The Oregon Department of Agriculture and the Oregon Department of Fish and Wildlife are maintaining the closure of all bay and ocean crabbing from Heceta Head, north of Florence on the Oregon Coast, to the California border due to continued concerns of domoic acid. This includes crab harvested in bays and estuaries, and off docks, piers, jetties, and the ocean. While laboratory results of recent sampling show domoic acid is below the action level, the closure remains in effect out of an abundance of caution. Some samples tested this week are close to the action level and the overall trend shows increased domoic acid levels over the past two weeks. Additional samples will be taken to assure domoic acid remains below the action level, leading to a safe reopening of the fishery. Despite the closure, crab and shellfish products sold in retail markets and restaurants remain safe for consumers. Recreational crab harvesting from Heceta Head north to the Oregon/Washington border remains open, including all bays, estuaries, and the ocean. It is recommended that crab always be eviscerated prior to cooking, which includes removal and discard of the internal organs and gills. The opening of the commercial season for ocean crab harvesting south of Heceta Head will not be set until a health closure is removed. The opening of the commercial season for ocean crab harvesting north of Heceta Head has not been set. The level of domoic acid is just one of several factors that will determine the opening date. ODFW, in coordination with ODA, the Oregon commercial crab industry, and the Washington and California Departments of Fish and Wildlife, will continue considering options for opening the commercial season. Domoic acid or amnesic shellfish toxin can cause minor to severe illness and even death. Severe poisoning can result in dizziness, headaches, vomiting and diarrhea. More severe cases can result in memory loss and death. Shellfish toxins are produced by algae and originate in the ocean. Toxins cannot be removed by cooking, freezing or any other treatment. For more information, call ODA’s shellfish safety information hotline at (800) 448-2474 or visit the ODA shellfish closures web page at: http://www.oregon.gov/ODA/programs/FoodSafety/Shellfish/Pages/ShellfishClosures.aspx
