Politics & Government
State Health Department Advises Against Eating Raw Oysters
Warm water temperatures are causing an increase in Vibrio bacteria, which has sickened more than 40 people around Washington state so far this year.
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State and county health officials have issued warnings about an uptick in illnesses caused by the consumption of raw or undercooked oysters.
The Washington State Department of Health issued a news release Tuesday saying more than 40 people around the state have become ill with vibriosis so far this year. Vibriosis is an infection caused by the bacteria Vibrio parahaemolyticus, which thrives in warm water and flourishes in mid-day low tides.
During the warm summer months, all locally harvested shellfish should be fully cooked before consumption, the health department says.
“We’ve had a warm summer, which increases the risk that eating raw oysters might make people sick,” Jerrod Davis, director of the state's Office of Shellfish and Water Protection, said in the news release. “It’s much safer to eat cooked oysters, especially this time of year.”
Vibriosis symptoms include diarrhea, nausea, stomach cramps, vomiting, fever and chills. Symptoms typically appear 12 to 24 hours after eating the infected shellfish and can persist for up to five days. People with weakened immune systems, chronic liver disease and those who take antacids can become seriously ill from the bacteria.
To avoid becoming sick, the health department recommends cooking oysters to 145 degrees Fahrenheit for at least 15 seconds.
More tips and information are available here.
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