NEW PREVENTATIVE APPROACH TO LOWER RISK OF Vibrio parahaemolyticus ILLNESSES IN WASHINGTON

A new, proactive Vibrio parahaemolyticus (V. parahaemolyticus) Control Plan was adopted by the Washington State Department of Health in May 2015. The completely revised approach strives to be a preventative management plan to reduce the risk of illnesses caused by V. parahaemolyticus in Washington. Each growing area in the state was assigned a risk category which outlines allowable temperature thresholds between the time of harvest and the internal oyster temperature reaching less than 50 degrees Fahrenheit.  In addition, if environmental temperatures at the time of harvest are above a set threshold, then oysters cannot be harvested for a 24 hour period. The strictest requirements occur during July and August, the riskiest time of year based on historical illness patterns. This novel approach in Washington relies on a wide range of tools, analysis of environmental monitoring data, current research and foodborne illness data, and active involvement throughout the season from affected tribal and non-tribal commercial shellfish harvesters and dealers. Washington's approach and the anticipated benefits will be discussed, along with the challenges and barriers to a preventative management approach for V. parahaemolyticus.