What You Need To Know Before Harvesting Shellfish This Summer

Bivalve shellfish (also known as molluscs) are an excellent source of protein, are high in essential minerals, and low in calories, fat and cholesterol. Bivalve shellfish have a hinged two-part shell. They include oysters, clams, scallops, mussels and cockles.

Bivalve shellfish are highly sensitive to the quality of their marine environment. They feed on microscopic plants that can sometimes produce marine biotoxins, which can build up in their tissues. Eating shellfish with high levels of these biotoxins can lead to serious and potentially fatal illness. Bacteria, viruses, metals and contaminants may also build up in the tissues of bivalve shellfish and cause food safety concerns for humans.

What can I do to protect myself and my family?

• Be cautious when harvesting bivalve shellfish. It is your responsibility to call your nearest Fisheries and Oceans Canada (DFO) office (listed in the local telephone directory) to find out which areas are assigned as “open” for bivalve shellfish harvesting. An “open” area refers to a safe harvest area that is subject to monitoring and testing, and where harvesting is a legal activity. When an area is officially “closed,” it is illegal to harvest bivalve shellfish in that area for any purpose, unless a special licence is issued.
• Updates on the opening and closing of harvesting areas are communicated to the public though local media, notices posted in closed areas, and information provided by local DFO offices.
• Purchase bivalve shellfish only from suppliers you trust and those that have harvested from open areas approved by Fisheries and Oceans Canada.
• Bivalve shellfish should be refrigerated or frozen until consumption.
• Cooking bivalve shellfish does not always destroy toxins or other contaminants. Properly cooked shellfish can still be toxic.
• Anyone who feels ill after eating bivalve shellfish should immediately seek medical attention.
• Bivalve shellfish can have high levels of marine toxins during any given month, depending on environmental conditions.
• Bivalve shellfish poisoning can also occur in other countries. Tourists should be cautious when consuming bivalve shellfish abroad.

For more information on food-borne illness and safe food handling practices, visit the CFIA’s website at www.inspection.gc.ca.

To find out which bivalve shellfish harvesting areas are open, call your nearest DFO office listed in the blue pages of your local telephone directories.

P0466E-06
April 2006