Saving Seafood

Safety

Gloucester fisherman dies after fall overboard en route home

April 22, 2020 — Nicolo Vitale, a fisherman from Gloucester, Mass., died on Monday, April 20, after falling overboard from the dragger Miss Sandy.

The incident occurred as the boat was returning to port Monday afternoon. Vince Taormina, the Miss Sandy’s captain, made a distress call, reportedly about a mile outside the breakwater.

“He said he turned around and his crew member wasn’t there,” Roberts said, according to the Gloucester Times. “He said he didn’t even know how long he was missing. He said it could have been up to two miles.”

Read the full story at National Fisherman

Food Safety and the Coronavirus Disease 2019 (COVID-19)

March 18, 2020 — The following was released by the Food and Drug Administration:

Q:  Is the U.S. food supply safe?

Currently there is no evidence of food or food packaging being associated with transmission of COVID-19.

Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.

The virus is thought to spread mainly from person-to-person. This includes between people who are in close contact with one another (within about 6 feet), and through respiratory droplets produced when an infected person coughs or sneezes. These droplets can land in the mouths or noses of people who are nearby or possibly be inhaled into the lungs. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads. However, it’s always critical to follow the 4 key steps of food safety—clean, separate, cook, and chill – to prevent foodborne illness.

Q: Will there be food shortages?

There are no nationwide shortages of food, although in some cases the inventory of certain foods at your grocery store might be temporarily low before stores can restock. Food production and manufacturing are widely dispersed throughout the United States and no widespread disruptions have been reported in the supply chain.

FDA is closely monitoring the food supply chain for any shortages in collaboration with industry and our federal and state partners. We are in regular contact with food manufacturers and grocery stores.

Q: Where should the food industry go for guidance about business operations? 

Food facilities, like other work establishments, need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a particular area. We encourage coordination with local health officials for all businesses so that timely and accurate information can guide appropriate responses in each location where they have operations.

Q: A worker in my food processing facility/farm has tested positive for COVID-19.  What steps do I need to take to ensure that the foods I produce are safe?

Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Currently, there is no evidence to support transmission of COVID-19 by food. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.

If an employee is confirmed to have COVID-19, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality.  Sick employees should follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with the local health department for additional guidance.

While the primary responsibility in this instance is to take appropriate actions to protect other workers and people who might have come in contact with the ill employee, facilities should re-double their cleaning and sanitation efforts to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.

See: FSMA Final Rule for Preventive Controls for Human Food.

  • Food facilities are required to use EPA-registered “sanitizer” products in their cleaning and sanitizing practices.
  • In addition, there is a list of EPA-registered “disinfectant” products for COVID-19 on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA’s emerging viral pathogen program for use against SARS-CoV-2, the coronavirus that causes COVID-19.
  • IMPORTANT: Check the product label guidelines for if and where these disinfectant products are safe and recommended for use in food manufacturing areas or food establishments.

Q: Do I need to recall food products produced in the facility during the time that the worker was potentially shedding virus while working?

We do not anticipate that food products would need to be recalled or be withdrawn from the market because of COVID-19, as there is currently no evidence to support the transmission of COVID-19 associated with food or food packaging.

Additionally, facilities are required to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.

Q: If a worker in my food processing facility/farm has tested positive for COVID-19, Should I close the facility? If so, for how long?

Food facilities need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a given area. These decisions will be based on public health risk of person-to-person transmission – not based on food safety.

Read more from the FDA here

Read more from the NAtional Institute of Health here

Everything You Need To Know About The Coronavirus And Seafood Safety

March 16, 2020 — The coronavirus (COVID-19) outbreak is affecting industries worldwide, and seafood is no exception. With high anxiety and fear surrounding the virus, misinformation can spread quickly as everyone tries to make sense of a rapid change of lifestyle. Here’s what you need to know about how the coronavirus affects seafood safety, according to public health professionals.

There is no evidence suggesting that the coronavirus can be spread through food products or food packaging

As of now, there’s no evidence of COVID-19 transmission through food. According to the FDA regarding the safety of consumer products: “Again, we want to reassure the public that at this time there is no evidence that food or food packaging have been associated with transmission and no reason to be concerned”.

The source of the virus is still unknown

According to the World Health Organization, there have been no confirmed animal sources of COVID-19. According to the most recent situation report from March 14th, the virus does have a live animal source, but that source is unknown at this time. However the WHO does offer the following advice as a precaution: “when visiting live animal markets, avoid direct contact with animals and surfaces in contact with animals” They advise to use good food safety practices at all times and to “handle raw meat, milk or animal organs with care to avoid contamination of uncooked foods and avoid consuming raw or undercooked animal products”. These precautions do not differ from normal food safety precautions.

Additionally, the WHO states that receiving packages from an area where COVID-19 has been reported is safe: “The likelihood of an infected person contaminating commercial goods is low and the risk of catching the virus that causes COVID-19 from a package that has been moved, travelled, and exposed to different conditions and temperature is also low”.

Read the full story at Forbes

NTSB: Poor crew training, oversight led to tuna seiner fire

February 14, 2020 — On 6 December, 2018, the 228-foot tuna seiner Jeanette sank off Tutuila Island, a part of American Samoa, after being on fire for nearly 23 hours. The estimated damage exceeded USD 15 million (EUR 13.8 million). There was no loss of life.

The Jeanette, which was built in 1975 and owned by C & F Fishing LTD in San Diego, California, but home ported in America Samoa, caught fire and sank as a result of inadequate crew training and oversight, according to the National Transportation Safety Board’s marine accident brief.

