According to Elysha Gordon of DFO’s Resource Management team harvesting closures can happen quickly in-season because there is a risk of public health. It is very much important harvesters of bivalve shellfish always check to ensure that fishing areas are open and approved for harvesting prior to fishing, admits Elysha.
Scientists said that bivalve shellfish, which have a hinged, two-part shell, and include oysters, clams, scallops, mussels and cockles, can be affected by paralytic shellfish poison (PSP), also known as “red tide,” and sanitary contamination. They said that bivalve shellfish that are harvested in open areas and handled correctly should be safe to eat.
Harvesters and consumers of bivalve shellfish should also be aware of Vibrio parahaemolyticus (Vp), which can cause symptoms such as diarrhea, cramps, nausea and vomiting if shellfish is not properly stored or cooked prior to consumption. In order to minimize the risk of illness from Vp, bivalve shellfish should only be harvested at the water’s edge when the tide is going out and they should be refrigerated immediately. Harvesters must comply with regulations related to shellfish harvesting, such as area closures.
