PACIFIC COUNTY, Wash. — Starting May 1, oyster harvesters and processors across Washington will have to get their oysters on ice and cooled down in less than half the time they were allowed before. The rule change could significantly alter how the industry operates, but health officials argue it will do more to prevent shellfish-related illness.
Washington’s shellfish industry brings more than $270 million to the state’s economy and includes about 349 licensees who handle everything from oysters to hard-shell clams and geoducks. Of these licensees, about 150 deal with oysters during the summer months and will be the ones directly affected by the rule change.
The industry nationwide has operated under regularly updated control plans since 1997. These plans outline harvest methods, temperature control limits, environmental monitoring and more — all designed to reduce the risk of illnesses associated with the pathogenic form of a bacteria found in oysters, Vibrio parahaemolyticus. Vibrio can cause gastrointestinal illness in people who consume raw or undercooked oysters.
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