DMR Chapter 115 Vibrio Regulations
Vibrios are naturally occurring bacteria typically found in marine waters. Several species of Vibrio are pathogenic and can cause illness in humans including gastroenteritis and septicemia. Illnesses from Vibrio infections are often associated with the consumption of raw or undercooked seafood including bivalve shellfish like oysters and hard clams. The DMR Vibrio control plan includes specific regulations to reduce the likelihood of consumer illness. The most important preventative step for reducing Vibrio bacterial growth in shellfish is rapidly cooling the product to 50 degrees Fahrenheit.
Vibrio season starts on June 1 and lasts until October 15 annually. To obtain your Vibrio certification, follow the steps below:
- Watch the Vibrio Training video found below.
- Complete the Vibrio Quiz with a passing grade (80%).
- Purchase the relevant current year's state license (shellfish harvest, aquaculture, wholesale dealer, or enhanced retail) and renew or apply for a free Vibrio Harvest and/or Dealer License, to activate your Vibrio certification.
You will receive your Vibrio certification at the email address you provided in the quiz within two weeks of completion. If you have any questions or concerns regarding Vibrio training, please contact DMRPublicHealthDIV@maine.gov.