Shellfish Harvesting & Consumption: What You Know To Know

Reading Time: 2 minutes

With the upcoming warm weather and low tides, you might be venturing out to harvest shellfish from one of Skagit County’s many beaches. With the help of a diligent group of volunteer harvesters, Skagit County Public Health routinely monitors samples of clams, oysters and mussels for the toxins that cause Paralytic Shellfish Poisoning (PSP), Amnesic Shellfish Poisoning (ASP), and Diarrhetic Shellfish Poison (DSP). 

Consuming shellfish with elevated levels of these marine biotoxins can cause serious illness or death. What begins as a tingling sensation in the lips and tongue can progress to a life-threatening paralysis of the respiratory system. 

Skagit County Public Health works with the Washington State Department of Health to issue beach closures when toxin levels become elevated. Before harvesting shellfish, always check for current beach closures posted on the Shellfish Safety Map or the Marine Biotoxin Bulletin, or call the Marine Biotoxin Hotline at 1-800-562-5632.

Samish Bay Seasonal Vibrio Advisory

The Department of Health has updated the Shellfish Safety map to reflect the seasonal vibrio bacteria advisory for recreational shellfish harvesting in Samish Bay from May 1- September 30, 2021. Vibrio is a bacteria naturally found in marine coastal waters, normally present in low numbers. When the weather warms up, these bacteria multiply rapidly so shellfish are more likely to be contaminated in the summer.

Tips for Safe Shellfish Consumption

There are a variety of other bacterial and viral illnesses caused by consuming contaminated shellfish. Proper cooking of shellfish before eating is always advised. Eat only well-cooked shellfish, especially during summer months. Do not consider shellfish to be fully cooked when the shells first open; shellfish need to cook for longer and must reach 145° F to be safe to eat. Click the link for more information on how to handle, store, and cook shellfish.

Safe Harvesting

  • Just before you leave, check for closures and advisories due to vibrio, biotoxins, and pollution at on the Shellfish Safety Map, by contacting Skagit County Public Health (360-416-1500), or by calling the Biotoxin Hotline at 1-800-562-5632.
  • Harvest shellfish as soon as possible with the receding tide.
  • Don’t harvest shellfish that have been exposed to the sun for more than one hour.
  • Keep shellfish on ice immediately after harvesting.
  • Thoroughly cook shellfish. The internal temperature must reach 145 °F for at least 15 seconds. Cooking shellfish thoroughly destroys vibrio bacteria; however, cooking does not destroy biotoxins.
  • If you need a refresher, here is a guide on shellfish identification.
  • More shellfish safety tips.

For questions about shellfish at beaches in Skagit County, please email Samantha Russell at srussell@co.skagit.wa.us or call 360-416-1500.

Eat & Be Well: Food Safety Tips from Public Health

Reading Time: 3 minutes

This past Monday, June 7th, was World Food Safety Day. The United Nations has declared this day to draw global attention to the health consequences of contaminated food and water. Food safety and illness prevention and investigation are some of Public Health’s primary functions here in Skagit County, so we’d like to take this time to share some food safety tips with you!

But first…What is Foodborne Illness?

Foodborne illness often presents itself as flu-like symptoms such as nausea, vomiting, diarrhea, or fever, so many people may not recognize the illness is caused by bacteria or other pathogens in food. Thousands of types of bacteria are naturally present in our environment.

Not all bacteria cause disease in humans. For example, some bacteria are used beneficially in making cheese and yogurt. Bacteria that cause disease are called pathogens. When certain pathogens enter the food supply, they can cause foodborne illness. Millions of cases of foodborne illness occur each year. Most cases of foodborne illness can be prevented. Proper cooking or processing of food destroys bacteria.

How Bacteria Get in Food?

Bacteria may be present on products when you purchase them. Plastic-wrapped boneless chicken breasts and ground meat, for example, were once part of live chickens or cattle. Raw meat, poultry, seafood, and eggs are not sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons. Foods, including safely cooked, ready-to-eat foods, can become cross-contaminated with bacteria transferred from raw products, meat juices or other contaminated products, or from food handlers with poor personal hygiene.

So how do you keep your food safe and pathogen free?

There are Four Steps to Food Safety: Clean, Separate, Cook, Chill.

1. Clean

  • Germs that cause food poisoning can survive in many places and spread around your kitchen.
  • Wash your hands for 20 seconds with soap and water before, during, and after preparing food and before eating.
  • Wash your utensils, cutting boards, and countertops with hot, soapy water.
  • Rinse fresh fruits and vegetables under running water.

