{"id":126483,"date":"2017-10-25T02:42:10","date_gmt":"2017-10-25T06:42:10","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=126483"},"modified":"2017-10-25T02:42:10","modified_gmt":"2017-10-25T06:42:10","slug":"red-tide-alert-still-up-in-6-east-visayas-bays","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2017\/10\/25\/red-tide-alert-still-up-in-6-east-visayas-bays\/","title":{"rendered":"Red tide alert still up in 6 East Visayas bays"},"content":{"rendered":"
\"FILE:<\/a>
FILE: Based on samples collected by the fisheries bureau, red tide toxins are still present in both seawater and shellfish meat – above the regulatory limit – said BFAR assistant regional director Justerie Granali on Tuesday. (Photo: subherwal \/ Flickr, CC BY 2.0)<\/figcaption><\/figure>\n

TACLOBAN CITY\u2014<\/strong>\u00a0Six bays in Eastern Visayas are still positive of red tide toxins, prompting the Bureau of Fisheries and Aquatic Resources (BFAR) to raise a stern warning against shellfish consumption.<\/p>\n

These red tide-infested areas are Irong-irong Bay, Maqueda Bay, Villareal Bay, and Daram waters in Samar province; Carigara Bay in Leyte; and Matarinao Bay in Eastern Samar.<\/p>\n

Based on samples collected by the fisheries bureau, red tide toxins are still present in both seawater and shellfish meat – above the regulatory limit – said BFAR assistant regional director Justerie Granali on Tuesday.<\/p>\n

BFAR reiterated its warning against shellfish consumption after a boy died last month in Catbalogan City and 45 others fell ill in Samar after eating green mussel.<\/p>\n

\u201cRed tide remains because of the abnormal weather phenomenon of prolong heat and sudden rain. We have personnel going around to make people aware that red tide can kill,\u201d Granali added.<\/p>\n

The fisheries had set up checkpoints in San Juanico Bridge to prevent entry of shellfish gathered in affected bays.<\/p>\n

Local government units are advised to regulate gathering, marketing and transporting of shellfish in infested areas.<\/p>\n

Fish, squid, shrimp and crab are safe to eat \u201cprovided that they are fresh and washed thoroughly and internal organs such as gills and intestines are removed before cooking,\u201d BFAR said.<\/p>\n

Red tide is a term used to describe a phenomenon where the water is discolored by high algal biomass or the concentration of algae. The discoloration may not necessarily be red in color, but it may also appear yellow, brown, green, blue or milky, depending on the organisms involved.\u00a0(With reports from Christine Quimbo, OJT\/PNA)<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

TACLOBAN CITY\u2014\u00a0Six bays in Eastern Visayas are still positive of red tide toxins, prompting the Bureau of Fisheries and Aquatic …<\/p>\n","protected":false},"author":33,"featured_media":106876,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[27154,29491,3911],"class_list":["post-126483","post","type-post","status-publish","format-standard","has-post-thumbnail","category-health","tag-bureau-of-fisheries-and-aquatic-resources-bfar","tag-east-visayas-bays","tag-red-tide","mauthors-sarwell-meniano","mauthors-philippine-news-agency"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/126483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=126483"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/126483\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/106876"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=126483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=126483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=126483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}