Don't go eating raw oysters now. Too bad because I love them raw oysters......
[H2]At least five ill after eating contaminated raw oysters[/H2]
Chad Skelton, Vancouver Sun
Published: Monday, July 24, 2006
At least five B.C. residents have fallen ill in the past few weeks from eating raw oysters contaminated with bacteria, according to the B.C. Centre for Disease Control.
Dr. Eleni Galanis, a physician epidemiologist with the BCCDC, said the culprit in all five cases was Vibrio parahaemolyticus, a cholera-like bacterium that multiplies in seawater during the hot summer months.
Galanis said people who consume Vibrio-infested oysters usually suffer severe food poisoning which can last from a day to a week.
"Very, very rarely people can die of it," said Galanis. "But most of us would just get this really nasty few days of vomiting and diarrhea."
Most of the five cases involved people eating raw oysters at restaurants across B.C.
An investigation by the Canadian Food Inspection Agency traced most of the tainted oysters to a fishing area in Washington State which has since been closed.
Galanis said oysters can become infected with Vibrio either out at sea or after they are harvested.
"If they're left in the sun for a long period of time, then the bacteria can multiply," she said.
Oysters that have already been shucked and are sold in tubs are at greatest risk of infection by Vibrio and should always be cooked before eaten, said Galanis.
But even oysters still in their shells can be contaminated by the bacteria.
"People should be aware they are taking a risk when they eat raw oysters," said Galanis.
The CFIA monitors commercial harvesting areas in B.C. and closes them if the bacteria level in the water becomes too high.
Galanis said those who harvest their own shellfish should call the DFO at 1-866-431-3474 to ensure the area they're in is safe.
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