Read the full story at Seafood Source

Maine fishermen who died after boat sank identified

January 27, 2020 — The Maine Marine Patrol has identified the two fishermen who died Thursday after their boat sank.

Officials say 60-year-old Captain Joe Nickerson, of Arundel, and his crew member 44-year-old Chris Pinkham, of Boothbay Harbor, were pulled from the water about 50 miles off the coast of Portland on Thursday.

The U.S. Coast Guard says a distress radio signal was sent out around 12:30 p.m. from a boat called the “Hayley Ann.”

The Coast Guard spotted an empty life raft and the Hayley Ann sinking.

Read the full story at WGME

Two Fatal Fishing Accidents in One Week off New England

January 24, 2020 — The U.S. Coast Guard is investigating two fatal fishing accidents in a week off the U.S. East Coast – a sinking that claimed the lives of two fishermen off Maine and a man-overboard resulting in loss of life off Nantucket

Two fishermen were found dead in the water off the coast of Portland, Maine on Thursday after the Coast Guard responded to a distress signal from the fishing boat Hayley Ann. 

At about 1230 hours on Thursday, the USCG received an EPIRB distress signal from the Hayley Ann. Two helicopters from Air Station Cape Cod and one fixed-wing aircraft responded to the scene at a position about 45 miles off the coast of Portland. At about 1350 hours, they spotted an empty life raft and two bodies face-down in the water, according to local media.

Read the full story at The Maritime Executive

Coast Guard investigating fisherman overboard from New Jersey boat, found dead when brought to New Bedford

January 24, 2020 — Details are few about the loss of a commercial fisherman who reportedly went overboard off the coast of Nantucket and wasn’t recovered until some 40-50 minutes later. The name of the fisherman hasn’t been released yet and it is not known if he was local.

The fisherman was reported by the U.S. Coast Guard to have gone overboard from the Lady Brittany, a clammer, some 50 miles off the coast of Nantucket on Jan. 21 before sunrise.

Lt. Jordan Ortiz, the Coast Guard’s Marine Safety Detachment Supervisor for New Bedford, said a call was received on Jan. 21 at 5 a.m. for a person in the water. He said the crew was able to recover the fisherman and the Lady Brittany then traveled to Sea Watch International in New Bedford where the fisherman was found to be dead. He would not confirm whether the fisherman had died prior to being recovered and would only say that the incident is being actively investigated.

Read the full story at the New Bedford Standard-Times

Overtaken by Frigid Seas, Hours From Help, There Was Little Chance of Survival

January 10, 2020 — On the lumbering journey through squally seas off the Alaska Peninsula, most of the seven crab fishermen aboard the Scandies Rose were resting in bunks on New Year’s Eve when the boat suddenly began listing to the starboard side.

The crew rushed to the cramped wheelhouse and quickly began distributing survival suits, but before they could fully get them on, the boat pitched over so far that they were sliding along the floor. Then the power went out. Two of the crewmen, Dean Gribble Jr. and Jon Lawler, managed to pull themselves out onto the tilted deck, where, through the murk of a north Pacific night, the reality of their situation became clear.

The boat was being tossed in every direction by 20-foot swells, and was sinking fast. Gale-force winds were crusting the ship’s surfaces with ice. Any chance of rescue was 170 storm-churned miles away.

Mr. Gribble could see that he and his shipmate did not have long to live. He shouted to Mr. Lawler over the din of wind and groaning steel, “I wonder what everyone else is doing for New Year’s Eve.”

Read the full story at The New York Times

1 dead, 2 missing after shrimp boat sinks off North Carolina coast, Coast Guard says

January 8, 2020 — The Coast Guard rescued two crew members from a shrimp trawler when it went down in the Pamlico Sound on Tuesday, officials said.

One of them was pronounced dead at the hospital, and two others are still missing.

“This is a rough case and as we continue to search, our thoughts are with the families of the mariners,” search and rescue coordinator Matthew Brooks said in a news release.

The Coast Guard received a distress signal Tuesday night and sent rescuers by boat and helicopter from Hatteras Inlet and the Elizabeth City Air station, according to the release.

Two crew members were located by the aircrew and taken to Sentara Albemarle Hospital in Elizabeth City. One was hypothermic and the other, who required CPR, was pronounced dead at the hospital, according to the release.

Read the full story at The Charlotte Observer

Sinking of crab boat comes after decades-long push to improve safety of commercial fishing

January 6, 2020 — The sinking of the crab boat Scandies Rose, which left five crew members presumed dead off the Alaska Peninsula on New Year’s Eve, comes after a decades-long push to make commercial fishing in Alaska safer. Regulation changes have helped drive more safety measures for the historically lucrative industry, but some dangers remain inherent, said Scott Wilwert, the commercial fishing vessel safety coordinator for the Coast Guard in Alaska.

“The hazards are endless,” Wilwert said. Equipment, distance from other boats and harrowing weather all pose dangers.

The sinking of the 130-foot Scandies Rose sent a shock wave through Alaska’s commercial fishing industry, especially among those in the relatively small group that fishes the Bering Sea and Gulf of Alaska.

Greg Alexander, a veteran of those waters, was a close friend of Scandies Rose captain Gary Cobban Jr. He said Cobban Jr. was a “first-class” captain with a sterling safety reputation who ran with an experienced crew.

Read the full story at Anchorage Daily News