Category: Ministry for Primary Industries

Source: Ministry for Primary Industries

Fisheries New Zealand is asking for feedback on proposed changes to catch limits and other settings across a range of Aotearoa New Zealand’s fisheries as part of its twice-yearly sustainability review.

Every 6 months Fisheries New Zealand reviews a range of fish stocks and develop proposals focussed on their long-term sustainability.

“When the information suggests more fish can be harvested sustainably, we look to increase catch limits. On the other hand, if the information suggests a stock isn’t as healthy, we propose reducing the catch limits or other changes to help the fishery recover, says Marianne Lukkien, acting director of fisheries management.

“In this review, options include increases to catch allowances for 6 fish stocks where information suggests more fish can be sustainably harvested. We’ve proposed to reduce catch limits for one spiny rock lobster stock near Gisborne as a precautionary measure recognising the impacts of recent extreme weather on coastal marine habitat.

“We also want to hear peoples’ views on how long the next recreational pāua season for the wider Kaikōura area should be.”

Proposals are based on the best available information about the fishery, including scientific surveys, feedback from local fishers, and potential environmental impacts from events like cyclones or marine heatwaves.

Stocks for this review are:

• Spiny rock lobster (CRA 3) – Gisborne
• Spiny rock lobster (CRA 7 & 8) – Otago, Southland, Stewart Island, and Fiordland
• Silver warehou (SWA 4) – Southland, Sub-Antarctic, and the Chatham Rise
• Gemfish (SKI 3 & 7) – South Island and the Chatham Rise
• Southern bluefin tuna (STN 1) – all of New Zealand
• Pāua – recreational fishing season for the wider Kaikōura area

Once consultation closes, Fisheries New Zealand will analyse the submissions and provide advice to the Minister for Oceans and Fisheries for consideration. Any changes will be announced by the start of the April fishing year on 1 April 2024.

“Consultation begins today, and we encourage everyone who has an interest in these fisheries to have their say”, says Marianne Lukkien.

Submissions can be made online until 5pm on 2 February 2024.

More information including how to make a submission

For further information and general enquiries, call MPI on 0800 00 83 33 or email info@mpi.govt.nz

For media enquiries, contact the media team on 029 894 0328.

Source: Ministry for Primary Industries

A single Hector’s dolphin caught in a fishing net off the Otago peninsula has triggered actions designed to provide further protection from fishing activity.

“As a nationally vulnerable species, the loss of any Hector’s dolphin is extremely disappointing,” says Marianne Lukkien, acting director fisheries management, Fisheries New Zealand.

“This is the first capture of a Hector’s dolphin in this area for the current fishing year (beginning 1 October). It sets in motion specific actions in the bycatch reduction plan for the South Island’s Hector’s dolphins to reduce accidental captures of these precious taonga.”

The incident involved a commercial set net vessel operating outside of the Hector’s dolphin protection zone where methods such as set netting are prohibited.

“The fishing industry have been notified and we are urgently discussing with fishers and industry representatives what additional measures can be voluntarily implemented to avoid further captures.”

“Following this, Fisheries New Zealand will brief ministers on whether further regulatory changes should be considered,” Marianne Lukkien said.

All commercial set net vessels in the region are fitted with an onboard camera. The operator of the fishing vessel reported the capture, which took place on 10 November, as being a different species of dolphin. Fisheries New Zealand used the footage to confirm the species as a Hector’s dolphin.

Under the South Island Hector’s dolphin Bycatch Reduction Plan, there are fishing-related mortality limits (FRMLs) that set the maximum limit of fishing-related deaths in an area so that the relevant population outcomes and fisheries objectives are met. FRMLs enable the Minister to respond quickly with additional regulatory measures to ensure the limit is not exceeded. The FRML for the Otago region is set at 2 Hector’s dolphins per year, putting this incident at 50% of the limit.

South Island Hector’s dolphin bycatch reduction plan [PDF, 7.2 MB]

Protecting South Island Hector’s dolphins [PDF, 1.4 MB]

Protecting Hector’s and Māui dolphins

For further information and general enquiries, call MPI on 0800 00 83 33 or email info@mpi.govt.nz

For media enquiries, contact the media team on 029 894 0328.

