Do not eat wild shellfish
Standard warning about wild shellfish
There is always a risk of illness after consuming wild shellfish harvested where water quality is poor. This is because water quality influences shellfish quality. For example, it is always unsafe to eat wild shellfish collected near:
- marinas or other places where boats discharge waste
- sewage, industrial or stormwater outfalls
- areas with septic tanks
- places affected by recent heavy rain.
You can get gastro if you eat wild shellfish like oysters, mussels, clams, pipis, cockles and wedge shells.
Wild shellfish collected in Hobart’s Derwent Estuary and Launceston’s Tamar Estuary are always unsafe to eat.
Seek urgent medical help if you get sick after eating wild shellfish.
Seafood in shops and restaurants is safe to eat because the Tasmanian Shellfish Quality Assurance Program monitors the safety of commercially grown shellfish. This program is managed by the Department of Primary Industries, Parks, Water and Environment
You risk becoming unwell when toxic algal blooms are present in the ocean. Toxic algal blooms are also known as harmful algal blooms. Please see the information below and check Public Health Alerts for the latest information on toxic algal blooms.
Always heed wild shellfish warning signs but please note the risks of illness are the same in places with no warning signs.
Toxic algal blooms: Some species of naturally occurring algae that produce toxins have been detected in eastern and southern Tasmanian waters over the past few years.
These algae can produce toxins that accumulate in shellfish that feed on the algae. Humans can ingest these naturally occurring toxins by eating shellfish such as oysters, mussels, scallops and clams.
Abalone, scallop roes and the intestines and livers of rock lobster can also be affected when toxic algal blooms are present. Visit DPIPWE’s Recreational Fishing Biotoxin Alerts
The toxins can cause four types of human poisoning:
- paralytic shellfish poisoning
- amnesic shellfish poisoning
- neurotoxic shellfish poisoning
- diarrhetic shellfish poisoning.
Symptoms can occur within minutes to hours after eating shellfish. Paralytic shellfish poisoning is the most common form of shellfish poisoning reported in Tasmania.
What causes toxic algal blooms?
Environmental conditions play an important role in the occurrence and spread of toxic algal blooms (also known as harmful algal blooms.
Ongoing research by the Institute for Marine and Antarctic Studies at UTAS and CSIRO is investigating the likely environmental triggers for the growth of species of harmful algae such as Alexandrium tamarense in Tasmanian coastal waters.
The following are being considered as possible bloom triggers:
- cold water temperature windows of between 10C and 15C
- water column stratification (distinct layers of temperature and salinity in the water body with varying depth).
Researchers aim to use these triggers in the future in a predictive model for forecasting the occurrence of HABs.
Cooking or freezing the shellfish does not destroy the toxins that cause shellfish poisoning.
Shellfish poisoning symptoms include:
- tingling or numbness
- blurred vision
- difficulty breathing
Visit the health alerts area of our news page and Department of Primary Industries, Parks, Water and Environment for up-to-date information on toxic algal blooms and fishery closures or call the Public Health Hotline – Tasmania on 1800 671 738