Hurricanes Katrina and Rita dealt a heavy blow to coastal
Louisiana. Our already suffering seafood industry was not
spared any of the hurricanes’ wraths. Fisheries losses
from Katrina and Rita are expected to total more than $2
billion over the next 12 months, and many consumers are
questioning the safety of Louisiana’s seafood following
the storms. However, Louisiana seafood is closely monitored
and tested and is safe to eat.
The immediate damage of some fish kills is minor compared
to the long-term effects from destruction of marsh habitat
and nearly total devastation of the commercial seafood and
charter/recreational fishing infrastructure. Louisiana’s
vast coastal marsh ecosystem serves as critical nursery
for estuarine dependent species, including fish, crabs,
shrimp, oysters, etc…
In the
weeks immediately following the hurricanes, there was a
boon to production, especially in the shrimp and crab harvesting
sector. This was caused by the huge storm surge.
Carried
along with the enormous surge of Gulf water were aquatic
organisms inhabiting the near-shore waters. Essentially,
the Gulf covered the coastal zone up to 20 miles inland,
creating a vast habitat for shrimp, crabs and other aquatic
organisms. The downside is that this windfall will be short
lived, and in the long-term there will be a decrease in
production because of the destruction of coastal marsh habitat.
While
coastal resources will recover, the commercial, charter
and recreational industries associated with these resources
are badly damaged and may not come back as quickly. Many
commercial fishing and charter boats were sunk, stranded
onshore and badly damaged. Much of the infrastructure required
for the fisheries industries to operate is also devastated.
Shrimp loading docks, freezers, ice plants, fuel docks,
marinas, etc. were wiped out or badly damaged.
In addition,
news stories across the nation reported storm water contamination
of coastal waters could affect seafood. This has caused
concern among consumers and may cause them to reduce seafood
consumption unnecessarily. In fact, the only significant
problem identified to date has been higher than usual levels
of bacteria. But that is expected whenever storm runoff
occurs.
Bacteria
(and associated viruses) are a concern for oysters because
they are filter-feeders that concentrate water-borne particles
and because oysters are often consumed raw. But a spike
in bacteria in the water will not change the food quality
of any seafood that is cooked properly.
Monitoring
of oyster-producing waters is a continuous process. The
Louisiana Department of Health and Hospitals (DHH) must
certify that waters are clean enough that oysters growing
in them are safe to consume uncooked. For that reason, no
oystering is allowed unless waters have been tested and
found safe. After any storm, all waters must be tested.
Oyster
harvesting areas along the Louisiana coast have begun reopening.
The Calcasieu Lake and West Cove conditionally managed areas
were opened on Oct. 26, a little over a month after Hurricane
Rita hit the area. This quick opening is attributed to the
dedication and work of the Louisiana Department of Wildlife
and Fisheries and DHH.
I’ll
say it again, Louisiana’s seafood is closely monitored
and tested – and is safe to eat.
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