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Reduce illness risk with shellfish

July 7^th, 2008

OCEANSIDE - The BC Centre for Disease Control is reminding British Columbians that warm weather brings an increased risk of illnesses associated with eating raw or undercooked bivalve shellfish (e.g. oysters, clams, mussels, scallops, and cockles).

In 2007, B.C. had 15 cases infected with Vibrio parahaemolyticus, a naturally occurring bacterium found in shellfish that causes illness, and is present in higher concentrations during the summer months when water temperatures rise.

This illness has been linked to raw oysters served in restaurants or bought at retail, as well as self-harvested raw shellfish, in communities throughout the province including Gibsons, Sechelt, Powell River, Ladysmith, Qualicum and Parksville.

To reduce the risk of illness, consumers are advised to carefully read label instructions, ensure shellfish are kept in a cold environment at all times, use drinking-quality water to rinse ready-to-eat shellfish, and only purchase shellfish from approved sources.

All bivalve shellfish sold in British Columbia must come from a federally approved source, and outlets and restaurants selling them must be able to provide a shellfish shipper's tag.

For more information on consumer and self-harvesting visit www.bccdc.org and www.pac.dfo-mpo.gc.ca.

- Black Press




Original Source:
http://www.bclocalnews.com/vancouver_island_central/parksville_qualicumbeachnews/news/24038949.html