For immediate release: June 30, 2008 (08-106)

Contacts:
Jessie DeLoach, Shellfish Program 360-236-3302
Gordon MacCracken, Communications Office 360-236-4072

Warm days, low tides prompt summer shellfish health advisory
Goal is to prevent repeat of oyster-related illness outbreak

OLYMPIA ¾ With temperatures high and tides low, the Washington State Department of Health recommends that recreational harvesters cook shellfish thoroughly to avoid getting sick.

The combination of hot weather and low tides can present ideal conditions for Vibrio bacteria to increase significantly in shellfish and shoreline waters.

In 2006, many people became ill with vibriosis after eating oysters from Washington. More illness was reported in 2007, leading to beach closures and recall requests for commercially harvested oysters that had already been sold.

Vibriosis is an intestinal illness caused by naturally-occurring bacteria known as Vibrio parahaemolyticus. Unlike the toxins that cause paralytic and amnesic shellfish poisoning, thorough cooking will destroy Vibrio bacteria.

"Vibriosis is 100 percent preventable," said Greg Combs, public health advisor, Department of Health’s Office of Shellfish and Water Protection. "Just cook your shellfish before you eat it."

The Department of Health offers the following tips to recreational shellfish harvesters:

"It’s crucial that people follow these safeguards in the warm summer months, and it’s also critical that everyone understands the difference between Vibrio and the toxins that cause paralytic shellfish poisoning (PSP) and amnesic shellfish poisoning (ASP)," said Maryanne Guichard, director of the department’s Office of Shellfish and Water Protection.

PSP and ASP can’t be destroyed by cooking. People who eat shellfish contaminated with these toxins can become very ill or even die.

The only way to be safe is to "Know Before You Dig" (www.doh.wa.gov/shellfishsafety.htm). Information is also available by calling the agency’s shellfish office, 360-236-3330, or your local health department (http://www.doh.wa.gov/LHJMap/LHJMap.htm). For biotoxins only, call the free Biotoxin Hotline at 1-800-562-5632.

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