Heat wave triggers surge in illnesses caused by eating oysters, Washington officials say

A record number of people have fallen ill after high temperatures spurred “rapid growth” of a bacteria found in oysters, Washington health officials said.

“Fifty-two cases of vibriosis,” caused by vibrio bacteria in raw or uncooked oysters, have been reported, according to KING-5 in Seattle. That’s the highest number of cases recorded in the state in the month of July, according to a news release from the Washington State Department of Health.

“Another effect of the recent heat wave is the perfect storm of conditions for Vibrio infections,” Todd Phillips, Director of the Office of Environmental Health and Safety, said in the release.

Vibrio thrives in warm environments. And the combination of the recent heat wave and low tides, specifically at noon, has helped the bacteria grow, increasing the risk of illness, the department said.

Vibriosis causes “diarrhea, abdominal cramps, nausea, vomiting, headache, fever, and chills,” which tend to be mild or moderate, according to the release. Symptoms usually appear between four hours and four days after consuming raw or undercooked oysters.

The illness lasts about two to three days, according to the release.

People with weakened immune systems or liver disease are more likely to contract the illness, the department said.

The department offers these tips for how you can prevent contracting Vibriosis:

• Cook the shellfish at 145 ° F for 15 seconds to kill Vibrio bacteria .
• Consult the DOH Seafood Safety Map before heading to the beach to collect shellfish. “Shellfish gathered in open and licensed areas should be harvested when the tide is out.”
• Quickly put your harvest on ice. Carry a cooler loaded with ice when you collect seafood for recreation or buy it from a store or seafood stand (or have it wrapped in ice). “Oysters should be put on ice or refrigerated as soon as possible.”

This story was originally published July 20, 2021 at 10:35 AM.