Coffin Bay health scare shutdown costs oyster traders millions

Business closures are now being tipped with huge losses from a health scare-linked ban pushing the oyster industry to the brink, growers say.

Oyster farming businesses are on the brink of collapse, with millions of dollars likely to be lost in the sector, as they grapple a closure of Coffin Bay farms.

Primary Industries and Regions SA (PIRSA) said last week’s halt to harvesting and selling Coffin Bay oysters would continue until next week.

It follows an outbreak of vibrio parahaemolyticus (Vp), with 60 cases now identified in SA and three people hospitalised.

South Australian Oyster Growers Association chairman Rob Kerin said the outbreak would cost producers millions and send some to closure.

“Many producers were really only just starting to recover after weathering a shortage of spat to grow oysters, the establishment of new hatcheries, and then Covid, which saw a massive drop in demand due to restaurant closures,” he said.

Oyster Bar owner Kirsty Carter at the Marina Pier, Glenelg. Picture: Emma Brasier

“To say this is devastating in the lead-up to Christmas is an understatement.

“We need to be there for our growers, who are suffering both emotionally and financially, as well as provide support to everyone along the supply chain.”

Mr Kerin said the organisation was talking with the state government about what support measures could be implemented.

Most cases of the foodborne Vp infection, associated with eating undercooked seafood, are linked with Coffin Bay oysters and on Friday SA Health issued a product recall.

Patients have experienced gastro symptoms, including diarrhoea and stomach cramps.

Coffin Bay oysters have been recalled.

The growers association’s executive officer, Lynlee Lowe, said while the “devastating” closure was causing pain, producers did not want it lifted until all appropriate checks and balances were in place to prevent further infections.

PIRSA is investigating the outbreak’s cause, and working with producers and supply chain businesses to ensure best practice measures are in place to prevent infection.

The growers’ association says unusual environmental conditions such as salinity and water temperature are suspected to be associated with an increase in Vp in local waters.

While Vp is a naturally occurring bateria, it can cause illness in people if oysters are not kept cool enough before they’re eaten.

Port Lincoln

PIRSA executive director of biosecurity Nathan Rhodes said the closure would be in place until next week.

“Both industry and government want to ensure that we are confident that any further risk from Vibrio parahaemolyticus has passed,” he said.

“The testing of oysters and environmental conditions, such as salinity and water temperature, will also continue during this closure period.”

He said a new control program required growers to rapidly reduce oysters’ temperature after harvest, to further reduce the presence of vibrio bacteria.

Kirsty Carter, owner of The Oyster Bar at Glenelg, said the business had seen a 40 per cent drop in oyster orders, even though the restaurant was selling the shellfish produced in other regions – not Coffin Bay.

Ms Carter said supply may tighten in other regions, depending on how long the Coffin Bay closure extended.

She hoped seafood lovers would get behind local producers as soon as Coffin Bay oysters were again deemed safe to eat.

Affected growers can seek free financial counselling from Rural Business Support on 1800 836 211.

Originally published as Coffin Bay health scare shutdown costs oyster traders millions