Source: Ministry for Primary Industries

Have your say

New Zealand Food Safety wants your feedback on proposed changes to the Organic Export Requirement: Organic Production Rules (OER: OPR) which forms part of MPI’s Official Organic Assurance Programme. The OER: OPR sets out the requirements that organic operators must meet if they are to export, or supply for export, organic products under the programme.

In July 2023, New Zealand Food Safety invited applications to proposed changes to the generic inputs that could be used by organic producers under the Official Organic Assurance Programme. One application to amend the generic inputs was received and assessed by a panel of technical experts. The panel recommended that New Zealand Food Safety consult on the inclusion of lignosulphonate for use in organic production.

We also want your feedback on additional amendments to the OER: OPR including to the:

• definitions
• requirements for registration of organic operators
• provision of official organic assurances (organic export certificates).

These changes are intended to provide organic operators, exporters, and recognised agencies with additional clarity. A summary of the proposed changes is on this page and full details are in the consultation document.

Note, this consultation on the OER: OPR is a separate project to the development of the Organic Products and Production Act 2023 and the proposed new regulations and national standard for organic food, beverages, and plant and animal products.

Consultation document

Draft OER: OPR [PDF, 1.8 MB]

Related information

Existing OER: OPR [PDF, 959 KB]

Exporting under the Official Organic Assurance Programme

Proposed changes to the OER: OPR

The proposed changes relates to the inclusion of lignosulphonate as an input in the OER: OPR and other amendments to clarify definitions, the requirements for the provision of official organic assurances, and expectations for registration of organic exporters.

All proposed changes in the OER: OPR are highlighted in yellow in the consultation document. Your feedback on the draft OER: OPR should be restricted to the proposed amendments:

1.1 Application

Clarified the products that the Official Organic Assurance Programme (OOAP) applies to.

1.2 Definition

Added definition for export non-compliance.

Added definition for Organic Management Plan (OMP) verification report.

2.1 Registration

Clarified registration requirements (and guidance) for operators.

Added new clauses on:

• voluntary (temporary) suspension
• transferring between agencies
• voluntary withdrawal
• non-voluntary withdrawal
• registration to participate in the OOAP again, after a period of withdrawal.

2.9 Official organic assurance

Clarified the steps in applying for an official organic assurance.

Clarified the steps needed for revoking and replacing an organic export certificate.

Schedule 1

Updates to trace element/micronutrients to facilitate the use of lignosulphonate.

Addition of lignosulphonate as a new input.

Clarified the specific conditions for using lignosulphonate under the OER: OPR.

Making your submission

Email your feedback on the proposed amendments by 5pm on 2 February 2024 to organics@mpi.govt.nz

We encourage you to use the submission template [DOCX, 87 KB]

While we prefer email, you can post your submission to:

OOAP: Organic Production Rules Consultation
Plant, Wine and Organic Assurance
Assurance Directorate
Ministry for Primary Industries
PO Box 2526
Wellington 6140
New Zealand. 

What to include

Make sure you tell us in your submission:

• the title of the consultation document
• your name and title
• your organisation’s name (if you are submitting on behalf of an organisation, and whether your submission represents the whole organisation or a section of it)
• your contact details (such as phone number, address, and email).

Source: Ministry for Primary Industries

New Zealand Food Safety is advising the public not to collect or consume shellfish gathered from the Kawhia region on the west coast of North Island due to the presence of paralytic shellfish toxins.

“Routine tests on mussels from Kawhia wharf have shown levels of paralytic shellfish toxins over the safe limit,” says New Zealand Food Safety deputy director-general Vincent Arbuckle. “The warning extends from Papanui Point, just south of Raglan, to Tirua Point, south of Marokopa. The warning also includes Kawhia and Aotea harbours.

“Please do not gather and eat shellfish from this area because anyone doing so could get sick. Affected shellfish include bivalve shellfish such as mussels, oysters, tuatua, pipi, toheroa, cockles, and scallops, as well as pūpū (cat’s eyes), Cook’s turban and kina (sea urchin).

“Cooking the shellfish does not remove the toxin.

“We are monitoring an Alexandrium pacificum bloom off this region that has been around for the past month. This type of algae produces a dangerous toxin and when shellfish filter-feed, these toxins can accumulate in their gut and flesh. Generally, the more algae there are in the water, the more toxic the shellfish get.”

