Press Release 09/28/2006
Contact: Public Affairs (404) 656-3689
Georgia Department of Agriculture and the Coastal Health District Warn about the Consumption of Raw Oysters
Tommy Irvin, Georgia Commissioner of Agriculture, and Dr. Doug Skelton, Coastal District Health Director, are issuing a warning about raw oysters following the deaths of two women who had eaten raw oysters in Chatham County. The women are suspected to have died from Vibrio vulnificus, a naturally occurring marine microorganism that can be fatal, especially to people with compromised immune systems.
“Although not normally a threat to healthy persons, in individuals with suppressed immune systems due to medical conditions such as liver disease, hemochromatosis, AIDS, or people who are on steroids for asthma or undergoing chemotherapy, Vibrio vulnificus can cause serious illness or death,” said Dr. Skelton. “People who have suppressed immune systems should not eat raw or undercooked oysters.”
Vibrio vulnificus is associated with oysters from the Gulf of Mexico (the source of most raw oysters consumed in the United States) and other warm waters. The microorganism is still present if the oysters are undercooked. To kill Vibrio and other dangerous microorganisms, the oysters must be cooked to 145 degrees F for 15 seconds.
Restaurants and seafood markets that sell raw oysters are required to post warnings where consumers are most likely to see the information. They are also required to keep shellfish tags for 90 days. “Shellfish tags are required on every bag or box of shellfish. The tag’s information enables investigators to trace any particular bag of oysters back to the growing area and harvest date,” said Commissioner Irvin.
“When diners and consumers see a warning statement on the wall of a restaurant or seafood market, on a bag of oysters, or on a menu, they should take it seriously,” said Irvin. “If you think you may be at risk, consult your doctor or local health department before consuming raw oysters.”
For more information visit www.safeoysters.org
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