Avoid some oysters, FDA says

WASHINGTON — The U.S. Food and Drug Administration on Friday advised people not to eat raw oysters harvested in a small area of Washington state, citing bacterial illnesses that have sickened at least six people in that state and California.

The state Department of Health closed the area associated with the vibriosis illness, the southern tip of Hood Canal, and has asked commercial harvesters and dealers who obtained oysters from this area to recall them.

Raw oysters from the area were distributed to California, Florida, Hawaii, Idaho, New York, Oregon, Washington, British Columbia, Hong Kong, Malaysia and Singapore. Additional reports of illnesses are being investigated by the states, according to an FDA release.

Consumers who have recently purchased oysters should check with the place of purchase and ask if the oysters were harvested from the affected area.

Symptoms of vibriosis, caused by the vibrio parahaemolyticus bacteria, include diarrhea, abdominal cramps, nausea, vomiting, headache, fever and chills and usually appear within 24 hours after eating the oysters. Severe disease is rare and occurs mostly in people with compromised immune systems.

To avoid the illness, consumers should make sure the oysters are cooked at 145 degrees to kill the bacteria, according to the FDA. For more information, consumers can call the FDA at 888-463-6332 or go to www.doh.wa.gov/Publicat/2007_news/07-131.htm.

The current recall comes one year after an unusually large vibriosis outbreak that sickened scores of people. But that does not indicate a growing problem, said Jeff Smith, a spokesman for the Washington State Department of Health.

Some cases occur every year, he said, and "this year is pretty normal."

The problem is not associated with pollution, but is caused by the specific bacteria, typically found in saltwater, which proliferate in hot weather. The summertime combination of warm weather and low tides during warm parts of the day contributes to the growth of the bacteria, Smith said.

It's present in all shellfish, but people most typically get sick after eating raw oysters.