Evolution of Vp Controls Prior to 2008 Focus

• Vp Levels in Growing Areas • After Illnesses Occurred • Time to Temperature Control • Limited Post Harvest Temp Controls – Shading – Harvest Time Restrictions

Vp Control Evolution

• Moved from Sampling After Illnesses Occurred to a Risk Based Approach • Assumptions made on Vp Levels based on historical data in the state • Utilized Triggers • Moved to Preventing Illnesses • Risk Analysis using factors such as Avg Water & Air Temps • Considered Post Harvest Temp Controls on Harvest Vessel

Vp Control Plans Developed

• Limited the oyster exposure to elevated temperatures on harvest vessels to keep Vp levels lower • State established Harvest Time Controls • Established Harvest Vessel Temp Controls (ie; Shading or Evap. Cooling) • Time from Dock Off-Loading to Temp Controls

Post Harvest Oyster Cooling

Its NOT Just About Ambient Temperatures It’s about Product Temperatures !!!

Oyster Product Cooling is About the Method of Refrigeration & the Science of Refrigeration

Harvest to Temp Control

• Analyzed the NJ 2008 Vp Outbreak • Evaluated the Temperature Controls Post Harvest • Based on 08 Vp Cp Limited Harvest to Refrigeration • Based on Risk Assessment Model including Post Harvest Shading on Vessels

South Jersey

What Happened to Oysters after Harvest

• Water/Air Temps 85F-90F + • Shading on Vessels • Stabilized the Oyster Temps in the 80’s F • Next @ Dock Transport by Vehicle to Dealer (Avg 1 Hour Actual Time) • At Dealer Oysters in Bulk Cage (25 Bushel or Bags) • Warm oysters loaded onto Refrig Trailers

EVAPORATIONAL COOLING

• 2003 SUMMER SEASON STUDY • NEW JERSEY DEP – BUREAU OF MARINE WATER MONITORING • FDA REG SHELLFISH SPECIALIST • NJ OYSTER INDUSTRY – BIVALVE PACKING CO …NJ 1 SS

10 bushel haul

STUDY COMPONENTS

• TOTAL Vp in CFU/gm – O HOUR @ HARVEST – END of HARVEST DAY FULL SUN – END of HARVEST DAY WATER SPRAY • O HOUR from DREDGE • USE of SAMPLE CAGE @ WITHIN HARVEST CAGE for OTHERS SAMPLES

TOTAL Vp RESULTS JULY 9, 2003

• 0-HOUR 1 ST CFU/gm DREDGE……………109 • FULL SUN ………………………….610 CFU/gm • EVAPORATIONAL COOLING ..100 CFU/gm – WATER SPRAY (25.5C-29.2C) – AIR TEMP. (29.3C-37.4C) – LGT-MOD. BREEZE

TOTAL Vp RESULTS JULY 22, 2003

• O-HOUR 1 ST CFU/gm DREDGE……………40 • FULL SUN (END HARVEST)……19,800 CFU • EVAPORATIONAL COOILING… 7,000 CFU – WATER SPRAY (26.1C-26.4C) – AIR TEMP (25.5C-32.7C) – MODERATE BREEZE

What Happened to Oysters @ Some Dealers Before 2009 ?

• Oysters Off-Loaded at NJ Dealer • Off-Loaded from Tarped Unrefrigerated or Refrigerated Truck or Vessel @ Dock • Oyster Temps in the 80’s F at this Point • • Bulk Oysters Taken into Walk-in Cooler • OR

Loaded onto Refrigerated Trailers for several Hours of Interstate Trailers

First Focused on Harvest to Temp Control

• Temperature Control can be Mechanical Refrigeration or Ice (NSSP) • We measure the Ambient Temp of the Mechanical Refrigeration Unit • Does ALL Mechanical Refrigeration Actually Reduce Oyster Internal Temps.?

