Recreational shellfish harvesters are advised that Vibrio parahaemolyticus (Vp) levels are currently extremely high in some areas of the Sunshine Coast.
Vp is a type of bacteria that is naturally found in our coastal waters. In the summer when the temperature rises, the amount of this bacteria also rises in the water and the bivalve molluscs we consume. Vp can cause symptoms such as diarrhea, cramps, nausea and vomiting. It is strongly recommended that bivalves such as oysters, mussels, and clams are not consumed raw during the warm summer months. Recreational consumers are advised that the best way to prevent illness is to store shellfish at either frozen temperatures of -18 degrees Celsius, (0 degrees F), or at a refrigeration temperature of 4 degrees Celsius, (40 degrees F), and to ensure that the shellfish is cooked for five minutes at a temperature of 60 degrees Celsius (140 degrees F). Harvesters are strongly urged to contact their local Fisheries and Oceans Canada office for updates and additional information prior to any harvesting in Madeira Park at 604-883-3050 or in Powell River at 1-604-485-7963. Information can also be found on-line at mpo.gc.ca/ops/fm/shellfish/biotoxins/closures/sanitary_e.htm or at http://www-comm.pac.dfo-mpo.gc.ca/pages/sfg/byarea_e.htm.
- Submitted
