Press Release 12/31/2007
Norovirus found in some Louisiana raw oysters Irvin warns consumers
Georgia Department Agriculture Commissioner Tommy Irvin is alerting consumers that norovirus has been found in some raw oysters harvested in Louisiana.
Irvin said raw oysters harvested from the West Karako Bay Section of Growing Area 3 in Louisiana from Dec. 3 through Dec. 21 may possibly be contaminated with norovirus.
“Our field inspectors are looking for these oysters in
Georgia retail and wholesale facilities,” Irvin said.
FDA has received
reports of norovirus infection in seven individuals who ate raw oysters on Dec.
13 at a restaurant in Chattanooga, Tenn. The Tennessee Department of Health's
test results from two of the ill patients were positive for norovirus. FDA
confirmed the presence of norovirus in shell oysters harvested from the West
Karako Bay section of Growing Area 3 and served at the Tenn. restaurant.
Louisiana Department of Health and Hospitals closed the
affected growing area on Dec. 21. FDA is working with the states involved to
determine if any additional actions may be necessary to ensure public health
protection.
The original shipper of the oysters is Prestige Oyster
Company of Theriot, La. The company shipped the oysters to Bon Secour Fisheries
in Bon Secour, Ala. Bon Secour Fisheries, in turn, shipped the oysters to the
restaurant in Chattanooga. Considering the shelf-life of the product, it is
possible that suspect oysters from the designated area are still available in
other retail and food service settings.
Symptoms of norovirus infection
include nausea, vomiting, diarrhea and stomach cramping. Affected individuals
often experience low-grade fever, chills, headache, muscle aches, and a general
sense of tiredness. Most people show symptoms within 48 hours of exposure to the
virus, with the illness lasting one to two days. However, the illness can become
serious for the very young, the elderly and people with weakened immune
systems.
Consumers who ate raw oysters on or after Dec. 3 and experienced
these symptoms are encouraged to contact their health care providers and local
health departments. Consumers concerned about the origin of oysters they have
recently purchased should contact the place of purchase to determine if the
oysters were harvested from the identified area during the Dec. 3-21
period.
Persons with weakened immune systems, including those affected by
AIDS, and persons with chronic alcohol abuse, liver, stomach or blood disorders,
cancer, diabetes or kidney disease should avoid raw oyster consumption
altogether, regardless of where the oysters are harvested.
Cooking
destroys the virus, eliminating the risk of illness for both healthy and those
individuals with compromised immune systems. The FDA advises that it's always
best to cook seafood thoroughly to minimize the risk of foodborne
illness.
Consumers can continue to enjoy oysters in many cooked preparations
by following this advice:
At restaurants and other foodservice
establishments:
• Order oysters fully cooked. In the
Shell:
• Purchase oysters with the shells closed. Throw away any oysters
with shells already opened.
To prepare oysters for eating, choose one of the
following methods:
• Boil oysters until the shells open. Once open, boil
for an additional 3-5 minutes.
• Steamer - add oysters to water that
are already steaming and cook live oysters until the shells open; once open
steam for another 4-9 minutes.
• Use smaller pots to boil or steam
oysters. Using larger pots, or cooking too many oysters at one
time, may cause uneven heat distribution, which may cause the oysters in the
middle to not get fully cooked. Discard any oysters that do not open
during cooking.
Shucked Oysters:
To prepare oysters for eating,
choose one of the following methods:
• Boil or simmer shucked
oysters for at least 3 minutes or until the edges curl.
• Fry at 375
degrees for at least 3 minutes.
• Broil 3 inches from heat for 3
minutes.
• Bake at 450 degrees for 10 minutes.
For further
information contact: FDA Food Safety Hotline: 1-888-SAFEFOOD or FDA website: www.cfsan.fda.gov
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