Diarrheic shellfish poisoning (DSP)

Description and health risks:

Eating seafood and marine products contaminated with lipophilic toxins (or DSP) can be hazardous to your health.  DSP toxins cause intoxication, which occurs between 2 and 18 hours after eating contaminated shellfish. The main symptoms are gastrointestinal: diarrhoea, nausea, vomiting, abdominal pain and shivering. DSP toxins include all toxins with a digestive effect, essentially diarrhoeal shellfish poisoning (DSP). Other disorders, such as headaches, dizziness, fever and tachycardia, may also occur.

Individuals who have consumed a contaminated product and are experiencing symptoms should seek medical advice and disclose their exposure. Symptoms may differ from person to person and vary in severity depending on the extent of the infection.

What foods are concerned?

Avoid eating raw or undercooked seafood, particularly that harvested in areas where health warnings have been issued about toxins. Find out about the authorities' advice on fishing areas and follow the recommendations to reduce exposure to these toxins. Mussels, oysters, cockles, clams and pectinidae (scallops) are likely to be contaminated.