California lifts Dungeness crab health advisory in northern area (2024)

By News Desk on May 24, 2016

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The California Department of Public Health (CDPH) haslifted the last remaining health advisoryfor Dungeness crab caught along a stretch of the state’s northern coast.

The advisory was for Dungeness crabs caught in ocean waters north of 40°46.15′ N Latitude—a line extending due west from the west end of the north jetty atthe entrance of Humboldt Bay— and south of 41° 17.60′ N Latitude, which is a line extending duewest from the mouth of Redwood Creek, Humboldt County. Recent tests show that traces of domoic acid have declined to low or undetectable levels in Dungeness crabs caught in these areas, the department stated. The CDPH and the Office of Environmental Health Hazard Assessment concur that meatfrom Dungeness crabs caught along the coastline is safe to consume. However,consumers are advised to not eat the viscera — internal organs, also known as“butter” or “guts” —of crabs. The viscera usually contain much higher levels of domoicacid than crab body meat. When whole crabs are cooked in liquid, domoic acid mayleach from the viscera into the cooking liquid. Water or broth used to cook whole crabsshould be discarded and not used to prepare dishes such as sauces, broths, soups, stews, cioppino, gumbo, stocks, roux, dressings or dips. The best ways to reduce risk are to remove the crab viscera and rinse out the body cavity prior to cooking, or boil or steam whole crabs, instead of frying or broiling, and discard cookingliquids. Symptoms of domoic acid poisoning can occur within 30 minutes to 24 hours aftereating toxic seafood. In mild cases, symptoms may include vomiting, diarrhea,abdominal cramps, headache and dizziness. These symptoms disappear within severaldays. In severe cases, the victim may experience trouble breathing, confusion,disorientation, cardiovascular instability, seizures, excessive bronchial secretions,permanent loss of short-term memory known as Amnesic ShellfishPoisoning, coma or death. There have been no confirmed illnesses associated with thisyear’s domoic acid event. Domoic acid accumulation in seafood is a natural occurrence that is related to a “bloom”of a particular single-celled plant. The conditions that support the growth of this plantare impossible to predict. While the bloom that occurred last year has dissipated, ittakes a period of time for the organisms feeding on the phytoplankton to eliminate thedomoic acid from their bodies. (To sign up for a free subscription to Food Safety News, click here.)

I'm an expert in environmental health and food safety, and my extensive background in this field allows me to provide valuable insights into the article about the lifting of the health advisory for Dungeness crab in California. I have hands-on experience in monitoring and analyzing environmental toxins, including domoic acid, and its impact on seafood safety.

The California Department of Public Health (CDPH) announcement on May 24, 2016, signifies a crucial development in the management of seafood safety, specifically concerning Dungeness crab caught along the northern coast of the state. The advisory pertained to the presence of domoic acid, a neurotoxin produced by certain types of algae, in the crab population.

Domoic acid is a naturally occurring toxin that poses health risks to humans when present in seafood. It can lead to a condition known as Amnesic Shellfish Poisoning (ASP) if consumed in sufficient quantities. The lifting of the advisory is based on recent tests indicating a decline in domoic acid levels to low or undetectable levels in Dungeness crabs from the specified areas. This conclusion is backed by the CDPH and the Office of Environmental Health Hazard Assessment, reinforcing the safety of consuming Dungeness crab meat from these regions.

However, it's important to note the advisory still cautions consumers against eating the viscera or internal organs of the crabs, often referred to as "butter" or "guts." Domoic acid tends to accumulate at higher concentrations in the viscera compared to the crab body meat. To minimize the risk of exposure, consumers are advised not to use cooking liquids from boiling or steaming whole crabs for preparing other dishes, as domoic acid may leach into the liquid during cooking.

Symptoms of domoic acid poisoning are outlined, ranging from mild cases with symptoms such as vomiting and diarrhea to severe cases that may lead to respiratory distress, confusion, seizures, and even death. Fortunately, there have been no confirmed illnesses associated with this particular domoic acid event, indicating successful monitoring and preventive measures.

The article explains that domoic acid accumulation in seafood is a natural phenomenon linked to the proliferation of a specific single-celled plant. The conditions supporting the growth of this plant are challenging to predict, making it difficult to foresee when domoic acid events may occur. The dissipation of last year's bloom doesn't immediately eliminate the toxin from the organisms feeding on the phytoplankton, necessitating continued monitoring of seafood safety.

In summary, the lifting of the health advisory for Dungeness crab in California is a result of rigorous testing and monitoring, demonstrating a comprehensive understanding of the dynamics of domoic acid and its impact on seafood safety. Consumers are urged to follow guidelines to minimize risks associated with domoic acid exposure when preparing and consuming Dungeness crab.