See a map of the warning for Kawhia

Symptoms of paralytic shellfish poisoning usually appear within 10 minutes to 3 hours of eating and may include:

• numbness and a tingling (prickly feeling) around the mouth, face, hands, and feet
• difficulty swallowing or breathing
• dizziness and headache
• nausea and vomiting
• diarrhoea
• paralysis and respiratory failure and, in severe cases, death.

Pāua, crab, and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut. If the gut is not removed, its contents could contaminate the meat during the cooking process. Finfish are not affected by this public health warning.

New Zealand Food Safety has had no notifications of associated illness.

If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.

“We are monitoring shellfish in the region and will notify the public of any changes to the situation,” says Mr Arbuckle.

Commercially harvested shellfish – sold in shops and supermarkets or exported – is subject to strict water and flesh monitoring programmes by New Zealand Food Safety to ensure they are safe to eat.

Find out more

See signage in the affected area.

Shellfish biotoxin alerts

Subscribe to shellfish biotoxins to receive email alerts

Collecting shellfish and keeping them safe [PDF, 1.4 MB]

Causes and symptoms of toxic shellfish poisoning

About toxic algal blooms

Food safety for seafood gatherers booklet [PDF, 1.2 MB]

Source: Ministry for Primary Industries

A commercial fisher who deliberately disarmed and removed a Geospatial Position Reporting (GPR) device from his fishing vessel, has been fined $20,000.

Tony Peter Phillipson (49) was sentenced today – Wednesday, 6 December in the Nelson District Court after earlier pleading guilty to 3 charges under the Fisheries Act and Fisheries (Geospatial Position Reporting) Regulations 2017, following a successful prosecution by the Ministry for Primary Industries (MPI).

“All commercial fishing vessels are required to have GPR technology installed and operating on their vessels. Digital monitoring supports sustainable fisheries by tracking, reporting, and monitoring all commercial fishing activity. Mr Phillipson knew that it was illegal to remove  his GPR device, however, he deliberately went out of his way to do this in order to circumvent the law,” says fisheries New Zealand acting regional fisheries compliance manager, Anthony Little.

In April this year, Mr Phillipson left Port Tarakohe in Golden Bay aboard the vessel Jeanette with one crew member, sailing towards Cook Strait for a commercial fishing trip. When he reached the Waitui Bay area, he removed the GPR equipment, placed it in waterproof bags, attaching them to fishing buoys, tied to a rope and anchor. There is no record of where he went to from that point. He returned 3 days later but could not find the GPR device and claimed it had been stolen.

Mr Phillipson sailed to Port Nelson on 1 May after catching 5,948kgs of fish, valued at $11,875,00. The GPR device – a Solar VMS – was found by a member of the public and handed in to MPI, along with the anchor, rope, and buoys.

“When spoken to by a fishery officer, Mr Phillipson admitted removing the GPR device. This is the first time we’ve encountered this type of offending – someone disabling GPR equipment and there are consequences. The rules are there for a reason – to protect our shared fisheries and ensure sustainability into the future. Mr Phillipson’s actions undermined a system based on trust,” says Anthony Little.

The Jeanette, the Solar VMS, anchor, rope, and fishing buoys were forfeited to the Crown.

MPI encourages people to report suspected illegal activity through the ministry’s 0800 4 POACHER number (0800 47 62 24)

For further information and general enquiries, call MPI on 0800 00 83 33 or email info@mpi.govt.nz

For media enquiries, contact the media team on 029 894 0328.

Source: Ministry for Primary Industries

New Zealand Food Safety’s Chicken Scene Investigators are back this summer to help you keep yourself, your whānau and friends healthy as you enjoy the festive season.

“Every summer, as we spend more time preparing food outdoors and away from our homes, we see an increase in cases of foodborne illness and related hospitalisations,” says New Zealand Food Safety deputy director-general Vincent Arbuckle. “And it’s our youngest, oldest and most vulnerable who have the highest chance of getting seriously sick.

“The most commonly reported foodborne illness is campylobacteriosis, which is caused by Campylobacter bacteria, and the most common source of Campylobacter in food is raw or undercooked chicken.

“So, one simple thing you can do this festive season to keep yourself, your whānau and friends healthy is to make sure you handle raw chicken safely.”

