Shellfish Areas Closed Due to Heavy Rains

Due to heavy rains yesterday, Ledge Light Health District has closed local shellfishing areas. As of 10:15 a.m. on September 4, Area A in the upper Niantic River, Area B in the lower Niantic River, and areas E and F in Niantic Bay and at McCook Point in Niantic, along with other approved areas, were closed. 

This proactive approach to water testing and Ledge Light's early alert system have gone a long way to keeping Connecticut shellfish-lovers healthy this season.

Shellfish contain a naturally-occurring bacteria known as vibro parahaemolyticus (Vibrio for short). The bacteria is particularly prevalent when shellfish live in warm water, and temperatures in Long Island Sound have been warmer than usual this summer.

Connecticut Takes a Proactive Approach

On August 29 the Connecticut Department of Agriculture's Bureau of Aquaculture, which oversees shellfishing and shellfish farming, announced its plans to prevent consumers from becoming infected by closing areas that show elevated levels of bacteria as a precautionary measure. 

“The agency is working with commercial shellfish growers to establish comprehensive Vibrio control plans to help prevent the proliferation of this bacteria and related consumer illnesses,” Commissioner Steven K. Reviczky, Connecticut Department of Agriculture said. “While other states have seen infection, our efforts and the diligence of our shellfish harvesters have prevented any such outbreaks of Vibrio in Connecticut this summer.”

Vibrio bacteria causes diarrhea, stomach cramps, nausea, vomiting, headache, fever, and chills in people who eat infected raw or undercooked shellfish such as oysters, crab, lobster, and clams. Symptoms usually appear 12-24 hours after eating infected shellfish and the illness can last anywhere from two days to a week. The infection is most harmful to people who have compromised immune systems. 

Connecticut Department of Agriculture offers the following tips to help consumers avoid infection: 

• Only purchase shellfish from reputable dealers with good practices for handling and refrigerating shellfish, and only harvest shellfish recreationally from permitted areas.  
• All shellfish should be stored at temperatures below 45°F until consumed and should be cooked to an internal temperature of 145° F for at least 15 seconds to kill the bacteria. Steaming shellfish just enough to cause the shells to open is not sufficient to kill Vibrio bacteria.  
• To avoid re-contamination, never rinse cooked seafood in seawater. Consumers should consult their healthcare providers to assess their risk or for treatment if Vibrio is suspected.

Additional information on the harvesting and handling of shellfish, or to locate local shellfish hotline numbers to check the status of shellfish beds visit  www.ctgrown.gov/aquaculture. Contact the Bureau of Aquaculture at 203-874-0696 with questions concerning shellfish growing areas.