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.

Norovirus in Shellfish from Puget Sound and British Columbia - A Wintertime Problem for Shellfish

It's no longer summer time oysters 

industry and consumers 

need to worry about.

A business model is becoming ill.
The recent outbreak of illnesses traced to Norovirus contracted from the consumption of raw oysters harvested from Puget Sound and British Columbia is presenting new and major problems for the northwest shellfish industry. It has created a year-round safety question about oysters and shellfish safety harvested from the northwest, put in question the export market, seen how the east coast shellfish growers are stepping in with safe native shellfish, and created increased risk to a business model.

Summertime Vibriosis from Puget Sound oysters
In the past, the naturally occurring bacterium Vibrio parahaemolyticus increased dramatically during the warm summer months and resulted in the contraction of vibriosis from raw oysters harvested from Puget Sound. Over the past decade, immense effort has gone into attempts to control the outbreaks. While somewhat successful, vibriosis is still being contracted from Puget Sound oysters harvested in the summer months. To make matters more of a challenge, warming temperatures increase the probability of the more virulent bacterium Vibrio vulnificus, currently found in Gulf Coast grown oysters, becoming established in Puget Sound (DOH reported it 2013 Vv having been found in Washington grown shellfish - click here for paper).

Wintertime Norovirus in Puget Sound and British Columbia oysters, and nobody knows why

A March 31 press release from King County has said the outbreak of illnesses contracted by hundreds from eating raw oysters has nothing to do with their failed treatment plant. They point out the oysters contaminated with norovirus have come from growing areas as far south as Olympia, WA, to British Columbia in the north and that illnesses began far before, stating in the press release:

"The implicated oysters [for illnesses contracted in King County] come from all over the Puget Sound – from down near Olympia to all the way up in Bellingham/Samish Bay." 

A March 22 article in The Globe and Mail quotes the BC Shellfish Growers Association as saying, "...the longer the outbreak continues the more devastating it is for the industry." The article goes on further to note BCSGA executive director Darlene Winterburn:

She said the cause of the norovirus has yet to be determined and government officials and scientists are examining a range of possibilities, including a sewage leak or perhaps an unusually cold winter that also meant less sunlight, which affected the oysters’ ability to filter toxins.

More than oysters at risk - geoduck from Hammersley Inlet 
It is not only contaminated oysters shellfish growers are concerned about. China consumes almost 90 percent of the geoduck clams harvested in these same waters. Like oysters, they too filter the water and retain whatever may happen to be in that water. In south Puget Sound, Hammersley Inlet contains one of Taylor Shellfish's largest geoduck operations. Beginning in mid-March, shellfish growing areas of Hammersley Inlet began to be closed by the Department of Health, who expanded those areas closed in the first week of April, moving west towards Taylor's geoduck operation. Of concern to growers is China and Hong Kong do not hesitate banning imports of tainted shellfish, as noted in August of 2015 when this occurred:

Hong Kong has decided to ban the import and sale of all raw oysters from British Columbia, Canada, after the province announced that a batch had been contaminated with bacteria.

Opportunities seen by East Coast Shellfish Growers: Restaurants in Vancouver "...carrying east coast oysters not subject to the same contamination scare." (Vancouver Sun, March 22)
Unlike the tainted shellfish found in the northwest waters, the East Coast shellfish growers believe their product to be a safe alternative with restaurants in Vancouver already describing their east coast oysters as being "..not subject to the same contamination scare." CBCNews noted on April 5, as a result of the norovirus illnesses from British Columbia (and presumably Puget Sound), the northeast shellfish operators in the Maritimes (Canada's eastern provinces) were  "...struggling to keep up with demand." An interview with one of the northeast growers speaks about the BC growers problem and the difference between the native oysters they provide versus the non-native Pacific Oysters grown in BC.

Expansion at risk of becoming ill?
Unable to determine the source of the Norovirus which has tainted oysters from the northwest has put in question the expansion so desired by this industry. Financing is at risk when over 300 people become ill from oysters over a large geographic area and nobody knows what the source is. Should China ban shellfish from the northwest because of bacteria or virus, as they have done before, a revenue stream will come to a halt. That increased risk is an illness the industry should be concerned about.

