VANCOUVER
, BC
– As outdoor temperatures increase, so does the risk of illnesses associated with eating raw or undercooked bivalve shellfish (e.g. oysters, clams, mussels, scallops, and cockles).
BC Centre for Disease Control is reminding British Columbians that Vibrio parahaemolyticus, a naturally occurring bacterium found in shellfish that causes illness, is present in higher concentrations during the summer months when water temperatures rise.
In 2008, BC had 23 cases infected with Vibrio parahaemolyticus, an illness linked to raw oysters served in restaurants, bought at retail outlets, or self-harvested raw shellfish, in communities throughout the province including Gibsons, Sechelt, Powell River, Ladysmith, Qualicum and Parksville.
This June, BC has seen four cases of Vibrio parahaemolyticus, and all of the individuals infected had eaten shellfish at a restaurant or self-harvested the shellfish at home.
“People who eat raw oysters in restaurants, buy them from retail outlets or harvest oysters themselves need to be aware of the potential health risks,” says Dr. Colette Gaulin, 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 keep shellfish cool by refrigerating immediately after purchase, carefully read label instructions, use drinking-quality water to rinse ready-to-eat shellfish, and only purchase live shellfish from approved sources. All bivalve shellfish sold to the public in BC must have a shellfish shipper’s tag, which ensures federal inspection.
“In order to eliminate risk completely, people should cook shellfish before consuming,” advises Lynn Wilcott, Acting Program Director of Food Protection Services with the BCCDC. “To ensure adequate cooking, test oysters with a meat thermometer and make sure the temperature reaches 90°C (195°F) for 90 seconds. 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 food safety practices for consumers and individuals self-harvesting as well as licensing information for harvesting please visit:
Anyone becoming ill with diarrhea and vomiting after eating shellfish should call BC HealthLink at 811. If symptoms are severe or persist, they should see their physician
- 30 -
Media Contact:
Ritinder Harry
Email: ritinder.harry@bccdc.ca
Phone: 604-660-4922
