Consumers Warned Against Eating Tomalley of American
(Maine) Lobster
July 30, 2008 - DENVER - The Colorado
Department of Public Health and Environment’s Consumer
Protection Division Wednesday warned consumers to avoid
eating the tomalley (sounds like tamale) in American lobster
(Maine lobster), regardless of where the lobster was
harvested, because of potential contamination with dangerous
levels of toxins that cause paralytic shellfish poisoning (PSP).
The tomalley is the soft, green substance found in the
body cavity of the lobster that functions as the liver and
pancreas. Daniel Rifkin, Wholesale Food Program manager
for the Consumer Protection Division, said, “Because whole,
cooked lobsters may still contain the tomalley when served,
we are cautioning all consumers to avoid eating this
potentially harmful soft, green substance found in the
lobster. The other parts of the lobster are safe to eat.”
He noted that this part of the lobster is not typically
consumed, and studies have shown that even when high levels
of PSP toxins are present in lobster tomalley, the lobster
meat itself is typically unaffected and safe to eat.
“However, cooking does not eliminate the poisonous toxins in
the tomalley, so caution is warranted,” Rifkin advised.
Symptoms of PSP include tingling and/or numbness of the
mouth, face or neck; muscle weakness; headache; and nausea.
In extreme cases, when large amounts of the toxin are
consumed, these symptoms can lead to respiratory failure and
death. Symptoms usually occur within two hours of exposure
to the toxin. Anyone experiencing these symptoms should seek
medical attention.
PSP toxins normally occur from time to time in clams and
other shellfish and are carefully monitored by state
regulatory authorities. The FDA issued a consumer advisory
when routine sampling conducted by regulatory authorities in
Maine and New Hampshire found dangerous levels of the toxins
in lobster tomalley.
Rifkin noted that some shellfish beds have been closed in
recent months due to elevated levels of PSP toxins.
American lobster, also known as Maine lobster, is
harvested from the waters of the Atlantic Ocean from
Northeastern Canada to South Carolina. Lobster tomalley
normally does not contain dangerous levels of PSP toxins.
The current high levels likely are associated with an
ongoing red tide episode in northern New England and Eastern
Canada. Authorities in Maine, Massachusetts and New
Hampshire, as well as in Canada, have issued advisories
cautioning against eating tomalley. For more on seafood
safety, please refer to
http://www.cfsan.fda.gov/seafood1.html.
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