Public health authorities have issued an official alert to all seafood enthusiasts to stay away from some raw oysters following an outbreak of Salmonella that has already infected at least 64 individuals in 22 different states-and has been connected to raw oysters harvested from Galveston Bay in Texas in late November.Looking at the urgency, the Centers for Disease Control and Prevention in the United States has reported that the tainted raw oysters were distributed to restaurants and seafood retailers nationwide before being detected.The Texas Department of State Health Services has since followed suit and ordered the recall of the oysters that came from certain leases in Galveston Bay. People who may recently have bought the raw oysters are advised to check their point of origin, and in case they are uncertain—they should discard them. The restaurants that serve the oysters are also advised to check their point of origin and stop serving them.
Why this matters
Raw oysters are known to be consumed for their fresh taste; however, it has been known to be hazardous if the oysters are consumed raw. The problem with raw oyster consumption is the possibility of getting a certain bacteria. This particular bacteria has been known to be the cause of salmonella infections. It gives people certain uncomfortable side effects in the form of diarrhea, fever—abdominal pains, vomiting, or nausea. These side effects occur from a few hours to a few days after the consumption of the contaminated food. However, usually after a week, the problem gets cured.At this point, there have been no reported fatalities, although hospitalizations have been noted, according to the CDC, in various states. In fact, genetic analysis has confirmed the strain of the Salmonella bacterium common within the cases reported is the strain associated with the oysters from the region in Texas.
What to do now
If you or any family members have recently consumed raw oysters and are feeling symptoms, the health department suggests that you contact your doctor and tell them that you have recently eaten shellfish. Even if you are unsure of the origin of your oysters, it is best to avoid eating them raw until the investigation has been conducted and the results are available.Cooking shellfish and other kinds of seafood, to a sufficient temperature, such as 145° F (63° C), can be effective in destroying bacteria, making oysters safe to consume, as high-temperature water can kill bacteria. Hand washing, as well as utensils and other substances that came into contact with raw fish—is advised by health professionals.Salmonella contributes to approximately 1.3 million cases in the United States annually; this ranks Salmonella among the leading causes of foodborne illness.
