Basic Concepts of the National Basic Concepts of the National Shellfish Sanitation Program Shellfish Sanitation Program

(NSSP)(NSSP)OEHA Conference April 28-30, 2008 @ Bachelor Village, Bend Oregon

Basic Concepts by: Michael Antee, FDAAdditions and Edits by: Dawn Smith ODA

Main topics for our discussion Main topics for our discussion todaytoday

• • The National Shellfish Sanitation ProgramThe National Shellfish Sanitation Program• • The State Shellfish Control AuthorityThe State Shellfish Control Authority• • Shellfish Biology and Primary Hazards of Shellfish Biology and Primary Hazards of ConcernConcern• • Water Quality Water Quality • • Classifications of Shellfish Growing AreasClassifications of Shellfish Growing Areas• • Naturally Occurring Hazards: Naturally Occurring Hazards: Biotoxins Biotoxins and and VibrioVibrio bacteria bacteria• • Growing area classification and controllingGrowing area classification and controlling harvestharvest

NSSP BackgroundNSSP Background Shellfish do not discriminate Shellfish do not discriminate

between harmless organisms and between harmless organisms and pathogenic bacteria.pathogenic bacteria.

Shellfish are associated with Shellfish are associated with typhoid fever outbreaks in late typhoid fever outbreaks in late 19th and early 20th centuries in 19th and early 20th centuries in Europe and the United States.Europe and the United States.

NSSP BackgroundNSSP Background A widespread typhoid epidemic A widespread typhoid epidemic

occurred in December of 1924. One occurred in December of 1924. One thousand five hundred (1,500) thousand five hundred (1,500) became ill in Washington D.C., New became ill in Washington D.C., New York and Chicago and several other York and Chicago and several other small cities. One hundred fifty (150) small cities. One hundred fifty (150) people died. people died.

The epidemic was traced back to The epidemic was traced back to sewage polluted oysters. sewage polluted oysters.

NSSP HistoryNSSP History At the request of the shellfish At the request of the shellfish

industry, State Health Officials and industry, State Health Officials and the Surgeon General held a the Surgeon General held a conference of interested health conference of interested health officials and industry representatives officials and industry representatives to determine what steps should be to determine what steps should be taken to ensure that an epidemic taken to ensure that an epidemic would not happen again.would not happen again.

NSSP HistoryNSSP History The participants formed the basis for The participants formed the basis for

the system of shellfish sanitation the system of shellfish sanitation currently used in the United States currently used in the United States and many foreign countries.and many foreign countries.

The system was based entirely upon The system was based entirely upon a cooperative understanding among a cooperative understanding among the States, the US Public Health the States, the US Public Health Service, and the shellfish industry.Service, and the shellfish industry.

NSSP History NSSP History As a result of that meeting, each As a result of that meeting, each

party recognized it had certain party recognized it had certain responsibilities that it must carry out responsibilities that it must carry out to ensure the safety of shellfish. to ensure the safety of shellfish. These responsibilities were described These responsibilities were described in a report assembled by Federal, in a report assembled by Federal, State, and industry representatives State, and industry representatives at the 1925 meeting. “Report of at the 1925 meeting. “Report of Committee on Sanitary Control of the Committee on Sanitary Control of the Shellfish Industry in the United Shellfish Industry in the United States”States”

NSSP History NSSP History That report, which was revised and That report, which was revised and

reissued in 1937 and 1947, marked reissued in 1937 and 1947, marked the beginning of the NSSP. the beginning of the NSSP.

The document was latter separated The document was latter separated into two parts: PART II: “Sanitation of into two parts: PART II: “Sanitation of Harvesting and Processing of Harvesting and Processing of Shellfish” issued in 1957 and PART I: Shellfish” issued in 1957 and PART I: ”Sanitation of Shellfish Growing ”Sanitation of Shellfish Growing Areas” issued in 1959.Areas” issued in 1959.

