toxins have been found in mussels at Kawhia.
Paralytic shellfish toxins have been detected in mussels from Kawhia wharf at levels over the safe limit of 0.8mg/kg set by New Zealand Food Safety. Ongoing testing will continue, and any changes will be communicated accordingly.
The warning extends from Papanui Point, just south of Raglan, to Tirua Point, which is just south of Marokopa. The warning also includes Kawhia and Aotea harbours.
Affected seafood includes; mussels, oysters, tuatua, pipi, toheroa, cockles and scallops, as well as pūpū (cat’s eyes), Cook’s turban and kina (sea urchin).
Note, cooking shellfish does not remove the toxin.
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 warning.
Symptoms typically appear between 10 minutes and 3 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.
