Risk of illness from Vibrio bacteria in shellfish increases as the weather warms up. Follow the Three Cs of Safe Shellfish Harvesting:
Check – Check the Washington State Department of Health Shellfish Safety Map at doh.wa.gov/shellfishsafety Be sure where you harvest is safe.
Chill – Shellfish should be put on ice or refrigerated as soon as possible after being collected.
Cook – Cook to 145° for at least 15 seconds to kill pathogens like Vibrio.
A seasonal Vibrio advisory is in effect for Hood Canal from May through September.
Learn more about Vibrio in shellfish: https://doh.wa.gov/…/illness-and…/vibriosis-shellfish
https://www.cdc.gov/vibrio/index.html
Original source can be found here.
