Handling of shellfish

It is essential that oysters or mussels can be traced back to their point of origin. Gatherers have responsibility under the Animal Welfare Act to look after shellfish until it is either eaten or cooked.

Shellfish should be packaged with the relevant traceability labels.

The label should show the identification number of the establishment from which they came from, the date of packaging, batch number and a declaration that animals must be alive when sold.

Try to avoid using oysters or mussels from different suppliers at the same time.

Handling

Before handling shellfish, wash and dry your hands thoroughly using warm soapy water.

• Ensure the oysters or mussels are tightly shut and clean. If they are already open they are not alive and shouldn't be eaten.
• Use a cleaned or different shucking knife for each batch of oysters.

• Serve promptly

Food poisoning risks from live shellfish

The consumption of contaminated live shellfish can cause illness with a range of symptoms from vomiting and diarrhoea to partial paralysis and even death.

Shellfish are filter feeders therefore any contaminants in the water such as E. coli, viruses and algal toxins can be retained in their flesh. It is critical that harvesters and food business operators comply with shellfish hygiene legislation to prevent food poisoning occurring.