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Post by Admin on Feb 17, 2018 3:54:53 GMT
The following email text supporting the taking and disposition of commercially caught crabs for consumption by the public leaves me with more questions than answers. I will try to answer those questions this comming week. However, my initial reaction is not good.
February 16, 2018... The Oregon Department of Agriculture and the Oregon Department of Fish and Wildlife announce the immediate closure of all recreational crabbing on the southern Oregon coast from Cape Blanco to the California border due to elevated levels of domoic acid. This includes Dungeness and red rock crab harvested in bays and estuaries, and on beaches, docks, piers, and jetties.
Recreational crab harvesting from Cape Blanco north to the Columbia River remains open in bays and estuaries, and on beaches, docks, piers, and jetties.
Meanwhile, for commercial crabbing, ODA and ODFW are requiring that all crab harvested from Cape Blanco to the California border be eviscerated (gutted) before it can be deemed safe for consumption. Domoic acid levels are elevated only in crab viscera, or the guts, of crab sampled and tested from this area of the Oregon coast.
For recreational crab harvesters, it is recommended that crab always be eviscerated prior to cooking, which includes removal and discard of the viscera, internal organs, and gills.
Because of Oregon’s precautionary management of biotoxins, crab and shellfish products currently being sold in retail markets and restaurants are safe for consumers. Domoic acid or amnesic shellfish toxin can cause minor to severe illness and even death.
Severe poisoning can result in dizziness, headaches, vomiting and diarrhea. More severe cases can result in memory loss and death. Shellfish toxins are produced by microscopic algae and originate in the ocean. Toxins cannot be removed by cooking, freezing or any other treatment. ODA will continue to test for toxins in the coming weeks. Removal of the advisory requires two consecutive tests in the safe range. For more information, call ODA’s shellfish safety information hotline at (800) 448-2474 or visit the ODA shellfish closures web page at: . For Recreational crab biotoxin information . For Commercial Crab Biotoxin Information. Go to:------------ Media Contact: Judy Dowell at (503) 871-2118 or Alex Manderson at (503) 842-2607.
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Post by Admin on Feb 20, 2018 15:26:33 GMT
Alex Manderson (amanderson@oda.state.or.us)
Our request for clarification between closing recreational crabbing while leaving commercial crabbing open.
Alex, would you explain the reasoning between closing recreational crabbing on the Southern Oregon Coast while leaving the commercial crabbing open? Our members confused over the State's decision.
Thank you, Bill
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Post by Admin on Feb 20, 2018 18:49:51 GMT
Response from the Oregon Department of Agriculture:
Bill,
this is something that we may revisit and we are certainly open to hear other views. Basically it boils down to risk and responsibility. The commercial fishery remains open with restrictions because all whole crab is going to licensed seafood processors who understand the risks and have systems in place to conduct and verify they have properly mitigated these. We have no similar assurance when it comes to the recreational fishery. We have no way of knowing whether sport crabbers will do what they need to do (gut the crab) and we fully expect many would not. Although potentially unlikely, illnesses resulting from sport caught crab improperly processed would damage the reputation of the entire fishery.
This is the reason for our current decision.
Thanks, Alex
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Post by Admin on Feb 21, 2018 5:54:09 GMT
Dear Alex, We recommend that the State of Oregon reconsider the State's position on allowing the retention of crabs taken from State Waters where the level of Domoic Acid exceeds the threshold level of contamination.
Risk assessment of the amnesic shellfish poison, domoic acid, on animals and humans.
J Environ Biol. 2009 May;30(3):319-25.
Risk assessment of the amnesic shellfish poison, domoic acid, on animals and humans.
Kumar KP1, Kumar SP, Nair GA.
Author information
Abstract
Risk assessment of the amnesic shellfish poison, domoic acid, a potent neurotoxin, is evaluated based on its current knowledge and its harmful effects, and is presented under four headings, viz., (1) hazard identification, (2) dose response assessment, (3) exposure assessment and (4) risk characterization. Domoic acid binds the glutamate receptor site of the central nervous system (CNS) of humans and causes depolarization of neurons and an increase in cellularcalcium. In nature, domoic acid is produced by the algae, Pseudonitzschia spp. and they enter into the body of shellfish through their consumption. This toxin is reported to cause gastroenteritis, renal insufficiency confusion and memory loss in humans, since it affects the hippocampus of the brain. In rats, intraperitonial and oral administration of domoic acid result in scratching, tremor and convulsions, and in monkeys, the toxic symptoms like mastication, salivation, projectile vomiting, weakness, teeth grinding and lethargy are apparent. The no-observed-adverse-effect-level (NOAEL) in animals reveals that pure toxin is more effective than those isolated from shellfish. Based on LD50 values, it is found that intraperitonial administration of this toxin in animals is 31 fold more effective than oral administration. Low levels of domoic acid (0.20-0.75 ppm) show no toxic symptoms in non-human primates, but clinical effects are apparent in them and in humans, at a concentration of 1.0 ppm. The tolerable daily intake (TDI) of domoic acid for humans is calculated as 0.075 ppm, whereas for razor clams and crabs, the TDI are 19.4 and 31.5 ppm respectively. The hazard quotient (HQ) is found to be 2. Being an irreversible neurotoxin, domoic acid has severe public health implications. Death occurs in those above 68 years old. In order to ensure adequate protection to public health, the concentration of domoic acid in shellfish and shellfish parts at point of sale shall not exceed the current permissible limit of 20 microg g(-1) tissue. While processing shellfish, it maybe advisable to pay attention to factors such as environmental conditions, inter-organ variability in concentrations of domoic acid and cross contaminations.
