CONSUMING
RAW SHELLFISH COULD MAKE YOU SICK
- Mesa County Public Health (MCPH) recently investigated a case of vibriosis, infection with the bacteria Vibrio parahemolyticus, in a Mesa County resident who had eaten raw oysters.
- The most recent case of vibriosis in Mesa County prior to this investigation was in 2016.
- Vibriosis, particularly Vibrio parahemolyticus, is caused by eating raw or under-cooked oysters and other shellfish or when an open wound comes in contact with raw seafood juices or contaminated coastal waters.
- Risk of vibriosis increases from May through October because higher temperatures support the growth of the bacteria that oysters, clams and mussels filter from the warmer waters as they feed.
- An oyster that contains the bacteria doesn’t look, smell, or taste different from other oysters. The only way to kill the harmful bacteria in oysters is to properly cook them.
- The cook temperature for oysters is 145°F. Your thermometer should be able to hold 145°F for 15 seconds total.
- Even if raw oysters are properly stored and handled by food workers, they can still make you sick.
- Although risk increases from May through October, anyone can become infected with this disease at any time of the year.
- Symptoms of vibriosis occur within 24 hours of ingestion and can last up to three days. Intestinal vibriosis symptoms include:
- runny diarrhea,
- vomiting,
- abdominal cramping,
- fever and chills, and
- wound infections from contact with contaminated water can be very serious and even fatal.
- Contact your health care provider if you develop symptoms after handling or eating raw shellfish.
- Reduce your risk of this disease by:
- Fully cooking raw oysters or other shellfish. If oysters don’t open after fully cooking, throw them away.
- Washing your hands after handling raw seafood.
- Covering any wounds while handling raw seafood.
- Washing the wound with soap and water if you’ve been in contact with raw seafood or its juices.
- Staying out of coastal river waters if you have open wounds or low immunity.