NSSP HistoryNSSP History National Shellfish Sanitation National Shellfish Sanitation

Workshops were held in 1954, Workshops were held in 1954, 1956, 1958, 1961, 1964, 1956, 1958, 1961, 1964, 1968,1971, 1974, 1975, and 1977 1968,1971, 1974, 1975, and 1977 continuing to reaffirm the need for continuing to reaffirm the need for this specialized program and this specialized program and further developing sanitary further developing sanitary controls for molluscan shellfish.controls for molluscan shellfish.

NSSP HistoryNSSP History The shellfish sanitation manuals The shellfish sanitation manuals

have been revised over the years have been revised over the years (most recently in 2007) based on (most recently in 2007) based on new science and food safety new science and food safety controls. Today the sanitary controls. Today the sanitary controls for molluscan shellfish are controls for molluscan shellfish are contained in a single document contained in a single document titled titled “NSSP, Guide for the Control “NSSP, Guide for the Control of Molluscan Shellfish”.of Molluscan Shellfish”.

The National Shellfish Sanitation The National Shellfish Sanitation Program (NSSP)Program (NSSP)

Cooperative program Cooperative program Cooperative Partners: Federal, Cooperative Partners: Federal, StatesStates, ,

IndustryIndustry Regulatory program for the statesRegulatory program for the states Public health protection programPublic health protection program

Primary Mission: Illness prevention Primary Mission: Illness prevention 4 Main Elements4 Main Elements

Growing Area Classification Growing Area Classification Control of Harvest (and Patrol)Control of Harvest (and Patrol) Plant Sanitation (and Dealer Certification)Plant Sanitation (and Dealer Certification) Laboratories (and NSSP-Approved Methods)Laboratories (and NSSP-Approved Methods)

The National Shellfish Sanitation The National Shellfish Sanitation Program (NSSP)Program (NSSP)

The NSSP Includes the following Molluscan The NSSP Includes the following Molluscan Bivalve Shellfish SpeciesBivalve Shellfish Species- Clams- Clams- Oysters- Oysters- Mussels- Mussels- Whole Scallops (not included in the program if - Whole Scallops (not included in the program if only the adductor muscle is marketed)only the adductor muscle is marketed)

The NSSP The NSSP Does NotDoes Not Cover Crustaceans or Cover Crustaceans or GastropodsGastropods- Shrimp (crustaceans)- Shrimp (crustaceans)- Lobsters (crustaceans)- Lobsters (crustaceans)- Crabs (crustaceans)- Crabs (crustaceans)- Snails (gastropods)- Snails (gastropods)

ClamsClams

Clams (Geoduck)Clams (Geoduck)

OystersOysters

MusselsMussels

ScallopsScallops

The State of Oregon Participates in the NSSP by being a member of the Interstate Shellfish Sanitation Conference (ISSC).

The Oregon Department of Agriculture acts as the State Shellfish Control Authority (SSCA).

Classify growing areas for approved harvestEnsures that harvesting occurs only in approved growing areas (conditional & approved areas)Control harvesting from restricted areasProhibit harvesting in areas contaminated by sewage or industrial wastes or bio-toxinsContract with OSP to detect illegal harvest through monitoring and patrol activitiesPost warning signs when necessary for bio-toxin closures

Functions of the State Shellfish Control Authority (SSCA)

More Functions of SSCA Issue certificate numbers and licenses

to dealers, wild harvesters and oyster growers

Conduct laboratory investigations Monitor control measures to ensure the

shellfish is harvested and processed under sanitary conditions (Pre-harvest growing area and post harvest controls)

Standardize inspectors in plant inspections

Shellfish Dealer Certification Requirements

Meet the requirements of the NSSP Get certified by the State Shellfish

Control Authority (SSCA) Be listed as a Dealer in the Interstate

Certified Shellfish Shippers List online at ISSC.org (ICSSL)

Be issued a numbered certificate by the SSCA for each particular shellfish dealer activity OR 234 HV, OR 234 GR, OR 234 SS, OR 234 SP)

