AHS warning Albertans of B.C. oyster concerns

The need to properly cook oysters to reduce an ongoing risk of gastrointestinal illness is being stressed by Alberta Health Services.

An investigation continues into illness linked to the consumption of raw oysters from B.C., which was first announced in January. AHS says the outbreak remains active with 40 Albertans experiencing gastrointestinal symptoms to date. Some of the cases have been labconfirmed as norovirus.

AHS is again reminding Albertans of the health risks associated with consuming raw oysters and strongly encourages people to use the following precautions: If the oysters are from B.C. only consume oysters and shellfish if fully cooked to reduce the risk of illness. AHS advises cooking oysters to an internal temperature of 90 C for 90 seconds. Discard shellfish that did not open while being cooked.

Shellfish should be eaten immediately after cooking and leftovers should be refrigerated promptly. Ensure you keep raw and cooked shellfish separate. Refrigerate immediately after purchase at temperatures below 4 C.

While handling shellfish AHS suggests wearing gloves and says hands should be washed before handling any food and frequently while handling raw shellfish. Sanitize cutting boards, counters, knives and other utensils after preparing raw foods.

Symptoms that are associated with raw and undercooked oysters or other shellfish include watery diarrhea and abdominal cramps, nausea, vomiting, fever, headache and bloody stools.

People who develop symptoms within 10 to 50 hours of eating oysters or shellfish should contact Health Link at 811 to report the illness. Symptoms typically last from one to seven days and usually do not require any treatment. If symptoms persist or become severe they should visit a doctor.

For more information, visit: http://www.phac-aspc.gc.ca/phnasp/2017/outbreak-norovirus-eclosion-eng.php