Avoid raw, undercooked shellfish, health officials warn

The B.C. Centre for Disease Control is advising British Columbians to fully cook shellfish before eating because summer weather increases the risk of illnesses associated with raw or undercooked shellfish consumption.

"[It] can cause severe diarrhea and vomiting that can last up to a week," Dr. Eleni Galanis, an epidemiologist with the BCCDC, said Friday.

The centre issued the health alert Friday.

Last year, 15 people in B.C. were infected with vibrio parahaemolyticus, a naturally occurring bacterium found in shellfish that can cause sickness, Galanis said.

People became ill after eating raw or undercooked oysters served in restaurants or bought at retail.

"People who eat raw oysters in restaurants, buy them from retail outlets, or harvest them themselves, need to be aware of the potential health risks," Galanis said.

Oysters should be cooked at 60 C or higher for five to six minutes, said Larry Copeland, program director of the centre's food protection services.

"This will kill the vibrio bacteria and minimize the risk of infection," he said.

To reduce the risk of illness, consumers should:

• Purchase shellfish from approved sources.
• Ensure shellfish are kept in a cold environment at all times.
• Use drinking-quality water to rinse ready-to-eat shellfish.

All shellfish sold in B.C. must come from a federally approved source. Outlets and restaurants selling various types of shellfish must be able to provide a shellfish shipper's tag.