PMID: 20120452
[Indexed for MEDLINE] |
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Post by Admin on Mar 6, 2018 15:13:53 GMT
Entire Oregon coast now open for crabbing
March 5, 2018... The Oregon Department of Agriculture and the Oregon Department of Fish and Wildlife announce that recreational and commercial crabbing is now open from Cape Blanco, north of Port Orford, to the California border. Crab samples taken from the area indicate that levels of the marine biotoxin domoic acid have dropped below the alert level. As a result, the
entire Oregon coast is now open for recreational and commercial crabbing, free of restrictions.
For commercial crabbing, ODA and ODFW have lifted the requirement that all crab harvested from Cape Blanco to the California border be eviscerated (gutted).
It is always recommended that crab be eviscerated and the guts or butter discarded prior to cooking. When whole crab are cooked in liquid, domoic acid may leach into the cooking liquid. It is recommended to discard the cooking liquid, and do not use it in other dishes, such as sauces,
broths, soups, roux, etc. The consumption of crab viscera is not recommended.
ODA and ODFW will continue monitoring marine toxins in crab and shellfish to ensure that the concentrations remain below the alert level.
For more information, call ODA’s shellfish safety information hotline at (800) 448-2474 or visit the ODA shellfish closures web page at: oda.direct/ShellfishClosures
Media contact: Judy Dowell at (503) 871-2118 or Alex Manderson at (503) 842-2607.
Our response: Alex, The CDAO does not recommend the consumption of crabs, clams or other marine organisms contaminated with any elevated levels of marine toxins.
Our concern is the exposure faced by the young and the elderly when consuming marine organisms contaminated with marine toxins Domoic Acid and PSP. Members from both age groups depend on others to ensure the food prepared for them is safe and wholesome.
There are a number of studies that support our concerns.
Thank you for your consideration, Bill Lackner for the members of the CDAO
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Post by Admin on Sept 13, 2019 6:33:56 GMT
The Oregon Dept of Agriculture and the Oregon Dept of Fish and Wildlife threaten the health and safety of the Young and Old by marketing Dungeness crab contaminated with Domoic acid. Consuming shellfish (crabs) contaminated with Domoic acid can destroy the part of your brain that retains short-term memory. Without the use of your short-term memory, you loose the ability to function and thrive in modern society.
The CDAO has been and is opposed the marketing of Dungeness crabs harvested contaminated with high levels of Domoic acid. We expressed our objection to our Governor Brown and our elected representatives and they shined us on. The State of Oregon does not give a dam about poisoning your family with Domoic acid so members of Oregon's Crab Commission can sell every contaminated crab they catch.
Politicians who support marketing contaminated crabs are worthless Bastards!!! I know of a young man who's future has been lost because Domoic acid altered the function of his short-termed memory. He has none. RECALL ANNOUNCEMENT and EVISCERATION ORDER:
Whole crab harvested from Cape Blanco to Gold Beach after 12:01 am February 11, 2019 have entered into commerce, but have been found to have viscera with a Domoic acid level in excess of the 30 ppm maximum. As a result, this crab is subject to recall. This specific portion of the coast is referred to as Crab Harvest Area K.
Additionally, whole crab containing viscera harvested from Bandon southward to the California border after 12:01 am February 14, 2019 are under an evisceration order. These portions of the coast are referred to as Crab Harvest Areas J, K, and L. Crab meat results from this area were below the limit and are considered safe.
Evisceration Instructions: If you have crab from these zones and timeframes you must verify and record all crab received for area/zone where it was harvested and date of harvest; segregate and label affected crab ; eviscerate (gut) crab prior to or after cooking; denature and destroy the viscera (guts) of affected crab; the viscera cannot be used, sold or given away for human or animal consumption or for use as bait. If you are not approved and licensed to eviscerate the crab you must either send it to a licensed crab processor who is approved to eviscerate crab, or denature and destroy the crab. For evisceration and HACCP related questions call ODA staff at the following numbers;
Alex Manderson (ODA) 503-842-2607
Judy Dowell (ODA) 503-871-2118
For other crab fishery management questions call ODFW staff at the following numbers;
Kelly Corbett (ODFW) 541-867-0300 ex.244
Troy Buell (ODFW) 541-867-0300 ex.225
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Post by south on Sept 13, 2019 11:59:51 GMT
I agree Bill they should shut it down if the levels are high. The recall has done more damage to the fishery and should never have happened. What is that old saying, play with fire and get burned.
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