The Chicken Scene Investigators are back again this year to help you do this by spotting the chicken-handling crimes. Their tips include not washing raw chicken before preparing it, making sure you wash your hands after handling raw chicken, not letting raw chicken or its juices touch ready-to-eat foods, and cooking your chicken thoroughly.

On YouTube, You can watch the Chicken Scene Investigators solve the cases of:

“Campylobacteriosis symptoms are nasty and usually last for about a week but can take up to 2 weeks. They include diarrhoea, fever, headache, muscle aches, abdominal pain, and vomiting,” says Mr Arbuckle.

“In rare cases it could develop into more severe illness such as reactive arthritis or Guillain-Barré Syndrome, a disorder in which the body’s immune system attacks its nerves, sometimes resulting in permanent paralysis.”

If you have symptoms, you can call Healthline for free anytime on 0800 61 11 16 or contact your doctor or practice nurse for advice.

“So, wherever you are gathering – from BBQs to work dos, beach parties to kai at the marae, Christmas lunch or potluck dinner – please don’t contaminate your plate this summer.”

Chicken Scene Investigator tips to keep yourself, your whānau and friends safe:

• Don’t wash your chicken before preparing it. Water doesn’t kill bacteria, so rinsing the chicken will just spread the bacteria to other surfaces. If you want to remove raw chicken juices, just pat the chicken dry with a paper towel instead.
• Wash your hands in warm soapy water for at least 20 seconds after handling raw chicken – and dry them on a clean towel. This is so any bacteria from the chicken won’t spread from your hands to other food.
• Keep your raw chicken separate from ready-to-eat and fresh foods, using separate chopping boards, plates, and utensils. Alternatively, wash them properly with hot soapy water before using for other foods.
• If you’re cooking chicken on an BBQ, turn it often so it cooks evenly.
• Make sure the chicken is fully cooked before serving – the juices should run clear. If you have one, use a meat thermometer to ensure the chicken is steaming hot (more than 75°C) all the way through.
• Use a different plate for raw and cooked chicken.

Find out more

Summer food safety

Campylobacter infection: symptoms and advice

For more information, email NZFoodSafety_media@mpi.govt.nz

For media enquiries, contact the media team on 029 894 0328.

Source: Ministry for Primary Industries

Have your say

From 1 December 2023 to 29 January 2024, the Ministry for Primary Industries (MPI) invites comment on proposed changes to the import health standard for importing fertilisers and growing media of plant origin. The proposed changes to the import health standard (IHS) are:

1. making the accepted treatments align across this standard and with other MPI standards
2. removing the permit requirement for import of coco peat products under Options 1, 2, and 3 and processed fertiliser, growing media, and bioremediation products that have undergone seed devitalisation treatment
3. providing more clarification on definitions and general requirements
4. re-numbering and formatting Part 2 of the standard.

Full details of the proposed changes are in the consultation documents.

Consultation documents

Risk management proposal: Amendment to the Fertilisers and Growing Media of Plant Origin IHS [PDF, 184 KB]

Draft IHS: Fertilisers and Growing Media of Plant Origin [PDF, 381 KB]

Making your submission

Email your feedback on the draft by 5pm on 29 January 2024 to PlantImports@mpi.govt.nz

Make sure you include in your submission:

• the title of the consultation document in the subject line of your email
• your name and title (if applicable)
• your organisation’s name (if you’re submitting on behalf of an organisation)
• your contact details (for example, phone number, address, and email).

While we prefer email, you can send your submission by post to:

Plant Product Imports, Animal and Plant Health Directorate
Ministry for Primary Industries
PO Box 2526
Wellington 6140
New Zealand.

All submissions received by the closing date will be considered before the amended import health standard (IHS) is issued.  MPI may hold late submissions on file for consideration when the issued IHS is next revised or reviewed.

Next steps

After we have considered all submissions, there is a 10-day period which provides submitters with the opportunity to examine any changes to the IHS which have resulted from consultation. An independent review (under section 24 of the Biosecurity Act 1993) may be requested in this period if a submitter considers scientific evidence they raised during their submission has not received sufficient consideration. If there is no review, the IHS becomes final after 10 days.

Find out more about the process

Legal background

MPI must consult with interested parties in accordance with section 23 of the Biosecurity Act 1993 (the Act) and MPI’s consultation policy before issuing or amending (other than of minor or urgent nature) import health standards (IHS) under sections 24A and 24B of the Act.

