Mussels and Scallops recalled due to listeria contamination

Wegmans has recalled Ducktrap Smoked Mussels and Smoked Scallops,
Batch/UPC Code:	Ducktrap Smoked Mussels, 6oz  - UPC: 08267403923 Ducktrap Smoked Scallops, 6oz - UPC: 08267403925 These products were only sold at the stores in Pittsford NY, Northborough MA, Chestnut Hill MA, and Burlington MA.
Reason for Recall:	Ducktrap River of Maine has recalled these products because they may be contaminated with Listeria monocytogenes. The affected packages were sold at Wegmans stores between August 19, 2015 and October 5, 2015. All product may be returned for a full refund. For more information, please call Ducktrap River at 1-800-434-8727, Monday through Friday, 8am-4:30pm.

Alaska cautions against eating recreationally harvested shellfish

A confirmed case of paralytic shellfish poisoning last week has prompted epidemiologists with the Alaska Department of Health and Social Services to remind Alaskans and visitors about the risk of paralytic shellfish poisoning, or PSP, when consuming recreationally harvested Alaska shellfish. All shellfish — including clams, mussels, oysters, geoducks and scallops — can contain paralytic shellfish poison. Crabmeat is not known to contain the PSP toxin, but crab guts can contain unsafe levels of toxin and should be discarded. Commercially harvested shellfish are tested and considered safe.

The confirmed case last week involved a mixture of clams (horse, manilla, and butter) harvested from a beach north of Ketchikan the week of April 20, consumed the evening of April 24. The patient experienced typical symptoms of PSP within 30 minutes of consumption. Early signs of poisoning include tingling of the lips and tongue. Symptoms may progress to tingling of fingers and toes, then loss of control of arms and legs, followed by difficulty breathing. Death can result in as little as two hours.

Fortunately, this patient did not experience severe symptoms. Clams leftover from the meal were tested at Alaska’s Department of Environmental Conservation Environmental Health Laboratory and found to contain markedly elevated levels of saxitoxin (1,090 µg per 100 grams of meat). The regulatory limit is 80 µg per 100 grams.

Although clam diggers often look for signs of a “red tide,” there is no way to tell if a beach is safe for harvesting simply by looking at it. The toxins that cause PSP can be present in large amounts in shellfish even if the water looks clear and no algae bloom is present. Additionally, PSP cannot be cooked, cleaned or frozen out of shellfish. The Alaska Division of Public Health fact sheet on PSP can be found at:http://www.epi.alaska.gov/id/dod/psp/ParalyticShellfishPoisoningFactSheet.pdf

Paralytic shellfish poisoning is considered a public health emergency. Suspected cases must be reported immediately to the Section of Epidemiology by health care providers at 907-269-8000 during work hours or800-478-0084 after hours. For more information on PSP go to: http://www.epi.hss.state.ak.us/id/dod/psp/default.htm

New Zealand: Port Underwood Algal Bloom 22/10/2014

Routine testing of shellfish in Port Underwood has shown the presence of the toxin that can cause Diarrhetic Shellfish Poisoning (DSP). The presence of this toxin means that eating shellfish could cause severe illness.

The area affected is all of inner Port Underwood.

Nelson Marlborough Medical Officer of Health Dr Ed Kiddle said “symptoms of this toxin were gut symptoms such as diarrhoea, nausea, vomiting and abdominal pain. They usually occur quickly within 1 hour or so but can be up to 12 hrs after eating shellfish”.

He advised people not to eat kina, mussels, pipi, tuatua, oysters and cockles harvested from affected areas since October 20, 2014.

“Scallops, paua, crab, and crayfish may still be eaten if the gut was completely removed prior to cooking. If the gut was not removed its contents could contaminate the meat during the cooking process,” he said.

“Cooking affected shellfish does not remove the toxin.” Fish, such as snapper, cod, gurnard, and tarakihi were not affected by the toxin algae and are still safe to eat.

DSP group toxins are produced by a variety of phytoplankton species, mainly of the Dinophysis genus.

The affected area (shown on the attached map) is all of inner Port Underwood west of a line drawn from Robertson Point.

Continued monitoring of the situation is planned, but in the meantime people should not take shellfish from this area.

People who want more information about the safety of shellfish in their possession should contact the On Call Health Protection Officer on (03) 520 9999 Blenheim or (03) 546 1800 Nelson. People who become ill after eating shellfish should seek medical attention.

Mussels,Cams or Scallops from Monterey or Santa Cruz Counties Contain Toxin

CDPH Warns Consumers Not to Eat Sport-Harvested Bivalve Shellfish from Monterey or Santa Cruz Counties

The California Department of Public Health (CDPH) is warning consumers not to eat recreationally harvested bivalve shellfish (such as mussels, clams or whole scallops) from Monterey or Santa Cruz counties due to dangerous levels of a naturally occurring toxin that can cause illness or death.

