Connecticut Producers and Regulators Ensure Oyster Quality
In partnership with: Connecticut Department of Agriculture
Nothing says Connecticut summer like digging into a platter of fresh, raw oysters. Thanks to the many precautions Connecticut shellfish harvesters and regulators put in place, you can feel confident in the safety and quality of the oysters you enjoy.
The state’s dedicated producers take many cues from the Connecticut Department of Agriculture (CT DoAg), Bureau of Aquaculture, which issues guidance and regulations.
See more: Sea Grant and the Connecticut Department of Agriculture Work to Support the Shellfish Industry
“The CT DoAg, Bureau of Aquaculture, is part of the National Shellfish Sanitation Program (NSSP), which is a cooperative group of U.S. states, the Food and Drug Administration (FDA), and industry members dedicated to preventing foodborne illnesses,” says Emily Marquis, an environmental analyst at the CT DoAg, Bureau of Aquaculture. “The NSSP model ordinance provides the framework for controlling potential risks and preventing and responding to illnesses in the U.S.”
Connecticut’s shellfish harvesters, carrying on a long tradition of aquaculture, are passionate about the industry and deeply committed to the health of their consumers and the oysters themselves. They go above and beyond, adhering to stringent food-safety regulations, employing a rapid-cooling strategy for their summer harvests, and actively participating in oyster bed conservation efforts.
CT DoAg is one of the only state agencies in the NSSP routinely testing shellfish for Vibrio parahaemolyticus and Vibrio vulnificus, common bacteria that occur naturally in coastal waters. The CT DoAg has effectively prevented Vibrio parahaemolyticus outbreaks using rapid-cooling control plans that were implemented in 2014. There have not been any Vibrio vulnificus outbreaks from Connecticut commercial oysters, despite the bacterium’s presence in Long Island Sound and potential to infect open wounds from contact with seawater. Plus, Marquis says, while some states cultivate shellfish on intertidal mud flats, shellfish in Connecticut are cultivated in deeper, offshore waters, which helps with temperature regulation.
See more: How the Thimble Islands Initiative Expands Sustainable Aquaculture in Connecticut
Consumers can indulge in their favorite menu selections knowing that the FDA evaluates Connecticut’s shellfish program annually for compliance. The state prides itself on being proactive about addressing potential risks and contaminants. “Following predictable environmental events, like significant rainfall, the CT DoAg routinely closes shellfish beds and tests the water quality year round to protect public health,” Marquis says.
A recent collaboration between CT DoAg and Connecticut Department of Economic and Community Development has produced a short-form documentary, Rising Tide to Table, which delves into the industry and helps put a face to the people who are conscientiously harvesting local delicacies.
Take a look behind the scenes of Connecticut aquaculture production in the video below.