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:
FN0624- 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 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
Visit Fisheries and Oceans Canada on the Web at http://www.pac.dfo-mpo.gc.ca
Printed from the Pacific Region web site on April 17, 2024 at 1218
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