Newswise — The Food and Drug Administration says shellfish from a number of states could be contaminated with toxins that cause paralytic shellfish poisoning.
Paralytic shellfish poisoning is caused by eating shellfish contaminated with saxitoxin which causes gastrointestinal distress.
According to the FDA, the shellfish was distributed to restaurants and retailers in Arizona, California, Colorado, Hawaii, Nevada, New York, Oregon and Washington.
George Washington University has experts available who can offer insight and analysis. If you would like to schedule an interview, please contact Katelyn Deckelbaum, [email protected].
Barbara Kowalcyk is an associate professor of exercise and nutrition sciences at the GW Milken Institute School of Public Health. For 20 years she has been a nationally recognized expert in food safety with training in epidemiology, public health informatics, risk science, regulatory decision-making, and public policy.
Janet Buffer, food safety expert at GW can discuss the bacterial disease and what salmonella is caused by.
Lance B. Price is a professor of environmental and occupational health at GW Milken Institute School of Public Health and director of the Antibiotic Resistance Action Center.
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