CDC has posted a food safety alert
about a multi-state outbreak of gastrointestinal illnesses linked to
raw oysters imported from Mexico.
Do not
eat, serve, or sell oysters harvested from Estero El Cardon, in Baja
California Sur, Mexico.
Illnesses started from December 16, 2018, to April 4, 2019. Sixteen
ill people were reported from five states - Alaska, California,
Illinois, New Hampshire, and Nevada. An outbreak of multiple
pathogens can occur when a common food source becomes contaminated
with multiple bacteria and viruses at once. The investigation into
why multiple pathogens are causing illness in this outbreak is
ongoing.
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| Photo by Paula Borowska/StockSnap.io |
Symptoms
typically start one to four days after the pathogen is consumed and
last for up to a week. Most people recover without treatment. You
may be more likely to develop a more serious illness if you have
certain medical conditions, such as liver disease or weakened immune
systems. People were infected with one or more of the following
pathogens: Vibrio,
Shigella,
Campylobacter,
norovirus, and Shiga toxin-producing E.
coli non-O157. Common
symptoms include diarrhea, stomach cramps, nausea, vomiting, and
fever.
In
general, CDC advises against eating raw or under-cooked oysters or
other shellfish. Any raw
oysters, not just the raw oysters linked to this outbreak, could
contain harmful germs that could make you sick. Cook them thoroughly
before eating.
