Buzz
Shellfish such as oysters, bay clams, and others from Oregon and Washington have been linked to the risk of paralytic shellfish poisoning, a potentially fatal condition, according to the latest FDA warning. Stay informed on the risks involved.
Which types of shellfish does the FDA recommend we avoid eating?
The FDA has identified certain shellfish that may cause paralytic shellfish poisoning (PSP) and should not be consumed or served at restaurants. These include certain shellfish harvested in Washington and Oregon.
Oysters and bay clams harvested from the Netarts Bay and Tillamook Bay areas in Oregon, on or after May 28, 2024.
All shellfish from the Willapa Bay region in Washington, including areas like Stony Point (harvested from May 26 to May 30, 2024), Bay Center (harvested from May 29 to May 30, 2024), and Bruceport (harvested from May 29 to May 30, 2024).
The contaminated shellfish might have been distributed to these eight states:
Arizona
California
Colorado
Hawaii
Nevada
New York
Oregon
Washington
If you reside in these states and recently purchased shellfish, check whether it could have been sourced from Oregon or Washington. If so, the FDA advises against consuming it. The agency also recommends that restaurants and retailers refrain from selling it.
The toxins in these shellfish cannot be eliminated by freezing, meaning the warning applies to both frozen and fresh shellfish from the affected areas and harvest dates. If you experience any symptoms of paralytic shellfish poisoning (PSP), seek immediate medical attention.
What are the signs of paralytic shellfish poisoning?
The CDC reports that symptoms typically manifest within 30 to 60 minutes after eating contaminated shellfish, often starting with tingling or numbness in the lips and tongue. These sensations may also spread to the face, arms, and legs.
In more severe instances, symptoms can escalate rapidly, with gastrointestinal issues like nausea and vomiting. Neurological symptoms may include headaches, dizziness, weakness, or a sensation of floating.
In extreme cases, the symptoms can involve difficulty walking or swallowing, and PSP can become fatal if it paralyzes the muscles responsible for breathing. Immediate medical attention is essential if any of these symptoms occur. While no antidote exists for the toxin, medical care can help ensure breathing is maintained during recovery.
What causes shellfish to become toxic?
The toxin responsible for PSP is produced by dinoflagellates, tiny microorganisms that clams, oysters, and other marine animals consume. Under normal conditions, there aren't enough dinoflagellates in the water to produce harmful levels of toxins. However, during harmful algal blooms (since dinoflagellates are a type of algae), sea creatures that ingest them can accumulate dangerous toxin levels.
This is likely the cause behind the current FDA warning. High concentrations of toxins associated with PSP were found in shellfish samples from the affected regions and dates of concern.
According to the Washington State Department of Health, you can't determine if shellfish are toxic just by their appearance, and cooking or freezing won't eliminate the toxins. If you harvest your own shellfish, be sure to check maps and warnings (like this map of Washington coastlines) to see if harmful algal blooms are occurring in your area.
