Shellfish poisoning outbreak

Following detection by the FSA of unusually high levels of toxins, various  shellfish harvesting sites in Scotland have been closed. These toxins, which  occur naturally, especially during the summer months, can cause acute food  poisoning.


  In addition, the FSA has been informed that approximately 70 people in south  east England have reported symptoms consistent with diarrhetic shellfish poisoning (see 'Science behind the story' below). The vast majority of cases  occurred between 13 and 15 July.


The cases have been linked to the consumption of mussels originating from a particular harvesting area in Shetland, Scotland. After these mussels were  harvested, an unusually high toxin level was detected by the FSA’s weekly  monitoring programme. The area has been closed, and as a precautionary measure
the industry has voluntarily suspended all commercial harvesting from the waters  around Shetland until toxin levels subside.

 The business that supplied the shellfish, Shetland Mussels, has contacted its  customers and advised the FSA that all of the mussels from this batch have  either been consumed or disposed of. The local authority is investigating and  liaising closely with the FSA.


The mussels had been supplied to a number of restaurants, some through a  number of intermediary suppliers. Customers reported illness after eating at:  Belgo in Covent Garden, Holborn, Clapham and Bromley; Zero Degrees in Blackheath  and Reading; The Phoenix near Hook, Hampshire; Boulevard Brasserie in Covent  Garden; and Pig’s Ears in Richmond. These premises acted appropriately by
notifying the relevant authorities when the cases of illness were identified.
 
                 
Business responsibilities         
  
It is the legal responsibility of all food businesses to put in place  appropriate controls to ensure that only food safe for consumption is placed on  the market. The FSA is reminding all UK companies involved in the sale of  shellfish to ensure that biotoxin risks are taken into account in their food  safety management systems.
http://www.food.gov.uk/news-updates/news/2013/jul/shellfish#.UfFI559wZjo