Harvesting and Growing Area Harvesting and Growing Area HabitatsHabitats

Aquatic environmentsAquatic environments Primarily in estuariesPrimarily in estuaries On the bottom, buried in sediments, or On the bottom, buried in sediments, or

attached to rocks and reefsattached to rocks and reefs Mobility of clams and scallops is limitedMobility of clams and scallops is limited Oysters, mussels are essentially Oysters, mussels are essentially

immobile immobile Limited movement – Means the quality Limited movement – Means the quality

of surrounding water is an important of surrounding water is an important safety factorsafety factor

Water Filtration by ShellfishWater Filtration by Shellfish Molluscan Bivalves must filter the Molluscan Bivalves must filter the

surrounding water in order to:surrounding water in order to:- Eat and metabolize food- Eat and metabolize food- Breathe (respire)- Breathe (respire)- Reproduce- Reproduce

Shellfish filter large quantities of water Shellfish filter large quantities of water

Shellfish act as ‘bio-filters’ and ‘bio-Shellfish act as ‘bio-filters’ and ‘bio-acummulators’ for surrounding wateracummulators’ for surrounding water

Bivalves are Filter FeedersBivalves are Filter Feeders Molluscan shellfish feed on the phytoplankton Molluscan shellfish feed on the phytoplankton

and other substances they filter from the water.and other substances they filter from the water.

They strain food particles as they pump the water They strain food particles as they pump the water through their bodies. through their bodies.

They They accumulateaccumulate and and concentrateconcentrate microorganisms microorganisms (including pathogens from the water) and (including pathogens from the water) and contaminants to levels higher than in the contaminants to levels higher than in the surrounding water.surrounding water.

General safety considerations General safety considerations Non-estuarine bacteria are usually eliminated by Non-estuarine bacteria are usually eliminated by

shellfish in 12-48 hours.shellfish in 12-48 hours.

Non-estuarine viruses take 2-4 weeks to be entirely Non-estuarine viruses take 2-4 weeks to be entirely eliminated or inactivated.eliminated or inactivated.

Elimination or inactivation of toxins from harmful algal Elimination or inactivation of toxins from harmful algal blooms is highly variable, depending on the toxin and blooms is highly variable, depending on the toxin and the species of shellfish. the species of shellfish.

Most other chemicals will be incorporated in shellfish Most other chemicals will be incorporated in shellfish body tissues and not eliminated.body tissues and not eliminated.

Summary of Shellfish Biology Summary of Shellfish Biology LessonsLessons

• • Bivalve molluscan shellfish are eBivalve molluscan shellfish are essentially ssentially immobile and generally captive to their immobile and generally captive to their environments.environments.

• • Bivalve molluscan shellfish are filter feeding Bivalve molluscan shellfish are filter feeding

animals, and concentrate materials from the animals, and concentrate materials from the water, including microorganisms and chemicals, water, including microorganisms and chemicals, as they strain out their food.as they strain out their food.

• • Some eliminationSome elimination of hazards can be achieved, of hazards can be achieved, but not all hazards can be remedied.but not all hazards can be remedied.

Why must the NSSP Priority be Why must the NSSP Priority be on Safety?on Safety?

7

The MAIN reasonThe MAIN reason

Bivalves are commonly eaten raw, alive and whole!

Primary Growing Area Primary Growing Area HazardsHazards Bacterial pathogensBacterial pathogens

From fecal contamination: Humans and AnimalsFrom fecal contamination: Humans and Animals Naturally occurring (esp. Naturally occurring (esp. VibrioVibrio species) species)

Viral pathogens [human fecal contamination]Viral pathogens [human fecal contamination] Naturally occurring toxins (produced by algae) Naturally occurring toxins (produced by algae)

that are NOT destroyed or eliminated by that are NOT destroyed or eliminated by cookingcooking Paralytic shellfish poison (PSP; saxitoxins)Paralytic shellfish poison (PSP; saxitoxins) Amnesic shellfish poison (ASP; domoic acid)Amnesic shellfish poison (ASP; domoic acid) Neurotoxic shellfish poison (NSP; brevetoxins)Neurotoxic shellfish poison (NSP; brevetoxins) Diarrhetic shellfish poison (DSP; okadiac acid)Diarrhetic shellfish poison (DSP; okadiac acid)

