Summer Precautions for Recreational Shellfish Harvesters

It’s summertime, and as temperatures rise so do bacteria levels in shellfish, most notably Vibrio parahaemolyticus (Vp). While the commercial shellfish industry is aware of this and follows state requirements for temperature and handling, recreational oyster harvesters need to be aware of this risk when planning a trip to the beach to go digging. Here are a few tips you need to know:

• Always check the pollution and the biotoxin status of the beach you want to harvest from at DOH’s Recreational Beach Maps (clickable maps) website.
• Harvest as soon as possible after the tide goes out (at the beginning of the tide cycle instead of at the end). 
• Do not harvest oysters that have been exposed to direct sunlight for more than 1 hour.
• Place oysters under refrigeration or on ice as soon as possible.
• Thoroughly cook your SHELLFISH. Unlike PSP and Domoic Acid toxins, Vp is destroyed by thorough cooking. 

            Last Update : 09/22/2006 07:39 PM