PORT TOWNSEND — An increase in vibriosis cases in Jefferson County and warm weather have prompted a warning about consuming raw shellfish.
Already in July, three cases of vibriosis have been confirmed in Jefferson County, said Michael Dawson, water quality manager for Jefferson County Public Health, on Friday.
The county saw one case each in May and June, Dawson said.
Vibriosis is a gastrointestinal illness that can be caused by consuming raw shellfish from waters where vibrio bacteria are abundant.
Warm weather is a factor in the increased abundance of the bacteria, and if the shellfish are not properly handled and prepared, illness can result, Dawson said.
“This weekend is expected to be extra warm and tides are really low,” he added.
“In addition to the local illness cases, the state Department of Health reports that they have seen high numbers of confirmed vibrio illnesses statewide since the beginning of the warm weather season,” according to a news release.
Grays Harbor and Mason counties are among the areas where vibriosis cases have been confirmed, Dawson said. No cases have been reported in Clallam County, according to the state Department of Health.
A vibrio warning was issued by the state health department on May 15 for the waters of Hood Canal and Jefferson County Public Health posted warning signs at public beaches from the Hood Canal Bridge south to the Mason County line near Triton Cove, Dawson said.
“From mid-May through the end of September, there is always a vibrio warning and postings at public beaches,” Dawson said.
Since the cases of illness are increasing and because of the warm weather, Jefferson County Public Health issued reminders of ways to reduce the risk of vibriosis.
They are:
• Dig at the waterline as the tide goes out.
• Don’t harvest shellfish that have been baking the sun.
• Chill shellfish as quickly as possible.
• Cook shellfish thoroughly to 145 degree Fahrenheit for at least 15 seconds. The U.S. Food and Drug Administration suggests steaming oysters for 4 to 9 minutes or boiling them for 3 to 5 minutes after they open.
Anyone experiencing symptoms of illness should contact their health care provider, and can also consult one of the nurses at Jefferson County Public Health at 360-385-9400.
Recreational shellfish harvesters are urged to check the shellfish safety map at www.doh.wa.gov/ShellfishSafety.htm or call the state biotoxin hotline at 1-800-562-5632 before harvesting shellfish anywhere in the state.
For more information on vibriosis, see the information webpage at https://tinyurl.com/PDN-vibriosis.
For questions about Jefferson County shellfish safety call 360-385-9444 from 9 a.m. to 4 p.m. Monday through Thursday.
More information about county shellfish safety is available at http://jeffersoncountypublichealth.org/735/Shellfish-Monitoring.
