Coffin Bay oyster farmers on South Australia's Eyre Peninsula are facing financial ruin in the lead-up to Christmas amid an ongoing probe into a bacterial outbreak.
Growers and exporters have been forced to ditch their stock dating back to September, after health authorities linked a rise in gastro cases to raw seafood from the premium oyster-growing region.
The South Australian Oyster Growers Association (SAOGA) supports the public health response, but said the financial impact "will be devastating for the industry", warning that producers would likely lose millions of dollars and some businesses would have to close.
"We need to be there for our growers, who are suffering both emotionally and financially, as well as provide support to everyone along the supply chain.
"We'll certainly be talking to the SA Government about what support measures can be put in place."
SA Health issued a product recall for Pacific Oysters from Coffin Bay last Friday.
The recall includes fresh and frozen produce from September 4 to November 16.
The Department of Primary Industries and Regions (PIRSA) last week implemented a formal closure of the Coffin Bay oyster region, which means no oysters can leave the area.
Recent cases of illness linked to Vibrio parahaemolyticus — a type of seaborne bacteria that causes gastro — have been traced back to Coffin Bay.
Many growers were just starting to recover after a significant reduction in sales to restaurants during the pandemic and a shortage of breeding stock.
The export and sale bans are expected to last another week, with authorities keen to ensure the risk from the bacterial outbreak is managed.
"Our growers take food safety very seriously and are deeply affected by news of anyone suffering ill-effects from eating their product," Mr Kerin said.
Mr Kerin said growers had been working closely with PIRSA and have "given our full support to a precautionary closure".
