“Affected shellfish include bivalve shellfish such as mussels, oysters, tuatua, pipi, toheroa, mussels and scallops, as well as pūpū (cat’s eye) and Cook’s turban. Quina is still safe to eat.”

“It’s also important to know that cooking shellfish does not eliminate the toxin.”

Symptoms of paralytic shellfish poisoning usually appear within 10 minutes to three hours after eating and may include:

Because toxins accumulate in the intestine, Pāua, crab, and crayfish can still be eaten if the intestine is completely removed before cooking.

If the intestine is not removed, its contents may contaminate the meat during the cooking process. Fish are not affected by this public health warning, but it is recommended to gut the fish and discard the liver before cooking.

No relevant illnesses have been reported to Food Safety New Zealand.

If anyone becomes ill after eating shellfish in an area with a public health warning, call the Healthline on 0800 61 11 16 or seek medical attention immediately. It is also recommended that you contact your nearest public health unit and preserve any remaining shellfish in case they are tested.

“NZFS is monitoring shellfish in the area and will keep the public informed of any changes in the situation.”

Commercially harvested shellfish sold in shops and supermarkets or exported are subject to stringent water and meat monitoring programs by Food Safety New Zealand to ensure they are safe to eat.

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