Since it is the beginning of the season I thought it might be helpful to put this info (from Steve Medieros, president of RISAA) out .I caught a 20 or so lb striper with this in '98
, I wasn't familiar with the disease but I knew it didn't look good! So I gave the fish to my neighbor and he died and left me his house
....but I digress. Anyway here is the info :
Clarification on Striped Bass Skin Disease
May 3, 2006
Marine Fisheries Advisory
UPDATE TO SALTWATER ANGLERS ABOUT STRIPED BASS SKIN DISEASE
The striped bass skin disease reported in a recent Boston Globe article is not a
new disease to fish biologists and is not considered a serious health risk by
regional public health agencies. It is known as Mycobacteriosis and was first
identified on striped bass in Chesapeake Bay in 1997. Fish that contract this
disease develop a bacterial infection that results in inflammation, tissue
destruction and formation of scar tissue in one or more organs. While
Mycobacteriosis can be transmitted to humans through direct contact with
infected fish or water, this disease can be treated with antibiotics; the
bacteria responsible for this disease are not flesh-eating. Any persons with
questions or concerns should contact a physician.
Myobacteriosisin Striped Bass
Signs of infection in striped bass are first noted in internal organs such as
the spleen and kidney. Nodules (called granulomas) composed of inflammatorycells
and fibrous connective tissue form in response to the bacteria in an attempt to
stop the infection. An increase in the number and size of granulomas leads to
the formation of extensive scar tissue and eventual loss of normal tissue
architecture. This disease progresses slowly in fish and has been characterized
as a “wasting disease” due to loss of body mass and emaciation. Striped bass
may contract the disease because of weakened health caused by poor water quality
and forage-related issues in Chesapeake Bay.
Many striped bass from Chesapeake Bay reside in coastal waters of Massachusetts
between May-October. However, Marine Fisheries has not received any reports of
external lesions and has not observed any internal signs of the disease in fish
examined over the last two years. We are unsure why the disease has not been
observed in Massachusetts, but some scientists suggest that the Chesapeake Bay
migratory stock may be less susceptible to disease because they stay only about
two months in the Bay to spawn and have reduced chances of exposure (most of the
fish reported to have the disease in Chesapeake Bay are the year-round
residents) or the disease is eliminated or becomes lessened once the fish move
into colder, cleaner, ocean water and experience better food supplies.
Anglers have inquired if striped bass that have been “tainted” with
Mycobacteriosis are still edible. The answer is yes! A recent check of
published medical studies by Maryland Department of Health on this kind of
infection in human beings shows that eating properly prepared and cooked
rockfish has not been associated with human mycobacterial illness. They
recommend that people not consume any raw striped bass or any fish that appears
diseased. In preparing striped bass for consumption, common sense should
prevail. Fish with open, reddened lesions on the body or with signs of
hemorrhage or darkened patches in the fillets should be discarded. Fish that
appear to be healthy and are properly cooked are safe to eat. While handling an
infected striped bass, especially if the skin is cut or scraped, can lead to
skin infections, simple hygiene precautions can prevent this.
Human Myobacterial Illness Is Treatable
Infections in humans are generally limited to the extremities such as fingertips
and feet, but may involve the joints, bones and lymph nodes. Individuals with
cuts or scrapes are at higher risk for infection. The most frequent symptom is
the formation of a persistent bump or nodule under the skin. Additional symptoms
may include the formation of ulcers, swelling of lymph nodes and joint pain.
When handling any type of fish, use a few practical and simple precautions: 1.
wear heavy gloves and boots to avoid puncture wounds from fish spines; 2. If
cuts, scrapes or other open or inflamed areas of the skin are present, cover
hands and wrists with an impermeable barrier (like a rubber or vinyl glove) to
prevent any bacteria from getting into the soft tissue under the skin where
Mycobacterium organisms are known to cause infections; 3. Dispose of any
leftover fish parts after preparing raw fish; 4. Wash off all cutting boards,
surfaces, knives and other utensils used to process raw fish with warm soapy
water. (Source: Maryland Department of Natural Resources.) Again, this disease
can be treated with antibiotics, and any persons with questions or concerns
should contact a physician.
For further information please visit our web site at:
www.mass.gov/marinefisheries.
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