1. Recommendations for the Control of Vibrio parahaemolyticus in Live Oyster Shellstock in Canada
Isabelle Dufresne, Amalia Martinez and Enrico Buenaventura*
Bureau of Microbial Hazards, Food Directorate, Health Canada

2. Risk Management - Recommendations
Outline
Background Outbreak
Risk Management - Recommendations
Health Canada Guideline - Health Canada Call for Data
Regulatory & Industry Responses

3. Background – 2015 Outbreak
Cases: 82 laboratory confirmed cases nationally Source: Primarily from the consumption of raw oysters harvested from the coastal waters of British Columbia Observation: Among possible causes was the seasonal sea temperature during the spring and summer, on average 2oC above the norm
n=60
n=19
n=1
n=2
References:
- PHAC:
- BCCDC:

4. Risk Management - Recommendations
Challenge:
The current trigger (i.e., date of May 1st) is not adequate, by itself, for implementation of harvester risk management measures*
Recommendation:
Provide additional guidance on parameters that can be used as part of the harvester/processor risk management plan during the Vp season
*Reference: Recommendations from the National Working Group for Vibrio parahaemolyticus Control in BC Oysters for Raw Consumption. BC Centre for Disease Control (eds) and the National Vibrio working group. August Available on this site:

5. Risk Management - Recommendations
Triggers for Implementation of Harvester/Processor Risk Management Plan for the Vp Season
Triggers for Implementation of Enhanced Harvester/Processor Risk Management Plan for part of, or all of the Vp Season
Triggers for Implementation of Immediate Stringent Harvester/Processor Risk Management Plan for all of the Vp Season

6. Risk Management - Recommendations
Triggers for Implementation of Harvester/Processor Risk Management Plan for the Vp Season
Start of the Vp Season
Once any of the triggers are met, the implementation of the harvester and processor risk management plan should begin and be maintained until the Vp season ends
Date:
May 1
Water or oyster meat temperature at point of harvest:
≥ 15oC
Trends showing persistent levels of Vp in live oysters at point of harvest:
at or near 100 Vp MPN/g

7. Risk Management - Recommendations
Triggers for Implementation of Harvester/Processor Risk Management Plan for the Vp Season
End of the Vp Season
The end of the Vp season should be declared over once all of the triggers below are met:
Date:
Varies*
Water or oyster meat temperature at point of harvest is consistently:
< 15oC
Vp levels of live oysters at point of harvest is consistently:
< 3 Vp MPN/g
*The date may vary depending on the harvest area location. For example, this may be around October 1 in a harvest area of British Columbia

8. Risk Management - Recommendations
Triggers for Implementation of Enhanced Harvester/Processor Risk Management Plan for part of, or all of the Vp Season
If applicable to the specific harvesting/processing circumstance, the following parameters should be considered by shellfish industry farmers and processors as triggers for additional controls.
In some cases, these would be subject to shellfish industry active monitoring for the specific parameter that applies as part of their hazard analysis for harvest management and shellfish control to further assess risk during the Vp season.
If an applicable parameter is met, the implementation of additional controls (e.g., more frequent monitoring of temperature, increased verification of cooling practices) should start.

9. Risk Management - Recommendations
Triggers for Implementation of Enhanced Harvester/Processor Risk Management Plan for part of, or all of the Vp Season
These parameters can be broadly categorized into:
Trend in Vp Illness
Changes in Environmental Conditions
Testing Results

10. Risk Management - Recommendations
Triggers for Implementation of Enhanced Harvester/Processor Risk Management Plan for part of, or all of the Vp Season
Trend in Vp Illness
When illnesses increase above expected values for the corresponding province, if data is available

11. Risk Management - Recommendations
Triggers for Implementation of Enhanced Harvester/Processor Risk Management Plan for part of, or all of the Vp Season
Changes in Environmental Conditions
When periods of warm weather at point of harvest occurred or are expected
When transitory incidents occur during or prior to harvest – storm events, dredging, construction, accidents, etc.