Chemical contaminants and heavy metalsChemical contaminants and heavy metals

Biological Hazards Associated Biological Hazards Associated with the Growing Areawith the Growing Area

Human fecal contamination (bacteria and viruses) Typhoid fever (Salmonella typhi) Hepatitis A Virus (HAV) Norwalk viruses Shigellosis (Group D and B Shigella bacteria) Other Salmonellosis (from human and animal fecal (from human and animal fecal

contamination)contamination)

Naturally occurring bacteria (Naturally occurring bacteria (VibrioVibrio species)species) Vibrio infections, Vibrio vulnificus, Vibrio

parahaemolyticus, And Vibrio cholerae Serogroup O1

Naturally Occurring Bacterial Naturally Occurring Bacterial HazardHazard

Some of theSome of the Vibrio Vibrio species species that naturally that naturally inhabit the estuarine environment are inhabit the estuarine environment are pathogenic to humanspathogenic to humans

Require salt and water > 60 ° F to grow Require salt and water > 60 ° F to grow and flourishand flourish

V. vulnificus (mostly a gulf states problem)V. vulnificus (mostly a gulf states problem) V. parahaemolyticus (problem in Pacific V. parahaemolyticus (problem in Pacific

NW, 1997 and 2006 outbreaks)NW, 1997 and 2006 outbreaks) non-O1 non-O1 V. cholerae (can be sporadic V. cholerae (can be sporadic

illnesses in Pacific NW)illnesses in Pacific NW)

Naturally Occurring Biotoxins •Biotoxins usually affect mussels and clams

•“Red tide” or algae blooms are caused by planktonic algae or dinoflagellates (protozoans)

• The toxins are derivatives of saxitoxins

Paralytic Shellfish Poisoning (PSP)Amnesic Shellfish Poisoning DA (ASP)

Neurotoxic Shellfish Poisoning (NSP)Diarrheic Shellfish Poisoning (DSP)

Red Tides

Principal Sources of Fecal Principal Sources of Fecal ContaminationContamination

• • DDischarges, effluents, bypasses, pipes ischarges, effluents, bypasses, pipes (CSOs and WWTPs) (CSOs and WWTPs)

• • Rivers, streams, creeks, and seepsRivers, streams, creeks, and seeps• • Vessel discharges (small and large)Vessel discharges (small and large)• • Runoff from precipitationRunoff from precipitation• • Onsite Septic System failuresOnsite Septic System failures• • Animal wastes (wildlife, pets, livestock) Animal wastes (wildlife, pets, livestock)

Oregon has 6 Classified Shellfish Growing Oregon has 6 Classified Shellfish Growing Areas Approved for Interstate CommerceAreas Approved for Interstate Commerce

11 Approved Approved (Netarts Bay)(Netarts Bay) 55 Conditionally Approved Conditionally Approved

Interstate Approved Areas for commercial oyster Interstate Approved Areas for commercial oyster production in Tillamook, Yaquina, Umpqua River production in Tillamook, Yaquina, Umpqua River Triangle, Coos Bay, South SloughTriangle, Coos Bay, South Slough))

Non-interstate Approved - Clatsop Beach razor clamsNon-interstate Approved - Clatsop Beach razor clams,, Restricted - noneRestricted - none Conditionally Restricted - noneConditionally Restricted - none Prohibited (all areas not classified)Prohibited (all areas not classified)

Shellfish Growing Area Shellfish Growing Area StatusStatus

OpenOpen to harvest - means the to harvest - means the shellfish are predictably safe for shellfish are predictably safe for consumption.consumption.

ClosedClosed to harvest - means the to harvest - means the shellfish are predictably unsafe or shellfish are predictably unsafe or safety is uncertain.safety is uncertain.

Closed Status Used When:Closed Status Used When: Emergency condition or situation;Emergency condition or situation; Presence of biotoxins or harmful Presence of biotoxins or harmful

algal bloom;algal bloom; Conditions identified in conditionally Conditions identified in conditionally

approved or conditionally restricted approved or conditionally restricted area management plan;area management plan;

Failure to complete written sanitary Failure to complete written sanitary survey or triennial review evaluation survey or triennial review evaluation report.report.

