HARTFORD -- In the wake of five reported illnesses, the state agriculture department has shut 22 shellfish beds in Norwalk and Westport and instituted a so far voluntary recall of oysters and clams harvested since July 3.
The culprit is Vibrio parahaemolyticus, naturally occurring bacteria that is generally seen more on the west coast. It does, however, thrive in warmer water, and the underlying question is whether water temperatures this summer are responsible for the outbreak and if they are, whether climate change is poised to make things worse.
"It's a question that needs to be looked at," said Kristin Derosia-Banick, an environmental analyst with the department's bureau of aquaculture. "We just don't know."
Last summer, when water temperatures ran warmer than usual due to the unseasonably warm winter before, there was one reported case of Vibrio parahaemolyticus in Connecticut, though an outbreak (more than one case) occurred in Oyster Bay on Long Island's north shore.
The bacteria is in the same family as cholera, causing diarrhea, stomach cramps, nausea, vomiting, headache, fever, and chills that are usually non life-threatening except in those with compromised immune systems.
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National Fisherman Live: 9/23/14
In this episode:
'Injection' plan to save fall run salmon
Proposed fishing rule to protect seabirds
Council, White House talk monument expansion
Louisiana shrimpers hurt by price drop
Maine and New Hampshire fish numbers down
The Golden Gate Salmon Association will host its 4th Annual Marin County Dinner at Marin Catholic High School, 675 Sir Francis Drake Blvd., Kentfield on Friday, Oct 10, with doors opening at 5:30 p.m.
The Maine Lobster Marketing Collaborative is introducing its Chef Ambassador Program. Created to inspire and educate chefs and home cooks across the country about the unique qualities of lobster from Maine, the program showcases how it can be incorporated into a range of inspired culinary dishes.