Sun, 22 November 2009
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Consumers have been warned about the dangers of eating untested shellfish, but few pay heed as they are drawn to the cheap prices.In October 1987, panic spread across Prince Edward Island in eastern Canada. Over the course of several days, 109 people were hospitalised and four died from eating toxic shellfish.
More than 20 years later, poisonous scallops have returned to the headlines after police pounced on a mollusc smuggling ring in Spain's northwestern Galicia region.
Though no one in Spain is known to have died or suffered other symptoms from eating scallops sold by the group, the investigation highlights the risks some shellfish collectors, distributors and chefs - including one with a Michelin star - are willing to take for profit. Police and biologists say that they were effectively playing Russian roulette with scallop-lovers' lives.
The bullet could have come from any of the illicit molluscs that are clandestinely collected where biologists have identified high concentrations of a certain type of phytoplankton of the pseudo-nitzschia genus.
The scallops feed on the plankton, which causes them to produce high concentrations of domoic acid, a toxin that affects the human nervous system, provoking irreversible short-term memory loss and on occasion death in what has come to be known as amnesic shellfish poisoning (ASP).
"[The incident in Canada] was the first warning we had that high concentrations of the toxin can seriously affect the central nervous system," explains Beatriz Reguera, a researcher with the Spanish Oceanographic Institute.
Since then, scallop harvesting has been banned in all but one of Galicia's shellfish-rich sea inlets, even though other molluscs can still be collected.
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