STATEMENT Judith Foulke: 202-205-4144 August 23, 1997 The Food and Drug Administration is advising consumers to check the source of any fresh oysters they may have purchased within the past week. Due to warm weather in the Pacific Northwest, oysters harvested from waters in Washington State potentially could contain increased levels of Vibrio parahaemolyticus, a naturally occurring marine bacterium which could cause illness, especially to at-risk populations, including the immune compromised. Washington State health authorities have advised consumers to eat only fully cooked oysters until the increased levels of V. parahaemolyticus are reduced when temperatures drop. In addition, on August 20, members of the Pacific Coast Oyster Growers Association voluntarily halted shipments of live oysters and have notified purchasers of products that were shipped prior to the cessation that products should be fully cooked. FDA's advisory is to help ensure that holders of any oysters remaining in commerce are aware of the situation. Oysters from Washington State should be thoroughly cooked. Thorough cooking will destroy this bacterium. FDA advises boiling in water 3 to 5 minutes after shells open. Use small pots to boil or steam oysters. Steam live oysters 4 to 9 minutes in a steamer that's already steaming. Approximately 40 illnesses have been reported in California and Washington state due to the consumption of raw oysters. An additional 100 cases have been reported in British Columbia leading to a closure of harvesting areas in that region. V. parahaemolyticus is common during periods of warm weather. It is not a result of human sewage contamination of the shellfish harvest area. Symptoms include diarrhea, abdominal cramps, nausea, vomiting, headache, fever and chills. Onset of illness is from 4 to 48 hours; average is 12 to 24 hours after consumption. The illness is usually mild or moderate and runs it course in 2 to 3 days, except in the case of the immune compromised where hospitalization may be required if symptoms persist. Contact: FDA Press Office, Judith Foulke (202) 205-4144. ####
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