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Consumer Centre > Specific Products / Risks FOOD SAFETY FACTS ON BIVALVE SHELLFISH IN BRITISH COLUMBIA
Bivalve shellfish are an excellent source of protein and are high in essential
minerals, and low in calories, fat and cholesterol. However, consumers should be aware of
some potential food safety issues associated with bivalve shellfish.
Bivalve shellfish feed by filtering plankton (microscopic marine algae) from the water
and this form of feeding may increase the concentration of chemicals, bacteria and viruses
from the surrounding water, some of which can cause illness in humans.
What are bivalve shellfish?
Bivalve shellfish have two hinged shells and include oysters, clams, scallops, mussels
and cockles.
What are the food safety issues associated with bivalve shellfish?
Marine toxins
Bivalve shellfish can accumulate plankton toxins, Paralytic Shellfish Poison (PSP) and
Amnesic Shellfish Poison (ASP), to levels which can cause illness and even death. Unlike
bacteria and viruses, marine toxins are generally not destroyed by cooking.
It is not possible to know if shellfish are toxic by looking at them. Harvest prohibitions
are put in place whenever toxin levels increase above the safety standard.
Bacteria and viruses
Bacteria and viruses from the surrounding water, capable of causing illness, may
concentrate in bivalve shellfish. Areas not meeting sanitary standards are closed for the
harvesting of shellfish. Consumers should also be aware of the potential for illness due
to Vibrio parahaemolyticus (Vp). Vp is a naturally occurring bacterium found in our
coastal waters and during the summer months Vp can increase to levels which may cause
illness. Infection results in gastroenteritis, typically including diarrhea and abdominal
cramps which may last several days.
Metals and contaminants
Most foods, including shellfish, have trace amounts of contaminants and heavy metals. For
most species the levels of these substances are well below established standards.
Consumers should be aware of elevated levels of cadmium found in British Columbia (B.C.)
oysters and whole scallops. Cadmium is a naturally occurring element found in the
environment. Chronic exposure to elevated levels of cadmium over an extended period of
time may result in damage to the kidneys, although there is no scientific evidence linking
health effects to naturally occurring cadmium found in shellfish.
What can consumers do to minimize the risk of food-borne illness?
- Bivalve shellfish should only be purchased from a reputable retail store or restaurant.
Bivalve shellfish must be processed through a federally approved and inspected shellfish
processing plant.
- To minimize the risk, keep shellfish cold at all times before consumption.
- Cooking shellfish thoroughly is the most effective way to prevent illnesses from
bacteria or viruses. This is especially recommended during the summer months when levels
of Vibrio parahaemolyticus bacteria are at their highest.
- Following consumption guidelines for oysters will minimize the intake of cadmium. Health
Canada recommends that the consumption of B.C. oysters be limited to 460 grams per month
for adults and to 60 grams per month for children.
- Consumers who wish to harvest their own shellfish should confirm that the area is not
under a harvest prohibition. This information can be obtained from the Fisheries and
Oceans Canada (DFO) offices, DFOs 24 hour information telephone line at (604)
666-2828 or the DFO Pacific Region website at www.pac.dfo-mpo.gc.ca. In addition, the DFO Sport Fishing Guide contains
valuable information.
What is the federal government doing to enhance the safety of bivalve shellfish for
human consumption?
- In order to avoid PSP, only shellfish harvested from open harvest areas should be
consumed. When an area is closed to shellfish harvesting, signs are posted and the public
is warned by means of a general announcement in the news media.
- Properly cooked shellfish can still be toxic since PSP toxins are relatively
heat-stable.
- If you think you have symptoms of shellfish poisoning, consult your physician
immediately.
- PSP can also occur in tropical areas, and tourists should be aware of local conditions
before consuming shellfish abroad.
How does the Canadian Food Inspection Agency (CFIA) protect consumers?
- Health Canada establishes all guidelines and action levels for
bacteria, toxins and other contaminants in foods.
- The federal government established the Canadian Shellfish Sanitation Program to minimise
the risk of consumption of unsafe or unwholesome shellfish. Three departments joined in
this initiative:
- Environment Canada conducts shoreline sanitary and growing water
surveys and identifies areas that do not meet sanitary standards.
- The Canadian Food Inspection Agency (CFIA) monitors shellfish growing
areas for marine toxins and is also responsible for registering and inspecting fish and
shellfish processing plants.
- Fisheries & Oceans Canada (DFO) closes harvest areas and prohibits
the harvesting of bivalve shellfish whenever bacteriological or toxin levels exceed the
established guidelines.
For more information on food safety, visit the Canadian Food Inspection Agency website
at www.inspection.gc.ca
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P0273E-03
January 2003 |