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Food Safety News

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shellfish safety

Keep the love alive …

... and the pathogens dead; be safe with Valentine's Day oysters

Oysters and champagne. Love is in the air. It must be Valentine’s Day. Yes, indeed, oysters have long been associated with romance — the perfect aphrodisiac. There’s actually some science to back that up, although it’s about the way rats, not humans, responded to oysters in a 2005 study done by a team of Italian… Continue Reading

Oysters Can Harbor Dangerous Pathogens in Summer Months

The warmer coastal water temperature produced by summer weather creates ideal conditions for bacteria that can contaminate oysters, the Washington State Department of Health reminded the public over the Fourth of July weekend. Vibrio vulnificus and Vibrio parahaemolyticus, two types of bacteria that grow in warm waters and can cause human illness, are known to… Continue Reading

Shellfish Harvest Area in Washington State Closed for Bacteria Hazard

11 other areas "threatened"

A section of water in Washington state’s Grays Harbor County has been closed off to shellfish harvest after high levels of bacteria were discovered in the area. The Washington State Department of Health announced Tuesday that waters near Ocean Shores, WA would be closed permanently for the next year, and 11 other harvest areas have… Continue Reading

Oyster Bay Shellfish Harvest Suspended After 8 Fall Ill

Shellfish harvesting in areas in Oyster Bay, New York has been suspended after 8 people who ate shellfish from that area were sickened with Vibrio parahaemolyticus infections. Approximately 1,980 acres on the north shore of Oyster Bay have been closed until environmental samples reveal that the danger of Vibrio contamination has passed, announced the New York Department… Continue Reading

USDA Researchers Try to Make Shellfish Safer

When considering the best time of year to eat oysters, clams, mussels, and other mollusks, consumers may often hear the advice, “Never eat shellfish unless there is an R in the month.” This rule of thumb suggests that it is safer to eat shellfish from September through April and to avoid it from May to… Continue Reading

Relating Refrigeration to Climate Change

Along with the many environmental problems posed by global climate change, an increase in ambient temperature could have negative effects on food safety everywhere, but particularly in developing countries. That’s the message of a 2010 study in “Food Research International,”  which investigates the varied effects of climate change on the “cold-chain”–a term that refers to… Continue Reading

Consumer Rep Added to Microbiological Group

The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has been re-chartered to add a consumer group representative; USDA’s Food Safety and Inspection Service (FSIS) announced Thursday. Established in 1988, NACMCF formulates positions on the development of microbiological criteria, the review and evaluation of epidemiological and risk assessment data and methodologies for assessing microbiological… Continue Reading

Canadians Suffer Paralytic Shellfish Poisoning

Canada has issued a nationwide warning after mussels personally harvested recently from a closed area of New Brunswick resulted in illnesses from Paralytic Shellfish Poisoning (PSP). The Canadian Food Inspection Agency (CFIA) warned the public against consuming personally harvested bivalve shellfish from and around closed harvest areas. These bivalve shellfish could contain paralytic shellfish toxins… Continue Reading

Oil Gushes, NOAA Expands Fishing Closure

On the tail of new estimates that oil is gushing in the Gulf of Mexico at a much faster rate than previously thought, the federal government expanded the area closed to fishing to encompass 80,806 square miles, approximately 33.4 percent of the Gulf’s federal waters. According to the National Oceanic and Atmospheric Administration (NOAA), which… Continue Reading