Vibriosis Infections From South Puget Sound's Hammersley Inlet, Now Closed to Harvesting

Vibriosis Closes Hammersley Inlet 

Shellfish Growing Area

Washington's Department of Health has notified shellfish growers the Hammersley Inlet growing area is closed due to multiple cases of vibriosis traced to oysters harvested from that area. Warming temperatures and minus tides contributed to the cause of the increase. Being able to trace illnesses to specific areas, in this case, pointed to Hammersley Inlet.

Over the past years, illnesses from oysters harvested from Hammersley Inlet have caused a variety of closures, some related to vibriosis, some related to noro-virus. Vibrio parahaemolyticus bacterium, the cause of vibriosis, occurs naturally in Puget Sound. As water temperatures rise it becomes more abundant. Because oysters are filter feeders, they retain this bacteria within their systems. If left in warm temperatures, the oyster becomes a petri dish which causes this species of bacterium to grow rapidly.

Food safety is important. The Department of Health does not recommend consuming raw oysters from south Puget Sound during the summer and instead suggests boiling, baking or broiling in order to kill any bacteria.

Hot Weather, Lowest Tides of the Year Raise Risk of Vibrio in Puget Sound Oysters

Get out and enjoy the low tides.

But be careful what you eat.

Saturday (June 24) and Sunday (June 25) will see tides 3.9 feet below average in south Puget Sound. Temperatures are forecast to be 90 and 93 degrees, respectively. The combination, however, leaves oysters out of water, exposed to the hot summer heat for so long that the naturally occurring bacterium Vibrio parahaemolyticus (Vp), filtered from the water by the oysters, grows at an accelerated rate inside of them. 

Historical outbreaks of vibriosis traced to oysters harvested from Washington state has already lead the Department of Health to issue its "vibrio advisory" warning for shellfish harvested from Hood Canal, Oakland Bay, Hammersley Inlet*, Totten Inlet, Eld Inlet, Pickering Passage, northern Case Inlet, North Bay and Burley Lagoon. It has also lead to more stringent rules surrounding harvesting, ranging from "time to ice" to complete closure of growing areas if water temperatures reach a certain level.

The Department of Health recommends you eat only well-cooked shellfish, especially in summer months, going further to say: "Do not consider shellfish to be fully cooked when the shells just open; they need to cook longer to reach 145° F." For additional information see the DOH website on vibriosis.

Get out and enjoy the low tides and warm weather this weekend. It won't get much better.

*Earlier in the year, oysters harvested from Hammersley Inlet were declared to be the source of norovirus, causing multiple illnesses and closure of commercial harvesting in the area. While the source has not been discovered, shellfish growers point to Shelton's waste water treatment facility which discharges directly into Hammerlsey Inlet and Oakland Bay. The City of Shelton denies its facility was the problem, claiming to have met all Department of Ecology standards.

Friday, May 13: Salmon Farming - Net Loss and Risks to Puget Sound

“The conditions of traditional salmon farms 

can only be compared to a floating pig farm”

(UBC biologist Daniel Pauly, October 2015)

The more you know

the better you do.

Frankenstein of Fish (movie not yet rated)

What better date than Friday the 13th of May to show a film on the risks to Puget Sound which net pen salmon farming brings. The film will be shown Friday the 13th of May at 7pm, at the Angus Dei Luther Church (10511 Peacock Hill Ave NW Gig Harbor). It is free to the public, and anyone who is concerned over the political pressures being put on agencies by large and well financed corporations to green light these operations, and what they bring with them, should attend. If you're not too afraid of getting out on Friday the 13th, you will find it to be time well spent. And, it's free.

Grade School Lessons from Lesions

(from Monterey Bay Aquarium site

discussing risks of net pen farming

in open waters)

A better world through antibiotics, pesticides and genetically engineered salmon - or is it?

Industrial production of any species, like an elementary school, is a breeding ground for bacteria. Once one child gets sick, almost everyone gets sick. The response? In the past, a prescription of antibiotics was given and all was well. But now, bacteria resistant to most antibiotics is posing a threat. In the marine environment, concentrated populations - whether salmon or shellfish - begin to present the same opportunity for bacteria to spread. One fish gets sick in the pen, they all get sick. The response? Antibiotics thrown into the water with the feed. The result? Bacteria becoming resistant to not only antibiotics applied, but also bacteria which the natural defense systems of wild and native species are unable to fight off, resulting in issues such as the lesion seen above. Pesticides are used to fight off sea lice, which become pervasive in the closed environment net pens create and then spread to the native species in waters these farms are located in.