12. Risk Management - Recommendations
Triggers for Implementation of Enhanced Harvester/Processor Risk Management Plan for part of, or all of the Vp Season
Testing Results
Trend analysis of product test results, during implementation of Vp controls, still indicating persistent levels near 100 MPN/g
Product testing results of ≥ 100 MPN/g
Product or environmental (e.g., water, sediment) testing results of potentially pathogenic strains of Vp (i.e., tdh, trh strains)

13. Risk Management - Recommendations
Triggers for Implementation of Immediate Stringent Harvester/Processor Risk Management Plan for all of the Vp Season
Epidemiologically linked illness(es) to harvest/lease site area(s) or processor(s) where the food safety investigation did not indicate issues in the cold chain:
Immediate stringent measures specific to the products harvested from the implicated harvest/lease site is expected to be part of the actions taken.
For example, these actions can include cessation of harvest, product withdrawals, product diversion from raw market, post-harvest processing of products, public alerts, etc.

14. Risk Management - Recommendations
Example Scenario #1:
Triggers for Implementation of Harvester/Processor Risk Management Plan for the Vp Season
May 1st : Harvester/Processor
Starts routine monitoring of water/meat temperature and regular testing of oyster for Vp at the harvest site
If applicable, implements controls on intertidal harvests

15. Risk Management - Recommendations
Example Scenario #2:
Triggers for Implementation of Enhanced Harvester/Processor Risk Management Plan for part of, or all of the Vp Season
Heat wave: Harvester/Processor
Rapidly cools products to <10oC in 20 minutes and maintains the cold chain (4oC)
If applicable, suspends intertidal harvest or implement deep water holds for suspended cultures
More frequent temperature checks of product as well as increase frequency of final product verification

16. Risk Management - Recommendations
Example Scenario #3:
Triggers for Implementation of Immediate Stringent Harvester/Processor Risk Management Plan for all of the Vp Season
Epidemiological link to lease: Harvester/Processor
Re-submerge the current production
Implement post-harvest process controls of final product
Divert to cook market
Cease harvest for raw

17. Health Canada Guideline - Health Canada Call for Data
Website reference:
End date: June 30, 2016
Goals: 
To identify the risk factors that may have an impact on the increased risk of Vp presence and;
To identify potential mitigation options/strategies specific to the production, distribution and consumption of such products.
Outcomes:
Production and processing-related information as well as Vp microbiological testing results from any stage in the harvesting, production and distribution chain (i.e., routine monitoring, verification, regulatory and/or exceptional testing data) were received from stakeholders from the entire food continuum country-wide. 

18. Health Canada Guideline - Health Canada Call for Data
Respondents:
Harvesters; Processors; Distributors; Retailers; and Restaurants
Report: Best practices are achievable!
The start of the Vp season is being determined:
by a specific date; and/or
a combination of air/water/meat temperatures
other abiotic factors specific to the harvest sites, as applicable
b) Controlling oyster temperature is key at harvesting. This is being achieved via:
Deep water suspension of cultures
Deep water holding of cultures
Stopping intertidal harvesting during the high risk Vp season
Stopping harvesting altogether during the high risk Vp season

19. Health Canada Guideline - Health Canada Call for Data
Report: Best practices are achievable (continued)!
c) Rapid cooling of oysters is done while monitoring the temperature of the oysters and the time period for cooling. It is performed via:
Ice
Ice bath
d) Oysters are being processed in an environment which is temperature controlled
e) Adequate refrigeration at the distribution, retail and restaurant levels is important. Monitoring of temperature is being performed on shipments of oysters upon arrival at these various stages.

20. Regulatory & Industry Responses
Best science – Collaboration - Innovation - Implementation
Regulatory Responses:
Interdepartmental cohesiveness and collaboration with industry is sought to adapt rapidly to an increased risk of Vp from live oysters during the high-risk season and to develop science-based, transparent and risk-focused programs and guidelines to address this issue. This is to be accomplished at all regulatory levels, i.e., from regional, provincial/territorial and federal partners.
Industry Responses:
Innovation via the implementation of combinations of pre-harvest, harvest and post-harvest measures throughout the food chain in order to meet regulatory guidelines and achieve safe Vp levels in the oyster shellstock intended for the raw market

21. Thank you Merci beaucoup