Shellfish harvesters train to combat bacterium
Harvesters taking oysters or hard-shell clams from the Damariscotta River or buying shellfish from harvesters working on the river are required to attend a training session to help combat Vibrio parahaemolyticus, a bacterium that inhabits brackish water, the Boothbay Register reported.
The training is a requirement of the Maine Department of Marine Resources as part of the agency’s plan to make sure the shellfish are safe for consumption.
According to the Centers for Disease Control and Prevention, Vibrio parahaemolyticus is a bacterium that lives in brackish saltwater and causes gastrointestinal illness in humans, and can also cause an infection of the skin when an open wound is exposed to warm seawater. Vibrio is a naturally occurring organism commonly found in waters where oysters are cultivated. An estimated 4,500 cases of Vibrio parahaemolyticus infection occur each year in the United States.
According to Maine DMR’s Bureau of Public Health, research indicates growth rates of Vibrio parahemolyticus are determined by temperature: at 90°F the bacterium’s population will double every hour, and below 50°F the growth essentially stops. The best way to keep bivalve shellfish safe from contamination is by observing temperature controls, including cooling the shellfish as quickly as possible after harvest. This applies to recreational harvesters and retail purchasers as well.
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