Fishery Notice

Variation Order PSN-2018-144, which closed Pacific Fishery Management Areas 14-
1, 14-4, and 14-5 to fishing for herring eggs by handpicking on March 23, 2018, 
was revoked on February 27, 2019. This is based on advice received from 
Vancouver Island Health Authority regarding low risk to human health from 
Vibrio cholerae following an investigation of the illnesses and area closure in 
March 2018. It was determined the ongoing risk is low. The following summarizes 
current knowledge about the type of Vibrio cholerae detected. 
-The illnesses were caused by non-toxigenic Vibrio cholerae non-01/non-0139 
bacteria which was found both in ill persons and in herring eggs collected from 
French Creek and Qualicum Bay. 
-Unlike shellfish monitoring programs that have early warning indicators, there 
is not a signal or combination of environmental signals that could be monitored 
to reliably predict the abundance of Vibrio cholerae in the water. 
-Vibrio cholerae is a natural inhabitant of the marine and estuarine 
environment. 
-Vibrio cholerae is not an indicator of poor sanitation or sewage 
contamination. 
-Infections are relatively rare, and this illness tends to be self-limiting for 
most people. Persons most at risk include: individuals with less stomach acid 
(young children, elderly and those taking antacids) and/or with underlying 
medical conditions (i.e. chronic liver disease, people with a compromised 
immune system and people with other chronic illnesses). 

If you become ill after eating herring eggs or other seafoods consult a health 
care provider.

Time and temperature control are the most important factors affecting the 
growth of Vibrio bacteria in seafood. Risk of illness may be reduced by 
following these activities:

Before Harvest: 
Sanitize totes and equipment.
 
During Harvest: 
Wash hands with drinking-quality water and soap before and after handling 
herring eggs.  
Where possible, rinse eggs using drinking-quality water or boiled salt-water to 
preserve taste. 
Use ice made with drinking-quality water for keeping eggs cold.  
Place harvested eggs immediately on ice in coolers or totes. Keep product cold 
(at or less than 4°C) and minimize time outside of cold storage. 

After Harvest:
Keep harvested eggs cold at all times, including during transportation.  
Wash hands with drinking-quality water and soap before handling eggs. 
Use drinking-quality water in preparing herring eggs. 
Sanitize equipment and utensils used for handling herring eggs.
To lower risk, consider cooking herring eggs to an internal temperature of 63°C 
for at least 15 seconds. Blanching of herrings eggs in salted boiled drinking-
quality water will also reduce bacteria levels. If cooking is not preferred, be 
aware that there is always a risk with eating raw seafood. 
For more details please see link at: 
https://www.islandhealth.ca/learn-about-health/seasonal-health/herring-egg-
harvest-re-opens-health-advice-reduce-risk-illness 

For more information: Island Health, Chief Medical Health Officer's Office: 250-
519-3406

Also, a reminder that sanitary shellfish closures exist for bivalve shellfish 
in some areas in the French Creek and Qualicum Bay area. Harvesters are 
reminded to check area shellfish closures prior to harvesting bivalves. 

FOR MORE INFORMATION:
Brenda Spence (250)616-0702

Fisheries & Oceans Operations Center - FN0163
Sent February 28, 2019 at 0918

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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 June 10, 2026 at 2049