The Washington State Department of Health has closed a number of Washington bays for the harvest of oysters for half shell consumption due to recent outbreaks of intestinal illness caused by abnormally high counts of Vibrio parahaemolyticus (Vp), a naturally occurring bacteria in Northwest waters during summer months. When waters are very warm or shellfish are not properly refrigerated, the consumption of raw shellfish can cause an intestinal disorder known as Vibriosis.
For further information on Vibriosis go to http://www.doh.wa.gov/ehp/sf/Pubs/vibrio-fs.htm or call the Washington State Department of Health Office of Shellfish at 360-236-3330.
While good temperature control during and after harvest has been shown to be an effective measure in controlling Vp and Taylor Shellfish oysters have not been implicated in any of the Vp outbreaks to date, Taylor Shellfish Farms is curtailing the sale of oysters in the shell from closed areas until Washington Department of Health tests show that Vp counts have dropped to safe levels and that oysters on the half shell from those areas are completely safe. We are sorry for this inconvenience. Thank you for your patience and understanding.
For updated information on area closures visit http://ww4.doh.wa.gov/gis/mogifs/biotoxin.htm.
Taylor Shellfish continues to offer oysters in the shell from areas that are open and shucked oysters meats for cooking. Oysters, clams and mussels are safe when cooked to an internal temperature of 145 degrees F.