Outbreak of intestinal disease: Washington asks not to eat raw oysters

An outbreak of an intestinal disease caused by new bacteria after a recent “heat dome” fired across the Pacific Northwest has prompted natives to stay away from consuming locally harvested raw oysters.

The Washington State health officials have made a statement urging the public not to eat locally harvested raw oysters and other shellfish.

According to The New York Times, the state health officials said that recent high temperatures and low tides were most likely to blame for the outbreak of the disease, vibriosis, which has sickened at least 52 people this month, the most ever recorded in July.

The disease — which usually lasts between four hours and four days and causes diarrhea, abdominal cramps, nausea, vomiting, headache, fever and chills — is associated with eating raw or undercooked shellfish, especially oysters that are contaminated with vibrio, a bacteria that is found naturally in coastal waters, the report said.

In low numbers, the bacteria do not pose any threat to people who eat shellfish. But the bacteria multiply quickly in warm conditions, so oysters are more likely to be contaminated in hot summer months when many like to savor the briny delicacy with a chilled glass of wine.

Washington State health officials recommended that people cook shellfish at 145 degrees Fahrenheit for 15 seconds to destroy vibrio bacteria, that they check the department’s Shellfish Safety Map before heading to the beach to harvest shellfish recreationally, and that they always keep oysters chilled on ice or refrigerated, The New York Times report said.

“We’re recommending, if you don’t want to get sick, don’t eat raw oysters,” Ms. McCallion said. “Cook them. Make sure they’re fully cooked.”