Clams, oysters, and other bivalve shellfish are ‘filter feeders’; they feed on plankton and microorganisms strained from the water column. Due to their feeding technique, they also will take in any particles and contaminants present in the water.
Naturally occurring bacteria found in New York’s marine waters can potentially grow to unsafe levels in shellfish during warm water conditions. Vibrio, or Vibrio parahaemolyticus (Vp), is a common bacteria found in coastal waters that can rapidly increase in shellfish during warm air temperature and can be harmful if consumed.
DEC’s Vibrio Control Plan promotes proper post-harvest handling of shellfish, especially during the warm weather months from May 1 through October 31 to ensure shellfish are kept cool after harvesting and protect the public health of shellfish consumers.
To ensure the safety of shellfish for consumers, please follow these guidelines: Keep shaded or out of direct sunlight while harvesting. Never keep shellfish in standing water – only keep over ice, and make sure to remove melted ice regularly or keep in a self-draining container. Once harvested, keep shellfish under temperature control in a cooler or refrigerator as quickly as possible.
Visit DEC’s Shellfish Safety webpage to learn more about safe shellfish consumption and handling.
