MI shellfish safety website

“Placing shellfish on the market requires speedy testing and reporting laboratory results. The Institute has strived towards providing state-of-the-art processes and this new website will provide current status and a range of extra information not previously online,” he added.

All shellfish safety data are continuously compiled on databases at the Marine Institute and are essential to assign the appropriate ongoing status to the shellfish production areas. The new website will feature new information such as the progress of sample analysis through the lab; recent trends in toxin and harmful algal concentrations, and maps to indicate the national trends.

Temporary closures

From time to time, shellfish can become unsafe to eat due to the presence of naturally occurring toxins that come from the natural micro-algal plankton on which shellfish feed. This requires temporary closure until the product is once more safe to harvest.