The Bureau of Fisheries and Aquatic Resources (BFAR) has ordered an immediate ban on the gathering, selling, eating, and use in aquaculture of all shellfish taken from North and South Bais Bay in Negros Oriental after laboratory tests confirmed the presence of paralytic shellfish toxin in samples collected from both bodies of water.
The advisory, dated August 12, 2026, was issued by the BFAR Regional Fisheries Office for the Negros Island Region based in Bacolod City and signed by OIC Regional Director Rene B. Parreño, RFP, MPA.
Laboratory Tests Confirm Paralytic Shellfish Toxin in Both Bays
According to BFAR, shellfish meat samples collected from North and South Bais Bay were submitted to the BFAR National Fisheries Laboratory Division, which conducted tests using the Enzyme-Linked Immunosorbent Assay (ELISA) method. Results came back positive for paralytic shellfish toxin in both bays.
BFAR said the advisory was issued as a precautionary measure to safeguard human lives and to mitigate the impact on the local shellfish industry.
All Shellfish and Alamang Covered by the Ban
The prohibition applies to all types of shellfish harvested from the two affected bays. Also included under the ban is Acetes spp., the small crustacean locally known as alamang or hipon, which is widely used in the production of shrimp paste and is a common ingredient in regional cooking.
The public is specifically prohibited from gathering, selling, and consuming these products, and from using them in any form of aquaculture operations.
Fish, Squid, Crab, and Shrimp Remain Safe If Properly Handled
BFAR clarified that not all seafood from the affected waters poses a health risk. According to the bureau, fish, squid, crab, and shrimp sourced from North and South Bais Bay remain safe for human consumption — provided that all internal organs and entrails are completely removed and the catch is thoroughly washed with running water before preparation and eating.
The bureau did not place any restrictions on the sale or consumption of these non-shellfish species from the area, as long as proper handling procedures are followed.
What Paralytic Shellfish Poisoning Does to the Body
Paralytic shellfish poisoning (PSP) is caused by toxins that accumulate in filter-feeding shellfish during harmful algal blooms — events commonly referred to as red tide. The toxin is produced by certain species of microscopic algae and becomes concentrated in shellfish tissue as they feed.
A critical danger of paralytic shellfish toxin is that it cannot be destroyed or neutralized by cooking. Boiling, frying, or any other method of heat preparation does not render contaminated shellfish safe to eat.
Symptoms of PSP typically begin within minutes to hours of consuming contaminated shellfish and often start with a tingling or numbness around the lips, tongue, and mouth. In moderate to severe cases, the toxin can cause muscle weakness, loss of coordination, and difficulty breathing. In the most serious cases, respiratory failure can occur.
BFAR advises that anyone who experiences symptoms after consuming shellfish should seek immediate medical attention.
BFAR and LGU to Monitor Affected Waters
According to the advisory signed by OIC Regional Director Parreño, BFAR and the concerned local government unit will continuously monitor North and South Bais Bay to track developments, protect public health, and limit the economic impact on the shellfish industry in the area.
No timeline was specified for lifting the ban. BFAR typically issues subsequent advisories once follow-up laboratory tests confirm that toxin levels have returned to safe thresholds.
By the Numbers
- August 12, 2026 — Date the BFAR advisory was issued
- 2 bodies of water covered: North Bais Bay and South Bais Bay
- 1 testing method used: Enzyme-Linked Immunosorbent Assay (ELISA)
- 4 activities prohibited: gathering, selling, eating, and use in aquaculture
- 4 seafood types cleared as safe (with proper handling): fish, squid, crab, and shrimp
Why This Matters
Paralytic shellfish toxin poses a direct and serious risk to human health, particularly because it survives cooking — meaning standard food preparation does not protect consumers. Residents in and around Bais City who rely on Bais Bay for daily subsistence fishing or livelihood face both a health hazard and an immediate economic disruption.
The inclusion of alamang in the ban is especially significant, as the small crustacean is widely harvested and processed in coastal communities, making broad public awareness of this advisory critical to preventing poisoning incidents.
Photo credit: Photo courtesy of BFAR / Bureau of Fisheries and Aquatic Resources