This warning was issued on 22 April 2022 and remains current.
Toxic algal blooms (also known as harmful algal blooms or HABs) are currently present in Great Oyster Bay. Elevated levels of algal toxins have been detected in shellfish from this region.
Recreationally harvested shellfish should not be eaten from this area because the algal toxins are harmful to humans.
Seek medical help if you get sick after eating wild shellfish
Symptoms can occur within minutes to hours after eating shellfish. Cooking or freezing shellfish does not destroy the toxins that cause shellfish poisoning. Shellfish poisoning symptoms include:
- tingling or numbness
- weakness
- blurred vision
- difficulty breathing
- vomiting
- diarrhoea.
Wild shellfish include: oysters, mussels, clams, pipis, cockles and wedge shells.
Abalone, scallop roe and the intestines and livers (tomalley) of rock lobster can also be affected when toxic algal blooms are present.
Seafood in shops and restaurants is safe to eat because the Tasmanian Shellfish Market Access Program monitors the safety of commercially grown shellfish.