Warning: Lobster Viscera/Domoic Acid

[OCdiving Deb]

Health Advisory, issued on Friday October 7 by the California Department of Health Services:

"Consumers should not eat sport-harvested mussels or the viscera of sardines and anchovies, lobster and crab (commonly known as crab butter) harvested from the Ventura County coast and Channel Islands because they may be contaminated with domoic acid, a naturally occurring toxin that can cause human illness, Interim State Public Health Officer Dr. Howard Backer warned today.

The California Department of Health Services (CDHS) continues to detect elevated levels of domoic acid in sardines, anchovies and lobster viscera from Ventura County and the Channel Islands. Other seafood, including bivalve shellfish (oysters, clam, mussels or scallops), ...could also contain dangerous levels of this toxin."

This also went out via press release to the local media and the Ventura County Health Department on Friday. We have detected very high levels of domoic acid in lobster viscera in a recent sample (10/2) from Anacapa Island collected by a volunteer: over 10x the alert level. There is no evidence that this toxin accumulates in the flesh (muscle tissue) so proper cleaning will remove the health risk and people can enjoy their lobster tails. As lobster "tomale" is a delicacy for some it is important to get word out that this part of the lobster should not be eaten for bugs caught around the Channel Islands. Ditto for sardines and anchovy (head and gut them) and crab (remove the viscera, eat only the white meat).

There has been a continued presence of the toxin-producing diatom (Pseudo-nitzschia) offshore in the SB Channel and farther north offshore of SLO. It has not been common in our nearshore sampling stations so far. There is no evidence of this toxin producer farther south (Orange, San Diego). However, if someone wanted to submit a couple samples of lobster guts from the Orange County-San Diego County region I can have it analyzed so we have a better picture of toxin distribution. Offshore seems to be the key right now. A chunk of tail meat (20-50g) would be great but I doubt that many people will be willing to part with the prized flesh! Anyone interested in contributing samples can contact me directly for guidance (info below). We also have the 1-800-553-4133 hotline with a recorded message on current advisories/quarantines related to biotoxins.

Thanks and sorry for the wordy message!

Gregg Langlois
Marine Biotoxin Monitoring Program
California Department of Health Services
510-412-4635

PM me (kelphelper) if you need Gregg's email address.

 

[DiverBuoy]

Another Alert message issued a little less than a week ago. Full PDF found at:

http://www.dhs.ca.gov/ps/ddwem/environmental/Shellfish/PDFs/Pressrelease.pdf

>>> Carrie Wilson 4/4/2006 4:15:26 PM >>>
News Release
CALIFORNIA DEPARTMENT OF HEALTH SERVICES

FOR IMMEDIATE RELEASE:
CONTACT: Ken August http://www.dhs.ca.gov or Lea Brooks
(916) 440-7660

STATE HEALTH OFFICER ADVISES CONSUMERS NOT TO EAT SOME SHELLFISH AND VISCERA OF SARDINES, ANCHOVIES AND CRAB FROM SOUTHERN CALIFORNIA COAST

SACRAMENTO - Consumers should not eat sport-harvested species of bivalve
(two-shelled) shellfish, sardines and anchovies, or the organs, or viscera, of sport-harvested or commercially sold lobster or crab taken from the coast of San Diego, Los Angeles, Orange, Ventura, Santa Barbara and San Luis Obispo counties because they may be contaminated with domoic acid, a naturally occurring toxin that can cause human illness, State Public Health Officer Dr. Mark Horton warned today. Dogs, cats, birds and other household pets are also susceptible to domoic acid poisoning and should not be fed these products.

The California Department of Health Services (CDHS) has detected elevated levels of domoic acid in mussels and the viscera of sardines along the Southern California coast. Bivalve molluscan shellfish such as oysters, clams, mussels and scallops and the viscera of anchovies, crab and lobster could also contain dangerous levels of this toxin. Crab viscera is commonly known as "crab butter" and lobster viscera is called "tomally."

Domoic acid was first identified in 1991 in samples of mussels, razor clams and other seafood at several locations along the Pacific Coast, including California. No known cases of human poisoning from this toxin are known to have occurred in California. CDHS includes testing of domoic acid and other marine toxins in its biotoxin monitoring program.

Symptoms of domoic acid poisoning include vomiting, abdominal cramps, diarrhea, headache, disorientation, seizures and loss of short-term memory.
Severe cases may be fatal or result in permanent short-term memory.
Older individuals and individuals with impaired kidney function are more vulnerable to the toxic effects of domoic acid.

This warning does not apply to commercially caught bivalve shellfish, which are sold by certified harvesters and dealers and subject to frequent mandatory testing. State law prohibits the sale or offering for sale for human consumption of any clams, mussels, scallops or oysters, except by state-certified commercial shellfish harvesters or dealers.
Shellfish sold by certified harvesters and dealers are subject to frequent mandatory testing.

For more information, consumers can call CDHS' toll-free "Shellfish Information Line," which includes updates on shellfish biotoxins and quarantines, at 1-800-553-4133.




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Carrie E. Wilson Tel: (831) 649-7191
Associate Marine Biologist Fax: (831) 649-2917
Marine Communications Coordinator
California Department of Fish and Game
20 Lower Ragsdale Drive, Suite #100
Monterey, CA 93940
E-mail: CWILSON@DFG.CA.GOV
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