Confirmed Case

• Clinical illness [1] within 12 hours of consuming at risk shellfish [2];
  AND
• Laboratory confirmation through:
• Detection of lipophilic shellfish toxins (sum of okadaic acid and dinophysis toxins (DTX-1, DTX-2 and DTX-3)) in ingested at risk shellfish
  • In digestive tissues in excess of 1 mg/kg (1 ppm);
    OR
  • In edible tissues in excess of 0.16 mg/kg (0.16 ppm).
  OR
• Detection of high levels of dinoflagellates (Dinophysis spp. and Prorocentrum spp.) associated with shellfish poisoning in water from which epidemiologically-linked at risk shellfish [2] were harvested.

Probable Case

• Clinical illness [1] within 12 hours of consuming at risk shellfish [2].
  

Notes 

1. Clinical illness defined as: acute gastrointestinal symptoms (nausea, vomiting, abdominal discomfort and/or diarrhea) with possible headache or chills. Illness can last up to 3 days.
2. At risk shellfish include filter feeding molluscan bivalve shellfish: clams, mussels, scallops (only in midgut gland or hepatopancreas), oysters, cockles, and whelks and the hepatopancreas of crab.