Don't let shellfish make you sick: Use caution when harvesting during warm-weather months

tadsooter
Jun 13
2 min read

A seasonal vibrio advisory is in effect for Hood Canal from May through September.

It's that time of year when we experience hotter weather and more daytime low tides. 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.

Use extra caution 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.