WILD shellfish from the East Coast are off the menu after public health authorities issued a warning to Tasmanians and visitors not to collect or eat the marine produce that has tested positive for algal bloom.
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A number of commercial shellfish harvesting sites have also been closed as a result of the blooms
Public Health acting director Mark Veitch said eating wild shellfish such as oysters, mussels, clams, pipis, scallops, abalone, or the gut and organs of rock lobster or crab from affected areas could cause paralytic shellfish poisoning.
Affected areas include Little Swanport, the Mercury Passage, the Spring Bay region and Blackman Bay.
Dr Veitch said an extensive area of the east coast was affected by the naturally-occurring algal blooms, with high levels of Alexandrium tamarense algae found in the the water and toxins in the shellfish.
"Shellfish feed on algae and concentrate the toxin, which makes them dangerous to eat and may cause serious and even fatal illness,” Dr Veitch said.
“The large scale of this algal bloom and the high levels of toxin in tested shellfish mean the risk of paralytic shellfish poisoning from eating shellfish collected from the wild is very real.”
Dr Veitch warned cooking would not destroy the toxins.
He said shellfish from shops remained safe to eat because Tasmania's commercial shellfish industry was closely monitored to ensure product sold to consumers was safe.
Symptoms of paralytic shellfish poisoning included tingling and pins and needles around the mouth and face, hands, arms and feet, unsteadiness and weakness, blurred vision and sometimes difficulty talking, swallowing or breathing.
“If you have these symptoms after eating wild seafood from, or near, the affected areas please get immediate medical attention,” Dr Veitch said.
For more information call the Public Health Hotline – Tasmania on 1800 671 738 or visit DHHS here
