TACLOBAN CITY - All the major bodies of water in Eastern Visayas are free from toxic red tide, the Bureau of Fisheries and Aquatic Resources (BFAR) informed through its Shellfish Bulletin Number 04 series of 2009.

Samples were reported taken from almost all the major bodies of water in the province of Leyte for laboratory tests. The result showed negative of toxins, said Imelda Sievert of Leyte Marine Biotoxins Testing Center chief said

The coastal waters of Irong Irong, Maqueda and Villareal Bays in the province of Samar; Ormoc, San Pedro, Cancabato and Carigara Bays in Leyte; and Biliran waters in Biliran province, continue to be free from toxic red tide, BFAR director Malcolm Sarmiento Jr. also said.

This means that all kinds of marine products harvested from these bodies of water will continue to be enjoyed by the consumers safe from red tide toxins while marine farmers will continue to benefit from their bountiful harvest of marine products, such as fish, shrimps, squids, crabs and shellfish.

BFAR Regional Office 8, Leyte Marine Biotoxins Testing Center and local government units continued their monitoring and testing of samples collected from the coastal areas in Region 8 in order to ensure the safety of the consumers.

The shellfish bulletin however said that bans on the harvest and selling of shellfish are still imposed on several areas of the country.

The areas indicated in the bulletin are Dumanquillas Bay in Zamboanga del Sur; Juag Lagoon in Matnog and Sorsogon Bay in Sorsogon; and the coastal areas of Milagros in Masbate.

Bislig Bay in Bislig, Surigao del Sur province has been found to be positive of red tide toxin, said the bulletin.

In the areas where the shellfish ban is imposed, all types of shellfish and acetes sp. or “alamang” gathered in the area are declared not safe for human consumption.

In these areas, fish, squids, shrimps, and crabs are safe for human consumption provided that they are fresh and washed thoroughly and that internal organs such as gills and intestines are removed before cooking, said BFAR in its bulletin.