For immediate release: July 14, 2006  (06-105 - Revised)

 Contacts: Richard Lillie, Vibrio Coordinator     360-236-3313
                     Jeff Smith, Communications Office  360-236-4072

Bacterial contamination found in oysters can lead to illness
Thorough cooking will kill bacteria and leave shellfish safe to eat

OLYMPIA ¾ A bacterial outbreak in oysters has sickened several people across the state. Samples taken so far this summer have shown Vibrio parahaemolyticus contamination in oysters from areas in south Puget Sound and Hood Canal. These bacteria are found primarily in oysters but can infect other shellfish as well. The Washington State Department of Health tests samples for the bacteria each year from May to October.

Vibrio causes a variety of symptoms including diarrhea, abdominal cramps, nausea, vomiting, headache, fever, and chills. The symptoms usually appear about 12 hours after eating infected shellfish but can occur anywhere from 2 to 48 hours after consumption. The illness is usually mild to moderate and lasts for 2 to 7 days.

Thorough cooking will kill the bacteria and leave the shellfish safe to eat. The risk comes from eating raw shellfish, especially oysters.

"During warm weather months the risk of infection by Vibrio parahaemolyticus is increased and shellfish should be thoroughly cooked to prevent illness," said Richard Lillie, Vibrio Coordinator for the Office of Food Safety and Shellfish. "This also includes shellfish purchased at the supermarket."

The agency will continue to monitor bacteria levels in oysters throughout the warm weather months.

"While many people think it’s great to slurp a fresh oyster, they can expose themselves to a variety of health risks," Lillie said. "Shellfish currently on the market should be safe to eat, provided that they have been kept refrigerated or iced after purchase and are thoroughly cooked to 145° F," Lillie said.

The general public should look at notification of closure for marinas and recreational beaches by checking the department’s Biotoxin Web site (http://www.doh.wa.gov/ehp/sf/biotoxin.htm) or the biotoxin hotline at 1-800-562-5632. Harvesters should also look for and obey warning signs that have been posted at marinas and recreational beaches.

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