No, that's not the kind of shot

the shellfish industry is now talking about.

Has your oyster been immunized?

It's just a phage we're going through and no, we don't know what the next problem will be, but $500,000 will help with the old one.

Salmon "farmers" are not the only ones interested in controlling the environment. Shellfish farmers are also an industrial group which uses the marine habitat having problems they feel should be dealt with through modern medicine. In the case of oysters, Food Safety News recently wrote about a number of vibrio bacteria threatening the economic health of the industry and the health of those who consume oysters. In 2008, Vibrio tubiashii was blamed for the deaths of oyster larvae in hatcheries. The cause of death then evolved into ocean acidification being the problem. After hundreds of thousands were spent on monitoring and filtering equipment for the industry, Vt is again being described as the problem larvae are having. The USDA has awarded $500,000 to commercialize of a "cocktail" of bacteriophages to deal with Vt., this following a $99,000 award in 2013.  Vibrio parahaemolyticus and Vibrio vulnificus, both present threats to human health if contracted and are both naturally occurring bacteria. The former is pervasive in Puget Sound during warmer summer months and the latter having been found present in recent years. Vv is prevalent in the warmer Gulf waters during the summer and causes death in ~50% of those who contract it and is expected to become a growing problem as the waters of Puget Sound continue to become warmer. Both Vp and Vv forms of bacteria are contracted primarily from consuming raw oysters.

No, that's not a hot dog

you want to eat.

"Fear can drive people away from a product"

No kidding.

Oysters dipped in a bacteriophage soup

As noted in Food Safety News, $500,000 is now available to see if "bacteriophages" are able to be commercialized to control Vt, and perhaps other forms of bacteria causing the shellfish industry economic hardships. How those will be administered is still unknown, but in Seafood Safety News, Bill Dewey, with Taylor Shellfish, suggested a "live seawater oyster-holding system with the phages in it" as one possibility. Whether there would be a risk of the concentrated phages being discharged into the waters of Puget Sound, and what risk to native species there may be, was not discussed.

Better fish through

genetic manipulation.

The Frankenstein of fish.

Big fish cause big problems which Puget Sound cannot afford.

Friday the 13th of May you are invited to see a film on net pen salmon farming and all it brings with it. Whether it be sea lice having to be dealt with through the application of pesticides or bacterial infections dealt with through the application of antibiotics or possibly bacteriophages, the waters and habitat of Puget Sound with its native species are far more important than the profits of a few.

Vibriosis: Washington's Department of Health Proposes Becoming Proactive to Protect the Health of the Public

Vibrio parahaemolyticus:

the $10,000,000 bug.

 

Better late than never

After failed years of trying to decrease the number of reported cases of vibriosis caused by oysters harvested from Washington state's water, the Department of Health has decided to become proactive. They should be congratulated. Now, instead of waiting for people to become ill and then retroactively closing harvest areas, they will now require harvest areas to close if temperatures reach levels they deem warm enough, detailed in their recently released Vp Control Plan.

Note: Comments on the VP Control Plan will be taken through February 25. To submit comments on the plan, click here.

“We’re excited about the change."

Bill Dewey, Taylor Shellfish

 

A rule even the shellfish industry likes?
Anyone involved in trying to regulate the shellfish industry is fully aware of their being "troubled" over regulations which impact their operations. But in this case, Bill Dewey with Taylor Shellfish was quoted in the Skagit Valley Herald as saying, "We're excited about the change." If it works as anticipated, the estimated 11,000* people who contracted vibriosis from Washington oysters will also be excited, for those who do not contract the disease in the future.

*The Skagit Valley Herald noted 76 reported cases of vibriosis occurred last year. According to the Department of Health, the Center for Disease Control estimates there are 156 unreported cases for each reported case.

The $10,000,000 bug
Using figures developed by the Center for Disease Control, the DOH has estimated vibriosis creates a $10,000,000 medical expense annually for those who contract the disease. This figure includes hospitalization and appointments with doctors. DOH anticipates a dramatic drop in that expense - if the plan works as they hope.

The cousin nobody wants

is now in Puget Sound.

A cousin nobody wants lurking in the shadows
DOH deciding to become proactive will have benefits far greater than preventing cases of vibriosis from Vp. A cousin to Vp in the Vibrio family of bacteria carried in oysters is one far more deadly, Vibrio vulnificus. Until now this bacterium was only a significant problem in oysters harvested from the warmer Gulf Coast waters, so much so that California banned their import during the warm summer months. Until 2 years ago it was not felt to be anything oysters from Puget Sound's cooler waters would carry. But that changed in December of 2013 when DOH issued a report confirming that Vv had been found in Washington oysters. As temperatures continue to rise and waters continue to warm, the reality grows that Vv will show up in more and more oysters harvested from Washington and become a far more significant problem than vibriosis.

