Shellfish classification agreed

Friday 12 September 2008

The Agency has agreed the 2008-09 classification areas for shellfish production in England and Wales.

Working with the Centre for Environment, Fisheries and Aquaculture Science (CEFAS) in Weymouth, the Agency agreed the classification in accordance with EC regulations and the classification came into effect on 1 September.

Shellfish production areas are classified according to the results of monthly microbiological sampling that monitors the amounts of E. coli per 100g of shellfish flesh.

Production areas fall into three classes (see below) and refer to areas where E. coli has been found. Areas with greater levels of E. coli than class C are designated as ‘prohibited’ and are those considered unsuitable, for public health reasons, for harvesting shellfish.

• class A: refers to areas with less than 230 E. coli per 100g of flesh
• class B: refers to areas with between 230 and 4,600 E. coli per 100g of flesh in at least 90% of samples
• class C: refers to areas where between 4,600 and 46,000 E. coli per 100g of flesh has been found

All shellfish must meet Class A standards before it can be marketed and sold. Shellfish from classes B and C will need further processing, for example heat treatment, to adhere to the EU legislation, before they can be sold. It is the harvesters’ responsibility to carry out the appropriate testing to sell their shellfish.

For a full list of classified shellfish harvesting areas go to the link below.