B.C. health officials warn shellfish consumers about summer toxins
As water temperatures rise, naturally occurring microorganisms can accumulate in mussels, clams, oysters and other shellfish, potentially causing serious poisoning.
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The BC Centre for Disease Control is warning consumers about potentially fatal toxins in shellfish as summer warming increases microorganism growth in coastal waters.
"As temperatures increase during the warmer months, microorganisms that occur naturally in coastal waters can increase, and may accumulate in shellfish," the BCCDC said in a statement.
The harmful toxins are most frequently found in mussels, clams, oysters, scallops, and crabs, but can also appear in cockles, whelks, prawns, squid, and other shellfish that feed on plankton. Eating contaminated shellfish can lead to paralytic shellfish poisoning, diarrhetic shellfish poisoning, and amnesic shellfish poisoning. Paralysis from these toxins can be fatal.
The BCCDC notes that cooking will not eliminate these toxins in every case. Symptoms often begin minutes to hours after eating contaminated shellfish, though in some cases they may not appear for 24 to 48 hours.
If you experience tingling or numbness that spreads past the lips and mouth, increasing weakness, or difficulty walking or swallowing after eating shellfish, call 911 or visit the nearest emergency room. For diarrhea, vomiting, or abdominal cramping, call the Drug and Poison Information Centre at 1-800-567-8911, HealthLink BC at 811, or visit a health-care professional.
The BCCDC recommends eating only cooked shellfish, cooked to an internal temperature of 90°C for at least 90 seconds to destroy viruses and bacteria. For crabs, split them and remove gut contents before boiling rather than cooking whole. Wash your hands after handling shellfish.