Don't let shellfish make you sick!

Be careful when harvesting shellfish during warm-weather months.

KITSAP COUNTY, WA — Summer is on its way with hotter weather and more daytime low tides. When you plan your next beach day, remember that higher temperatures increase the risk of getting sick from shellfish.

Vibrio bacteria, which grow more quickly in warm weather, are a common cause of shellfish-related illnesses during the late spring, summer, and early fall.

People most often get vibriosis when they eat raw or undercooked oysters or other shellfish contaminated with vibrio. Symptoms can include diarrhea, nausea, vomiting, stomach pain, fever, or chills. The CDC estimates that vibriosis causes 80,000 illnesses each year in the United States.

Be extra careful when harvesting shellfish

No matter what time of year you harvest, always check the shellfish safety map or call 1-800-562-5632 before harvesting to be aware of any closures or advisories. 

To reduce your risk of getting sick from vibrio:

• Harvest as soon as the tide goes out.

• Bring a cooler to the beach and pack shellfish in ice as you harvest.

• Don't harvest shellfish exposed to the sun for longer than an hour (or less if it's really hot).

• Only eat cooked shellfish! Cook shellfish until they reach 145° for at least 15 seconds to kill vibrio bacteria.

Vibrio can also infect open wounds. Cover any wounds with waterproof bandages before touching saltwater or handling shellfish. 

Hood Canal vibrio advisory

Due to high levels of vibrio reported in past years, a seasonal advisory is in place for Hood Canal, though hotter days increase the risk for illness in all harvesting areas.

More resources

• Shellfish advisories | Kitsap Public Health

• General shellfish information | WA Dept. of Health

• Shellfish handling, storing and cooking | WA Dept. of Health

• Vibriosis | CDC