The SFPA has published its Annual Classification List of Ireland’s Shellfish Production Areas for 2025 with 17 areas being downgraded
The Sea-Fisheries Protection Authority (SFPA) has released its annual classification list for commercial shellfish production areas across Ireland. The review assessed 144 classifications against strict food hygiene standards.
According to the SFPA, two production areas were upgraded, 17 were downgraded, and 12 had their classification type changed for reasons unrelated to water quality.
Live shellfish can only be harvested from production areas that meet strict requirements for human consumption, as outlined by European and Irish food law. The SFPA, working with the shellfish industry, conducts regular sampling to monitor bacterial contamination and determine the classification status of each area. The rating assigned to an area dictates any conditions that must be met before shellfish from that area can be sold.
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Paschal Hayes, Executive Chairperson of the SFPA, highlighted the importance of the monitoring program for both consumers and commercial producers. He said:
“Shellfish monitoring is a critical safety measure for consumers and helps protect the shellfish industry by preventing outbreaks and ensuring that seafood remains safe to eat.”
He emphasised that the SFPA collaborates with the industry and other state agencies to ensure production areas meet “rigorous assessment criteria.”
Bill Dore, Team Leader, Shellfish Microbiology at the Marine Institute, noted that the publication of the list is the culmination of a partnership between the Marine Institute and the SFPA.
He explained that as the National Reference Laboratory, the Marine Institute oversees the national testing program for E. coli contamination, which contributes to the overall risk assessment and classification of each production area.
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