Dangerous levels of domoic acid have been detected in mussels from this region. This toxin, also known as Amnesic Shellfish Poisoning (ASP), can cause illness or death in humans. No cases of human poisoning from domoic acid are known to have occurred in California.

This warning does not apply to commercially sold clams, mussels, scallops or oysters from approved sources. State law permits only state-certified commercial shellfish harvesters or dealers to sell these products. Shellfish sold by certified harvesters and dealers are subject to frequent mandatory testing to monitor for toxins.

Symptoms of domoic acid poisoning can occur within 30 minutes to 24 hours after eating toxic seafood. In mild cases, symptoms may include vomiting, diarrhea, abdominal cramps, headache and dizziness. These symptoms disappear within several days. In severe cases, the victim may experience trouble breathing, confusion, disorientation, cardiovascular instability, seizures, excessive bronchial secretions, permanent loss of short term memory, coma or death.

To receive updated information about shellfish poisoning and quarantines, call CDPH’s toll-free “Shellfish Information Line” at (800) 553-4133. For additional information visit CDPH’s Natural Marine Toxins: PSP and Domoic Acid Web page  or Contact: Anita Gore, Heather Bourbeau (916) 440-7259

Ireland: Marks & Spencer is recalling Mussels

Product Recall – Marks & Spencer: Mussels in Garlic, Mussels & Clams and Mussels in White Wine. This product is from the Netherlands

Following reports of illness in the UK and as a precaution while investigations are taking place, Marks & Spencer are removing from sale and recalling the following own brand products:

Mussels in Garlic - All date codes- Unique Product Code 00604819 and 00929189

Mussels in White - Wine All date codes- Unique Product Code 00720618

Mussels and Clams - All date codes- Unique Product Code 00667104

Consumers are advised not to eat these products. Any customers in possession of these products can return them to their nearest store where a full refund will be given.. Consumers who may have already consumed any of these products and are feeling unwell should seek medical advice.

Australia: Mussels Recalled for Listeria

Eden smokehouse smoked mussels mexican chilli flavour have been recalled by Sapphire Coast Smoked Fish Plt Ltd. The product was sold in a 200g packet and affected product covers all best before dates up to and including 27 AUG 13.

The recall is due to Listeria monocytogenes contamination.Listeria monocytogenes may cause illness in pregnant women and their unborn babies, the elderly and people with low immune systems.

This product was sold nationally. The product have been available for sale at Thomas Dux supermarkets, Supabarn, independent supermarkets and seafood stores in NSW, VIC and ACT.

Consumers should not eat this product. Any consumers concerned about their health should seek medical advice. Customers should return the product to the place of purchase for a full refund.

For further information please contact: Sapphire Coast Smoked Fish Pty Ltd 02 6496 2331.

Great Britain: 70 People Sick From Diarrhetic Shellfish Poisoning

The Food Standards Agency (FSA) said the naturally-occurring toxins can cause acute food poisoning. The move came after about 70 people in south-east England reported symptoms of diarrhetic shellfish poisoning.The cases have been linked to the eating of mussels from Shetland.Islands

Diarrhetic shellfish poisoning causes diarrhea, although nausea, vomiting and cramps are all common, too. The symptoms usually start within about half an hour of ingesting infected shellfish, and last for about one day. The disease is not fatal.

The FSA recorded the high levels of toxins during its weekly monitoring programme. According to the FSA, the toxins are produced by marine phytoplankton and levels are typically higher in summer.

A total of 11 harvesting areas in waters to the north and west of the islands have been shut by Shetland Islands Council and businesses operating in the remaining nine areas have decided to voluntarily stop commercial harvesting.

Maggie Sandison, executive manager of environmental health at Shetland Islands Council, said: "This year we've seen an unprecedented amount of toxin and the levels have increased from one week to another higher than we've ever seen before."

Shetland Mussels, which supplied the affected shellfish, has told the FSA that all of their customers have been contacted and all mussels from that batch have been consumed or disposed of.

Shetland Mussels managing director Michael Tait said: "This is the first time that we have experienced a problem with customer illness in our 16 years of production.

Shetland Mussels is SALSA (Safe And Local Supplier Approved) approved with full traceability, which has allowed us to isolate the affected batches, and this system has worked well in this situation.A voluntary withdrawal of all Shetland mussels from the market has been undertaken until the current high levels of toxins in the water has subsided

The recent warmer temperatures have led to an unprecedented level and increase of algal blooms the water has subsided

The FSA said mussels were supplied to a number of restaurants, with customers reporting being unwell after eating at establishments across south east England.

Last month, members of the public were advised not to eat clams and mussels from two areas of Fife, after high levels of toxin were found in shellfish.

Fife Council said routine sampling found evidence of Paralytic Shellfish Poisoning, commonly known as PSP, in surf clams from Anstruther and Pittenweem.

The Shetland mussel industry is worth £5 million a year and employs 132 people at 24 sites across the isles. It produces 69 per cent of Scotland’s mussels and recently achieved accreditation for sustainability from the Marine Stewardship Council.