Tips for enjoying safe shellfish in summer

By Dr. Bob Rheault

musselsThe July 19th Providence Journal published a Health Department advisory stating that shellfish consumers should cook all shellfish.  With proper handling most shellfish are safe to consume raw, but everyone needs to learn how important it is to keep shellfish cold during the hot summer months to avoid illness.  The illness that prompted the advisory was the result of Vibrio parahemolyticus bacteria (V.p.) that came from recreationally-harvested shellfish.  Here are some important facts that all shellfish lovers should know.

Vibrio bacteria are common in all marine waters, usually occurring in moderate numbers with greater abundance in warmer waters.   Levels in shellfish are typically safe unless your shellfish are steaming in a shallow tide pool or exposed on a tidal flat.  It takes a significant dose to cause illness. Scientists believe that for V.p. that dose is about 30,000 cells.

Shellfish concentrate bacteria while they feed and once they clam up, the bacteria inside start to multiply.  A safe dose can become a dangerous dose if shellfish are not chilled within a few hours.  Vibrio growth rates are determined by temperature. At 90 degrees F the bacterial population will double every hour, at 60 degrees growth slows dramatically, and below 50 degrees the growth of V.p. stops altogether.

It is rare, but possible, for shellfish right out of warm waters to have enough Vibrios to cause illness.  It is far more likely that safe shellfish were made unsafe because they were not chilled before a few doublings occurred.  If you can get your shellfish down to 60 degrees as soon as possible, and down to 50 within 5 hours – your risk of illness should be negligible.  However, if you leave your shellfish in the sun or the trunk of your car for a few hours, all bets are off.  Put shellfish in a cooler with an ice pack as soon as possible. If you use ice do not let them sit in the meltwater. Likewise, if you are buying shellfish, don’t let them warm up while you do your errands.

Commercial harvesters and shellfish farmers are strictly regulated and we know how important it is to keep our shellfish shaded and cool.  In summer many of us bring ice out with us and get our product into the dealer’s cooler within a few hours of harvest.  Immuno-compromised individuals should always cook their shellfish and not eat ANY undercooked proteins; no raw shellfish, no undercooked shrimp, no rare hamburger.  If you are unsure if you are immuno-compromised, ask your doctor.

For more information about Vibrios and delicious recipes visit our website  www.ECSGA.org.

Dr. Bob Rheault is an adjunct faculty member at the University of Rhode Island and is the Executive Director of the East Coast Shellfish Growers Association

Summary: Meeting of the Restoration Working Group, May 29th at the URI Bay Campus

A group of nearly 20 researchers, state managers, and fishermen met on May 29th to discuss shellfish restoration efforts in the state. This was the first meeting since April 2012 and the group took this opportunity to share latest research and findings from their restoration projects. Dave Beutel from CRMC facilitated the event but this is a rotating role that will be assumed by DEM at the next Working Group meeting.

Boze Hancock with The Nature Conservancy opened the discussion with updates from their national oyster goal-setting work, now that the science is clear on the environmental benefits of restoration. This project involves documenting the level of 3 major ecosystem services that are provided per unit of restored oyster reef, water filtration, production of fish and nitrogen removed from the system.  This is designed to allow consideration  of how much oyster restoration is “enough” based on how much of any service is desired.. He discussed the research on de-nitrification work being done in Ninigret pond, a collaborative effort between TNC, Boston University, and the Environmental Protection Agency. For more information on TNC’s restoration activities, click here.

Azure Cygler from the Coastal Resources Center gave brief updates on the Shellfish Management Plan, including the summer seminar schedule (including a June 13 use maps discussion, “Learn How to Dig Clams” classes, and tours of aquaculture and shellfish processing operations), developing a Table of Contents for the SMP, and discussing the idea of having Technical Advisory Committees who can help draft management recommendations. For more info, visit www.rismp.org.

Jeff Mercer, shellfish biologist at RI DEM spoke briefly about the importance of this group and DEM’s role as largely supporting and facilitating restoration efforts being done by the various groups in RI. He encouraged recommendations for how DEM can improve their support so this important work continues.

