Cape Cod Bay Shellfish Virus is Growing Problem

Bacteria growing in Cape Cod Bay shellfish that made five people ill in the last year is the focus of new state regulation as officials meet to take a proactive approach to harvesting logistics, according to a Cape Cod Times report.

"There are way more oysters being produced now," said Barnstable Shellfish Biologist Tom Marcotti, "it's a growing pain of the industry."

When more people eat raw shellfish, the higher the probability someone is going to get sick, Marcotti said. 

The increasing amount of shellfish consumption coupled with vibrio parahaemolyticus bacteria and the logistics of shellfishing unique to Cape Cod Bay, make it a sticky situation on Cape Cod.

The tidal aspects of the Bay affect shellfish by increasing its temperature while tides are out and the hot sun warms the flats or beds, Marcotti said, leaving our shellfish more prone to the bacteria.

Another cause bacteria spreading is farmers not protecting against the it by adequately chilling the shellfish once they are out of the water, or in this case many times the sand. 

While no official regulations are in place yet, Barnstable will be sure to help the state enforce new procedures and regulations once it is all figured out.

What you can do in the meantime is know where you are getting your shellfish from and ask about cooling processes or where the shellfish comes from. 

While this is not a great threat, consumers can be more selective about how much and where they eat raw shellfish.

Symptoms usually appear 15 hours after consumption, but could take up to four days to surface. Sickness usually runs its course is 2-3 days, but hospitalization may be necessary, according to the Division of Environmental Health. 

The FDA and state are working to resolve this issue before it becomes a problem causing regulations against raw shellfish.

Many restaurants do not have the money or time to test shellfish for bacteria because of the sheer quantity passing through the doors, Marcotti said. 

However, he did note large chains like Legal Seafood do test raw shellfish for the bacteria. 

Massachusetts state officials plan to meet next on May 15.

"The state will take more comments at a second meeting to be held next Tuesday at 6:30 p.m. at Nauset Regional High School in North Eastham.

They hope to have a plan to submit to the FDA by the end of May and new regulations ready for fishermen and dealers by the first weeks of June," the Times report said.

While there is no action for consumers to take, there is action harvesters can and will be taking in the future.

"'This wasn't five people getting diarrhea. These people were quite ill, and one came close to death,' said Suzanne Condon, associate commissioner at the state Department of Public Health. The bacteria causes diarrhea, cramping, nausea, vomiting and fever. It can also cause bloodstream infections. Eating raw oysters is the most common way to contract it," the Times report stated.

"What is vibrio parahaemolyticus?

Bacterium in same family as cholera. Native to our waters. Lives in seawater and causes gastrointestinal illness that usually lasts 3 days. Severe illness is rare and limited to those with weakened immune systems. 

• Most people contract Vibrio p. by eating raw or undercooked shellfish. A few are exposed through open wounds or sores in warm saltwater.
• While incidents of most other bacterial infections have gone down over the past 15 years, Vibrio infections have gone up by 115 percent.

Sources: Medscape Reference and National Center for Emerging & Zoonotic Infectious Diseases"