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B.C. Oyster Growers Take Steps To Shuck Problems With Shellfish Bacterium

Darpan News Desk The Canadian Press, 03 Dec, 2015 12:14 PM
    VANCOUVER — British Columbia's Shellfish Growers Association and the B.C. Centre for Disease Control are working together to ensure Pacific Coast oysters will be succulent — and safe — on restaurant menus in 2016.
     
    The two groups are organizing a workshop to help oyster farmers develop strategies to reduce chances of a dangerous bacterium in the shellfish.
     
    Vibrio parahaemolyticus occurs naturally in sea water, but when temperatures rise it can grow in mollusks and shellfish, leading to a potentially serious food-borne illness.
     
    A two-day workshop for oysters farmers will be held in Courtenay later this month.
     
    Discussions will focus on oyster testing, monitoring procedures, water-temperature tracking and other issues related to pinpointing problems or managing outbreaks.
     
    Last year, warmer sea water caused higher-than-normal levels of bacteria in B.C. oysters, greater numbers of related illnesses and resulting restrictions on sales or serving of the raw shellfish.

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