Harvest to Temp Control

• Analyzed the NJ 2008 Vp Outbreak • Evaluated the Temperature Controls Post Harvest • Based on 08 Vp Cp Limited Harvest to Refrigeration • Based on Risk Assessment Model including Post Harvest Shading on Vessels

Vp Control Plans Options

TIME FROM HARVEST To REFRIGERATION

5 Hours or Risk Assessment Model based on factors such as Avg Water Temp/Avg Air Temp & Other Controls to Reduce Post Harvest Oyster Temp

Vp Control Plans

Option to Limit Time from Harvest to Refrigeration The Time from Harvest to Refrigeration

KEY FACTOR TYPE of REFRIGERATION Impact on Internal Oyster Temps Vs Air Temps

Refrigeration & Oyster Cooling

• Met with NJ Oyster Industry • Industry Workgroup Formed • Delaware Bay Shellfish Council – NJ DEP – NJDHSS – FDA – Refrigeration Experts

Refrigeration Facts

The cooling of Any Food Product Depends on Several Factors

• The Density of the Food Product • Air Circulation Around the Product or Product Containers • The Type, Size, Depth of the Product Containers • Initial Temperature of the Food Product Placed Under Refrigeration • •

Factors Also Include the Type of Refrigeration Unit Forced Air Cooling =Walk-In Cooler Unit Passive Cooling Unit=Refrigerated Truck/Trailer

Source : Dr. Patrick Brecht-PEB Commodities

Refrigeration Facts Continued

Forced-Air Cooling

Walk-In Refrigeration Unit-Cooling • Rapid Cooling of Products • Factors Include – Size of the Walk-in – Compressor Rating/Capacity – Air-Circulation Around Container – Location of Air Blower Fans Source: Dr. Peter Brecht-PEB Commodities Inc.

Bulk ready for cleaning and sorting

Refrigeration Facts Continued

Passive Cooling Refrigerated Trailers/Trucks Most Are Not Designed to Rapidly Lower Product Temperatures These Units Are Designed To Maintain Product Temperatures; NOT to Cool an Above-Temperature Load - Source Thermo-King Operators Manual page 167 attached “These Products Must be Pre-Cooled to Proper Temperature Before Loading”

–

Source Thermo-King Operators Manual page167 attached

Comparisons of Cooling Rates of Foods in General Passive Air (ie;Refrigerated Trailer)

Typical Cooling Times: 20-100 Hours

Forced-Air (ie; Walk-in Cooler)

Typical Cooling Times:1-10 Hours Data Provided on attached e-mail to this document by Dr. Patrick Brecht Expert in Refrigeration Technology and Transport of Perishable Foods

Source: Dr Patrick Brecht of PEB Commodities and University of California

Actual Oyster Cooling Studies

Cooling Rates to Monitor Internal Oyster Meat Temps. using Temp Recording Device

1.

2003 Study State of Alabama and FDA for Oysters in Mesh Sacks (15 Sacks/Pallet). Monitored internal meat temp post harvest in a walk-in cooler 2.

2003 Study State of New Jersey and FDA for Oysters stored in Metal Cages (approx. 25 Bushels/Cage). Monitored internal meat temp post harvest in a walk-in cooler.

Source: Attached time-temperature study summaries and cooling response rate graphs.

Oyster Cooling Rate Studies Study #1 • State of Alabama • July 18 th 2003 • Oysters Stored in a Walk-in Cooler • Oysters in Mesh Sacks with 15 Sacks/Pallet • See Charts-Internal Shellfish Temps using TRD

Meteorological Conditions during Harvest

Location Cedar Point, AL Date Avg Air Temp Avg Water Temp Conditions July 18, 2003 85 F 84 F PC/Hot

Storage Conditions @ Dealer Walk-in Cooler

Cooler Set Temperature 42 F Cooler Air Temp Range Cooler Load Shellstock Container 33-44 F Medium Palletized Sack Oysters 15 Sacks/Pallet

Time to Temperature of Middle Sack

Receipt Time and Temp Product In Cooler Product @ 70 F Time to 70 F Product @ 50 F Time to 50 F 12:30 pm/86.9 F 1:35 pm/82.4 F 3:00 pm/69.8 F 1 Hr. 25 Min 5:25 pm/50 F 4 Hr. 50 Min

Time to Temperature of Middle Sack

Receipt Time & Temp. 12:30 pm/86.9 F Product in Cooler 1:45 pm/84.2 F Product @ 70 F Time to 70 F 4:15 pm/69.8 F 2 Hours 30 Min Product @ 50 F Time to 50 F 7:10 pm/50.0 F 5 Hours 25 Min

Oyster Cooling Rate Studies Study # 2 • State of New Jersey • July 9 th 2003 • Oyster Stored in Walk-in Cooler • Oysters in Metal Cages at 25 Bushels per Cage • See Charts-Internal Shellfish Temps using TRD

Oyster Cooling Rate Studies

State of New Jersey July 9 th , 2003 Oysters Stored in Walk-in Cooler Oysters in Metal Cages @ 25 Bu/Cage Use of Computerized TRD-Internal Oyster Temperature

Meteorological Conditions During Harvest

Location Delaware Bay NJ Date Avg. Air Temp.

