lunes, 17 de agosto de 2015

Public Health Agency Canada investigating 67 illnesses linked to raw oysters.

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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