Spike In WA Shellfish Infections Linked To High Heat, Low Tides

Seattle WA

16 July, 2021

2:17 PM

Description

OLYMPIA, WA — State health officials are monitoring a historic spike in shellfish-linked infections, believed to be linked to the recent heat coinciding with low tides. The state Department of Health said Friday that Washington had already recorded more vibriosis cases than ever for July, just halfway through the month. "Another effect of the recent heat wave is the perfect storm of conditions for Vibrio infections," said Todd Phillips, director of the state Office of Environmental Health and Safety. "It's important that when enjoying shellfish, we follow simple steps to stay healthy." Vibrio bacteria are found naturally in the environment and thrive on warm days, officials said. Midday low tides add the perfect ingredient for bacteria to grow quickly and contaminate shellfish. Eating raw or undercooked oysters carries a particularly high risk for contracting vibriosis, with symptoms that can include nausea, diarrhea, abdominal cramps, vomiting, headaches, fever and chills. Health officials said the illness can arrive anywhere between four hours and four days after eating contaminated shellfish, with most people getting sick within a day. People with mild or moderate symptoms typically get better within two or three days, but people with weakened immune systems are at higher risk for severe outcomes. To help avoid illness, state health officials recommend following "The Three Cs" for handling shellfish. Cook at 145° F for 15 seconds to destroy Vibrio bacteria.Check the DOH Shellfish Safety Map before heading to the beach to harvest shellfish recreationally. Shellfish gathered from open and approved areas should be harvested as the tide goes out.Chill quickly. Bring a cooler with ice with you when harvesting shellfish recreationally or purchasing for a store or seafood stand (or have them packed on ice). Oysters should be put on ice or refrigerated as soon as possible.Health experts also recommend frequent handwashing when cooking shellfish and being diligent about not placing cooked food where raw food was prepared. More information about vibriosis is posted on the Department of Health's website.