Toss shellfish whose freshness is in question, GN says
Health Department issues advisory on clam harvesting; says to avoid areas near wharfs, industrial runoff, store safely to avoid health risk
Clam diggers search around an exposed rock at Qaummaarviit, north of Sylvia Grinnell Territorial Park, in this 2020 photo. (File photo by Mosha Folger)
Nunavummiut should throw out clams and other shellfish if they’re not certain about the food’s freshness, according to a Government of Nunavut Health Department news release.
“When in doubt, throw them out,” the announcement advised about avoiding the health risk from consuming bad shellfish.
The GN issued a public safety advisory regarding the dos and don’ts of the shellfish or clam harvesting season, focusing on safe harvesting and consumption.
Shellfish should be stored at below 4 C to prevent growth of bacteria in warmer temperatures. They should be consumed within two hours of harvesting, or be put on ice, then boiled before being refrigerated, the Health Department advises.
In the fridge, they be stored in sealed food containers and put on the lowest shelf, where it is coldest.
Shellfish should be refrigerated for no longer than three days, and cooked to an internal temperature of 74 C.
Any surfaces, dishes or utensils that make contact with raw shellfish should be washed with soapy water.
The department also warned people against harvesting in areas 120 metres or less from a wharf or within 300 metres from any possible source of pollution such as sewage lagoon runoff, sewage treatment plant outfall, or other industrial runoff such as landfills.
“Harvest shellfish in traditional areas that are not affected by sewage or industrial runoff,” the Health Department said. “Check with your local hunters and trappers’ organizations for the best spots to harvest.”
when in doubt, double glove….