An IHS specifies import requirements that must be met either in the country of origin or of export, or during transit, before biosecurity clearance can be given for the goods to enter New Zealand. MPI must ensure that these requirements are technically justified and provide an appropriate level of biosecurity protection.

Find out more

Importing soil, organic fertilisers and growing media of plant origin

Source: Ministry for Primary Industries

Biosecurity New Zealand is updating controls on anchoring and fishing at Aotea Great Barrier Island to help prevent the spread of exotic caulerpa seaweed.

Caulerpa can form large underwater fields, altering the natural ecosystem, and has been found in the Hauraki Gulf at Aotea Great Barrier Island, Ahuahu Great Mercury Island, off Kawau Island and Waiheke Island, and in Northland at Te Rāwhiti Inlet.

Biosecurity New Zealand deputy director-general Stuart Anderson says the current Controlled Area Notice (CAN) covering both Aotea Great Barrier Island, and Ahuahu Great Mercury Island expires tonight and will be replaced with new conditions tomorrow.

“In recent weeks we’ve talked with affected people from Mana Whenua, local authorities, fishing industry and local communities about the most appropriate measures.

“The update to the CAN reflects those discussions and manages the risk of human spread of caulerpa, while minimising the impacts on local people as much as possible.”

For Aotea Great Barrier Island, the new CAN includes:

• the controlled area is extended further north to Port Fitzroy
• anchoring restrictions will remain
• less risky forms of fishing that don’t come into contact with the seabed, for example drift fishing from a boat or kayak, spear fishing, shore-based long-lining (using a kontiki or drone) and line fishing will be permitted.

The area under control at Ahuahu Great Mercury remains the same, but changes made to fishing methods at Aotea Great Barrier Island also apply here.

“We’ll work with our partners to get the information out and this week we launched a new summer campaign to inform boaties, fishers, and divers about some simple actions they can take when at sea to avoid spreading caulerpa,” says Mr Anderson.

“Caulerpa can travel short distances naturally as small pieces adrift in the water, but it is spread primarily by people, snared in boating and fishing gear. We’re asking boaties to check their anchor, anchor chain, and any gear that’s been in the water before they move on to a different location.

“If any seaweed is found attached this equipment, they should remove it and securely bag it or contain it and take it ashore for safe disposal on land – for example in a rubbish bin or compost.”

Biosecurity New Zealand, in partnership with Mana Whenua for the affected areas, local government and the Department of Conservation, has worked hard over the past 2 and a half years to contain the difficult pest while exploring all possible options for its control.

“We have 2 trials underway to use suction dredging to remove caulerpa at mass. Those trials will continue into early next year.

“From the outset, independent scientific experts told us that eradication (full and permanent removal) of this pest is highly unlikely given the large size of the incursion in New Zealand and the lack of any control tool internationally that would work at this scale.

“However, we remain committed to identifying and trialling potential techniques that could help remove new and small outbreaks or knock back larger populations to try to reduce further spread.”

Mr Anderson said the existing CAN for Te Rāwhiti Inlet in Northland remains unchanged and expires at the end of June 2024. The CAN for Aotea/Ahuahu ends at the same time and settings will be reviewed at that point.

Anyone planning boating or fishing at Aotea or Ahuahu this summer can visit our website for precise boundaries of the zones and actions required

For more information email BiosecurityNZ_media@mpi.govt.nz

For media enquiries, contact the media team on 029 894 0328.

Source: Ministry for Primary Industries

A new biosecurity rule for wake boats used on a stretch of the Waikato River comes into effect tomorrow in a bid to prevent the spread of the freshwater gold clam pest into other areas.

“The new rule, introduced through a mechanism under the Biosecurity Act called a Controlled Area Notice (CAN), affects all wake boats using the stretch of the Waikato River from the Whakamaru Dam down to the river mouth at Port Waikato,” says Biosecurity New Zealand director of readiness and response, John Walsh.

“Wake boats that have been on this controlled stretch must not be used in any other waterways including other parts of the Waikato River outside the controlled area. The CAN comes into effect at 11.59pm on Friday 24 November 2023.”

Wake boats are any craft with an internal tank or bladder that cannot be completely drained.

“Wake boats present a higher risk of transmitting the freshwater gold clam as there is currently no known reliable method of cleaning the internal tanks and bladders,” says Mr Walsh.

