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Old 10-12-2005, 12:50 PM   #1
scubapro5
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Default Warning: Lobster Viscera/Domoic Acid

Health Advisory, issued on Friday October 7 by the California Department of Health Services:

"Consumers should not eat sport-harvested mussels or the viscera of sardines and anchovies, lobster and crab (commonly known as crab butter) harvested from the Ventura County coast and Channel Islands because they may be contaminated with domoic acid, a naturally occurring toxin that can cause human illness, Interim State Public Health Officer Dr. Howard Backer warned today.

The California Department of Health Services (CDHS) continues to detect elevated levels of domoic acid in sardines, anchovies and lobster viscera from Ventura County and the Channel Islands. Other seafood, including bivalve shellfish (oysters, clam, mussels or scallops), ...could also contain dangerous levels of this toxin."

This also went out via press release to the local media and the Ventura County Health Department on Friday. We have detected very high levels of domoic acid in lobster viscera in a recent sample (10/2) from Anacapa Island collected by a volunteer: over 10x the alert level. There is no evidence that this toxin accumulates in the flesh (muscle tissue) so proper cleaning will remove the health risk and people can enjoy their lobster tails. As lobster "tomale" is a delicacy for some it is important to get word out that this part of the lobster should not be eaten for bugs caught around the Channel Islands. Ditto for sardines and anchovy (head and gut them) and crab (remove the viscera, eat only the white meat).

There has been a continued presence of the toxin-producing diatom (Pseudo-nitzschia) offshore in the SB Channel and farther north offshore of SLO. It has not been common in our nearshore sampling stations so far. There is no evidence of this toxin producer farther south (Orange, San Diego). However, if someone wanted to submit a couple samples of lobster guts from the Orange County-San Diego County region I can have it analyzed so we have a better picture of toxin distribution. Offshore seems to be the key right now. A chunk of tail meat (20-50g) would be great but I doubt that many people will be willing to part with the prized flesh! Anyone interested in contributing samples can contact me directly for guidance (info below). We also have the 1-800-553-4133 hotline with a recorded message on current advisories/quarantines related to biotoxins.


Gregg Langlois
Marine Biotoxin Monitoring Program
California Department of Health Services
510-412-4635

Just to be on the safe side please bring all lobsters to me and I will test them and let you know if they were good or not
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Old 10-12-2005, 12:59 PM   #2
Mokahehteh
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Quote:
Originally Posted by scubapro5
[SIZE=4]it is important to get word out that this part of the lobster should not be eaten for bugs caught around the Channel Islands.
Huh? What does he mean by "this part of the lobster should not be eaten for bugs caught around the channel islands"? Weird.
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Old 10-12-2005, 01:04 PM   #3
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The liver should not be eaten, I think this is a by product of the red-tide.
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Old 10-12-2005, 01:34 PM   #4
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From what ive read there is no problem with the tail if you clean the vein from it.

It just effects the guts in the head of the lobster.
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