Fishery Notice

Fisheries and Oceans Canada reminds shellfish harvesters in British Columbia to 
check whether fishing areas are open and shellfish are safe to consume before 
harvesting them and to take extra precautions during warm weather.

Consumers should be aware of some potential food safety issues associated with 
bivalve shellfish (i.e. clams, oysters, scallops, mussels, cockles), other 
molluscan shellfish (i.e. whelks and periwinkles).

These animals are highly sensitive to the quality of their marine environment. 
Because they feed themselves by filtering microscopic organisms from the water, 
harmful bacteria, viruses and biotoxins from their surroundings can build up in 
their tissues and cause illness in people who consume them.

When people consume raw or undercooked bivalve molluscan shellfish, especially 
oysters, they could be susceptible to infection by Vibrio parahaemolyticus (Vp) 
which is a naturally-occurring pathogen in BC waters. The symptoms of Vibrio 
parahaemolyticus infection may include watery diarrhea, stomach cramps, nausea, 
vomiting, fever, and headache. Symptoms usually start within 12 to 24 hours and 
last up to 3 days.  

Vibrio parahaemolyticus can be present in bivalve shellfish in harvest areas 
that are open and approved for shellfish harvesting. To reduce the risk of 
illness from Vibrio parahaemolyticus, bivalve shellfish should only be 
harvested at the water's edge when the tide is going out and shellfish should 
be iced, refrigerated or frozen immediately. To kill Vibrio parahaemolyticus 
cook shellfish in the shell, either a) boil until the shells open and continue 
boiling for 5 more minutes to a minimum internal temperature of 60 degrees 
Celsius, or b) steam until the shells open and then continue cooking for 9 more 
minutes. Do not eat those shellfish that do not open during cooking. Boil 
shucked oysters at least 3 minutes, or fry them in oil for at least 10 minutes 
at 190°C (375°F), while keeping the pieces well separated.

It is essential that bivalve shellfish are harvested from open areas and 
handled properly to minimize the risk of food borne illnesses. Only purchase 
shellfish from trusted retailers and restaurants who can confirm the source of 
shellfish, and that they were harvested from an open area. Shellfish should be 
iced, refrigerated or frozen after harvest or purchase, during transport and 
until they are ready to be eaten.

A tidal waters sport fishing licence is required to harvest shellfish for 
recreational purposes. Harvesters must comply with sport fishing regulations 
related to shellfish harvesting, such as area closures.  It is illegal to 
harvest shellfish from a closed area. 

Anyone who feels ill after eating bivalve shellfish should immediately seek 
medical attention.

This notice is one of several that consumers must review prior to harvesting 
bivalve shellfish.  DFO posts information regarding general biotoxin safety, 
and updates the coastwide list of openings & closures throughout the week based 
on recommendation from Environment Canada and the Canadian Food Inspection 
Agency.  Detailed information and maps on shellfish closures are updated 
frequently and are available from the following sources: 

A toll free, 24-hour recorded information line: 1-866-431-3474 

Fisheries and Oceans Canada's shellfish contamination webpage: 
http://www.pac.dfo-mpo.gc.ca/fm-gp/contamination/index-eng.htm

Remember to check both the sanitary and biotoxin updates at the link above, as 
both types of contamination can be present in an area.

Local Fisheries and Oceans Canada offices: www.pac.dfo-mpo.gc.ca/locations-
bureaux-eng.htm (call during regular business hours) 

To find information on a specific area consult the Sports Fishing Guide - 
British Columbia http://www.pac.dfo-mpo.gc.ca/fm-gp/rec/index-eng.html
 
For more information on marine toxins and Vibrio parahaemolyticus in bivalve 
shellfish, please see:

http://www.inspection.gc.ca/food/consumer-centre/food-safety-tips/specific-
products-and-risks/bivalve-shellfish/eng/1332275144981/1332275222849

http://healthycanadians.gc.ca/eating-nutrition/poisoning-intoxication/vibrio-
eng.php

For more information on Shellfish Closures, contact: 

Elysha Gordon 
Resource Management Biologist 
Canadian Shellfish Sanitation Program Regional Coordinator
Fisheries and Oceans Canada, South Coast Area 
Phone: (250) 756-7192 
Email: Elysha.Gordon@dfo-mpo.gc.ca

or at your local DFO office.

Fisheries & Oceans Operations Center - FN0624
Sent July 6, 2017 at 1438

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Visit Fisheries and Oceans Canada on the Web at http://www.pac.dfo-mpo.gc.ca
Printed from the Pacific Region web site on July 7, 2024 at 0302