By Margaret Friedenauer

Scientists investigating the link between paralytic shellfish poisoning levels in mussels and one of their predators, Dungeness crab, have found high levels of the potentially lethal toxin in both species sampled from the Haines area.

PSP is a potentially fatal, neuroparalytic condition caused by a marine toxin produced by specific algae that accumulates in bivalve mollusks, like clams and mussels, according to the State Department of Epidemiology. PSP can cause a range of symptoms including numb mouth or lips but can be serious enough to cause respiratory or cardiac trouble and lead to death. State epidemiologists suspect PSP is “greatly underestimated and underreported” in Alaska.

Elijah Donat of Chilkat Environmental and Bruce Wright of the Aleutian Pribilof Islands Association are researching the PSP link in crab and mussels. The group discovered the best sampling opportunity for the study is the inlets in Upper Lynn Canal, including crab and mussels from Taiyasanka Harbor mussels at Letnikof Cove.

Sampling and testing began in mid-June. The PSP results for the blue mussel samples collected on June 17 from Taiyasanka Harbor and Lutak Inlet were 5,034 micrograms per 100 grams. The Dungeness crab had results of 338 micrograms per 100 grams. Blue mussels from Letnikof Cove showed PSP results of 198 micrograms per 100 grams.

The Food and Drug Administration says PSP levels cannot exceed 80 micrograms per 100 grams in shellfish for safe consumption.

The samples were tested by the Alaska Department of Environmental Conservation using methods approved by the U.S. Food and Drug Administration. The study is funded by the Environmental Protection Agency with the use of local volunteers.

The state departments of Public Health and Epidemiology warn against eating any recreationally harvested mussels or clams and say recreationally harvested crab should be cleaned and cooked before eating. The PSP toxin in crab is isolated in its viscera. As long as the viscera are not eaten and the muscle meat is cooked, recreationally harvested crab is usually considered safe to eat, according to state epidemiologists.

Wright has studied PSP for years and began a PSP sampling project in 2006, testing samples from around Southeast, the Aleutians, Pribilofs and other areas. He said these samples formed a baseline of results for future testing that would examine connections between warming oceans and PSP prevalence. But he soon realized his research would go beyond science and begin to have significance in food safety and public education about subsistence shellfish harvesting.

Wright was concerned that with the limited funding for sampling, he would not be able to acquire enough samples to find any PSP in crabs or mussels. He said the group discussed at length how to formulate their testing protocol in order to maximize their funding. Also a factor that can cause irregularities in test results is that crabs are foragers; some crabs may eat toxic shellfish while other crabs in the same area may instead eat a fish carcass and not ingest the toxin.

Yet Wright’s sample yielded a presence of the toxin in the crab samples.

“It was miraculous, from a scientific standpoint, that ‘holy smokes we got a hit,’” Wright said.

The Upper Lynn Canal study is scheduled to continue through mid-August.

Robert Pressley is the seafood program manager with the Department of Conservation, Division of Environmental Health, Food Safety and Sanitation Program.

He said the department is watching the results coming from Wright’s testing.

“We’re aware of the sampling going on,” he said. “It does appear that crab from Upper Lynn Canal have concentrated PSP in the viscera.”

The DEC is in the midst of its own annual testing. The department, in conjunction with the Department of Fish and Game, tests samples of the commercial crab harvest each year. Pressley said he has not yet received the results from the Upper Lynn Canal sampling.

Pressley said DEC has notified area processors and retailers that some crab have shown high levels of PSP.

“We have made the entire industry aware,” Pressley said, adding that includes processors and retailers in the Pacific Northwest.

Donat and Wright are aware that their results could lend a negative image to Dungeness crab or crab sold locally off the boats. Wright said he believes the state should do more to emphasize the dangers and risks associated with recreationally harvested shellfish and crab.

“The state has been reluctant in getting people to understand the risks in eating subsistence bivalves and crab,” Wright said.

Terry Pardee, a local crab fisherman for 41 years, said he sees PSP “scares” come and go and gives little credence to them. He does not follow the state recommendation for cleaning his crab before cooking and eating it.

“It’s always shown up here in trace levels,” Pardee said. “But not in any kind of magnitude that’s harmful to health and safety.”

Pardee said his sales slumped last year when it was first believed local Mike Saunders died of PSP after eating recreationally harvested crab. An autopsy ruled he died of heart disease.

“When we had the fatality up here, it was totally unrelated to PSP,” Pardee said. “But the story got legs of its own and made it around.”

But Donat and Wright maintain they are not suggesting crab is not safe to eat; only that especially in light of their current findings, the state recommendations for cleaning and cooking crab need to be strongly emphasized, publicized and adhered to in order to prevent any chance of poisoning.

“One important point to reinforce is that the crab meat is OK,” Donat wrote in an email. “I have eaten all the crab we’ve sampled, including the hot ones, with my family and children. The issue of the commercial fishery is complex. The issues for subsistence are easy; clean and cook crab before you eat it.”