For immediate release: July 26, 2006 (06-116)

Contacts:
Richard Lillie, Office of Food Safety and Shellfish 360-236-3313
Jeff Smith, Communications Office 360-236-4072

State expands oyster closure areas
More than 60 people have been sickened from eating raw oysters

OLYMPIA ¾ The Department of Health reports that as of today 60 Washington residents have been confirmed with vibriosis — most of these cases have been reported in July. Additional cases connected to Washington oysters are being reported in other states. Typically, Washington sees about 20 cases a year.

A naturally occurring bacterium, Vibrio parahaemolyticus, is responsible for the illnesses caused by eating raw oysters from growing areas in Hood Canal and Totten and Eld inlets in south Puget Sound. The unseasonably warm temperatures and afternoon low tides are likely contributing to these higher than normal numbers.

Added to growing areas previously closed: Hood Canal 3, 6 and 7. The Hood Canal closure zone now extends from Sunset Beach in the Eastern arm of lower Hood Canal to Point Whitney in the north, with the exception of Annas Bay.

These areas are closed for all recreational harvesting of oysters. Some commercial growers may still harvest oysters from these areas, but those oysters can only be sold after they are shucked, packed and labeled, "for cooking only."

Symptoms of vibriosis include diarrhea, abdominal cramps, nausea, vomiting, headache, fever, and chills. The symptoms usually appear about 12 hours after eating infected shellfish but can begin within two hours or as late as 48 hours after consumption. The illness is usually mild to moderate and lasts for two to seven days; it can be life threatening to people with immune dysfunction or chronic liver disease.

Thorough cooking will kill the bacteria and leave the shellfish safe to eat. Food safety specialists recommend that oysters be cooked to an internal temperature of 145° F.

The agency Biotoxin Web site (http://www.doh.wa.gov/ehp/sf/biotoxin.htm) and the biotoxin hotline — 1-800-562-5632 — provide notification of growing area and recreational beach closures. Harvesters should also look for and obey warning signs that have been posted at marinas and recreational beaches.

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