Consumer’s should eat right away after cooking and refrigerate
leftovers.
The Public
Health Agency of Canada (PHAC) is investigating 67 Canadian cases of Vibrio parahaemolyticus (Vp) infections
linked to raw shellfish. The majority of illnesses are connected to eating raw
oysters.
PHAC said work is ongoing to determine the source and
distribution of products and illnesses are avoided if shellfish are cooked
before being eaten. British Columbia and Alberta affected. Sixty seven cases were
reported in British Columbia (48) and Alberta (19) with one person being
hospitalized. Individuals became sick between June 1 and August 7 and all
reported consumption of raw shellfish, primarily oysters.
The Canadian Food Inspection Agency and the Department
of Fisheries and Oceans and Health Canada are also investigating. Fisheries and
Oceans Canada said Vibrio parahaemolyticus is a naturally occurring bacterium
that can be present in bivalve shellfish (i.e. clams, oysters, scallops,
mussels, cockles) even in harvest areas that are open and approved for
shellfish harvesting.
The pathogen is present in higher concentrations in
summer months when water and air temperatures rise, increasing risk of
infection and illness when bivalve shellfish (like oysters) are consumed raw or
undercooked.
Symptoms of infection may include watery diarrhoea,
stomach cramps, nausea, vomiting, fever, and headache and usually start within
12 to 24 hours and may last up to three days.
To reduce the risk of illness,
bivalve shellfish should be harvested at the water's edge when the tide is
going out and shellfish should be iced, refrigerated or frozen immediately.
Consumer’s should eat right away after cooking,
refrigerate leftovers, and always keep raw and cooked shellfish separate. Cooked
to a safe internal temperature of 74°C (165°F).
The BC Centre for Disease Control (BCCDC)report an
increasing number of shellfish related illness occurred this summer with 35
cases reported in June and July. The majority of illnesses were due to raw
oysters sourced in British Columbia and served in restaurants, but there have
also been some cases associated with raw oysters bought at retail or self-
harvested. Marsha Taylor.
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