People are advised not to collect or consume shellfish gathered from the Eastern Bay of Plenty region because of the presence of paralytic shellfish toxins.

“Routine tests on mussels from Te Kaha have shown levels of paralytic shellfish toxins over the safe limit,” New Zealand Food Safety deputy director-general Vincent Arbuckle said.

“The warning extends from Opape to Matakaoa Point, near Hicks Bay. Please do not gather and eat shellfish from this area because anyone doing so could get sick.”

The shellfish warning affects an area stretching from Opape to Matakaoa Point, near Hicks Bay. Image / MPI

Affected shellfish include bivalve shellfish such as mussels, oysters, tuatua, pipi, toheroa, cockles and scallops, as well as pūpū (cat’s eyes) and Cook’s turban.

“Cooking the shellfish does not remove the toxin, so shellfish from this area should not be eaten,” Arbuckle said.

Symptoms of paralytic shellfish poisoning usually appear within 10 minutes to three 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 before cooking, because toxins accumulate in the gut. If the gut is not removed, its contents could contaminate the meat during cooking.

Kina and finfish are not affected by this public health warning, but people are advised to gut the fish and discard 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 61 11 16, or seek medical attention immediately. People are also advised to contact their nearest public health unit and keep any leftover shellfish so 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,” Arbuckle said.

Commercially harvested shellfish – sold in shops and supermarkets or exported – are subject to strict water and flesh monitoring programmes by New Zealand Food Safety to ensure they are safe to eat.