After the US FDA issued a recall for Island-grown oysters, the BC Centre for Disease Control has issued a provincial warning.
Between November 1 and December 18, 64 cases of norovirus-like illnesses have been reported in Island Health, Vancouver Coastal Health, and Fraser Health regions. The people affected got sick after eating raw oysters. The BCCDC is now warning people to be aware of the risks of consuming raw or undercooked oysters.
Federal agencies have since closed some areas to commercial shellfish harvesting, including areas in Baynes Sound, west of Denman Island.
The US FDA recall linked norovirus cases in 15 states to shellfish grown and harvested by Pacific Northwest Shellfish and Union Bay Seafood.
Health Canada has not issued a recall.
Norovirus is a common cause of gastrointestinal illness, especially during the winter months. Symptoms usually begin 12 to 48 hours after infection and can include nausea, vomiting, cramps, fever, and diarrhea. Symptoms can be intense (e.g., multiple episodes of vomiting in a short period of time) and generally last between 24 and 72 hours. Fluid loss or dehydration can be a serious problem for those who are very young and older adults. Norovirus spreads very easily from person to person but can also be caused by consuming food or water contaminated with the virus.
Oysters can become contaminated with norovirus that may be present in the marine environment where they are grown and harvested. The BC Centre for Disease Control and regional health authorities are reminding the public of risks associated with consuming raw or undercooked oysters, especially those who may be at higher risk of severe illness such as children, older adults or people who may be immunocompromised.
Food contaminated with noroviruses may look, smell and taste normal. To kill norovirus, you can cook oysters thoroughly, to an internal temperature of 90 degrees Celsius for 90 seconds before eating.
