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.
