Shellfish growers support effort to reduce ‘bad oyster’ illness – Skagit Valley Herald


I wonder what the downsides of this possible bill are. Would it hurt smaller growers who maybe can’t afford to wait out the closure? Any growers want to comment?

Vibrio can be bad news for those who savor raw oysters — and the businesses that sell them. Vibrio is a naturally occurring bacteria that thrives in warm temperatures and can cause intestinal distress to those eating contaminated shellfish. While cooking can kill Vibrio in oysters, many consumers prefer them raw…. historically, closures don’t happen until after people get sick. Now, the state is proposing a change to proactive regulations that would base closures on weather conditions favorable to Vibrio parahaemoliticus bacteria, rather than waiting until illnesses are confirmed. Kimberly Cauvel reports. (Skagit Valley Herald)

http://www.goskagit.com/all_access/shellfish-growers-support-effort-to-reduce-bad-oyster-illness/article_59a8fbcd-e929-5797-af3c-1f91bfcd94bb.html

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