Red Tide (PSP) and Contamination

CHECK BEFORE YOU HARVEST!

Both Red Tide and Sanitary Contamination closures must be checked before harvesting, as both closures may be applicable in different/same areas.

Reminder to recreational harvesters (August 2, 2011): Vibrio parahaemolyticus, a naturally occurring bacterium found in shellfish, is present in higher concentrations during the summer months when water temperatures rise. As outdoor temperatures increase, so does the risk of illness associated with eating raw or undercooked bivalve shellfish (e.g. oysters, clams, mussels, scallops, and cockles). To reduce the risk of illness, only harvest shellfish at the water’s edge when the tide is going out, refrigerate immediately, and cook thoroughly before consuming. More information

CURRENT SHELLFISH CLOSURES (RED TIDE & SANITARY)

Latest PSP Contamination (Red Tide) updates:

• North Coast - Areas 1 to 10, 101 to 110, 130 and 142
• East Coast Vancouver Island - Areas 11 to 19 and 111
• West Coast Vancouver Island - Areas 20 to 27, 121 and 123 to 127
• Fraser River, Howe Sound to Point Roberts, and Boundary Bay - Areas 28 and 29

Click the links to see current closures or call 1-866-431-3474 or 604-666-2828 .

Current Sanitary Contamination Closures

Watch for this symbol on signs around B.C. and
ensure the area is open and safe prior to harvesting.

Myths about Red Tide
 

RED TIDE (PARALYTIC SHELLFISH POISONING)

Microscopic marine organisms produce toxins that can accumulate in bivalve shellfish such as clams, oysters, mussels and scallops. Only bivalve shellfish accumulate the toxin by filter-feeding; however crabs and predatory molluscs such as moon snails may concentrate the toxin in their viscera. Paralytic shellfish poisoning can occur at any time of the year and may change rapidly in season. This is a serious illness that can cause paralysis or death.

To Reduce the Risks: Check to ensure that the area that you intend to harvest is open, immediately prior to harvesting. Discard the viscera of crabs and predatory molluscs if they are harvested in areas closed for PSP. To reduce the risk in areas that are open to butter clams, discard the siphon (neck), gills, and liquid released during cooking. In areas open for scallops, discard the roe and viscera.

COOKING DOES NOT DESTROY THE PARALYTIC SHELLFISH TOXIN.

Be Aware of the Symptoms:
Tingling of lips and tongue which may spread to fingers and toes, headache, or dizziness. As the effect of the toxin progresses, there could be a loss of muscular co-ordination, paralysis, and inability to breathe.

At the First Sign of Any Symptoms:
Induce vomiting, take a laxative, and drink water with baking soda. Seek medical attention immediately, do not wait to see if symptoms progress.

SANITARY CONTAMINATION

Eating contaminated Shellfish can be life threatening: take a look at the areas that are closed due to Sanitary Contamination!

Shellfish may be contaminated by human or animal faeces that contain bacteria or viruses hazardous to human health. Pathogens such as Norwalk virus, Hepatitis A virus, or salmonella may be concentrated in bivalve shellfish that live in sanitary contaminated areas.

Consumption risks:
Consumption of raw or partially cooked bivalve shellfish from contaminated areas increases the risk of illness, especially for individuals with certain medical conditions or with compromised immune systems.

To reduce the risks:
Check to ensure that the area where you intend to harvest is open, immediately prior to harvesting. As an added precaution, cooking the shellfish may destroy the common micro-organisms of public health concern.

Bivalve Harvesting Prohibited Zones:
No harvesting shall take place:

• Within 300 metres of industrial, municipal and sewage treatment plant outfall discharges.
• Within a minimum 125m of marinas, wharves, finfish net pens, float homes or other floating living accommodation facilities, including live aboard boats.

Shellfish Tenures

Harvesting shellfish from clam or oyster aquaculture sites in not permitted unless permission is obtained from the tenure holder. These sites may be marked with large red concrete markers.

Vibrio Parahaemolyticus (Vp)

A type of bacteria that is naturally found in our coastal waters. It is more prevalent in the summer with water temperatures and can concentrate in filter feeding bivalve shellfish.

Consumption risks:
Illness such as diarrhoea, nausea and vomiting. Contact your doctor or Local Health authority if you should get sick.

To reduce the risks:
Store bivalve shellfish frozen at -18 degrees Celsius, or refrigerate at 4 degrees Celsius, and cook the shellfish for five minutes at 60 degrees Celsius. Only harvest shellfish at the water’s edge when the tide is going out and refrigerate immediately. Wash your hand after handling raw seafood; use only treated drinking water to rinse ready to eat seafood.

Amnesic Shellfish Poisoning (ASP or Domoic Acid)

Similar to the PSP toxin, ASP toxins come from algae blooms in the marine environment that accumulate in the filter-feeding bivalve shellfish.

Consumption risks:
Although there have been no reported illnesses from ASP in B.C., the toxin has been found in B.C. shellfish. In other areas of Canada, people have become ill from eating ASP contaminated shellfish. The symptoms of this illness are nausea, vomiting, diarrhea and memory loss.

To reduce the risks:
Check to ensure that the area where you intend to harvest is open, immediately prior to harvesting.

For more information about Shellfish Closures, contact :

David Fogtmann Resource Management DFO South Coast Division 148 Port Augusta St. Comox, BC V9M 3N6 Phone: 250-339-3799 Fax: 250-339-4612

Maria Surry Resource Management DFO South Coast Division 3225 Stephenson Point Rd. Nanaimo, BC V9T 1K3 Phone: 250-756-7192 Fax:250-756-7162