$200,000 in Grants Awarded to Massachusetts Produce and Seafood Farmers

Watery diarrhea, abdominal cramping, nausea, vomiting, fever and chills are all symptoms of a bacteria commonly found in oysters. Vibrio parahaemolyticus is naturally occurring and usually found in warm, shallow waters. Symptoms show up within 24 hours of ingesting the bacteria and, although it does not cause severe disease, the illness can last three days.

It’s not something anyone wants to experience.

A new round of grants from the Patrick Administration may keep many from that discomfort. The $200,000 in grants is the second round out of the Agricultural Food Safety Improvement Program and was awarded to 30 produce and seafood farmers across the state.

Plymouth’s Saquish Oyster Company was on that list. The company was awarded $6,804 for an ice machine and insulated vats.

An ice machine will help Saquish Oyster Company comply with regulations set up by the state government to reduce the possibility of Vibrio parahaemolyticus growing on commercially sold oysters.

The Vp Control Plan requires all seafood farmers to ice oysters within two hours of harvest or after the oyster is exposed by tide. Insulated vats will also help keep the bacteria away from Saquish Oyster Company’s product, by keeping the oysters’ temperature at required levels.

image via Guido on Flickr