California Expands Warning about Anchovies & Sardines

Posted on April 16, 2014 by


The California Department of Public Health (CDPH) is advising consumers not to eat commercially or recreationally caught anchovy or sardines, or the internal organs of commercially or recreationally caught crab taken from Monterey and Santa Cruz counties. 

Dangerous levels of domoic acid have been detected in some of these species and could be present in other species. Anchovy and sardines are of concern because the toxin resides in their digestive tracks. These fish are not usually gutted before they are eaten. CDPH is working with commercial fishermen in the area to ensure that recently caught sardines, anchovies and crab were not distributed into the human food supply. 

This health advisory is in addition to the April 4 warning not to eat recreationally harvested bivalve shellfish (such as mussels, clams or whole scallops) from Monterey or Santa Cruz counties due to dangerous levels of domoic acid in mussel samples.

That warning does not apply to commercially sold clams, mussels, scallops or oysters from approved sources. State law permits only state-certified commercial shellfish harvesters or dealers to sell these products. Shellfish sold by certified harvesters and dealers are subject to frequent mandatory testing to monitor for toxins. 

CDPH continues to collect bivalve shellfish, fin fish and crab samples from the area to monitor the level of domoic acid in seafood. There have no reported illnesses associated with this event.

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, cardiovascular instability, seizures, excessive bronchial secretions, permanent loss of short-term memory, coma or death.


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Posted in: Family safety