Dungeness and Rock Crab Health Advisory Partially Lifted along the California Coast
Date: 12/31/2015
Number: 15-094
Contact: Anita Gore, Orville Thomas - (916) 440-7259
SACRAMENTO ā The health advisory regarding Dungeness and rock crabs caught along the coast between the Santa Barbara/Ventura County Line and Latitude 35Ā° 40' N (near Piedras Blancas Light Station, in San Luis Obispo County) is being lifted along the coasts of Santa Barbara and San Luis Obispo counties. California Department of Public Health (CDPH) Director and State Public Health Officer Dr. Karen Smith updated the advisory today because recent tests show that levels of domoic acid have declined to low or undetectable levels in crabs caught in these areas.
The advisory remains in effect for state waters around Santa Cruz, Santa Rosa, and San Miguel Islands and areas north of Latitude 35Ā° 40' N due to continued elevated levels of domoic acid in crabs caught in those areas. Consumers should not eat Dungeness or rock crabs from those areas. The advisory will be lifted in those areas once ongoing monitoring by CDPH determines crabs from those areas are safe to consume.
CDPH and the Office of Environmental Health Hazard Assessment concur that crabs caught along the coast south of Latitude 35Ā° 40' N are safe to consume. However, as a precaution, consumers are advised not eat the viscera (internal organs, also known as ābutterā or āgutsā) of crabs. The viscera usually contain much higher levels of domoic acid than crab body meat. When whole crabs are cooked in liquid, domoic acid may leach from the viscera into the cooking liquid. Water or broth used to cook whole crabs should be discarded and not used to prepare dishes such as sauces, broths, soups or stews (for example, cioppino or gumbo), stocks, roux, dressings or dips.
The best ways to reduce risk are:
1) Remove the crab viscera and rinse out the body cavity prior to cooking, or
2) Boil or steam whole crabs, instead of frying or broiling, and discard cooking liquids.
Symptoms of domoic acid poisoning can occur within 30 minutes to 24 hours after eating toxic seafood. In mild cases, symptoms may include vomiting, diarrhea, abdominal cramps, headache and dizziness. These symptoms disappear within several days. In severe cases, the victim may experience trouble breathing, confusion, disorientation, cardiovascular instability, seizures, excessive bronchial secretions, permanent loss of short-term memory (a condition known as Amnesic Shellfish Poisoning), coma or death. There have been no reported illnesses associated with this yearās domoic acid event.
Domoic acid accumulation in seafood is a natural occurrence that is related to a ābloomā of a particular single-celled plant. The conditions that support the growth of this plant are impossible to predict. While the bloom that occurred earlier this year has dissipated, it takes a period of time for the organisms feeding on the phytoplankton to eliminate the domoic acid from their bodies.
CDPH will continue to coordinate its efforts with the California Department of Fish and Wildlife and the fishing community to collect crab samples from the central and northern California coast until the domoic acid levels have dissipated.
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