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Archived - Notice to Industry - Enhancement to the management of the risks of Vibrio parahaemolyticus in Raw Oysters

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This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Archived information is provided for reference, research or record-keeping purposes only. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. For current information visit Food.

Ottawa, August 21, 2015 - In response to the recent increase in Vibrio parahaemolyticus (Vp) illnesses associated with consumption of raw oysters harvested in British Columbia, the Canadian Food Inspection Agency and Health Canada are updating the food safety requirements for registered establishments in British Columbia that process oysters intended for raw consumption.

As part of its food safety activities, the CFIA will continue to verify the implementation of appropriate controls for Vp in oysters at federally registered shellfish processing establishments. This may include sampling and testing of products. Any samples found to exceed the new interim guideline will not be permitted for sale and will trigger a follow up investigation.

These measures will remain in effect until the illnesses associated with the current outbreak have subsided and the marine environmental conditions (water temperatures) are less favourable for Vp growth prior to harvest. Registered shellfish processing establishments will be advised when the temporary guideline is revoked.

For further information, please contact your local CFIA office.

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