The Primary Indicators of The Primary Indicators of Sanitation for Growing Area Sanitation for Growing Area

Classifications are:Classifications are: Total Coliforms (since 1925)Total Coliforms (since 1925)

Fecal Coliforms (since 1974)Fecal Coliforms (since 1974)

Escherichia coliEscherichia coli is under consideration is under consideration by the Interstate Shellfish Sanitation by the Interstate Shellfish Sanitation Conference Conference (considered approximately (considered approximately equivalent to fecal coliforms)equivalent to fecal coliforms)

Approved Area Classification Approved Area Classification CriteriaCriteria

Classifications are based on results from the Classifications are based on results from the most recent 15 water samples from every most recent 15 water samples from every sample site in the growing area.sample site in the growing area.

Oregon uses the Fecal Coliform Standard:Oregon uses the Fecal Coliform Standard:Median MPN value of 14 fc/100 ml or less; and,Median MPN value of 14 fc/100 ml or less; and,90% of those values at 43 MPN/100 ml or less 90% of those values at 43 MPN/100 ml or less (for 5-tube procedure) or 49 MPN (for 3-tube (for 5-tube procedure) or 49 MPN (for 3-tube procedureprocedure).).

How Strict is This Standard?How Strict is This Standard? To meet the approved water quality To meet the approved water quality

criteria, it takes 8 million cubic feet criteria, it takes 8 million cubic feet of coliform-free dilution water to of coliform-free dilution water to dilute one person’s waste in one day.dilute one person’s waste in one day.

That is close to 6 million or slightly That is close to 6 million or slightly more than 59,850,779 gallons of more than 59,850,779 gallons of water.water.

That volume would cover 12 football That volume would cover 12 football fields with 10 feet of water.fields with 10 feet of water.

Additional Approved Area Additional Approved Area CriteriaCriteria

No direct discharges of wastewater No direct discharges of wastewater effluents.effluents.

Not subject to contamination from human Not subject to contamination from human or animal fecal matter at levels of public or animal fecal matter at levels of public health risk.health risk.

Not contaminated with:Not contaminated with: Pathogenic organisms;Pathogenic organisms; Poisonous or deleterious substances;Poisonous or deleterious substances; Marine biotoxins;Marine biotoxins; Bacterial concentrations exceeding standards Bacterial concentrations exceeding standards

for classification.for classification.

Naturally Occurring HazardsNaturally Occurring Hazards Not indexed by sanitationNot indexed by sanitation Occurrences are uncontrolled by manOccurrences are uncontrolled by man Avoidance strategies include plankton Avoidance strategies include plankton

monitoring for early warnings monitoring for early warnings (cooperative program with NOAA and (cooperative program with NOAA and ODFW)ODFW)

Biotoxins – are controlled by Biotoxins – are controlled by monitoring and closures monitoring and closures

VibrioVibrio species – hazards are controlled species – hazards are controlled by monitoring water temps, bacterial by monitoring water temps, bacterial levels in meats, occurrence of illness, levels in meats, occurrence of illness, or post-harvest processing.or post-harvest processing.

The Monitoring and Control of the The Monitoring and Control of the Growing Area and Harvest is Growing Area and Harvest is KEYKEY to to

Shellfish SafetyShellfish Safety Good water quality is essential to the Good water quality is essential to the

production of safe shellfish.production of safe shellfish.

Once out of the water, shellfish retain what Once out of the water, shellfish retain what they have accumulated.they have accumulated.

Shellfish must come from “approved” areas Shellfish must come from “approved” areas with predictably safe water quality.with predictably safe water quality.

Preventing the harvest of shellfish from Preventing the harvest of shellfish from unapproved waters and closed areas is unapproved waters and closed areas is critical for proper public health protection.critical for proper public health protection.

Thank you for the opportunity to provide you with insight and knowledge about the National Shellfish Sanitation Program.

Are the any questions?