Dallas Resident Dies After Eating Raw Oysters
POSTED: 1:05 pm CDT September 29, 2006
UPDATED: 4:01 pm CDT September 29, 2006
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MCKINNEY, Texas -- The Collin County Health Department on Friday reported that a Dallas resident died earlier this week after consuming raw oysters at a restaurant in Plano.
Oysters can be contaminated with the bacterium Vibrio vulnificus. This bacterium is naturally present in marine environments and does not alter the appearance, taste, or odor of oysters.
Among healthy people, ingestion of V. vulnificus can cause vomiting, diarrhea and abdominal pain.
In immunocompromised persons, particularly those with chronic liver disease, V. vulnificus can infect the bloodstream, causing a severe and life-threatening illness characterized by fever and chills, decreased blood pressure (septic shock), and blistering skin lesions.
To prevent V. vulnificus infections, particularly among immunocompromised patients, the Centers for Disease Control and Prevention (CDC) recommend the following:
Do not eat raw oysters or other raw shellfish.
Cook shellfish (oysters, clams, mussels) thoroughly.
Avoid cross-contamination of cooked seafood and other foods with raw seafood and juices from raw seafood.
Eat shellfish promptly after cooking and refrigerated leftovers.
The use of antacids in the 24 hours preceding oyster consumption has also been linked to an increased risk of oyster-related illness.
State and local food codes allow raw oysters to be served to consumers, but restaurants must warn customers about the dangers of consuming raw or undercooked shellfish.
POSTED: 1:05 pm CDT September 29, 2006
UPDATED: 4:01 pm CDT September 29, 2006
Email This Story | Print This Story
MCKINNEY, Texas -- The Collin County Health Department on Friday reported that a Dallas resident died earlier this week after consuming raw oysters at a restaurant in Plano.
Oysters can be contaminated with the bacterium Vibrio vulnificus. This bacterium is naturally present in marine environments and does not alter the appearance, taste, or odor of oysters.
Among healthy people, ingestion of V. vulnificus can cause vomiting, diarrhea and abdominal pain.
In immunocompromised persons, particularly those with chronic liver disease, V. vulnificus can infect the bloodstream, causing a severe and life-threatening illness characterized by fever and chills, decreased blood pressure (septic shock), and blistering skin lesions.
To prevent V. vulnificus infections, particularly among immunocompromised patients, the Centers for Disease Control and Prevention (CDC) recommend the following:
Do not eat raw oysters or other raw shellfish.
Cook shellfish (oysters, clams, mussels) thoroughly.
Avoid cross-contamination of cooked seafood and other foods with raw seafood and juices from raw seafood.
Eat shellfish promptly after cooking and refrigerated leftovers.
The use of antacids in the 24 hours preceding oyster consumption has also been linked to an increased risk of oyster-related illness.
State and local food codes allow raw oysters to be served to consumers, but restaurants must warn customers about the dangers of consuming raw or undercooked shellfish.