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oysters

Protect Yourself From Shellfish-Related Illnesses This Summer

Food-safety tips for West Coast shellfish gatherers

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Warm weather and low tides are good for harvesting shellfish, but nice weather is also ideal for naturally occurring bacteria to multiply, raising the risk of illness, warns the Washington State Department of Health. For that reason, food-safety officials in Washington state, California and Oregon advise shellfish gatherers and consumers to follow summertime health advice… Continue Reading

Letter From The Editor: Four Years Into The BP Oil Spill

Opinion

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An offshore oil rig in the Gulf of Mexico off the coast of Louisiana exploded four years ago this month, killing 11 on the crew and spilling five million barrels of hydrocarbons into waters known for their seafood production. That explosion on the British Petroleum (BP) off-shore oil well known as the Deepwater Horizon is… Continue Reading

Oregon Campylobacter Cluster Prompts Raw Oyster Recall

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The Oregon Health Authority has announced the investigation of a cluster of three Campylobacter cases among Oregon residents who consumed raw oysters. The oysters came from two different markets in Lane and Coos counties and were harvested from Coos Bay Oyster Company of Charleston, OR. Campylobacter is an organism that can cause serious and sometimes… Continue Reading

Texas Oysters Linked to Norovirus Illnesses in Louisiana

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The U.S. Food and Drug Administration is warning consumers not to eat raw or partially cooked oysters harvested from Copano Bay in Aransas County, TX, harvested between Dec. 26, 2013, and Jan. 9, 2014. Oysters harvested from Copano Bay on Dec. 26, 2013, and then shipped by Alby’s Seafood of Fulton, TX, have been linked… Continue Reading

Nine Floridians Killed, 18 Sickened by Vibrio This Year; Some Cases Linked to Oysters

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At least 27 Floridians have been sickened this year – and nine have died– from infections of Vibrio vulnificus, a deadly bacterium that lives in warm seawater and is commonly associated with eating raw oysters and other shellfish. The figure came from a news release published last week by the Florida Department of Health. Of… Continue Reading

Emerging Pathogens: Vibrio Cases in Oysters Expected to Continue Increasing

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With a nearly 50-percent mortality rate, Vibrio vulnificus is the most deadly foodborne pathogen in the world, according to University of North Carolina at Charlotte Biology Professor Jim Oliver. And instances of infection in the U.S., however rare, are rapidly rising. Fifteen years ago, there were 21 confirmed cases of Vibrio vulnificus and parahaemolyticus infections… Continue Reading

Oysters Recalled for Potential Vibrio Contamination

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The Connecticut Department of Agriculture is recalling its Cape Neddick/Blue Point Oysters for potential Vibrio parahaemolyticus contamination. The recalled oysters were sold at various New York, Pennsylvania, Virginia, Maryland, New Jersey, Massachusetts and Connecticut Wegmans stores. They were labeled with the following UPC codes: 2-06146-00000, 2-06152-00000, 2-06153-00000. The recalled oysters were sold in Wegmans seafood… Continue Reading

Oysters Can Harbor Dangerous Pathogens in Summer Months

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The warmer coastal water temperature produced by summer weather creates ideal conditions for bacteria that can contaminate oysters, the Washington State Department of Health reminded the public over the Fourth of July weekend. Vibrio vulnificus and Vibrio parahaemolyticus, two types of bacteria that grow in warm waters and can cause human illness, are known to… Continue Reading

Letter From The Editor: BP Oil Spill, Three Years Later

Opinion

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About two weeks before the explosion and fire on the Deepwater Horizon oil platform off the coast of Louisiana, Food Safety News pictured the wrong species when reporting on a West Coast oyster story.  We quickly heard from Ed Cake of Gulf Environmental Associates in Biloxi, MS who pointed out our mistake and cheerfully agreed… Continue Reading

Live Fresh Oysters Will Be Zapped for Vibrio at Biloxi Airport

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Down in Pass Christian at Bay St. Louis, Mississippi, as the adjoining waters of the Gulf of Mexico warm, Crystal Seas Seafood is offering its customers something new that the seafood company is calling “Crystal Clear Oysters.” The “live,” in-shell oysters are kept cold from reef to table for a promised reef-fresh flavor. Oh, and they’ve… Continue Reading