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FDA Expands Warning on Raw Oysters

Update: This warning was expanded on Aug. 24, 2007 to include "growing area 5."
FDA Press Release

FDA is warning consumers not to eat raw oysters harvested from certain areas of the southern tip of Hood Canal in Washington after an outbreak of illness (vibriosis) caused by Vibrio parahaemolyticus bacteria. 

Symptoms of 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.

Areas of Illness

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. FDA recently announced that consumers also should not eat raw oysters from "growing area 5."

To date, records indicate that raw oysters from the areas were distributed to California, Florida, Hawaii, Idaho, New York, Oregon, Washington, Colorado, Utah, Arizona, Delaware, Minnesota, Pennsylvania, British Columbia (Canada), Hong Kong, Malaysia, Singapore, Bali, and Thailand.

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. 

Steps for Consumers

• If you have recently purchased oysters, check with the place of purchase and ask if they were harvested from the affected growing area. 
• If you believe you have experienced symptoms after consuming raw oysters, consult your health care provider and contact your local health department.
• If you have a weakened immune system, which includes people affected by AIDS, chronic alcohol abuse, liver, stomach, or blood disorders, cancer, diabetes, or kidney disease, you should avoid eating raw oysters, regardless of where they are harvested.

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 375F for at least three minutes.
• Broil three inches from heat for three minutes.
• Bake at 450F for 10 minutes.

For more information, see "Shellfish growing areas close due to vibriosis outbreak"
www.doh.wa.gov/Publicat/2007_news/07-131.htm

Date Posted: August 13, 2007
Updated: August 27, 2007

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