What Every Shellfish Harvester Must Know Before Harvesting Bivalve Shellfish

July 11, 2008

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VANCOUVER, B.C. - Fisheries and Oceans Canada (DFO) is advising shellfish harvesters to check whether fishing areas are open and shellfish are safe to consume before they fish.

Bivalve shellfish can be affected by paralytic shellfish poison (PSP, also known as red tide) and sanitary contamination. Eating bivalves that have been affected by PSP can result in serious illness or death. Cooking the fish prior to consuming it does not destroy PSP or eliminate this risk.

Harvesters and consumers of bivalve shellfish should also be aware of Vibrio parahaemolyticus (Vp), which can cause symptoms such as diarrhea, cramps, nausea and vomiting if the fish is not properly stored or cooked prior to consumption. VP occurs naturally in our coastal waters. The levels of these bacteria rise with warmer water and can concentrate in bivalve shellfish.

“It is essential for public health and safety that before harvesting, harvesters of bivalve shellfish always check to ensure that fishing areas are open and approved for harvesting. To reduce the risk of illness from VP, we strongly recommend that bivalve shellfish are not consumed raw, especially during the warm summer months. People buying bivalve shellfish should only purchase them from retailers who can confirm the source of the shellfish and that it was harvested from an open area,” said Kerry Marcus of DFO’s Resource Management team.

Bivalve shellfish have a hinged, two-part shell. They include oysters, clams, scallops, mussels and cockles. Other shellfish, such as shrimp and prawns, are not affected by PSP or Vp.

Water and shellfish sampling programs are undertaken by Environment Canada and the Canadian Food Inspection Agency to ensure that fishing areas are safe for shellfish harvesting. Areas that exceed allowable limits for PSP and sanitary contamination are closed by Fisheries and Oceans Canada.

Information on PSP closures is updated frequently and is available by:

• calling toll free 1-866-431-3474
• checking www.pac.dfo-mpo.gc.ca/PSP
• calling a local DFO office

Information on sanitary contamination closures is available by:

• checking www.pac.dfo-mpo.gc.ca/PSP

Freezing, refrigerating and then cooking bivalve shellfish are generally effective ways of preventing illness from the Vibrio bacteria. None of these methods, however, destroy PSP.

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For more information about Shellfish Closures, contact either

Randy Webb Fishery Management Coordinator DFO, South Coast Area Phone: (250) 954-2675 Email: Randy.Webb@dfo-mpo.gc.ca

Kerry Marcus Resource Management DFO, South Coast Area Phone: (250) 754-0210 Email: Kerry.Marcus@dfo-mpo.gc.ca

For more information:
Hannah R. Mahoney
Communications Advisor
Fisheries and Oceans Canada
Pacific Region
604-666-7120

NR-PR-08-019e