8-8-2018
OLYMPIA, Wash. — The Washington Department of Health urges shellfish harvesters to use extra caution this week due to high temperatures and low tides.
Bacteria can grow quickly under these conditions and increases risk of illness among people who eat raw or undercooked oysters.
They recommend harvesters use the Three C’s: Check, Chill, and Cook.
Check their shellfish safety map, chill your harvest quickly with a cooler and ice, and cook at 145 degrees for fifteen seconds to kill bacteria.