When planning for your trip to Glacier Bay, remember that the environment here is very dynamic, and can be unforgiving to the ill-prepared.
Recreational Boating Safety
Read the more specific page on water safety in Glacier Bay.
Or see http://www.uscgboating.org/
Hypothermia
Long periods of rainy, overcast, and cool weather are normal in Southeast Alaska. Summer daytime temperatures are usually 45-65 F, but nights stay cool to near freezing. To protect against hypothermia, a hat, gloves or mittens, and rain gear are essential. Sturdy, waterproof footgear is desirable. For more in-depth information about hypothermia see http://www.princeton.edu/~oa/safety/hypocold.shtml
Paralytic Shellfish Poisoning (PSP)
Eating mussels and clams in Glacier Bay is not recommended as the neurotoxin that causes paralytic shellfish poisoning has been found in high concentrations in the area. This is a naturally occurring toxin that affects humans as well as other animals, and can lead to sudden death.
Bears
Black and brown/grizzly bear are wild animals and should always be considered potentially dangerous. When hiking, lessen your chances of an encounter by watching for bears and bear sign, making noise, traveling in groups, and avoiding travel at night. Food, garbage, and scented items must be stored properly. Avoid taking odorous foods. Bear-resistant food containers are required in the non-forested areas of Glacier Bay and are available for loan at the Visitor Information Station. Photograph bears with a telephoto lens; close approach is dangerous. Read about traveling in bear country for more details. More...
Giardia
Even though the water looks clear, it may contain organisms that cause a debilitating intestinal disorder. Water should be vigorously boiled for at least one minute, filtered, or chemically treated. Because of the high rate of sediment in the water in glacial landscapes, you may need to allow extra time for the "glacial flour" to settle out.
Firearms are prohibited within Glacier Bay National Park and Preserve. More...
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