Southern Oregon Coast Closed to Shellfish Harvesting

Closure runs from south jetty at Florence to California.

Photo: nsf.gov

(SALEM, Ore. ) - The Oregon Department of Agriculture and the Oregon Department of Fish and Wildlife jointly announce the closure of recreational and commercial shellfish harvesting from the area south of the jetties at the Siuslaw River, at Florence, to the California border due to elevated levels of paralytic shellfish poisoning or PSP toxins.

The closure includes clams and mussels found on the beaches, rocks, and jetties in this section of the Oregon Coast.

Samples collected earlier this week show that the levels for PSP are just beginning to climb above the safe zone. Coastal scallops are also affected by this closure.

Only the adductor muscle should be eaten from scallops harvested on the south Oregon coast. All bays in the south coast counties of Curry, Coos, Douglas, and Lane remain open to clamming.

Mussels and clams from beaches and bays north of Florence remain open based on results from last week.

All harvesters should stay alert to any change in the status of a beach or bay as sampling is ongoing. Only this week have the south coast PSP toxin levels increased into the “alert” range for which shellfish closures are issued.

The alert level for a biotoxin is the point at which harvest controls are implemented to assure shellfish toxins in harvested products do not cause illnesses. Commercial clams, mussels and oysters are tested directly and products on the market are safe. Crab are not affected by this level of toxin and are safe to eat. Shellfish contaminated with PSP toxins can cause minor to severe illness or even death.

The symptoms usually begin with tingling of the mouth and tongue.

Severe poisoning can result in dizziness, numbness and tingling in the arms and legs, paralysis of the arms and legs, and paralysis of the muscles used for breathing.

Shellfish toxins are produced by algae and usually originate in the ocean. ODA will continue to test for shellfish toxins weekly.

Reopening of an area requires two consecutive tests in the safe range.

For more information, call ODA’s shellfish safety information hotline at (800) 448-2474, the Food Safety Division at (503) 986-4720