SA Health approves majority of Coffin Bay oyster growers to sell again following Vp health scare
Coffin Bay oyster growers are getting back to business following a devastating harvest closure at the end of 2021, with 18 now approved to sell their produce again.
SA News
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Confidence is increasing in the oyster-growing sector, with the bulk of Coffin Bay producers now cleared to harvest their shellfish after a health scare and recall.
SA Health has granted permission for 18 of the region’s 30 producers to begin harvesting and selling again, up from just three in mid December.
There were 72 vibrio parahaemolyticus (Vp) cases in SA, with three of those people treated in hospital.
SA Health had issued a warning about eating uncooked oysters after an increase in the number of people reporting the illness, which causes gastroenteritis symptoms.
Vp is a naturally occurring bacterium present in coastal waters which can cause illness in people if oysters are not kept at the correct temperature.
Oysters SA chairman Rob Kerin said January was a quiet time for many producers, who did not plan to harvest while their shellfish were spawning.
“It’s looking pretty positive now,” Mr Kerin said.
“From my understanding, everyone that wanted to (harvest) has been cleared and for the others, it’s not a priority.”
The Department of Primary Industries and Regions SA (PIRSA) imposed a mandatory closure for the Coffin Bay growing area in November, with producers in some other regions also voluntarily stopping operations.
After the bay’s closure was lifted, individual growers in Coffin Bay also needed clearance from SA Health to get back to harvesting, following demonstration of their food safety measures.
“We’d rather it didn’t happen and the recall was probably the thing that cost the most money,” Mr Kerin said.
“But we have better systems in place now and we have a better understanding of the bacteria.”
About 193,000 dozen oysters were caught up in a recall, with losses totalling $3.1m.
An investigation into the cause of the Vp outbreak did not determine what had caused the spike in cases, but it was suspected high temperatures post-harvest may have contributed.
Pristine Oyster Farm is among Coffin Bay growers granted approval to resume selling.
Owner Brendan Guidera said the business first had to prove its harvesting and chilling procedures complied with new guidelines.
“PIRSA did not reopen our bay until they did approximately 100 consecutive tests that were negative for the bacteria,” Mr Guidera said.
“Customers have been quick to ask for our oysters again (but) the problem now is that our customers are struggling to find enough processing staff due to Covid.
“That aside, we are largely back on track.”
Mr Guidera said oyster quality was holding up well, amid recent moderate weather.
“A take-home message for people who buy oysters is to keep them chilled at all times,” he said.
Shellfish attendant Alizee Milles, who works at Pristine Oyster Farm, said it was a great feeling to be back in the water tending to the oysters.
“It’s beautiful out there,” she said.
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