People in California and seven other states are being warned to avoid eating oysters, bay clams, and certain shellfish harvested from Oregon and Washington over the last several weeks.
They could be contaminated with paralytic shellfish poisoning, which is caused by a naturally occurring toxin produced by marine algae. At least 31 people have gotten sick so far, according to Oregon health officials.
Consuming the contaminated seafood can cause tingling, numbness, respiratory paralysis, and a range of several other symptoms within just half an hour. The food may taste and smell normal, but the toxins cannot be removed by cooking or freezing, according to the FDA.
What to watch out for
The advisory covers oysters and bay clams from Netarts Bay and Tillamook Bay in Oregon, as well as all shellfish species from the growing areas in Willapa Bay, Washington, harvested on or after the last week of May.
The products were sent to restaurants and retailers across the country, but they’re now being warned not to serve or sell them.
The entire Oregon coast, from Washington to the California border, has also been closed for the harvesting of razor clams, mussels, and bay clams. Most of the Washington coast is closed for all species, including scallops, oysters, and snails, according to a state department of health map.
But why?
The seafood may be contaminated with neurotoxins that can cause paralytic shellfish poisoning.
Most of the toxins are produced by algae, and as the shellfish eat the algae, their flesh holds onto some of the toxins for different lengths of time. While some species cleanse themselves pretty quickly, some are much…
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