Four cholera cases linked to herring eggs

The First Nations Health Authority and Island Health are warning people to exercise caution after at least four cases of cholera were linked to people eating herring eggs.

The bacteria can cause intestinal illness including mild to severe nausea, vomiting and severe watery diarrhea.

Health authorities recommend: • No consumption of herring roe harvested from French Creek to Qualicum Bay from kelp, seaweed or other surfaces. • If you are ill, keep hydrated by drinking small amounts of fluid frequently. Let your health-care provider know that you have eaten raw or lightly cooked herring eggs within five days of the onset of illness. • As the bacteria can be passed from one person to another even if you don’t have symptoms, always wash your hands after going to the bathroom or caring for someone who has been ill. • If you have stored herring eggs, call the First Nations Health Authority environmental public health services at 250-924-6125. • Discard any stored herring eggs. Freezing does not kill the bacteria. • When handling herring eggs, wash your hands and sanitize dishes and equipment to avoid cross contamination. • Ensure other community members who might have received herring eggs are aware of the proper precautions. • A sanitary shellfish closure exists for bivalves in the French Creek-Qualicum Bay area. Harvesters are reminded to check for closures prior to harvesting.

Authorities say their investigation into the outbreak in collaboration with the B.C. Centre for Disease Control and First Nations communities is continuing.

The investigation includes testing marine water samples, leftover food samples, clinical samples and assessing the handling and distribution of the herring eggs.