Smoked herring eggs are a popular and culturally significant seafood in many First Nations communities in British Columbia. These eggs not only provide cultural and economic benefits but are also packed with essential nutrients such as protein, vitamin D, vitamin A, iron, and zinc. However, in March 2018, a small group of people who consumed herring eggs harvested from French Creek and Qualicum Bay areas were confirmed to have Vibrio cholerae infections. This incident raised concerns about the safety of herring eggs and the measures that can be taken to reduce the risk of bacterial contamination.
The Vibrio cholerae Bacteria
The Vibrio cholerae bacteria responsible for the infections were non-toxigenic Vibrio cholerae non-01/non-0139, which do not produce the cholerae toxin that causes severe Vibrio cholerae illness. These bacteria are naturally found in marine and estuarine environments and are not an indicator of poor sanitation or sewage contamination. Infections caused by these bacteria are relatively rare but can result in symptoms such as diarrhea, abdominal cramps, fever, vomiting, nausea, and the presence of blood and mucus in the stool. Individuals with weaker immune systems or underlying medical conditions are more at risk.
It is important to note that until 2018, there had been no reported outbreaks associated with these bacteria following the consumption of seafood. The growth and survival of Vibrio cholerae bacteria are influenced by various environmental factors, including water temperature, salinity, acidity, nutrient availability, and sunlight. Climate change, particularly rising temperatures, has been linked to an increased risk of infections associated with these bacteria. The two factors that contribute most to the growth of the bacteria are water temperature above 10°C and low salinity seawater.
Reducing Risks
To minimize the risk of bacterial contamination in smoked herring eggs, it is crucial to implement proper time and temperature control measures. Taking the following steps before, during, and after harvesting can help reduce some of the risks:
Before Harvest:
- Sanitize totes and equipment used for harvest and storage with a sanitizing agent, such as a 200 ppm bleach solution or other Health Canada-approved sanitizers.
During Harvest:
- Wash hands with drinking-quality water and soap before handling eggs.
- Rinse eggs using drinking-quality water or boiled and cooled saltwater to reduce bacteria levels.
- Use ice made with drinking-quality water to keep eggs cold.
- Place harvested eggs immediately on plenty of ice in a cooler or tote to keep them at a temperature below 4°C.
After Harvest:
- Keep harvested eggs cold at all times, including during transportation. Refrigerate or freeze them as soon as possible to avoid delays between harvest and refrigeration.
- Wash hands with drinking-quality water and soap before handling eggs.
- Use drinking-quality water in preparing herring eggs.
- Sanitize equipment and utensils used for handling herring eggs.
- Cook herring eggs to an internal temperature of 63°C for at least 15 seconds to destroy bacteria. Alternatively, blanching eggs in salted boiling drinking-quality water can also reduce bacteria levels.
- Under refrigerated storage at 4°C or lower, seafood will have a shelf-life of 1-3 days.
If you become ill with symptoms such as diarrhea, abdominal cramps, fever, vomiting, nausea, or blood in the stool after consuming herring eggs, it is advised to seek medical care, especially if you have a weakened immune system or underlying medical conditions. Usually, the illness is self-limiting and lasts for a short duration.
Smoked herring eggs are a nutritious and culturally significant seafood. While there have been isolated cases of Vibrio cholerae infections associated with the consumption of herring eggs, following proper hygiene and temperature control measures can significantly reduce the risk of bacterial contamination. It is important for individuals with weakened immune systems or underlying medical conditions to be aware of the potential symptoms and seek medical care if necessary. Ongoing efforts by health authorities, federal and provincial agencies, and First Nations communities aim to further understand and address this emerging issue. By taking the necessary precautions, we can continue to enjoy the benefits of smoked herring eggs while ensuring our health and well-being.
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