Vibrio parahaemolyticus cases have been reported in the states oyster sector and authorities are working tirelessly to identify the source of the outbreak.
The SA Oyster Growers Association are concerned of the recent cases and are examining highly unusual environmental conditions in SA - something which has not been seen across the state before.
SAOGA is concerned about all who may have been affected by Vp in the community and is working to eliminate further instances.
An SAOGA representative said oyster growers are dedicated to food safety and operate in line with strict government food safety standards.
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"As part of this work, we take an active role in educating freight partners, seafood processors, retailers and consumers about best safe food practice."
SAOGA has also initiated, in association with PIRSA, SA Health and SafeFish in producing the Best Practice Harvest Guide for SA conditions adapted from experiences in both Tasmania and NSW.
SAOGA's SA Research Council is investing heavily into Vp research to optimise packaging types and techniques for live product, data logging cool chain processes, optimising husbandry techniques, pinpointing unfavourable harvest conditions and understanding environmental factors that may contribute to Vp to best manage and minimise potential future outbreaks
SAOGA will continue to emphasise to consumers the best handling and storing options for pacific oysters as follows:
- Raw unshucked pacific oysters, should be stored at less than 10°C and shucked pacific oysters at less than 5°C to minimise the risk of Vibrio parahaemolyticus infection.
- Pacific oysters must be discarded if they have been out of the fridge for more than 2 hours and if pacific oysters have been frozen, they must be consumed immediately once thawed.
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