Vibriosis Illness Traced to Washington's Peale Passage Oysters

Vibriosis contracted from Washington Oysters

ISSC Meeting October 26 - November 1

will address how to minimize the risk.

Vibriosis Contracted from Washington Oysters
The Washington Department of Health has reported that vibriosis has been contracted from oysters harvested from Peale Passage in Washington state. As a result, the Department has closed this growing area to the commercial harvest of oysters until September 30.
Contact: Cari Franz-West at 360-236-3330, Cari.Franz-West@DOH.WA.GOV.
Recreational harvesting information is available at www.doh.wa.gov/shellfishsafety.htm.

Peale Passage, Washington

Between Squaxin and Harstine Islands

This follows on the heels of Burley Lagoon having also been closed, along with a large area of southern Puget Sound which has commercial harvesting of oysters closed for over a month now. Oysters grown in this area include names such as the Totten Virginica, Shelton Kumamoto and Pickering Sweets, distributed throughout the country.

Growing Areas in South Puget Sound

Closed to the Commercial Harvest of Oysters

Consuming any food has risks. Consuming raw oysters during the summer months ("no R") increases that risk. As noted in the Huffington Post, increasing that risk is rising water temperatures which enhances the environment in which the naturally occurring bacteria Vibrio parahaemolyticus grows. Based on the past and current harvest and handling methods it can be guaranteed vibriosis will be contracted from Washington state oysters harvested during the summer.

ISSC Meeting To Address Risks with FDA and Growers
October 26-November 1 the ISSC (International Shellfish Sanitation Conference) will be held where the FDA and shellfish industry representatives will be meeting again to try and determine the risk and develop methods to minimize that risk. It is something which the industry has been working on but FDA proposed controls over harvesting and processing have been met with resistance from the industry for years due to the economic impact it may have on the growers and restaurants. The FDA's viewpoint is one of how to best protect the consumer.