“Biosecurity New Zealand is investigating whether a reliable cleaning method can be developed. If so, the special requirements for wake boats will be reviewed.”

The CAN also means all recreational river users that have been in the controlled stretch of the river must continue to follow existing clam-specific Check, Clean, Dry requirements for any craft, gear (such as fishing and other equipment used to gather kai) and equipment (including water skis, wakeboards, and inflatable pool toys).

Clam-specific Check, Clean, Dry requirements

“Extensive surveillance shows that we are successfully stopping the spread of the clam. CANs are a critical tool in our ongoing efforts to protect our waterways. This new CAN replaces and strengthens the existing measures that are in place for the Waikato River and adds to the biosecurity rules we’ve put in place for Te Arawa lakes in the Bay of Plenty recently,” says Mr Walsh.

To support the clam-specific Check, Clean, Dry requirements of the CAN, Biosecurity New Zealand has established a permanent wash station at Mighty River Domain, Lake Karāpiro. A mobile wash station is also being funded, which can be moved as needed to events and busy locations along the Waikato River.

Signs outlining the new CAN requirements are being installed along the river at about 70 different locations. These should all be in place by Sunday.

We thank Fish & Game New Zealand, Wakeboarding New Zealand, local and regional councils, and our iwi partners for their ongoing support and assistance with implementing these protections against the clam.

More information about the clam and the biosecurity measures

For more information email BiosecurityNZ_media@mpi.govt.nz

For media enquiries, contact the media team on 029 894 0328

Source: Ministry for Primary Industries

New Zealand Food Safety is extending its advisory to the public not to collect or consume shellfish gathered from the East Coast of the North Island due to the presence of paralytic shellfish toxins.

“We have extended the existing warning north to now span from Cape Runaway all the way south to Blackhead Point, which is just north of Pōrangahau. Follow-up tests on mussels from Hicks Bay Beach showed levels of paralytic shellfish toxins three times the safe limit,” says New Zealand Food Safety deputy director-general Vincent Arbuckle.

“Please do not gather and eat shellfish from this area because anyone doing so could get sick. Affected shellfish include bivalve shellfish such as mussels, oysters, tuatua, pipi, toheroa, cockles, and scallops, as well as pūpū (cat’s eyes), Cook’s turban and kina (sea urchin).

“We are monitoring an algal bloom off the East Coast, which is spreading. This type of algae produces a dangerous toxin and when shellfish filter-feed, these toxins can accumulate in their gut and flesh. Generally, the more algae there are in the water, the more toxic the shellfish get.  

“Cooking the shellfish does not remove the toxin, so shellfish from this area should not be eaten.”

See a map of the warning for East Cape

Symptoms of paralytic shellfish poisoning usually appear within 10 minutes to 3 hours of eating and may include:

• numbness and a tingling (prickly feeling) around the mouth, face, hands, and feet
• difficulty swallowing or breathing
• dizziness and headache
• nausea and vomiting
• diarrhoea
• paralysis and respiratory failure and, in severe cases, death.

Pāua, crab, and crayfish may still be eaten if the gut has been completely removed prior to cooking, as toxins accumulate in the gut. If the gut is not removed, its contents could contaminate the meat during the cooking process.

Finfish are not affected by this public health warning, but we advise gutting the fish and discarding the liver before cooking.

New Zealand Food Safety has had no notifications of associated illness.

If anyone becomes ill after eating shellfish from an area where a public health warning has been issued, phone Healthline for advice on 0800 61 11 16, or seek medical attention immediately. You are also advised to contact your nearest public health unit and keep any leftover shellfish in case it can be tested.

“We are monitoring shellfish in the region and will notify the public of any changes to the situation,” says Mr Arbuckle.

Commercially harvested shellfish – sold in shops and supermarkets or exported – is subject to strict water and flesh monitoring programmes by New Zealand Food Safety to ensure they are safe to eat.

Find out more

See signage in the affected area.

Shellfish biotoxin alerts

Subscribe to shellfish biotoxins to receive email alerts

Collecting shellfish and keeping them safe [PDF, 1.4 MB]

Causes and symptoms of toxic shellfish poisoning

About toxic algal blooms

Food safety for seafood gatherers booklet [PDF, 1.2 MB]