Tennesseans Warned to Avoid Oysters Harvested from Mississippi Area 2C

NASHVILLE – The Tennessee Department of Health warns Tennesseans to avoid oysters harvested Feb. 24 through March 17, 2009 from Mississippi Growing Area 2C. Consumers and retailers concerned about oysters purchased during this period should contact the place of purchase to determine the origin of the shellfish. TDOH and Chattanooga-Hamilton County Health Department officials have linked two outbreaks of norovirus infection to oysters harvested from this area in 2009.

 

The first outbreak investigation in January 2009 identified identical norovirus strains from sick people in Tennessee and another state, as well as in unopened, raw oysters from Mississippi Area 2C. A second ongoing investigation involves an outbreak of norovirus that has sickened 11 people who ate raw oysters from the same harvest area at a HamiltonCounty restaurant between March 5 and March 8, 2009.

 

This most recent investigation has prompted a recall of Mississippi Area 2C oysters harvested on Feb. 24 and closure of the harvest area. Additional recommendations from the Food and Drug Administration about the safety of oysters harvested from the designated area Feb. 25 through March 17 are pending. To date, oysters taken from the area during that time period have not been recalled, and may still be in stores or restaurants. Norovirus can persist in contaminated oysters for extended periods of time; therefore, consumers are advised to avoid oysters from Area 2C.

 

Symptoms of norovirus infection include severe vomiting, diarrhea and stomach cramping. Affected individuals can experience low-grade fever, chills, headache, muscle aches and fatigue. Most people show symptoms within 48 hours of exposure to the virus, and get better within one or two days. However, the very young, the elderly and people with weakened immune systems may not be able to drink enough liquids to replace those lost because of vomiting and diarrhea. These people can become dehydrated and may need special medical attention.

 

Tennesseans who handled or ate raw oysters from Mississippi Area 2C harvested Feb. 24 through March 17 who have experienced symptoms of norovirus are advised to contact their health care providers, the local county health department and the Tennessee Department of Health at 1-800-404-3006.

 

Tennesseans should avoid oysters from Mississippi Area 2C harvested Feb. 24 through March 17. People who choose to eat oysters not associated with these norovirus outbreaks should follow FDA guidance. FDA advises it is always best to cook seafood thoroughly to minimize the risk of food borne illness, and recommends the following:

 

At restaurants and other food service establishments:

· Order oysters fully cooked.

 

In the shell:

· Purchase oysters with the shells tightly closed. Throw away any oysters with open shells.

 

To prepare shelled oysters for eating:

· Boil oysters until the shells open. Once open, boil for an additional three to five minutes.

· To steam, add live oysters to water that is already steaming and cook until the shells open. Once open, steam for another four to nine minutes.

· Use smaller pots to boil or steam oysters. Using larger pots, or cooking too many oysters at one time, may cause uneven heat distribution, which may prevent thorough cooking of oysters in the middle.

· Discard any oysters that do not open during cooking.

 

To prepare shucked oysters for eating, choose one of the following methods:

· Boil or simmer for at least three minutes or until the edges curl.

· Fry at 375° for at least three minutes.

· Broil three inches from heat for three minutes.

· Bake at 450° for 10 minutes.

 

For more information, call the toll-free Food and Drug Administration Food Safety Hotline at 1-888-SAFEFOOD, or visit the FDA Web site at www.cfsan.fda.gov.