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August 31, 2017
For Immediate Release
Contact: Michael Dawson
Jefferson County Environmental Health
(360) 385-9444 ext. 301
Dept. of Health Urges Recreational Shellfish Harvesters to Follow ‘Three Cs’
Port Townsend - The 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.
The combination of hot weather, low tides, and little rain have
contributed to more than 10 reports of vibriosis illnesses from
people who ate raw or undercooked oysters they collected
themselves. Vibrio parahaemolyticus bacteria is found naturally in
the environment and thrives in warm temperatures.
“The shellfish industry follows special control measures during the
summer months to keep people who choose to eat raw oysters
from getting sick. For those who enjoy collecting and consuming
their own shellfish, it’s important that they follow a few simple
measures to stay healthy,” said Rick Porso, director of the Office
of Environmental Health and Safety.
Before heading to the beach, people who gather their own shellfish should check the DOH Shellfish
Safety Map to determine if any areas are closed. Shellfish gathered from open and approved areas
should be harvested as the tide goes out, chilled as soon as possible, and cooked at 145 F for 15 seconds
to destroy Vibrio bacteria.
Vibriosis symptoms include diarrhea, abdominal cramps, nausea, vomiting, headache, fever, and chills.
The illness is usually mild or moderate and runs its course in two to three days.
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Always Working for a Safer & Healthier Jefferson County