ENJOY THE HARVEST FROM THE SEA, BUT ENJOY IT SAFELY!

Summer on the Connecticut shoreline has a lot to offer.  One thing I look forward to each year is eating the variety of local shellfish that can be had. But every year there are people who get sick from shellfish. Vibrio is the bacteria most likely to cause illness when consuming shellfish especially in people with underlying health conditions. Vibrio is a naturally occurring marine bacterium found in brackish and salt-water environments. When the weather and water are warmer Vibrio bacteria can be found in higher numbers. But there are ways that you can reduce your risk of getting illness from shellfish. Follow these safety tips when you catch, store and prepare your shellfish.

During the hottest times of the year you need to keep your shellfish safe – and the best way to do that is to get them cold!

When You Harvest Shellfish:

·         Only harvest shellfish from approved “open” areas that you have a permit for.

·         Limit recreational harvesting to two (2) hours or less – usually an hour before low tide to an hour after low tide.

·         Keep shellfish submerged until you leave the harvest area.

·         Keep shellfish shaded until placed on ice or into refrigeration.

·         Never leave shellfish in a car unless they are on ice in a cooler.

·         Have a cooler with ice packs or ice blankets (ice pillows) to layer below and above your shellfish.

When You Store Shellfish:

·         NEVER submerge your shellfish in ice water. If you are using ice, lift the shellfish out of any melted ice water by placing them in a pan with holes that drain the water away. Shellfish are saltwater animals and will die in melted freshwater then begin to decompose. 

·         NEVER put your shellfish in water at other locations, such as boat docks – the recreational areas you are allowed to shellfish in are monitored/tested routinely. 

·         Once home, refrigerate your shellfish at lower than 40 degrees for a few hours before consuming them.

·         NEVER “clean” your clams by putting them in freshwater with corn meal! Fresh water will kill them!

When You Cook Shellfish:

·         Be sure to fully cook all shellfish to an internal temperature at or above 145 degrees for at least 15 seconds.

·         Hold hot foods hot at over 140 degrees.    Hold cold foods cold under 40 degrees.

Know if you are an “At Risk” individual.  If you do have any underlying health issues check with your physician before consuming any undercooked meats/seafood/ or eggs.  Your physician may recommend that such undercooked foods can put your health at risk.

If you do get sick, report any signs of illness to your physician – including but not limited to: diarrhea, abdominal cramps, nausea, vomiting, fever, and/or bloody stool.

Also note that Vibrio bacteria are also associated with wound infections from cutting one’s feet or hands on shells or fish spines. Seek medical evaluation if you develop signs of wound infection: redness, swelling, heat, and/or pain around the wound and/or the redness and swelling spreads.