Fishery Notice
Category(s):
ABORIGINAL - General Information
COMMERCIAL - Invertebrates: Clam - Razor
COMMERCIAL - Invertebrates: Geoduck and Horseclam
COMMERCIAL - Invertebrates: Scallop by Trawl
COMMERCIAL - Invertebrates: Clam - Intertidal
PSP (Red Tide) /Other Marine Toxins
RECREATIONAL - Shellfish
General Information
COMMERCIAL - Invertebrates: Oyster
AQUACULTURE - Shellfish
COMMERCIAL - Invertebrates: Clam - Razor
COMMERCIAL - Invertebrates: Geoduck and Horseclam
COMMERCIAL - Invertebrates: Scallop by Trawl
COMMERCIAL - Invertebrates: Clam - Intertidal
PSP (Red Tide) /Other Marine Toxins
RECREATIONAL - Shellfish
General Information
COMMERCIAL - Invertebrates: Oyster
AQUACULTURE - Shellfish
Subject:
FN0852-Harvest Shellfish Safely - Reminder to Shellfish Harvesters - Risk of Vibrio Parahaemolyticus (VP) Gastrointestinal Sickness
Fisheries and Oceans Canada reminds shellfish harvesters in British Columbia to take extra precautions when harvesting shellfish during warm weather and to check whether fishing areas are open for shellfish harvest. Vibrio parahaemolyticus (Vp) is a naturally occurring bacterium that can be present in bivalve shellfish (i.e. clams, oysters, scallops, mussels, cockles) even in harvest areas that are open and approved for shellfish harvesting. This bacterium is found in higher concentrations in summer months when water and air temperatures rise and this increases the risk of infection and illness when bivalve shellfish (like oysters) are consumed raw or undercooked. 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 may last up to 3 days. 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. The BC Center for Disease control advises to only eat cooked shellfish, as cooking will kill the bacteria and decrease the likelihood of gastrointestinal illness. http://www.bccdc.ca/resourcematerials/newsandalerts/news/Ongoing+warm+weather+in creases+risk+of+illness+associated+with+raw+shellfish+consumption.htm To kill Vibrio parahaemolyticus cook shellfish in the shell, by either a) boiling until the shells open and continue boiling for 5 more minutes to a minimum internal temperature of 60 degrees Celsius, or b) steaming 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. Be advised that Vancouver Coastal Health has banned the sale of raw oysters in restaurants under its jurisdiction. http://www.vch.ca/about-us/news/news-releases/public-service-announcement-for- consumers-of-bc-oysters 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 cooked and ready to be eaten. This notice is one of several that consumers must review prior to harvesting bivalve shellfish. Detailed information and maps on shellfish closures are updated frequently. Ensure you check for both biotxin and sanitary closures. For detailed information and maps of shellfish closures please go to Fisheries and Oceans Canada's shellfish contamination webpage: http://www.pac.dfo-mpo.gc.ca/fm-gp/contamination/index-eng.htm Or call the toll free, 24-hour recorded information line at: 1-866-431-3474. Or contact your local Fisheries and Oceans Canada office (call during regular business hours): www.pac.dfo-mpo.gc.ca/locations-bureaux-eng.htm 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. 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 - FN0852
Sent August 13, 2015 at 1552
Visit Fisheries and Oceans Canada on the Web at http://www.pac.dfo-mpo.gc.ca
Printed from the Pacific Region web site on March 29, 2024 at 0705
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