PhytoScience - Article
Raw, undercooked shellfish can cause illness
June 27, 2008
Center for Disease Control
VANCOUVER, BC
With summer now in full swing, the BC Centre for Disease Control is reminding British Columbians that warm weather brings an increased risk of illnesses associated with eating raw or undercooked bivalve shellfish (e.g. oysters, clams, mussels, scallops, and cockles).
In 2007, BC had 15 cases infected with Vibrio parahaemolyticus, a naturally occurring bacterium found in shellfish that causes illness, and is present in higher concentrations during the summer months when water temperatures rise. This illness has been linked to raw oysters served in restaurants or bought at retail, as well as self-harvested raw shellfish, in communities throughout the province including Gibsons, Sechelt, Powell River, Ladysmith, Qualicum and Parksville.
“People who eat raw oysters in restaurants, buy them from retail outlets or harvest them themselves need to be aware of the potential health risks,” says Dr. Eleni Galanis, Physician Epidemiologist with the BC Centre for Disease Control, an agency of the Provincial Health Services Authority. “Consuming raw or undercooked shellfish can cause severe diarrhea and vomiting that can last up to a week.”
To reduce the risk of illness, consumers are advised to carefully read label instructions, ensure shellfish are kept in a cold environment at all times, use drinking-quality water to rinse ready-to-eat shellfish, and only purchase shellfish from approved sources. All bivalve shellfish sold in British Columbia must come from a federally approved source, and outlets and restaurants selling them must be able to provide a shellfish shipper’s tag.
“In order to eliminate risk completely, people should cook shellfish before consuming,” advises Larry Copeland, Program Director of Food Protection Services with the BCCDC. “To ensure adequate cooking, test oysters with a meat thermometer, make sure the temperature reaches 60°C (140°F) and keep that temperature for five to six minutes - this will kill the Vibrio bacteria and minimize the risk of infection.”
BCCDC, along with regional Health Authorities and partners within the federal and provincial governments have been working with the shellfish industry to reduce the risk of contamination in commercially harvested shellfish.
For more information on consumer and self-harvesting please visit www.bccdc.org and www.pac.dfo-mpo.gc.ca.
Anyone becoming ill with diarrhea and vomiting after eating shellfish should report their illness to their local public health department listed in the Blue Pages of the telephone book, or call the 24-hour BC NurseLine at 1-866-215-4700. If symptoms are severe or persist, they should see their physician.
Center for Disease Control (British Columbia) - 2008