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.

Vibriosis from Oysters Results in Lawsuit - Economic Impact to Growers Likely to be Significant

A lawsuit has been filed by a man who contracted vibriosis from raw oysters containing elevated levels of the naturally occurring bacterium, Vibrio parahaemolyticus. A shellfish farmer, distributor, and restaurant were all named in the suit.

The suit claims the plaintiff "...suffered septic shock, multi-organ failure and the need for prolonged critical care, according to the lawsuit, resulting in physical and emotional pain, an inability to engage in normal activities, substantial medical expenses, significant economic loss and permanent disability and disfigurement." It also claims his wife "...suffered extreme distress, fear, anxiety and uncertainty watching her husband fall from perfect health to a month-long struggle for survival..."

In part, as a result of this illness in 2011, and 12 others who also contracted the disease, tighter regulations on how to handle oysters were created in 2012. That year 27 contracted the disease, followed in 2013 with 58 contracting the disease.

While this has occurred in Massachusetts, over the years, shellfish grown in Washington have been a bigger problem and source of vibriosis. As is now happening in Massachusetts, each year in the summer it is guaranteed people will begin to contract vibriosis from oysters harvested from Washington. Despite knowing this, after almost a decade of trying to control the outbreaks and failing, Washington's Department of Health continues to simply wait until cases of vibriosis are confirmed before closing growing areas. By that time oysters with elevated levels of the naturally occurring bacteria have entered into the distribution chain and are spread throughout the United States, resulting in what the Los Angeles County Department of Health called at one time a "multistate epidemic of Vibrio parahaemolyticus linked to contaminated oysters from Washington state."

What should be of bigger concern to the Department of Health, however, is that the more virulent strain of Vibrio, Vibrio vulnificus, has recently been found in Washington oysters. Originally limited to the Gulf Coast's warm waters, this bacteria is far more deadly. Its ability to enter the bloodstream through the stomach walls and intestines places it in the blood stream where it in turn is carried throughout the body. The toxins it creates can result in open wounds, causing it to sometimes be called a "flesh eating" bacteria. Of those who contract vibriosis from this strain, 50% die. Warming water temperatures will only increase the population of this bacteria, now naturally occurring in Puget Sound.

The Department of Health is responsible for ensuring food from Washington is safe to eat. Given the consistent pattern of outbreaks from oysters harvested from Puget Sound, it is time for them to become more proactive, and less concerned about the economic impact to shellfish growers. Those growers may find the economic impact from lawsuits will be far more significant than a few extra hours taken during the harvest/shipping process.

 
 

South Puget Sound Vibrio Closures

Growing areas in south Puget Sound which had been closed due to vibriosis traced to oysters harvested commercially from those growing areas have been allowed to re-open. As part of the vibrio control plan, when a growing area's oysters have caused four or more consumers to contract vibriosis within a 30 day period the area is automatically closed until October 1.

Growing areas in south Puget Sound which had been closed included Oakland Bay, Totten Inlet, Pickering Passage, Eld Inlet, and Henderson Inlet. Also included in the closures and now allowed to re-open is Samish Bay.

The Department of Health will release statistics to help determine whether the heightened awareness and steps implemented were able to control the number of illnesses contracted from oysters harvested from Puget Sound.

Vibriosis: Reported Illnesses Close Eld Inlet - Vibrion vulnificus found in Washington oysters

[Update 9/14: Vibriosis traced to oysters from Henderson Inlet has resulted in closure to commercial harvesting of oysters from that bay. Henderson Bay and Burley Lagoon have been closed to harvesting of all shellfish due to paralytic shellfish poisoning.]

[Update 9/7: Vibriosis traced to oysters from Peale Passage have resulted in additional cooling restrictions to be put in place for oysters harvested from that growing area. In 2013 it was closed September 19.]

 

Reported Cases of Vibriosis Close Eld Inlet

Eld Inlet has been closed to the commercial harvesting of oysters due to reported cases of vibriosis contracted from oysters harvested from that body of water. Warming water temperatures and increased consumption both play a role in the contraction of vibriosis from Washington State oysters.

Vibrio vulnificus detected in Washington State oysters
Of greatest concern is the warmer water temperatures will begin to create an environment in which the more deadly - and natural - bacterium Vibrio vulnificus becomes as common as it has in the Gulf of Mexico and now in Chesapeake Bay. Florida alone has reported 3 deaths in 2014 from the more deadly form of Vibrio. Last year Vibrio vulnificus was detected in Washington oysters, elevating the level of concern over consumption of oysters harvested from Puget Sound waters.

Tip if the iceberg
As noted last year when vibriosis from oysters harvested from Washington State spiked during the summer:

Dr. Jeff Duchin, Chief of Communicable Disease for Public Health said in a statement, “this is probably the tip of the iceberg. For every case that is reported, an estimated 142 additional cases go unreported.” The bacteria occur naturally in ocean waters and grow more rapidly during the summer months.

Life has risks
Life has risks. Consuming oysters is only one. Being educated of what those risks are and how to avoid them will help ensure those risks are minimized.

Vibrio Closure/Re-opening in South Puget Sound

Closures/re-openings of south Puget Sound growing areas

to commercial harvesting of oysters continues.

Closures to commercial harvesting of oysters

due to Vibrio parahaemolytius, as of 8/16. 

As a result of sampling for the naturally occurring bacterium Vibrio parahaemolytius the Department of Health has closed Hammersley Inlet. This is now the second time Hammersley Inlet has been closed due to elevated levels of Vp, the first being in mid-July when levels of the naturally occurring bacterium caused both Totten Inlet and Hammersley Inlet to be closed. It had been re-opened for a short time.

After the mid-July closure, Totten Inlet was re-opened July 31 but then closed again on August 7 due to illnesses reported from oysters harvested in that area.  As a result of closer analysis, the number of illnesses reported was apparently incorrect so it has been re-opened, with stricter cooling times in place.

It remains to be seen whether the minus tides and warmer than normal temperatures last week will result in additional closures.  The combination creates an environment which results in an increase of naturally occurring bacteria, something felt to be an increasing probability. DOH suggested to shellfish growers they "make good decisions" if they were planning on harvesting. DOH suggests consumers not eat raw oysters during the summer months [for recreational harvesting click here for DOH web site].

Vibriosis Contracted from South Puget Sound Oysters Becoming a Well Established Pattern

Update 8/10

Forecast:

Sunday, -2.5 tide, temperatures climbing to 90 degrees.

Monday, -2.1 tide, temperatures climbing to 98 degrees.

Two weeks away, increase in reported cases of vibriosis followed by additional after the fact closures.

_______________________________________________________________
The Department of Health needs to become

proactive in dealing with Vibrio.

 

A reactive strategy is not helping.

Annual closures in south Puget Sound

due to reported cases of vibriosis

traced to oysters harvested from the area.

 

Waiting for people to become ill is a failure in oversight

Despite numerous attempts at trying to control disease spread from the consumption of raw or undercooked oysters from south Puget Sound, reported cases of vibriosis continue to result in after-the-fact closures of south Puget Sound growing areas. Attempts to educate the public, implement tighter controls over cooling, and testing the waters for the bacterium Vibrio parahaemolyticus (Vp) have all apparently failed in preventing reported cases of vibriosis traced to oysters from this area of Puget Sound from occurring.

 

We're back!

Like an unwelcome relative

returning for a summer visit.

 

Why is disease from Vp still occurring?

Unlike fecal coliform from human impacts, Vp is a naturally occurring bacterium which each summer blooms in the warming waters of south Puget Sound. Oyster's filtering the waters capture this bacterium internally. During the oysters' exposure to warm temperatures out of water, it multiplies internally. When raw or undercooked oysters are consumed, the population of bacteria enters the digestive system and vibriosis begins with varying degrees of intensity. It is this bacterium which DOH seems unable to prevent from entering the food chain with reported illnesses from Washington oysters predictably occurring each summer. While opening areas with lower fecal coliform levels is great, closing larger areas each summer due to vibrio is not.

 

What does testing the waters show?

If Vp levels are high, you've most likely

missed the opportunity to prevent illness.

 

Totten Inlet - Close it, open it, close it again

Unlike fecal coliform testing, testing for Vp is apparently not a successful means of preventing Vp from entering the food stream. Instead it only appears that testing predicts the inevitable - cases of vibriosis will be traced back to that growing area. As an example, Totten Inlet was tested in mid-July and found to have levels of Vp over the threshold level of 10,000 mpn/gram. Commercial harvesting at that point was halted. After two weekly subsequent samples tested below the threshold level it was re-opened July 31, only to have reported illnesses close the area again on August 7. It will remain closed through September 30.

 

Or does testing show anything?

On the other side of testing the water for Vp, it may be that it is simply not much help at all. Oakland Bay had waters tested for Vp with levels falling below the threshold number. Yet Oakland Bay is now closed due to vibrios from oysters harvested there. What is predicable is that vibriosis will be contracted from Puget Sound's shellfish every summer.

 

The summer visitor

nobody wants in Puget Sound.

 

 

Vp's cousin Vibrio vulnificus - why being proactive instead of reactive is important

Warming air and water temperatures, from whatever cause, will inevitably lead to Vp's more virulent cousin Vibrio vulnificus being found in Puget Sound waters. Vv, also a natural bacterium, is prevalent in the Gulf Coast waters and is also now found in Chesapeake Bay. It is expected to continue to be found in waters further north as they warm. Vv is far more virulent than Vp, causing death in 50% of those who contract it, primarily through raw oysters. It is why the Department of Health needs to become proactive instead of reactive to this naturally occurring bacteria found in Puget Sound.

 

The world is not a safe place

Consuming any food has a risk. Consuming raw oysters harvested in the summer is only one of many things to be aware of.

 

 



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.

Vibrio Returns to Puget Sound: Hood Canal Growing Area 6 Impacted

Vibriosis traced to oysters

from Hood Canal

The Department of Health has notified shellfish growers of vibriosis contracted from oysters traced to Hood Canal Growing Area #6. They are now requiring shellfish growers in Area #6 to reduce the "time to temperature" to one hour. DOH is required to act if 2 or more cases of vibriosis are reported which can be traced to a specific growing area.

Combination of Minus Tides

and Higher Temperatures



As noted earlier in the month, the combination of higher than normal temperatures and minus day time tides increases the risk of vibrio in oysters causing illness. April 30th, DOH issued a warning to shellfish growers to be aware of the increased risk to consumers. Warmer than normal temperatures for this weekend, combined with minus day time tides, may again increase the risk of contracting vibriosis from oysters harvested from Puget Sound.

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

 

Vibrio: Minus Tides and Warm Temperatures Increase Risks of Contracting Vibriosis from Washington Oysters

 

Department of Health Issues Notice to Growers

Warning of the Vibrio Season

Minus Tides and Unseasonably Warm Temperatures

Increase the Risk

 

Relative increase of Vibriosis (top line)

Center for Disease Control

 

DOH reminds shellfish growers of consumers contracting vibriosis from shellfish

In response to the continuing increase in vibriosis contracted from consumption of raw oysters harvested from Puget Sound, Washington's Department of Health (DOH) has reminded shellfish growers about the Vibrio parahaemolyticus (Vp) control plan taking effect May 1. Puget Sound growers are required to follow strict guidelines on time allowed to cool shellfish to 50 degrees after harvest. Times range from 12 hours in May to 4 hours in July and August. Despite similar plans existing in all states vibriosis from oysters harvested in the United States continues to increase.

 

Growing areas in south Puget Sound

closed in 2013 from vibriosis

 

 

Virulent Pacific Northwest strain now found on the East Coast

The sharpest rise of vibriosis occurred on the East Coast where what is described as the "Pacific Northwest" strain of Vibrio parahaemolyticus (Vp) is felt to have become endemic, as it is in Puget Sound. Vibriosis from this strain of Vp was not found in shellfish outside of the northwest where Vp occurs naturally. Then, in 2012, outbreaks traced to shellfish from large areas of the East Coast occurred. Vibriosis from this virulent northwest strain of Vp traced to shellfish from the East Coast continues to climb, as it has been from shellfish harvested in Puget Sound  (see the Center for Disease Control article here).

 

Extra precaution: Average temperatures and average tides don't always fit the formula

Not mentioned by DOH is the first few days of May, 2014, bring with it minus mid-day tides and unseasonably warm weather, peaking at 85 degrees on May 1. As seen in the table below, normal temperatures for the first week in May average in the mid-sixties. The upcoming forecast notes day time temperatures climbing into the mid-80's on Thursday, May 1, when at 2PM the tide in south Puget Sound will reach its low of -1.6 (see "May 2014 Tide Table" below). This will leave oysters exposed to the unseasonably warm temperature for over four hours.

 

Average Temperatures: ~65 degrees

 

Forecast Highs for Shelton:

April 30, 81 degrees; May 1, 85 degrees

 

May 2014 Tide Table

(Olympia)

 

Time for post harvest processing?

The shellfish industry has for years been trying to control the outbreaks of vibriosis traced to shellfish harvested during the warm summer months. A few years ago the FDA proposed shellfish be processed immediately after harvesting (e.g., cold shock, hydrostatic high-pressure, irradiation). An intense lobbying effort by the shellfish industry pushed back the effort leaving it up to the industry to handle, as they have been for years. During that time vibriosis from the consumption of raw oysters has continued to climb. (read article on PHP here)

 

Washington Department of Health Lifts Closures Due to Vibriosis from Washington Oysters

[Update 10/4: Flooding and heavy rainfall continue to keep some growing areas closed to all shellfish harvesting. As examples, portions of Burley Lagoon, Henderson Inlet, Oakland Bay and Samish Bay remain closed. Recreational harvesters should check the DOH website for updated information.]

On October 1, Washington's Department of Health lifted the closures to commercial harvesting of oysters due to vibriosis which was traced to oysters harvested from the following growing areas in Washington's Puget Sound. Included were:

Burley Lagoon (Pierce County), Hammersley Inlet (Mason County), Oakland Bay (Mason County), Peale Passage (Mason County), Pickering Passage (Mason County), Reach Island (Mason Couty), Totten Inlet (Mason County), Dabob Bay (Jefferson County), and Samish Bay (Skagit County). Popular names of oysters from these areas include "Totten Virginicas", "Pickering Sweets", "Oakland Bay Kumos" or "Hammersley Oysters."

Steps taken to control vibriosis from the consumption of raw oysters harvested by certified growers in Washington continues to fail in its attempt to lower the number of cases. Between 2006 and most recently reported numbers in 2013, cases of vibriosis traced directly to Washington state oysters have risen from just over 50 to near 80, a near 60% increase. The Huffington Post has recently reported vibriosis from oysters harvested from the east coast have also increased.

A naturally occurring bacteria, Vibrio blooms with each summer's warming temperatures. Some have blamed the genetically modified triploid oyster being more "palatable" to consumers during the summer, resulting in an increased number of raw oysters being consumed. Bob Rheault with the East Coast Shellfish Growers Association claims Vibrio may be becoming "more virulent" or the numbers are only "statistical noise."

At the end of October the FDA and industry will meet for the biennial Interstate Shellfish Sanitation Conference where they will once again attempt to come up with a means to control this increasing number. To date, controls proposed by the FDA have been met with strong resistance from the industry who believe an "economic hardship" will result if the current "reactive" methods in place are changed to a more "proactive" focus (e.g., forcing post harvest processing to kill the bacteria in all oysters harvested during the "no R" months or, in the extreme, banning the sale of oysters from raw consumption during the warm summer months from areas consistently shown to result in vibriosis).

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.

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.

Vibrio Parahaemolyticus Closes Areas of Puget Sound to Commercial Harvest of Oysters

Vibriosis, a disease caused by the naturally occurring bacteria Vibrio Parahaemolyticus (Vp) and typically contracted from the consumption of raw oysters, has closed Totten Inlet to the commercial harvesting of oysters. Testing for Vp has closed the Dabob Bay and Hammersley Inlet growing areas to the commercial harvest of oysters.

The closures only effect commercial harvesting. Information on recreational beach closures is found on the Department of Health's website. Steps to prevent contracting this food born illness from shellfish are found on the Department of Health's illness prevention page.

Vibrio parahaemilyticus Levels Continue to Climb, Quilcene Bay Growing Area Closed, Port Gamble Vibriosis Cases Reported

Warm weather continues to cause an increase in Vibrio parahaemilyticus levels in Puget Sound shellfish. Most recently Quilcene Bay Growing area has been closed to commercial oyster harvesting. Port Gamble has had 2 reported cases of vibriosis traced to oysters harvested there, resulting in a reduction of "harvest to temperature control".

In addition to increases in Vp levels, increasing levels of biotoxins have impacted Buck Bay Growing Area on Orcas Island and Mystery Bay Growing Area. Buck Bay has had Paralytic Shellfish Poisoning (PSP) levels exceed regulatory levels in Blue Mussels, Pacific oysters and Manila clams. Mystery Bay has had PSP toxin levels exceed regulatory levels in Manila clams. Other areas impacted by biotoxins include various subtidal geoduck tracts throughout Puget Sound.

For recreational closures see the DOH website.

Vibriosis Traced to Washington Oysters from Totten Inlet, Oakland Bay, and Willapa Bay

Vibriosis traced to oysters harvested from Totten Inlet, Oakland Bay and Willapa Bay in Washington state within the last 30 days has initiated a decrease in the harvest-to-temperature times. This step is part of the Washington Vibrio Control Plan designed to prevent outbreaks caused by the naturally occurring bacteria Vibrio parahaemolyticus (Vp). If additional cases are reported closure of commercial harvesting may result. Additional consumer information is located on the DOH website.

Vibriosis traced to oysters harvested in July and August by Drakes Bay Oyster Company last year resulted in a recall of oysters from that operation. California currently regulates oysters from the Gulf Coast states harvested during the warmer summer months due to concerns over the more deadly species of Vibrio, Vibrio vulnificus. That ban has all but eliminated the disease, deadly to 50% of those who contract it.

Consumption of any food carries risks. In the case of oysters, that risk is increased greatly if they are consumed raw during the summer months. Minus tides and increasing temperatures over the coming week will most likely increase that risk.

Rising Vibrio Levels Close Hood Canal Growing Areas

The Department of Health has announced it has halted commercial harvesting of shellfish in Hood Canal's growing areas 8 and 9 due to a rise in Vibrio parahaemolyticus (Vp) levels.  It has also warned commercial shellfish growers of rising levels in other areas of Puget Sound and for them to take extra precautions after harvesting to minimize the risk of illness being contracted by the public from shellfish consumption. The Department of Health has also warned the public about the increase in the risk of contracting Vibriosis from shellfish harvested recreationally.

Vibrio parahaemolyticus

 

Naturally Occurring
The naturally occurring bacteria increases during the warm summer months as water temperature increases. Exposure of oysters to the sun during low tides causes the internal temperature of oysters to rise further, which in turn results in the number of Vp bacterial cells within the oyster increasing. When consumed, these bacteria damage the inner wall of the intestine, resulting in Vibriosis. Its cousin, Vibrio vulnificus, passes through the intestinal wall into the blood stream, resulting in a far more deadly disease. Currently the waters outside of the Gulf states are too cold for Vv to grow, but some feel the increasing water temperatures from climate change may increase the risk of Vibrio vulnificus in more areas.

Months without R
The consumption of oysters in the months without R (May, June, July and August) has its grounding in two things. First, and most important, warmer temperatures increase the risk of contracting Vibriosis from Vp or its more deadly cousin Vibrio vulnificus (found in the Gulf state oysters harvested during the warm summer months). Second is that during the warmer months oysters spawn, causing them to become unsavory due to their oily and milky texture.

Genetic Manipulation of Oysters and Sterility
Taste issues brought on with spawning have been dealt with by the shellfish industry through genetically modifying oysters. This genetic manipulation results in an oyster which is sterile and does not "plump" from spawning during the months without R. The downside to the introduction of this oyster is the increase in consumption, raising the risk of contracting Vibriosis.

Food Safety
With any food there is risk of contracting illness. The risk of contracting Vibriosis from oysters is minimized by thoroughly cooking them. (Note - Cooking does not eliminate the risk of Paralytic Shellfish Poisoning, caused by toxins from the family of Alexandrium algae.) For additional information on shellfish safety the Department of Health has information on their web site as well as an interactive map showing areas which have been closed.

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.