Is a thermometer really an added expense to complain about?
Some are concerned the added cost of a thermometer, and its having to be calibrated to ensure accuracy, is an expense some shellfish growers may not be able to afford. Perhaps those shellfish growers should ask the families of those who have become ill with vibriosis, or worse, whether a thermometer is really an expense to complain about.

Vibrio Bacteria Levels Continue to Climb - Hammersley/Totten Inlets Closed to Commercial Harvesting of Oysters

Update 7/21: Vibrio levels continue to climb and expand. The Department of Health has announced that testing for Vibrio levels has closed most of Hood Canal to commercial shellfish harvesting of oysters. This is now in addition to Hammersley and Totten Inlets. Oakland Bay's level of Vibrio was just below the 10,000 mpn level and remains open to harvesting.

 

Washington shellfish growing areas

closed to commercial harvesting of oysters

as of July 19.

 

 

Closed to commercial shellfish harvesting of oysters

 

Low tides and warm temperatures = warmer water

Following low tides and warm weather Washington's Department of Health testing found Vibrio parahaemolyticus (Vp) exceeded safe levels and has closed Hammersley Inlet and Totten Inlet to commercial harvesting of oysters. Hammersley Inlet testing found levels of 110,000 mpn (most probable number). Totten Inlet testing found levels of 15,000 mpn. Last week similar levels were found in southern Hood Canal which resulted in that area also being closed. Levels above 10,000 mpn result in an automatic closure.

 

Bacterial blooms

Vp is a naturally occurring bacteria which oysters filter from the waters of Puget Sound and retain internally. When the waters of Puget Sound increase in temperature and tides are low during warmer summer days Vp blooms to a level oysters become unsafe to eat.

 

 

2013 Reported Cases from Atlantic States

(from CDC, April 18, 2014)

Past reported cases:

2011 - 6; 2012 - 52; 2013 - 104

(from CDC, October 21, 2013)

  

East Coast and West Coast Effected

In the past it was felt the bacteria was primarily a northwest shellfish problem but last year demonstrated that shellfish growing areas on the east coast now also face the same problem. Illnesses from east coast oysters increased to such a level last year that Massachusetts and Connecticut both issued recalls for oysters harvested from those states. An April 18, 2014, Center for Disease Control (CDC) paper noted:

In the United States, Vp causes an estimated 35,000 domestically acquired foodborne infections annually (1), of which most are attributable to consumption of raw or undercooked shellfish.

Learn how to minimize risk

Enjoy life, minimize risk
Life has risks in all we do. Knowing how to minimize those risks will allow you to enjoy life. Visit Washington's DOH "Illness Prevention" website for more information on shellfish safety.

Bloom of Vibrio Bacteria Closes Southern Hood Canal to Commercial Shellfish Harvesting of Oysters

Rising Vibrio levels close portions of Hood Canal to commercial harvesting of oysters
Washington's Department of Health has announced that it has closed the southern part of Hood Canal to the commercial harvesting of oysters. Testing for the naturally occurring bacteria Vibrio parahaemolyticus reached levels which require a mandatory closure until levels drop.

10,000 and above in growing areas 6, 7 and 8
Testing of waters from July 9th showed levels ranging from 110,000 to 15,000. Areas approaching the 10,000 closure number included Dabob Bay (6,400) and Denotas (9,300). It is expected that with the warm weather and low tides of last weekend levels of Vp will continue to increase.

"vibrio infections or vibriosis from uncooked seafood like raw oysters and sushi have become much more widespread" (Seattle PI, July 9)
In addition to testing for levels of Vp automatic closures of areas also occur when reported cases of vibriosis are traced back to specific growing areas. Currently, shellfish growers are trying to prevent the ongoing increase in reported cases which has been occurring and which the Center for Disease Control has expressed concern over. Steps range from shortening the time a harvested oyster is cooled to banning commercial harvesting entirely.

Life is not always safe - but don't stay inside
Life has many risks and contracting a disease is only one of them. Take precautions when eating seafood in the summer time. The Department of Health recommends not eating raw oysters and cooking them until they reach 145 degrees. They warn that a shell opening is not a sign they are safe to eat. (see DOH "Safe Practices" for more).

Vibrio Update: DOH Reacts and Notifies Shellfish Growers of Risk to Consumers

"At 80 degrees, Vibrio bacteria double within one hour."

(Department of Health)

 

The morning of April 30th DOH reacted and warned shellfish growers of the increased risk to consumers from the naturally occurring bacteria, Vibrio parahaemolyticus (Vp), which mid-day minus tides and unseasonably high temperatures brings. Today, Shelton's day time high temperature is forecast to be 80 degrees. The May 1 high is forecast to be 82 degrees.

 

April 30 Temperature/Tide 

(Taylor Shellfish oysters are grown

between -1 and +4)

 

May 1 Temperature/Tide

 

Department of Health Issues Warning on Illness Contracted from Oysters

Reported infections from Vibrio bacteria in oysters are soaring

[Update 8/18: Food World News reported erroneously that Drakes Bay Oyster Company oysters had caused the California Department of Health to close their operation due to vibriosis traced to their oysters. Their mistake has caused a flurry of attorney calls, emails, retractions, and accusations from DBOC owner Kevin Lunny that it was part of a perceived conspiracy to "damage our business". Fervent supporters Jane Gyorgy and Sarah Rolph also responded with dismay. With the warm summer temperatures not yet over it may have been better for all to let a mistake be recognized as such.]

[Update 8/17: The Department of Health has closed Samish Bay, Reach Island, Hammersley Inlet, Totten Inlet, Oakland Bay and Pickering Passage growing areas to the commercial harvest of oysters due to reported illnesses traced to oysters harvested from those growing areas. Recreational information may be found on DOH website.]

 

The Department of Health has issued a warning to consumers telling them to stop eating raw oysters due to the risk of contracting vibriosis from them. August 13, The Seattle Times wrote:

Reported infections from Vibrio bacteria are soaring in King County.

In the warning issued August 13, the Washington Department of Health notes:

State health officials expect the number of illnesses to rise in the next few weeks due to projected warm temperatures and midday low tides.

Every summer the pattern repeats, in greater numbers each year
Vibriosis is caused by Vibrio parahaemolyticus which is a naturally occurring bacteria which increases dramatically every summer. Bacteria within oysters, natural filter feeders, increases further when day time low tides expose them to the sun. Every summer the pattern repeats with people becoming ill, followed by after the fact closures. The difference is each summer more people become ill.

Center for Disease Control

reported a 43% increase in

Vibriosis contracted in 2012

over 2006-2008

(CDC, April 18, 2013)

For each case reported an estimated 142 are unreported
Megan Kay epidemiologist at Public Health — Seattle and King County, estimates that for every reported case there are an additional 142 which go unreported. The Center for Disease Control also estimates the same number are unreported.

Increasing risk
In California, disease from Vibrio vulnificus (a more virulent strain of vibrio) was brought to zero by banning the import of untreated oysters from the Gulf States during the warm summer months. With the increasing use of genetically modified "triploid" oysters they become more palatable during the summer months (they are sterile so do not "spawn" and become milky). This in turn leads to increased numbers of people being put at risk, especially those whose immune systems are suppressed or who simply take antacids (acid helps to break down the bacteria). This on top of warming waters from climate change leads to increasing risk and increasing illness.

Economic hardships
To date the industry has resisted firmly what is the logical step, treating oysters to kill the bacteria before they enter the food stream, as California requires those from the Gulf States to be. While industry complains of economic impacts to their companies, there is also an economic cost to families, the health system, and companies impacted from people who contract vibriosis.

For now ...
Until meaningful actions are taken the best suggestion is found in The Seattle Times article published on August 14:  Don't eat raw oysters.

Center for Disease Control Reports Vibrio Illnesses from Shellfish Rise 43% in 2012

Percentage increase of disease related

to various forms of bacteria

transmitted through food.

(from CDC press release, 4/19/2013)

 



The Center for Disease Control (CDC) has reported that illness contracted from consuming raw shellfish rose 43% in 2012. In comparison to other food borne diseases, Vibrio related diseases have continued to increase despite assurances from the shellfish industry that they do not need any further oversight. Relative to other forms of bacterial caused disease transmitted through food, those related to Vibrio have increased far more than any others.

 

Relative rate of increase/decrease

of food borne illnesses. Vibrio is contracted

primarily through the consumption

of raw shellfish, usually oysters.

(from CDC press release, 4/19/2013)

Of the two types of Vibrio, vulnificus (Vv) and parahaemolyticus (Vp), the latter was by far the greatest cause of illness. The former (Vv), while causing fewer illnesses in number, is far more deadly, with an estimated 50% of those contracting the illness passing away.

