Shellfish toxins are produced by naturally occurring
marine phytoplankton, and detected levels are higher
in summer months. The FSA has a sampling programme
that regularly monitors shellfish harvesting waters
regularly and closes areas where biotoxins are
detected at levels which exceed the legal limit.
Diarrhetic shellfish poisoning can result in nausea,
vomiting, diarrhoea, and abdominal pain accompanied
by chills, headache, and fever. Symptoms generally
present themselves between 30 minutes and two or
three hours after eating affected shellfish, and can
last for two or three days.
Following detection by the FSA of unusually high
levels of toxins, various shellfish harvesting sites
in Scotland have been closed.
In addition, the FSA has been informed that
approximately 70 people in south east England have
reported symptoms consistent with diarrhetic
shellfish poisoning The vast majority of cases
occurred between 13 and 15 July.
The cases have been linked to the consumption of
mussels originating from a particular harvesting
area in Shetland, Scotland. After these mussels were
harvested, an unusually high toxin level was
detected by the FSA’s weekly monitoring programme.
The area has been closed, and as a precautionary
measure the industry has voluntarily suspended all
commercial harvesting from the waters around
Shetland until toxin levels subside.
The business that supplied the shellfish, Shetland
Mussels, has contacted its customers and advised the
FSA that all of the mussels from this batch have
either been consumed or disposed of. The local
authority is investigating and liaising closely with
the FSA.
The mussels had been supplied to a number of
restaurants, some through a number of intermediary
suppliers. Customers reported illness after eating
at: Belgo in Covent Garden, Holborn, Clapham and
Bromley; Zero Degrees in Blackheath and Reading; The
Phoenix near Hook, Hampshire; Boulevard Brasserie in
Covent Garden; and Pig’s Ears in Richmond. These
premises acted appropriately by notifying the
relevant authorities when the cases of illness were
identified.
The FSA is reminding all UK companies involved in
the sale of shellfish to ensure that biotoxin risks
are taken into account in their food safety
management systems. It is the legal responsibility
of all food businesses to put in place appropriate
controls to ensure that only food safe for
consumption is placed on the market.
For more information
The Food Standards Agency
MDN
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