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)

Warnings on oysters – Multiple sources.

Oysters are considered an aphrodisiac, but what happens to them in hot weather isn’t so sexy. Warm air and water during summer make an ideal environment for a natural bacteria called vibrio parahaemolyticus to grow in oysters. Raw oysters, especially ones with the bacteria, can make people who eat them sick. Gina Cole reports.

Raw oysters risky during warmer months

See also: Be vigilant about illness from tainted commercial shellfish, B.C. doctors told

Hood Canal Shellfish Closed Due To Vibrio – State of WA

If you have purchased or dug shellfish on Hood Canal in the last few days, you might want to consider this news.

Hood Canal 5 growing area is closed effective immediately because of a Vibrio parahaemolyticus-associated illness outbreak involving six unrelated people. According to the Model Ordinance Chapter II, when a
growing area is closed for naturally-occurring pathogens, a recall must be initiated; the recall will apply to all oyster product harvested on and after August 16, 2012. All growers in Hood Canal 5 will be
contacted telephonically with details. The growing area may be reopened when it is determined that the naturally-occurring pathogen is no longer a risk to public health. If you have any questions, please contact Richard G. Lillie, MPH State Standardization Officer at 360.236.3313 or via email, or Cari Franz-West at 360.236.3326. Questions about the recall may be addressed to Frank Cox at

%d bloggers like this: