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For immediate release: September 15, 2006 (06-146)
Contacts:
Frank Cox, Shellfish and Water
Protection 360-236-3309
Jessie DeLoach, Shellfish and
Water Protection 360-236-3302
Jeff Smith, Communications Office
360-236-4072
State opens more growing areas for oyster harvest
OLYMPIA ¾ Cooler weather is improving the climate for Puget Sound oysters.
The Department of Health is re-opening additional growing areas that were closed in July due to a bacterial outbreak. Samish Bay, Quilcene Bay, Mystery Bay, Annas Bay and some Hood Canal growing areas have been re-opened for commercial harvesting under special criteria. These growing areas have been closed to all oyster harvest since July as a precautionary measure due to an outbreak of vibriosis related to eating raw oysters.
The outbreak has been due to natural occurring bacteria, Vibrio parahaemolyticus, which can multiply in oysters during warm temperatures. It can cause intestinal distress including cramping, bloating and explosive diarrhea. The disease is mild to moderate and rarely requires hospitalization except for people who have liver disease or immune system dysfunction. The disease is contracted through eating raw oysters. Oysters thoroughly cooked are safe to eat.
The additional growing areas are reopening because two consecutive oyster samples do not contain the strain of Vibrio parahaemolyticus causing the illnesses. Special harvest guidelines are in place in these areas to protect oysters from increased bacteria growth in the warm, sunny weather conditions and low daytime tides.
"Cooler fall weather reduces the growth rate for the vibriosis bacteria," said Maryanne Guichard, director of the department’s Office of Shellfish and Water Protection. "It should allow us to open more harvesting areas fairly soon."
Oyster harvesting remains closed for all recreational beaches and commercial growing areas in the following areas: most areas of Hood Canal, Port Gamble, Dabob Bay, Oakland Bay and Skookum Inlet, Hammersley Inlet, and Totten Inlet.
Areas that are currently closed will be reopened when two consecutive oyster samples do not contain the strain of Vibrio parahaemolyticus. Updates on closures and maps of the locations can be found on the agency’s Web site, www.doh.wa.gov, under "In the News."
PSP Biotoxin Update
Marine biotoxin levels began to decline in the last week in shellfish samples collected from central Puget Sound. In the Port Townsend area, the commercial PSP closure for Kilisut Harbor, with the exception of Mystery Bay was lifted. More closures are expected to be lifted in the next few weeks. The change in weather may be playing a role in the decline of the toxic algal bloom. Shellfish from areas where the toxin levels were very high may take some time to detoxify to safe levels. Those areas will need to remain closed even after the algal blooms have ended.
"It is critical that the public realizes that there are two different types of outbreaks going on in Puget Sound waters at this time," said Guichard. "The PSP outbreak in the central sound is the most severe and can be fatal."
The PSP outbreak, centered in central Puget Sound, is the most critical because this marine toxin is at deadly levels in some areas. This toxin cannot be destroyed by cooking. Residents who consume shellfish containing this toxin can become very ill or even die.
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