WATCH: The BC Center for Disease Control is reporting an unprecedented number of shellfish related illnesses this summer, mostly linked to eating raw BC oysters. Julia Foy has the details.
The BC Centre for Disease Control (BCCDC) says the warmer weather and warmer water temperatures may have caused an “unprecedented number” of shellfish-related illnesses in Western Canada so far this summer.
There have been 35 cases of Vibrio parahaemolyticus infections reported to the BCCDC in June and July, which is much higher than in past years. Alberta Health Services is investigating 19 cases of the infection.
The majority of those illnesses have been linked to the consumption of raw oysters sourced in B.C. and then served in restaurants, however, there have been some illnesses associated with raw oysters bought at retail or self-harvested.
The BCCDC says Vibrio parahaemolyticus is a bacterium that occurs naturally in shellfish and is found in higher concentrations during the summer months when water temperatures rise.
When contaminated shellfish are eaten raw or undercooked, that is when people may get sick.
The most common symptom of Vibrio parahaemolyticus infection is diarrhea. Nausea, vomiting, fever, headache and bloody stools may occur as well. Symptoms can last for around three days to a week, but do not usually require any treatment.
“People should always be aware of the health risks associated with eating raw or undercooked oysters,” says Marsha Taylor, epidemiologist with the BCCDC, in a release. “The risk is especially high this summer, as we can see from the number of Vibrio infections reported during the last two months.”
People are advised to only eat cooked shellfish.
Anyone becoming ill after eating shellfish should report their illness to their local public health office or primary care provider and see a physician if symptoms persist or become severe. They can also call the 24-hour HealthLink line at 8-1-1 or click here for more information.
With a file from Erika Tucker
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