The U.S. Food and Drug Administration (FDA) has issued a safety alert regarding a specific lot of live Pacific oysters from British Columbia, Canada distributed by Dailyfresh Shellfish, Inc. due to potential contamination with toxins that cause paralytic shellfish poisoning (PSP). Food Poisoning News recently reported on similar concerns about PSP along the Oregon and Washington coasts.
Background
This alert stems from recent monitoring by the Canadian Food Inspection Agency (CFIA), which detected elevated levels of paralytic shellfish toxins in shellfish from the harvest area in British Columbia. PSP toxins, also known as saxitoxins, are produced by naturally occurring marine algae and can accumulate in shellfish tissue.
The affected oysters were primarily sent to food distributors in California, though distribution to other states is possible.
The FDA is actively monitoring the situation and working with state authorities to gather more information about the distribution of these shellfish.
Product Details
The affected oysters, identified by lot number 240531JM, were harvested on May 30, 2024, from Subarea 23-10 in British Columbia, Canada.
Commercial and Consumer Action
The FDA strongly advises restaurants and retailers to immediately cease serving or selling the affected oysters and to dispose of them properly.
Consumers are urged not to eat these oysters and to seek medical attention if they experience symptoms after consumption.
To prevent cross-contamination, food service operators should thoroughly clean and sanitize all surfaces and utensils that may have come into contact with the potentially contaminated shellfish. This includes cutting surfaces, containers, and any other food preparation areas.
Health Risks
PSP poses significant health risks. Symptoms typically appear within 30 minutes of consuming contaminated seafood and can range from tingling of the lips and tongue to severe respiratory paralysis. Other symptoms may include numbness, weakness, nausea, dizziness, and headache. In extreme cases, PSP can be fatal due to asphyxiation.
Importantly, cooking or freezing does not eliminate these toxins, and contaminated shellfish may appear, smell, and taste normal.
Consumers and food service professionals alike should be aware that shellfish can be a source of various pathogens. Proper handling and hygiene practices are essential to minimize risks.
Commenting on this story, one national food safety lawyer said, “As the danger of paralytic shellfish poisoning grows, I recommend consumers, retailers, and restaurants stay informed and follow FDA guidelines to stay safe and to keep their customers safe.”