Avg. Water Temp. Conditions July 9, 2003 86 F 83 F Sunny/Hot

Storage Conditions @ Dealer Walk-in Cooler

Cooler Set Temp.

40 F Cooler Air Temp. Range Cooler Load Shellstock Container 41-45 F Medium 3x4x3 Cage 25 Bu/Cage

Bulk ready for cleaning and sorting

Rapid Cooling

• Cool Oysters before Boxing Oysters • Allow Adequate Air Circulation Around Containers • Contact Refrigeration Experts on Unit Tonnage Based on Factors such as: – Max Amount of Product Stored – Temp of Product Stored – Size of Unit – Air Circulation in Unit

Time to Temperature Internal Oyster Temps.

Receipt Time & Temp 2:30 pm/83.7 F Product in Cooler 3:15 pm/80.6 F Product @ 70 F Time to 70 F 4:00 pm/69.5 F 45 Minutes Product @ 50 F Time to 50 F 6:10 pm/49.8 F approx 3 Hours

Results of AL & NJ Studies

•

The Data Validates the Technical Information provided by Refrigeration Experts regarding Rapid Cooling Rates in a Walk-in Cooler/Forced Air

•

1-10 Hours

Where Did We Go From Here ?

In New Jersey Meetings Late 08 with State & Industry to Explain Refrigeration Facts State & FDA Led Meetings/Industry Workgroup Explained How Extended Hours to Cool Oysters is Factor in Vp Ilnesses Provided Data and Information from Refrigeration Experts & Studies in Al & NJ Requested that NJ Develop a New VpCP for 2009

NJ 2009 Vp CP

State will Require during 09 Summer Season: • Shortened Harvest Hours • Shortened Transfer to Forced-Air Refrig.

• No Interstate Transport of Oysters until

next day

(midnight).

• No Transport Until Oyster Pre-Chilled to Temps to 50 F or Below !!!

NJ “09” Vp CP

• Also Requiring Continuous Recording of Refrigeration Unit (Ambient) • Appropriate Thermometer to Temp Oysters (Product) ie; Infrared Gun • Separate HACCP Plans by Dealers for Vp CP Reviewed by NJDHSS & FDA • Adequate Inspections by State • Adequate FDA Review/Assistance

Vp CP HACCP Plans

• Oyster 1 st Level Dealer HACCP Plans reviewed approved by T. Foca NJDHSS • HACCP Plans include: – Monitoring/Records for oyster temps. @ Dock – Monitoring/Records for oyster temps @ Receipt Certified Plant – Time of Dock Off Loading – Time of Receipt @ Plant – Time & Temp of Oysters Prior to Shipment – Oyster Temp < 50 F

HACCP Corrective Actions

• NJDHSS Required Continues Temp Recorders in Coolers • Corrective Action if Cooler Temp Elevated > 45 F • Hold Product & Evaluate Time/Temp • Several Plants getting Emergency Generators

Port Norris NJ Newly Constructed 20’ x 30’ Cooler with 2-5hp units

5/16/09 Rebuilding Permanent Walk-in Cooler for 09 Vp CP season Temporary Trailer during Renovations

5/13/09 22 ft long x 7 ft 1/2 in wide truck with 1- 2 ton compressor Not Approved

Port Norris-Retrofit Refrigeration 8 ft Trailer with 3 Ton Diesel and 4 Ton Electric Compressor 5/13 Prior to Installation of addl. 4 Ton Compressor

Large Walk-in Cooler

NJ 324 SS River Road Clam House- Gary Lubaczewski 5/16/09 Rebuilding Permanent Walk-in Cooler for 09 Vp CP season Temporary Trailer during Renovations-Continuous Temp Recorder

Compressor Unit Temp Guage

Interstate Shellfish Sanitation Conference (ISSC)

• As a Result of New Jersey Findings and • Post Harvest Temperature Study Results • 2009 NJ Vp Control Plan Requirements for Pre-Chilling to 50 F Prior to Shipping • NJ Industry Support • FDA Proposed and the ISSC Approved in October 2009 a MO Requirement for Pre Chilling of Oyster by States under Vp Control

Oysters on the Half-Shell

• Oysters and clams have been an important item in man’s diet for thousands of years.