Washington State health officials, as well as Seattle and King County health officials, are warning the public to honor the bans that include clams, mussels, oysters, geoduck, and scallops, according to Food Safety News.
The Washington State Department of Health (DOH) has closed beaches to recreational shellfish harvest from Three Tree Point south to the Pierce County line, including Des Moines Marina Park, Saltwater State Park and Dash Point State Park,” according to the closure notice.
3 beaches in King Co. closed for shellfish harvesting. pic.twitter.com/asQoxtYgPY
— WA Dept. of Health (@WA_DeptofHealth) June 10, 2016
Washington state’s Marine Biotoxin Bulletin website gives a complete listing of the specific beaches under this advisory.
DSP (Diarrhetic Shellfish Poison) has been a problem in European countries for some time. It is but one of four recognized types of shellfish poisoning, the other types include paralytic shellfish poisoning, neurotoxic shellfish poisoning, and amnesic shellfish poisoning.
Okadaic acid is the biotoxin that causes DSP. It is produced by a naturally occurring algae called dinoflagellate Dinophysis. Shellfish are filter feeders, pumping water through their systems and filtering out algae and other small particles. The toxin doesn’t show up just looking at the shellfish but can be in their flesh.
DSP is not considered to be a life-threatening illness, although the individual can go through several hours of extreme discomfort. DSP showed up in Washington in June 2011.Three people got sick after eating recreationally harvested mussels from Sequim Bay. Health officials discovered that the shellfish contained the toxin.
In related news, the state’s Shellfish Safety website is advising that all shellfish recreationally harvested during the months of May-September, should be cooked thoroughly to avoid illness due to Vibriosis.
Vibriosis is caused by a Gram-negative bacteria called Vibrio, of which several species can cause food-borne illnesses. Eating undercooked or raw shellfish, especially raw oysters, is the main risk for acquiring vibriosis from infection with Vibrio parahaemolyticus. It is much more prevalent during the summer months.