Bob Rheault, Executive Director

East Coast Shellfish Growers Association

In response to the announcement, Bob Rheault, Executive Director of the East Coast Shellfish Growers Association, stated the reason for the increase was that more people are eating raw oysters (or maybe more contaminated oysters are being eaten?). In an article posted on "MarketWatch" he states production has increased by 10% (not quite explaining how that led to a 43% increase). He also went on to say in the article that, “Unfortunately a lot of our demographic is old white guys with liver failure.” [click here for article]

Those with weakened immune systems (e.g., organ recipients who take immune suppressant drugs or "old white guys with liver failure") are more susceptible to the disease. Also related, but not mentioned, is that genetically modified oysters which are sterile no longer "plump" or become "watery" during the summer months when spawning normally occurs, creating a larger "firmer" supply being available during the warmer summer months when Vp or Vn are more likely to exist in larger quantities within oysters.

Washington's Department of Health and Washington shellfish growers are currently holding what may be termed emergency meetings on how to control something which to date they have been unable to. Despite new management protocols having been implemented after a 2006 spike in illnesses traced back to Washington oysters, vibriosis from Washington oysters continues to increase.

 

Laboratory Confirmed Cases of Vibriosis

From Washington Oysters

What may help is if the attitude expressed by Brian Sheldon, oysterman from Willapa Bay, changes. At a meeting of shellfish growers last year, this note was made in the minutes in response to support having been expressed the previous month for a refrigerated truck having been purchased:

Brian asked that it [reference to the refrigerated truck] be stricken from the record because it gives the impression that the industry supports the changes that require refrigeration to transport oysters and that the industry is "caving in" to unfounded safety concerns along the WA Coast.

Vibriosis Closes Samish Bay to Commercial Oyster Harvesting - Again

Illness caused by oysters harvested from Samish Bay has once again closed the area to the commercial harvesting of oysters. As the Department of Health noted last week, the warm weather forecast for the coming weeks will likely increase the risk of contracting vibriosis from undercooked or raw oysters. Global climate change will most likely push that risk into the coming years.

This year it was noted by a high ranking Department of Health official that the 2006 peak of vibriosis contracted from oysters harvested in Washington state is now looking like a turning point in how global climate change (warming temperatures) is impacting whether shellfish harvested from Puget Sound are healthy to eat. When Bill Dewey with Taylor Shellfish was asked how controlling Vibrio vulnificus (a separate species of Vibrio found in the warmer waters of the Gulf States) was going, he answered, "It's not going real well." [read Food Safety article here] It would appear the same answer would apply to how controlling the spread of Vp through Washington's oysters is going.

As Governor Gregoire and agencies are pressured to allow corporate shellfish farming to expand in Puget Sound's tidelands and waters, they might consider first prioritizing the control of a known and most likely growing risk to consumers of shellfish: the naturally occurring bacteria named Vibrio parahaemolyticus and, if temperatures cause Puget Sound waters to warm, its more deadly cousin, Vibrio vulnificus. As those who contract vibriosis would most likely agree, at this point, "It's not going real well."

Pickering Passage Closed to Commercial Harvesting of Oysters

Pickering Passage has been closed to commercial harvesting of oysters due to illnesses traced directly to oysters harvested from this growing area. This is now the 9th commercial growing area which has been closed because of illness caused by oysters harvested from Puget Sound. These illnesses continue a known and growing problem.

Laboratory-Confirmed cases of Vibriosis

(Note: CDC estimates for every laboratory

confirmed case >40 are not reported to CDC.)

 

The annual outbreak of vibriois caused by oysters harvested from Puget Sound is an ongoing annual problem. When the FDA attempted to deal with lowering numbers through press releases the Pacific Coast Shellfish Growers Association reacted with complaints of "economic harm" (see Issue Paper below). Currently the "Blue Ribbon Panel" on Ocean Acidification is recommending actions specifically for the benefit of the shellfish industry with estimated costs at over $4 million (Note: A number of actions' estimates were not available, only noting they were "dependent on scale.") Decisions on the allocation of taxpayer dollars for the shellfish industry might consider the fact that warming temperatures will bring with it an increase in the naturally occurring Vibrio parahaemolyticus and most likely its more deadly cousin Vibrio vulnificus (currently found in Gulf State oysters which kills 50% of those who contract it). Allocating a portion of those taxpayer dollars to prevent outbreaks might be something for the "Public Outreach" committee and panel to consider.

 

 

PCSGA Issue Paper on FDA Press Releases

(click to enlarge)