2. Separate

Raw meat, poultry, seafood, and eggs can spread germs to ready-to-eat foods—unless you keep them separate. Here are some tips for avoiding cross-contamination:

  • Use separate cutting boards and plates for raw meat, poultry, and seafood.
  • When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods.
  • Keep raw meat, poultry, seafood, and eggs separate from all other foods in the fridge.

3. Cook

Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture.

Use a food thermometer to ensure foods are cooked to a safe internal temperature. Check this chart for a detailed list of foods and temperatures.

  • 145°F for whole cuts of beef, pork, veal, and lamb (then allow the meat to rest for 3 minutes before carving or eating)
  • 160°F for ground meats, such as beef and pork
  • 165°F for all poultry, including ground chicken and turkey
  • 165°F for leftovers and casseroles
  • 145°F for fresh ham (raw)
  • 145°F for fin fish or cook until flesh is opaque

4. Chill

  • Keep your refrigerator at 40°F or below and know when to throw food out.  
  • Refrigerate perishable food within 2 hours. (If outdoor temperature is above 90°F, refrigerate within 1 hour.)
  • Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw foods on the counter, because bacteria multiply quickly in the parts of the food that reach room temperature.
  • Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if it’s hotter than 90°F outside).

For more information, visit our webpage here! To submit a question, report a health hazard or concern to Environmental Health, go to our online feedback page.

You can also find other helpful information here:

Springing into Healthy Eating

Reading Time: 2 minutes

Rosemary Alpert, contributing author

Joyfully, spring is returning. Time to welcome back longer days of sunlight, sow seeds and celebrate movement forward. Together, we have made it through an unprecedented year. Twelve months ago, just as spring was arriving, we were all sent home. Now is a perfect time to pause and ask: How are we nourishing ourselves, families and community? 

The Academy of Nutrition and Dietetics has designated March as the month to focus on nutrition. In addition to attention on food, the focus is also on healthful care of ourselves, home and community. Seeking a balance within our busy lives to embrace a healthy lifestyle that encompasses all aspects of nutrition. 

First and most important, we must be kind to ourselves and keep it simple. March is a perfect month to open the windows, spring clean our spaces, including the refrigerators and cupboards, discarding expired or tired items. Making way for healthy choices, stepping into a new season, refreshed and replenished. 

Here are a few healthy, nourishing suggestions: 

  • Revisit Meal planning. Some of us may remember, “Wednesday as Prince Spaghetti Day,” an advertisement that made everyone think about eating pasta in the middle of each week. Weekly meal planning can offer structure to our busy lives. Create themes for specific days of the week, like “Taco Tuesday” or “Leftover Thursday.” For inspiration, revisit favorite recipes and fun cookbooks, make meal planning a family activity and experiment with new recipes and foods.  
  • Grocery list. Best to stick with a shopping list and don’t go shopping hungry. 
  • Plant a garden. March is a perfect time to get seedlings started. Create a simple kitchen garden. Plant containers on a deck are a wonderful way to get started. The taste of homegrown nutritious food is the best. Encourage young ones to get involved in planting and tending a garden. Exploring the wonders of growing food and enjoyment of creating meals can influence them for a lifetime.  
  • Get outside. Pack a picnic and go explore beautiful Skagit Valley and surrounding sites. Grab healthy snacks, like fruit, nuts or low-sugar granola bars and hike the local trails. Eat lunch outside, especially on the sunny days. Get exercise and keep hydrated.
  • Support local. If you are not able to grow your own food, buy locally grown, supporting community farmers and food suppliers. In addition, when ordering out or dining at local restaurants, remember to make healthy choices. Local honey is also beneficial, especially during allergy season.  
  • Share meals. Over these many months, every Friday night, a friend prepares a fresh homemade meal for me, all packaged and ready to be picked up. Besides being healthy, the thoughtfulness of these home-prepared meals is appreciated and nourishing for the soul. Find ways to share meals with family and friends. Maybe you have a special recipe you could prepare and share with a friend. 
  • Be creative. The best way to nurture ourselves is to do the best we can each day. Make good choices. Find a healthy balance. Be present for one another. Supporting and nurturing our communities, cultivating healthful possibilities for now and reaching into the future. 

While preparing this post, I connected with our local Skagit Valley Co-op for a few springtime garden and recipe suggestions. Here are some fun gardening tips and recipes: 

Access to healthy, nutritious food is important. Skagit Gleaners is a local organization, serving our community since 1984, offering access to local food. “Skagit Gleaner provides fresh and nutritious food to help working families achieve personal financial and health goals. We do this by rescuing and redistributing surplus fresh food to our members.” For more information about Skagit Gleaners, call (360) 848-1045, info@skagitgleaners.org. 

Let’s welcome spring, stay healthy, wear our masks and creatively nurture ourselves!  

“Stepping into Spring”  
©Rosemary DeLucco Alpert, 2018