BCCDC warns about first illness linked to consumption of raw oysters

The BC Centre for Disease Control (BCCDC) has a warning for the lovers of raw oysters.

The health authority says it has confirmed the first case of illness this summer linked to the bacterium known as Vibrio parahaemolyticus or “Vibrio” and the consumption of raw oysters.

The case was reported on June 30 by a person who consumed the raw oysters in the Vancouver area.

Health officials say that is a full two weeks later than last year’s cases began to emerge.

Last summer, B.C. registered 60 cases of illness from eating raw or undercooked oysters in the largest outbreak in the province’s history.

READ MORE: Hot weather believed to be responsible for rise in shellfish-related illness in 2015

Vibrio grows in seawater and accumulates in shellfish like oysters and clams. It is especially prevalent during the summer when seawater temperatures rise.

When consumed in raw or undercooked shellfish, it can cause illness including fever, vomiting and diarrhea.

The BCCDC says the majority of people who became ill from oysters consumed them in restaurants, although several cases were associated with raw oysters bought at retail outlets or self-harvested.

It says eating raw shellfish increases your risk of Vibrio and other infections and it’s best to eat them cooked. But if you choose to eat raw shellfish like oysters, then understand the risks and take steps to reduce your likelihood of illness.

The BCCDC has a Vibrio growth calculator, a temperature mapping tool and a shellfish openings and closures map on its website.

Restaurants throughout B.C. will now also include menu warnings.

Anyone becoming ill with diarrhea and vomiting after eating shellfish should call BC HealthLink at 811. If symptoms are severe or persist, they should see their physician.