B.C. warns of contaminated shellfish risk

The British Columbia Centre for Disease Control (BCCDC) has issued a public health advisory, urging residents to exercise caution when harvesting shellfish during the summer months. The warning highlights the potential for serious illness from consuming contaminated seafood, particularly as water temperatures increase.

Microorganisms and harmful toxins are naturally present in coastal waters and can accumulate in various shellfish species, including mussels, clams, oysters, and scallops. Even species like crab, whelks, and squid can be affected if they feed on plankton containing these toxins. The BCCDC emphasizes that these toxins cannot be neutralized by cooking, posing a significant risk to consumers.

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The B.C. Centre for Disease Control says microorganisms occur naturally in coastal waters, especially as temperatures rise during the warmer months, and can accumulate in shellfish.

Illnesses associated with consuming contaminated shellfish can range from paralytic shellfish poisoning (PSP) to amnesic shellfish poisoning (ASP) and diarrhetic shellfish poisoning (DSP). Symptoms can manifest rapidly, appearing within minutes to hours after ingestion, or may be delayed up to 24 to 48 hours.

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It says shellfish contaminated with these toxins cannot be made safe by cooking.

Health authorities advise individuals experiencing symptoms such as numbness or tingling that spreads beyond the mouth, increasing weakness, or difficulty with walking or swallowing after eating shellfish to seek immediate medical attention by going to the nearest emergency room or calling 911. For gastrointestinal issues like diarrhea, vomiting, and cramping, the public is directed to contact the Drug and Poison Information Centre or HealthLink BC.

The BCCDC recommends that people check its shellfish harvesting map daily for open and closed sites before harvesting and to do so on a receding tide. Proper handling, including keeping harvested shellfish chilled and separating raw from cooked seafood during preparation, is also advised to minimize risks from bacteria and viruses. However, it reiterates that cooking does not destroy the naturally occurring toxins.

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Anyone who experiences numbness or tingling that spreads beyond the lips and mouth, increasing weakness, or difficulty walking or swallowing after eating shellfish should go to the nearest emergency room or call 911.