Robbie Hudson from Save the Bay discussed their work in the Bay and coastal ponds, with the main focus on bay scallop restoration in Ninigret pond. Since 2007, Save the Bay has used 80,000 scallops as broodstock to help enhance the bay scallop populations where the sanctuaries have been set up. The scallop harvest season does not start until November. Their work relies on volunteers and includes setting spat lines, dive surveys, and a benthic survey. For more info and to volunteer, check out http://www.savebay.org/page.aspx?pid=486. Just this month, another 9,000 broodstock scallops were released.

Matt Griffin from the Roger Williams Oyster Gardening project (OGRE) outlined population structure and disease prevalence through OGRE and the North Cape restoration sites. There have been over 7 million oysters seeded over 4 acres since 2003, with highest survival last year at the OGRE sites. Issues include seed suffocation on mud bottom, Dermo presence, and desire to seed and restore in closed waters which is currently a prohibited activity. There is also a need to out-pace mortality by seeding frequently, which needs to be discussed. The quickness of land use changes on our coast also makes using historical baselines difficult in terms of oyster populations, and other species as well. Continued discussion about setting new baselines for habitat, species populations, water quality, etc. is necessary.

Steve Brown from The Nature Conservancy discussed research in Ninigret pond, determining baselines and surveying EQIP sites. TNC has developed a Habitat Suitability Model which requires some feedback from the Working Group. Overall, oysters seem to prefer low salinity water which often means higher fecal coliform counts, which closes the area to harvesting and restoration efforts. TNC also relies on volunteers to bag shells for restoration efforts and constructing shell reefs in the summer, so contact Steve at dsbrown@tnc.org for more info.

Time did not allow for a full discussion of a Vision and Goals for the group, however this was stressed as a need. The intention will be for a smaller working group to meet and develop a draft Vision/Goals, which will be given to the SMP team to be incorporated stand-alone into the SMP document. For more info or to become involved in this Vision/Goal setting, contact Robbie at rhudson@savebay.org.

Shellfish Photos

seagrant_logoBe sure to check out our photos on Flickr!

A huge thanks to photographer Melissa Devine for helping us capture images of shellfishing in Rhode Island. If you have a favorite local spot where we can get more great photos, please share!

Melissa Devine

The “Clam Paparazzi”, Melissa Devine.

 

 

2013 ISSC Call for Proposals

The 2013 Biennial Meeting of the Interstate Shellfish Sanitation Conference (ISSC) will be held October 26 – November 1, 2013, at the St. Anthony Hotel in San Antonio, Texas.  Through the proposal submission process interested parties have an opportunity to present and resolve the challenges confronting shellfish sanitation.

You are requested to use the 2011 version of the NSSP Guide for the Control of Molluscan Shellfish when submitting your proposals.

Click here (ISSC 2013 Biennial Meeting) to view, download, or print the following documents which are available on the ISSC Website:

  • 2013 ISSC Call for Proposals Memorandum
  • Proposal Submission Instructions
  • Proposal Submission Form
  • Resolution Submission Form
  • ISSC Constitution, Bylaws, and Procedures Article XIII
  • 2013 Conference Registration Form
  • 2013 Biennial Meeting Tentative Agenda
  • 2013 Individual Membership Application
  • 2013 State Membership Application
  • 2013 Committee Sign-Up Form

Interstate Shellfish Sanitation Conference
209-2 Dawson Road
Columbia, SC  29223

Phone:    803-788-7559
Fax:       803-788-7576
Email:   issc@issc.org

For more information, click here.

Minor changes to the NSSP Guide for the Control of Molluscan Shellfish

Please be advised: On January 22, 2013, the Interstate Shellfish Sanitation Conference (ISSC) Executive Board approved minor changes to the NSSP Guide for the Control of Molluscan Shellfish. These minor changes are in addition to the Interim changes adopted on October 11, 2012 which had an implementation date of December 1, 2012. These changes involve:

NSSP Guide Definitions:

1. Adequate Icing
2. Processing
3. Receipt of Shellfish

NSSP Guide Model Ordinance Requirements:

1. Chapter VIII. Control of Shellfish Harvesting @ .02 Shellstock Time to Temperature Controls A. (3)
2. Chapter XIII. Shellstock Shipping .01 Critical Control Points B. (4)

NSSP Guidance Documents:

Cooler Process Studies Guidance Document

The link below reflects all Interim Time/Temperature Controls adopted by the ISSC Executive Board. The effective date of the most recent changes is February 28, 2013.

Time/Temperature Model Ordinance Changes

Should you have any questions please contact Ken Moore at (803) 788-7559.

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