Director: Jennifer Johnson
Shellfish Consumers: Check Before You Dig!
DOH urges recreational shellfish harvesters to follow ‘Three Cs’
OLYMPIA – Washington State Department of Health is urging recreational shellfish harvesters to take extra precautions and check, chill, and cook – the Three Cs – over the Labor Day weekend and into September. [more]
Call the Shellfish Hotline
at 1-800-562-5632 or visit the Biotoxin Website to protect yourself against Paralytic Shellfish Poisoning.
plan on digging in the the Samish Bay notices about Fecal Coliform
closures can be found here.
is Paralytic Shellfish Poisoning?
specific conditions align, including sunlight, water temperature,
and particular nutrients, a microscopic, poison-producing plankton
can reproduce very rapidly in seawater. The over-growth of this
plankton is also known as Red Tide. When shellfish feed on this
plankton, they accumulate a toxin that can cause serious illness
and even death to those who consume the shellfish. It is very important
not to consume shellfish that have been contaminated by this toxin.
Cooking shellfish does not prevent Paralytic Shellfish Poisoning.
more information view PSP (Paralytic Shellfish Poison) FAQS
contaminated with fecal matter reaching our bays and shellfish beds
can cause shellfish to harbor disease causing viruses and bacteria
such as Hepatitis A, Noro Virus, and Vibrio parahaemolyticus. Cooking
shellfish properly will inactivate and kill these disease causing
agents. The Health Department recommends always cooking shellfish
to at least 145 degrees Fahrenheit.