“Unprecedented Shellfish Poisoning Outbreak Forces Closure of Oregon Coastline”

Oregon authorities have taken drastic measures to protect public health by closing the entire coastline to mussel harvesting and parts of the coast to other shellfish harvesting due to an unprecedented outbreak of shellfish poisoning. At least 20 people have fallen ill from consuming contaminated shellfish, prompting the closures.

Matthew Hunter, shellfish program manager for the Oregon Department of Fish and Wildlife, described the outbreak as something the state has never seen before, both in terms of the number of species affected and the number of people sickened. The closures were announced by the Department of Fish and Wildlife and Department of Agriculture after elevated levels of toxins were detected in shellfish on the central and north coasts on May 17.

Health officials are urging anyone who has harvested or eaten Oregon shellfish since May 13 to fill out a survey to help identify the cause of the outbreak and the extent of the illness. Paralytic shellfish poisoning, caused by saxitoxin produced by algae, can lead to symptoms such as numbness of the mouth and lips, vomiting, diarrhea, and in severe cases, shortness of breath and irregular heartbeat. There is no antidote for PSP, and severe cases may require mechanical ventilators for breathing assistance.

Cooking or freezing contaminated shellfish does not eliminate the toxins, making them unsafe to eat. Neighboring Washington has also closed its Pacific coastline to shellfish harvesting, including mussels, clams, scallops, and oysters.

In Oregon, razor clam harvesting is closed along approximately 185 miles of coastline from Yachats to the California state line, while bay clam harvesting is prohibited along the north coast from the Washington state line to Cascade Head. Commercial oyster harvesting in Netarts and Tillamook bays on the north coast has also been suspended.

The Oregon Department of Agriculture will continue testing for shellfish toxins at least twice a month to determine when areas can be safely reopened for harvesting. Two consecutive tests showing toxin levels below a certain threshold are required for reopening, according to the agency. The closures serve as a reminder of the importance of monitoring shellfish safety and the potential risks associated with consuming contaminated seafood.