New Zealand Food Safety has asked boaties and beachgoers to stop collecting shellfish along the Bay of Plenty coastline after tests found unsafe toxin levels between Maketu Beach and Waihi Beach.
Deputy director general Vincent Arbuckle says pipi taken from the area showed paralytic shellfish toxin above the allowable limit.
“The affected stretch starts just north of the Maketu Beach estuary and runs through to the northern end of Waihi Beach,” he says.
A map showing the closure line has been released for anyone unsure of the boundaries.
The warning applies to all common gatherers. Mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, pūpū (cat’s eyes) and Cook’s turban should not be taken or eaten. Heat does not break down the toxin, so cooking offers no protection.
An algal bloom moving through the region is behind the rise. As shellfish feed, toxins from the algae accumulate in their gut and flesh. Higher bloom levels usually mean higher toxin levels.
The signs to watch for
People who eat contaminated shellfish can develop symptoms within minutes or within a few hours. These include tingling around the mouth or face, numb hands and feet, difficulty swallowing or breathing, dizziness, headache, nausea, vomiting and diarrhoea. Severe cases may lead to paralysis.
Pāua, crab and crayfish are only safe if the gut is removed before cooking. The toxin is concentrated there, and any leakage during preparation can contaminate the meat.
Finfish are not affected, though New Zealand Food Safety advises gutting the fish and discarding the liver as a precaution.
No illnesses linked to this event have been reported so far.
Anyone who becomes unwell after eating shellfish from this coastline should call Healthline on 0800 611 116 or seek medical care. Keeping any leftover shellfish for testing can help authorities track the issue.
Arbuckle says monitoring is underway and updates will be issued as conditions change. Shellfish sold commercially remains safe because it is harvested under strict testing rules.
