The Bureau of Fisheries and Aquatic Resources (BFAR) has raised a red tide alert in San Pedro Bay in Samar on Wednesday due to the high concentration of the toxic algae in its seawater.

Authorities gathered and examined the water samples from the bay this week that showed the presence of toxins above the regulatory limits, said BFAR Eastern Visayas regional director Juan Albaladejo.

“The toxins in water is around 17 cells per liter, way above the regulatory limits of 10 cells per liter. Maybe this is contamination from nearby Cancabato Bay, which has readings of 4,000 cells per liter,” Albaladejo said in a phone interview.

San Pedro Bay in the towns of Basey and Marabut, Samar is a rich source of shellfish in the southern part of Samar Island.

This is the second occurrence of the red tide phenomenon in the bay this year. The first one was recorded in January.

“To safeguard human lives while waiting for the result of a confirmatory test of shellfish samples sent to our main office, we are issuing this warning as precautionary advice to the public to refrain from gathering, selling, and eating all types of shellfishes,” he added.

The fisheries bureau also banned the trading and consumption of Acetes sp. locally known as “alamang” or “hipon” harvested from the bay to avoid possible shellfish poisoning.

Currently, there are several red tide-infested bays in the Eastern Visayas region.

For several months, red tide toxins have been present in Cancabato Bay in Tacloban City; Matarinao Bay stretching across the towns of General MacArthur, Hernani, Quinapondan, and Salcedo in Eastern Samar; Carigara Bay — Babatngon, San Miguel, Barugo, Carigara, and Capoocan in Leyte; coastal waters of Guiuan, Eastern Samar; and Irong-irong Bay in Catbalogan City, Samar.

Local government units are advised to regulate gathering, marketing, and transporting of shellfish in infested areas.

Fish, squid, shrimp, and crab are safe to eat “provided that they are fresh and washed thoroughly and internal organs such as gills and intestines are removed before cooking,” BFAR said.

Red tide is a term used to describe a phenomenon where the water is discolored by high algal biomass or the concentration of algae. (PNA)