Two B.C. Vancouver Island oyster farms have been closed following an outbreak of norovirus associated with eating the raw shellfish.
The B.C. Centre for Disease Control says about 40 cases of acute gastrointestinal illness have been connected to the consumption of raw oysters since March. Testing has confirmed some of the cases were norovirus.
Federal officials with Fisheries and Oceans Canada (DFO) confirmed the affected farms are located on the east coast of Vancouver Island at Deep Bay and Denman Island.
While the two farms are no longer harvesting oysters for consumption, no recall of oysters has been issued by the Canadian Food Inspection Agency.
While the precise sources of contamination have not been identified, human sewage in the marine environment is currently believed to be the most plausible cause of shellfish contamination, according to BCCDC epidemiologist Marsha Taylor.
In late 2016 and early 2017, more than 400 norovirus cases associated with raw or undercooked B.C. oysters led to the closure of 13 farms.
The outbreak was declared over in April 2017. Human sewage was also suspected as the cause.
In order to kill norovirus and other pathogens, the BCCDC recommends consumers cook oysters thoroughly, to an internal temperature of 90 C for 90 seconds. Consumption of raw oysters is not encouraged.
Use a tip sensitive thermometer and stick it in.
And stop eating raw: It’s just a put on.
(The video is from The Who’s farewell concert in Toronto in 1982, which I watched in my girlfriend’s residence in 1982 at uni, but they’re still around to make a buck, just like food hacks. At least Towsend had tales to tell)
