SafeOysters.org - Industry

• Backgrounder on Measures to Eliminate Risk Caused by Vibrio vulnificus Infection from Consumption of Raw Molluscan Shellfish
   
  • FDA Letter to ISSC (Jan. 26, 2010)
  • ISSC Response to FDA Concerning Their Plans to Reformulate Vv Policy (Nov. 2, 2009)
  • FDA Letter to ISSC (Oct. 16, 2009)
• Remarks by Michael R. Taylor at the ISSC Biennial Meeting
• Questions and Answers about the Impact of FDA's New Policy to Prevent Vibrio vulnificus in Gulf Coast Raw, Untreated Oysters

HACCP Resources for Vibrio spp.

• Bacterial Pathogen Growth and Inactivation, Appendix 4 - FDA
• FDA & EPA Safety Levels in Regulation and Guidance, Appendix 5 - FDA
• Fish and Fisheries Products Hazards and Controls Guidance, Chapter 4, Pathogens from the Harvest Area (A Biological Hazard) - FDA
• HACCP Plan Model: Control of Pathogens from the Harvest Area for Primary Processor - FDA
• HACCP Plan Model: Oysters, Florida (Gulf Coast) - UC Davis
• HACCP Plan Model: Oysters, Raw (Chesapeake Bay) - UC Davis
• Vibrio spp. - UC Davis

Health Advisories

• Rhode Island Department of Health reports first case of Vibrio vulnificusinfection from marine water and issues consumer advisory (Aug. 8, 2006) - RIDH

Processing Information

• Available Technologies for Post-Harvest Processing of Oysters Brochure - MS Dept. of Marine Resources*
• Bacteriological Analytical Manual Online, Ch. 9: Vibrio - FDA
• Microbiological Methods - FDA
• Post-Harvest Oyster Processing Technologies Fact Sheet- MS Dept. of Marine Resources*
• Post-Harvest Oyster Processors Validated or Verified by States (December 2006)
• Post-Harvest Processed (PHP) Oysters
• Post-Harvest Processing Technologies for Oysters Poster - MS Dept. of Marine Resources*
• Vibrio vulnificus calculator ["Last week FDA and ISSC  conducted several workshops along the US Gulf Coast to introduce this tool and explain its operation to Gulf oyster industry and regulators. It was generally well received and is being used this week by representatives of this group to formulate a proposal to reduce V. vulnificus illnesses associated with consumption of raw oysters by 60%. These plans would take affect in May 2010." Angelo DePaola - FDA Gulf Coast Seafood Laboratory, August 26, 2008]

Public Health Concerns

• Risk Assessment of Vibrio spp. in Seafood - FAO/WHO
• Vibrio vulnificus ("Bad Bug Book") - FDA
  
• Vibrio vulnificus - CDC

Regulations and Guidelines

• 2005 National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish - FDA
• Commercial Shellfish Regulations and Guidelines by States
• Interstate Certified Shellfish Shippers List (Dynamic list -- May be updated daily when new data is available; this data may not reflect the printed ICSSL due to deadline printing requirements.) - FDA
• Interstate Certified Shellfish Shippers List (Introduction, Shellfish Shippers Lists, Subscribe/Unsubscribe to ICSSL-L) - FDA
• Interstate Shellfish Sanitation Conference
• National Shellfish Sanitation Program, A Protocol for International Participation - FDA
• Seafood HACCP Regulation - FDA

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