New Zealand Food Safety is advising the public not to collect or consume shellfish gathered from part of Queen Charlotte Sound due to the possible presence of toxins.
"Routine tests on mussel samples taken from Okiwa Bay (The Grove) have shown levels of diarrhetic shellfish toxins more than 3.5 times the safe limit," said New Zealand Food Safety specialist adviser Piers Harrison.
The warning extends from The Grove to a line from Dieffenbach Point across West Head in the Marlborough Sounds.
Harrison urged people to not gather and eat shellfish from this area because anyone doing so is potentially at risk of getting sick.
"Cooking the shellfish does not remove the toxin, so mussels, oysters, tuatua, pipi, toheroa, cockles, scallops, catseyes, kina (sea urchin) and all other bivalve shellfish from this area should not be eaten."
Pāua, crab, and crayfish may still be eaten if the gut has been completely removed before cooking, as toxins accumulate in the gut. If the gut is not removed, its contents could contaminate the meat during cooking.
Symptoms of diarrhetic shellfish toxin poisoning typically appear within half an hour of ingestion and last about 24 hours. Symptoms may include diarrhoea, vomiting, nausea, and abdominal cramps.
New Zealand Food Safety has had no notifications of associated illness.
If anyone becomes ill after eating shellfish from an area with a public health warning, phone Healthline for advice at 0800 61 11 16 or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.
"As is our usual practice, monitoring toxin levels will continue, and any changes will be communicated accordingly."
Commercially harvested shellfish, sold in shops and supermarkets or exported, is subject to strict water and flesh monitoring programmes by New Zealand Food Safety to ensure they are safe to eat.
