Consumers Warned to Avoid Eating Raw Oysters from Southern Tip of Hood Canal in Washington State

Source | FDA

Warning Follows Bacterial Illness Outbreak

The U.S. Food and Drug Administration is warning consumers not to eat raw oysters harvested from an area of the southern tip of Hood Canal in Washington  after an outbreak of illness caused by Vibrio parahaemolyticus bacteria.

Symptoms of Oyster Induced Food Poisoning

Symptoms of the illness, called vibriosis, include watery diarrhea, often with abdominal cramping, nausea, vomiting, fever, and chills. Usually these symptoms occur within 24 hours of ingestion and last no more than three days. Severe disease is rare and occurs most commonly in people with weakened immune systems. Those who believe they have experienced these symptoms after consuming raw oysters should consult their health care provider and contact their local health department.

What’s the problem?

Raw oysters harvested from “growing area 6” in Hood Canal from July 3, 2007 and after, have caused at least six people to become ill in California and Washington. Additional reports of illness are being investigated by the states. To date, records indicate that raw oysters from the area were distributed to California, Florida, Hawaii, Idaho, New York, Oregon, Washington, British Columbia (Canada), Hong Kong, Malaysia, and Singapore.

What’s being done?

The Washington State Department of Health has closed the growing area associated with the illness and has asked commercial oyster harvesters and dealers who obtained oysters from this area to recall them. Consumers who have recently purchased oysters should check with the place of purchase and ask if they were harvested from the affected growing area.

Who’s at risk?

All consumers that eat the aforementioned are at risk, howerver those with weakened immune systems, including people affected by AIDS, chronic alcohol abuse, liver, stomach, or blood disorders, cancer, diabetes, or kidney disease should avoid eating raw oysters, regardless of where they are harvested.

How to Prepare Oysters Safely

FDA advises that consumers can continue to enjoy oysters in many cooked preparations by doing the following:

At Restaurants and other Foodservice Establishments:

Order oysters fully cooked.

In the Shell:

Purchase oysters with the shells closed.
Throw away any oysters with shells already opened.
Never allow raw seafood to come into contact with cooked food.
Boil oysters until the shells open. Once shells open, boil for an additional three to five minutes.
To steam—add oysters to water that is already steaming and cook live oysters until the shells open, once open steam for another four to nine minutes.

Use smaller pots to boil or steam oysters. Using larger pots, or cooking too many oysters at one time, may cause uneven heat distribution, which may cause the oysters in the middle to be under-cooked.
Discard any oysters that do not open during cooking.
Shucked Oysters:

Never allow raw seafood to come into contact with cooked food.
Boil or simmer shucked oysters for at least three minutes or until the edges curl.
Fry at 375 F for at least three minutes.
Broil three inches from heat for three minutes.
Bake at 450 F for 10 minutes

Shellfish growing areas close due to vibriosis outbreak

Source | Washington State Department of Health

OLYMPIA, WA — Oysters harvested from Hood Canal have been connected to six cases of vibriosis in California resulting in the closure of two growing areas at the southern tip of the canal.

The Department of Health has closed shellfish beaches in Mason County from Miller Creek (north of Hoodsport) south and east to Sunset Beach and across to Stimson Creek. The closed areas include both Potlatch and Twanoh state parks.

In addition, the department is asking the shellfish industry to recall oysters from these growing areas. Consumers who may have purchased oysters from these areas should check with the place of purchase to see if they were harvested from the affected growing areas.

Vibriosis is caused by a naturally occurring bacterium, Vibrio parahaemolyticus. Symptoms include diarrhea, abdominal cramps, nausea, vomiting, headache, fever, and chills and usually appear about 12 hours after eating infected shellfish. The illness is usually mild to moderate and lasts for two to seven days; it can be life threatening to people with immune dysfunction or chronic liver disease. Unseasonably warm temperatures and afternoon low tides are thought to be major contributors to this outbreak.

The best way to prevent this illness is to cook your oysters during the warm summer months. The bacteria are killed when oysters are cooked to 145� F.

The only way to be safe is to “Know Before You Dig.” The Department of Health recreational shellfish map Web site (www.doh.wa.gov/biotoxinmaps.htm), state shellfish program (360-236-3330), and local health agencies are excellent sources of information.