Source of Article:
By Jeff Chew, Peninsula Daily News
PORT TOWNSEND — The state Department of Health has closed Quilcene Bay and Triton
Park in Jefferson
County to the
recreational harvest of oysters after several vibriosis
cases were reported.
The recreational oyster harvest closure also includes the shores of Triton Cove
State Park at the Jefferson-Mason County
line, the department said Friday.
The vibrio closures were based on a number of human
vibriosis cases associated with eating raw oysters
from Quilcene Bay, said Andrew Shogren,
Jefferson County environmental health director.
Bay will remain closed
to the recreational harvest of oysters at least through the month of
September, he said.
Recreational beaches affected are the Quilcene Bay
Quilcene Bay Beach,
and Point Whitney Tidelands.
Vibrio causes a variety of symptoms including
diarrhea, abdominal cramps, nausea, vomiting, headache, fever, and chills.
The symptoms usually appear about 12 hours after eating infected shellfish,
but they can occur anywhere from two to 48 hours after consumption.
The illness is usually mild to moderate, and lasts for two to seven days.
Vibriosis is an intestinal illness caused by
naturally occurring bacteria known as Vibrio parahaemolyticus.
Unlike paralytic shellfish poisoning and domoic
acid toxins, Vibrio is destroyed by thorough
Each summer the state Department of Health issues a vibrio
advisory for all of Hood Canal to remind recreational shellfish harvesters
that shellfish in Hood
Canal should be thoroughly
cooked between the months of May through October to avoid vibriosis.
The Department of Health offers the following tips to summer harvesters of
shellfish in Washington
Always check the pollution and biotoxin
status of the beach before you harvest.
Harvest as soon as possible after the tide goes out.
Do not harvest shellfish that have been exposed to direct sunlight for
more than four hours.
Refrigerate or ice as soon as possible and within four hours of
Thoroughly cook shellfish.
The Department of Health additionally reminds consumers that store-bought
shellfish must be refrigerated and handled properly to prevent illness.